Albondigas Mexican Meatball Soup Recipe

Introduction

Albondigas, or Mexican meatball soup, is a heartwarming dish that brings together tender meatballs, hearty vegetables, and a flavorful broth in a delicious, comforting bowl. This traditional Mexican soup is perfect for family dinners, special occasions, or any time you’re craving a deliciously satisfying meal. The meatballs are made with a blend of ground beef, rice, fresh herbs like cilantro and mint, and spices such as cumin and oregano, making them both aromatic and flavorful. Paired with a flavorful broth, diced tomatoes, and vegetables like potatoes, carrots, and zucchini, this soup delivers a perfect balance of textures and flavors. Whether you enjoy it on a chilly day or simply want to bring a taste of Mexico to your kitchen, this albondigas recipe is sure to become a favorite. The best part? It’s easy to make and can be customized with your preferred vegetables, making it a versatile meal for any palate.

Why You’ll Love This Recipe

1. Packed with Flavor

The combination of fragrant herbs like cilantro, mint, and cumin in the meatballs, paired with the savory broth and vegetables, makes each spoonful full of rich, vibrant flavors.

2. Comforting and Hearty

This soup is a perfect comfort food, offering a balance of hearty meatballs, tender vegetables, and a savory broth that will leave you feeling warm and satisfied.

3. Nutrient-Packed

With vegetables like potatoes, carrots, and zucchini, this albondigas soup is packed with vitamins and fiber. Plus, the meatballs add protein, making it a well-rounded meal.

4. Easy to Customize

The recipe is versatile, allowing you to add extra vegetables or even substitute the beef with ground turkey or chicken for a leaner version of the dish.

5. Great for Leftovers

Albondigas soup tastes even better the next day as the flavors meld together. It’s perfect for meal prepping or enjoying as leftovers for lunch or dinner.

this RECIPE

Ingredients

For the meatballs:

• Ground beef (90% lean)
• Large onion, diced
• Cooked white rice
• Eggs, beaten
• Fresh cilantro or parsley (stems removed and chopped)
• Fresh mint leaves, chopped
• Ground cumin
• Dried oregano
• Salt and pepper
• Olive oil (for frying the meatballs)

For the soup:

• Large onion, diced
• Garlic cloves, minced
• Beef broth
• Canned diced tomatoes, undrained
• Ground cumin
• Dried oregano
• Red pepper flakes (optional for a little spice)
• Salt and pepper
• Potatoes, peeled and cubed into 1-inch pieces
• Carrots, sliced into ½-inch thick pieces
• Zucchinis, sliced into ½-inch thick pieces

Variations

• Protein Options: For a leaner version, substitute ground beef with ground turkey or chicken. You can also use a combination of ground beef and pork for a richer flavor.
• Spicy Kick: Add chopped jalapeños or extra red pepper flakes for a spicy twist. You can also add a splash of hot sauce to the broth.
• Vegetable Add-ins: Feel free to add extra vegetables like corn, green beans, or bell peppers to enhance the flavor and texture of the soup.
• Rice Substitute: For a low-carb option, replace the rice in the meatballs with cauliflower rice or skip the rice entirely if you prefer a meat-only meatball.

How to Make the Recipe

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef, diced onion, cooked rice, beaten eggs, cilantro, mint, cumin, oregano, salt, and pepper. Mix everything together until fully incorporated. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 2: Brown the Meatballs

In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides for 5-6 minutes, then remove them from the pot and set aside.

Step 3: Cook the Soup Base

In the same pot, add the diced onion and garlic, and sauté for about 2-3 minutes until fragrant and softened. Add the beef broth, diced tomatoes with their juices, cumin, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.

Step 4: Add the Vegetables

Add the cubed potatoes, sliced carrots, and zucchini to the pot. Stir well to combine, ensuring the vegetables are submerged in the broth.

Step 5: Return the Meatballs to the Pot

Gently add the browned meatballs back into the pot with the vegetables and broth. Bring the soup to a gentle simmer and cook for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 6: Adjust Seasoning and Serve

Taste the soup and adjust the seasoning with additional salt, pepper, or herbs as needed. Once the soup is ready, ladle it into bowls and garnish with fresh cilantro or parsley, if desired. Serve hot with a squeeze of lime for added flavor.

Tips for Making the Recipe

• Don’t Overmix the Meatball Mixture: When making the meatballs, be sure not to overmix the ingredients, as this can result in dense meatballs. Mix until just combined for the best texture.
• Brown the Meatballs for Extra Flavor: Browning the meatballs before adding them to the soup helps to develop a deeper flavor. However, you can skip this step if you’re short on time.
• Use Fresh Herbs for the Best Flavor: Fresh cilantro and mint really elevate the flavor of the meatballs, but if you don’t have them, dried versions will work in a pinch.
• Customize the Vegetables: If you prefer other vegetables, such as bell peppers or green beans, feel free to add them to the soup.
• Control the Spice Level: Adjust the amount of red pepper flakes based on your spice tolerance. You can also use fresh chilies like jalapeños or serranos if you prefer more heat.

How to Serve

This albondigas soup is filling on its own, but you can serve it with a side of warm tortillas, crusty bread, or even a fresh green salad for a well-rounded meal. Garnish with additional cilantro, parsley, or a dollop of sour cream for extra flavor.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before storing it in an airtight container. It will keep in the fridge for up to 3-4 days. Reheat on the stove over medium heat until warmed through.

Freezing

Albondigas soup freezes wonderfully. Let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

Reheating

To reheat, simply warm the soup on the stovetop over low heat. If the soup has thickened in the fridge or freezer, you can add a little extra broth or water to reach your desired consistency.

FAQs

1. Can I use ground turkey or chicken for the meatballs?

Yes! Ground turkey or chicken is a great substitute for ground beef, and it will still yield delicious meatballs.

2. Do I have to brown the meatballs before adding them to the soup?

While browning the meatballs adds more flavor, it’s not necessary. You can skip this step if you prefer to cook the meatballs directly in the soup.

3. Can I add other vegetables to this soup?

Definitely! You can add other vegetables such as bell peppers, corn, or green beans to the soup to make it more hearty and flavorful.

4. Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs a day in advance and refrigerate them until you’re ready to cook them in the soup.

5. Is this soup spicy?

The soup is mildly spiced, but you can adjust the spice level by adding more red pepper flakes, fresh chilies, or hot sauce.

6. Can I use ground pork in the meatballs?

Yes, ground pork works wonderfully in albondigas soup, and it will add a slightly richer flavor to the meatballs.

7. How do I make this soup vegetarian?

To make this soup vegetarian, substitute the beef broth with vegetable broth and use plant-based meatballs or a mixture of beans and rice for the meatballs.

8. Can I use instant rice instead of cooked rice in the meatballs?

Yes, you can use instant rice if needed, but be sure to adjust the quantity to match the amount of cooked rice in the recipe.

9. Can I make this soup in a slow cooker?

Yes! You can assemble the soup in a slow cooker, adding the uncooked meatballs and vegetables. Cook on low for 6-7 hours or on high for 3-4 hours.

10. How do I keep the meatballs from falling apart?

Make sure to handle the meatball mixture gently and don’t overmix. Browning the meatballs before adding them to the soup also helps them stay intact.

Conclusion

Albondigas Mexican meatball soup is a flavorful, comforting dish that is perfect for any occasion. The combination of tender meatballs, rich broth, and hearty vegetables creates a dish that is as nourishing as it is delicious. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is sure to be a hit. It’s easy to customize, filling, and always a crowd-pleaser!

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