If you’re craving a warm, comforting, and hearty meal, look no further than Albondigas Soup. This traditional Mexican dish, also known as Mexican Meatball Soup, is packed with bold flavors, tender meatballs, and nutritious vegetables. It’s perfect for family dinners, a cozy night in, or when you need a crowd-pleasing dish that’s both satisfying and easy to make.

Why You’ll Love Albondigas Soup :

• Hearty and Filling: Packed with beef, rice, and vegetables, this soup is a meal in itself.
• Customizable: Adjust the spice level, swap out vegetables, or use turkey instead of beef for a lighter version.
• Easy One-Pot Meal: Minimal cleanup with maximum flavor.
• Family Favorite: A comforting, nostalgic dish that both kids and adults adore.

Ingredients For Albondigas Soup :

For the Meatballs:

• 1 pound ground beef: Provides richness and protein.
• ½ cup cooked white rice: Adds texture and helps bind the meatballs.
• 1 teaspoon minced garlic: Enhances the savory flavor.
• 1 egg: Acts as a binder for the meatballs.
• ¼ cup cilantro leaves, chopped: Adds a fresh, herbaceous note.
• 1 teaspoon ground cumin: Brings warm, earthy undertones.
• ¾ teaspoon kosher salt: Balances and enhances flavors.
• ¼ teaspoon pepper: Adds subtle heat.

For the Soup:

• 2 teaspoons olive oil: For sautéing the vegetables.
• ½ cup onion, diced: Adds a base of sweetness and depth.
• 1 teaspoon minced garlic: Complements the onion and spices.
• 3 carrots, peeled, quartered, and sliced: Adds color and natural sweetness.
• 1 ½ cups Russet potatoes, peeled and diced: Provides heartiness to the soup.
• 6 cups beef broth: Creates a savory and rich soup base.
• 15-ounce can diced tomatoes (do not drain): Adds acidity and texture.
• 8-ounce can tomato sauce: Enhances the tomato flavor.
• ½ teaspoon ground cumin: Adds warmth to the broth.
• ½ teaspoon dried oregano: Offers a subtle herbal note.
• 1 large zucchini, quartered and sliced: Brings a fresh, tender texture.
• ¼ cup cilantro leaves, chopped: For garnish and fresh flavor.
• Salt and pepper, to taste: To season and balance flavors.

Step-by-Step Instructions :

1. Prepare the Meatballs:

1. Combine ground beef, cooked rice, garlic, egg, cilantro, cumin, salt, and pepper in a large bowl.
2. Mix until fully incorporated.
3. Roll the mixture into ¾-inch meatballs and place them on a tray.

2. Start the Soup Base:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onions and carrots for 3-4 minutes until softened.
3. Add garlic and cook for another 30 seconds.

3. Build the Broth:

1. Add potatoes, beef broth, diced tomatoes, tomato sauce, cumin, and oregano.
2. Bring the mixture to a simmer and cook for 10 minutes.

4. Add the Meatballs:

1. Gently drop the meatballs into the simmering soup.
2. Cook for an additional 10 minutes.

5. Finish with Zucchini:

1. Stir in the zucchini and cook for 5 more minutes.
2. Season with salt and pepper to taste.

6. Garnish and Serve:

1. Sprinkle with chopped cilantro before serving.
2. Enjoy hot with a side of crusty bread or warm tortillas.

Tips for Perfect Albondigas Soup :

• Use Cooked Rice: Ensures the meatballs stay intact and reduces cooking time.
• Don’t Overmix Meatballs: Gentle mixing prevents them from becoming tough.
• Adjust Vegetables: Swap zucchini for green beans or corn for added variety.
• Simmer Gently: A rolling boil can break apart the meatballs.

Variations :

1. Turkey Albondigas Soup:

Use ground turkey instead of beef for a leaner option.

2. Spicy Albondigas:

Add diced jalapeños or a pinch of chili powder to the soup for extra heat.

3. Vegetarian Albondigas:

Substitute meatballs with vegetarian options like lentil balls or tofu cubes.

4. Mexican Street Corn Twist:

Top with cotija cheese, a squeeze of lime, and a sprinkle of chili powder for a fun twist.

Serving Suggestions :

• Toppings: Add avocado slices, sour cream, or lime wedges for extra flavor.
• Side Dishes: Pair with warm tortillas, Mexican rice, or a fresh green salad.
• Drinks: Serve alongside horchata, agua fresca, or a refreshing lime soda.

Storage and Leftovers :

• Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
• Freeze: Allow the soup to cool completely, then freeze in individual portions for up to 3 months. Thaw and reheat as needed.

FAQs :

1. Can I use uncooked rice in the meatballs?
Yes, but the meatballs will require a longer simmer time to ensure the rice is fully cooked. Use ¼ cup uncooked rice instead of ½ cup cooked rice.

2. Can I make this soup ahead of time?
Absolutely! The flavors deepen when made a day ahead. Reheat gently before serving.

3. What’s the best way to prevent meatballs from breaking apart?
Avoid overmixing the meatball ingredients and handle them gently when adding to the soup.

4. Can I make this soup spicier?
Yes, add diced jalapeños, red pepper flakes, or a splash of hot sauce to the broth.

5. Is this recipe gluten-free?
It can be made gluten-free by ensuring the beef broth and other ingredients are free from gluten.

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Yield: 6

Albondigas Soup

Print

This Albondigas Soup is a warm, satisfying dish that’s perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this classic Mexican recipe will impress with its rich flavors and hearty texture.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• For the Meatballs:
• - 1 lb ground beef
• - 1/2 cup cooked white rice
• - 1 tsp minced garlic
• - 1 egg
• - 1/4 cup cilantro, chopped
• - 1 tsp ground cumin
• - 3/4 tsp kosher salt
• - 1/4 tsp pepper
• For the Soup:
• - 2 tsp olive oil
• - 1/2 cup onion, diced
• - 3 carrots, peeled and sliced
• - 1 1/2 cups potatoes, cubed
• - 6 cups beef broth
• - 15 oz canned diced tomatoes
• - 8 oz canned tomato sauce
• - 1/2 tsp ground cumin
• - 1/2 tsp dried oregano
• - 1 large zucchini, sliced
• - 1/4 cup cilantro, chopped

Instructions

1. Combine meatball ingredients and form into 3/4-inch balls.
2. Sauté onion and carrots in olive oil, then add garlic.
3. Add potatoes, broth, tomatoes, tomato sauce, cumin, and oregano. Simmer for 10 minutes.
4. Add meatballs and cook for 10 minutes.
5. Add zucchini and cook for 5 more minutes. Season to taste.
6. Garnish with cilantro and serve.

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