Ingredients:

  • 2 lbs Lean Ground Beef (minimum 85% lean)
  • 1/4 cup White Onion, finely grated or puréed
  • 1/2 cup Uncooked Long-Grain White Rice, rinsed
  • 2 Tbsp Fresh Mint, finely chopped
  • 2 Tbsp Fresh Coriander (Cilantro), finely chopped
  • 1 large Egg, lightly beaten
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 3 medium Roma Tomatoes, diced
  • 8 cups Chicken Stock (low sodium)
  • 1 large Bay Leaf
  • 1/2 tsp Dried Oregano (Mexican if available)
  • 3 large Carrots, peeled and cut into 1-inch chunks
  • 2 medium Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 2 medium Courgettes (Zucchini), cut into 1/2-inch half-moons
  • Fresh Coriander/Mint, for garnish
  • Kosher Salt and Pepper, to taste

Instructions:

  1. Prep the Meatball Mix: In a large bowl, combine the ground beef, grated onion, rinsed rice, chopped mint, chopped coriander, beaten egg, salt, and pepper.
  2. Mix Gently: Using cold hands, mix the ingredients until just combined. Do not overmix, or the meatballs will be tough—think of it as folding, not kneading.
  3. Form the Meatballs: Roll the mixture into small, consistent balls, roughly 1.5 inches (4 cm) in diameter. Place them on a tray or plate and set aside (Yields approximately 25-30 meatballs).
  4. Sauté the Aromatics: Heat the oil in the large stockpot over medium heat. Add the diced yellow onion and sauté for 5–7 minutes until softened and translucent.
  5. Add Garlic and Tomato: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced Roma tomatoes, raise the heat slightly, and cook for 3–5 minutes until the tomatoes begin to soften and break down, forming a rustic base.
  6. Simmer the Stock: Pour in the chicken stock. Add the bay leaf, dried oregano, initial salt, and pepper. Bring the liquid to a gentle rolling boil, then reduce heat immediately to a low simmer.
  7. Add Hardy Vegetables: Add the carrots and potatoes to the simmering broth. Cook for 10–12 minutes, allowing the root vegetables to begin softening before adding the meat.
  8. Introduce the Albondigas: Gently drop the meatballs one by one into the simmering broth. Avoid stirring aggressively at this point to prevent them from breaking.
  9. Cook the Meatballs: Cover the pot and allow the soup to simmer gently for 25 minutes. The rice inside the meatballs will swell and help bind them, while the beef cooks through.
  10. Add Finishing Vegetables: Stir in the courgettes (zucchini). Continue to simmer, uncovered, for another 5–7 minutes, or until the courgettes are tender-crisp.
  11. Final Adjustments: Remove the bay leaf. Taste the broth and adjust salt and pepper if needed.
  12. Garnish and Serve: Ladle the soup into bowls, ensuring each serving gets an equal share of meatballs and vegetables. Garnish generously with fresh coriander and a final splash of lime juice.