Why do you add rice to Mexican meatballs?

Rice helps give albóndigas their characteristic tender texture. It absorbs moisture and flavor as the meatballs cook, making them especially delicious. Some families use uncooked rice, but this recipe calls for par-cooked rice to help ensure even cooking.

Can I make Sopa de Albóndigas ahead of time?

Absolutely! This soup is an excellent make-ahead meal. Prepare it a day in advance, refrigerate it properly, and reheat before serving. The vegetables will soften slightly, but the broth will remain flavorful.

How do I keep the meatballs from falling apart?

The eggs help bind the meat mixture, while the rice contributes structure. Mix the ingredients until combined, shape the meatballs firmly without overworking them, and carefully lower them into the simmering broth. Avoid vigorous stirring during the first few minutes of cooking.

Can I freeze the meatballs before cooking them?

Yes! Arrange the uncooked meatballs on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and store for up to 3 months for best quality. Thaw overnight in the refrigerator before adding them to the broth, and cook thoroughly.

Sopa de Albóndigas (Mexican Meatball Soup)

Name: Baked Chicken Taquitos
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 5 roma tomatoes, stem scar removed; ½ pound ground beef; ½ pound ground pork; 1/3 cup white onion, finely chopped plus ¼ piece for broth; ¾ cup Mexican squash, finely chopped; 1 garlic clove, minced plus 2 whole garlic cloves for broth; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried Mexican oregano; 2 teaspoons peppermint leaves, chopped; 2 eggs; ¼ cup white rice, par cooked and drained; 2 tablespoons cooking oil; 1 teaspoon chicken bouillon; 4 ½ cups beef broth; 1 large carrot, sliced; 1 chayote, peeled and chopped; 1 celery stalked, chopped; 2 medium gold potatoes, peeled and chopped; 2 medium squash, roughly chopped

Description

These Baked Chicken Taquitos are filled with seasoned shredded chicken, sautéed vegetables, fresh cilantro, and melty Monterey Jack cheese, then baked until golden and crispy. Serve them hot with guacamole, salsa, or crema for an easy family meal, snack, or party appetizer.

Ingredients

Scale

5 roma tomatoes, stem scar removed
½ pound ground beef
½ pound ground pork
1/3 cup white onion, finely chopped plus ¼ piece for broth
¾ cup Mexican squash, finely chopped
1 garlic clove, minced plus 2 whole garlic cloves for broth
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried Mexican oregano
2 teaspoons peppermint leaves, chopped
2 eggs
¼ cup white rice, par cooked and drained
2 tablespoons cooking oil
1 teaspoon chicken bouillon
4 ½ cups beef broth
1 large carrot, sliced
1 chayote, peeled and chopped
1 celery stalked, chopped
2 medium gold potatoes, peeled and chopped
2 medium squash, roughly chopped

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Instructions

Heat the cooking oil in a large skillet over medium heat. Add the onion and cook for 1 minute, until softened. Stir in the tomato and cook for 2 minutes, or until it begins to release its juices. Add the bell pepper and cook for 3 minutes, stirring occasionally.
Bring 6 cups water to a boil. Add tomatoes and boil for 8 minutes. Turn heat off and set aside to cool.
Combine ground beef, ground pork, onion, squash, minced garlic clove, salt, black pepper, oregano, peppermint, and eggs in a large bowl. Stir to mix well. Fold in rice.Using your hands, roll 40g meatballs and place them in a separate plate.Place cooled tomatoes, ¼ onion, remaining 2 cloves of garlic and 1 cup water in a blender. Blend until smooth.
Heat oil in a large dutch oven over medium low heat. Add tomato mixture and stir in bouillon. Cook for 8 minutes. Add beef broth and bring to a boil. Carefully add meatballs one by one. Cover and cook for 20 minutes. Add carrot, chayote, celery and potato. Cover and simmer for 10 minutes. Add roughly chopped squash, cover and cook for 5 minutes more. Serve with Mexican rice and a squeeze of lime.

Notes

Meatballs: Avoid overmixing the meat mixture to keep the albóndigas tender. Roll them gently into evenly sized balls for consistent cooking.
Rice: Use par-cooked rice in the meatballs. This ensures the rice cooks completely without becoming mushy.
Fresh herbs: Peppermint adds a subtle, traditional flavor to the meatballs. Fresh spearmint (hierbabuena) is an excellent substitute.
Vegetables: Add the squash toward the end of cooking to prevent it from becoming too soft. Zucchini can be substituted for Mexican squash.
Broth: The meatballs release flavor as they simmer, creating a richer broth. Taste before serving and adjust the seasoning as needed, especially if using salted broth or bouillon.
Serving: Finish each bowl with a squeeze of fresh lime juice and serve with warm corn tortillas or Mexican rice.

Nutrition

Serving Size: 1 1/2 cups
Calories: 286
Sugar: 5 b
Sodium: 850 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: .3 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 95 mg