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Albondigas (Mexican Meatballs)

prep:

15 min

cook:

45 min

Albondigas are a classic Mexican meatball served in a caldo, essentially making a meatball soup. I am not at all claiming my recipe to be authentic, lots of popular recipes will add chopped mint or epazote to the albondigas instead of cilantro & not all of them will use chipotle peppers, but chipotle & cilantro are two of my all time favorite ingredients so I had to use them.

6 servings

US

original

metric

Picture for Albondigas (Mexican Meatballs)

6 servings

US

original

metric

Ingredients

Directions

Ingredients

2 lb ground beef

1 white onion

1 bunch cilantro, half chopped, half for blending sauce

6 in chipotle peppers adobo sauce (optional)

½ cup long white rice

1 tsp cumin

1 tsp chili powder

2 tsp oregano, divided

Salt & pepper to taste

2 eggs

4 roma tomato

6 cloves garlic

1 tbsp tomato bouillon

5 cup chicken or beef broth

5 cup water or more broth

2 carrots, chopped

4 small potatoes, chopped

2 corn cobs, cut into 3 pieces each

2 calabacitas(squash), chopped

Cooked Rice

Tortillas for serving

Limes for serving

Get ingredients with

Directions

Directions

Ingredients

2 lb ground beef

1 white onion

1 bunch cilantro, half chopped, half for blending sauce

6 in chipotle peppers adobo sauce (optional)

½ cup long white rice

1 tsp cumin

1 tsp chili powder

2 tsp oregano, divided

Salt & pepper to taste

2 eggs

4 roma tomato

6 cloves garlic

1 tbsp tomato bouillon

5 cup chicken or beef broth

5 cup water or more broth

2 carrots, chopped

4 small potatoes, chopped

2 corn cobs, cut into 3 pieces each

2 calabacitas(squash), chopped

Cooked Rice

Tortillas for serving

Limes for serving

Get ingredients with

Step 1

Add the ground beef to a large mixing bowl along with the half the chopped onion, half the chopped cilantro, half the chopped chipotle peppers if using, 2 eggs, all the seasonings(minus the tomato bouillon) & uncooked rice. Mix until combined & form meatballs, about the size of a golf ball.

2 lb ground beef

1 white onion

1 bunch cilantro, half chopped, half for blending sauce

6 inch chipotle peppers adobo sauce (optional)

1 tsp cumin

1 tsp chili powder

2 tsp oregano, divided

Salt & pepper to taste

2 eggs

Step 2

To make the sauce, add the tomatoes, remaining onion & cilantro, garlic, tomato bouillon, 1 tsp oregano & 2 cups of chicken broth. Blend until smooth.

4 roma tomato

6 cloves garlic

1 tbsp tomato bouillon

1 white onion

1 bunch cilantro, half chopped, half for blending sauce

2 tsp oregano, divided

4 cup chicken or beef broth

Step 3

To a large pot, add 5 cups of water (or broth), bring them to a boil, add in the blended sauce, the remaining 3 cups broth. Let it come to a full boil.

4 cup water or more broth

4 cup chicken or beef broth

Step 4

Once the broth is boiling, add in the meatballs, cook for 15 minutes.

Step 5

After 15 minutes, reduce the heat to medium low, add in the carrots, potatoes & corn. Cook for 12-15 minutes.

2 carrots, chopped

4 small potatoes, chopped

2 corn cobs, cut into 3 pieces each

Step 6

Lastly add in the calabacitas/squash for the last 10 minutes.

2 calabacitas(squash), chopped

Step 7

Taste the broth for seasonings, add salt/pepper if needed.

Step 8

Serve up the Albondigas with rice, squeeze of lime juice & tortillas.

Cooked Rice

Tortillas for serving

Limes for serving

Step 9

Enjoy 😋

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