Mexican cuisine · Soups & Stews

Albóndigas Soup

Beef meatballs with rice and mint simmer in a tomato-chipotle broth with carrot, potato and zucchini.

Ingredients · for 4 servings

• 500 g ground beef
• 60 g long-grain rice
• 1 tsp dried mint
• 4 tomatoes
• 2 white onions
• 3 garlic cloves
• 2 chipotle chiles in adobo
• 2 carrots
• 2 potatoes
• 1 zucchini
• 1.5 L beef broth
• Salt, pepper

Instructions

1. Knead the ground beef with the uncooked rice, mint, a finely grated onion, salt and pepper, then shape into 16 walnut-sized meatballs.
2. Finely puree the tomatoes, second onion, garlic and chipotles with a ladleful of broth, and strain through a sieve into a large pot.
3. Top up with the remaining beef broth, bring to a boil and simmer uncovered for 10 min., until the broth tastes rich, red and savory.
4. Slide the meatballs one by one into the gently simmering broth and let them cook without stirring for 15 min., until they float to the top.
5. Cut the carrots and potatoes into cubes, add to the pot and cook for 12 min.; add the diced zucchini for the last 6 min.
6. Season with salt and pepper and serve four meatballs each with plenty of broth in deep bowls.