Mexican Meatball Soup (Albóndigas)

Step 1

In a bowl, combine the ground beef, rice, egg, half the fresh mint, 1/2 tsp salt, and 1/4 tsp pepper, and mix gently.

Step 2

Roll the mixture into 1-inch meatballs.

Step 3

In a large pot, bring the beef broth to a boil with the diced tomatoes, carrots, remaining salt, and remaining pepper.

Step 4

Reduce the heat to a simmer and carefully drop in the meatballs.

Step 5

Cover and simmer for 25-30 minutes, until the meatballs are cooked through, reach 160°F, and the rice inside is tender.

Step 6

Stir in the remaining fresh mint just before serving.

Step 7

Ladle the soup into bowls, making sure each serving gets several meatballs and carrots.