Albondigas soup is a traditional Mexican dish that is hearty, flavorful, and perfect for any occasion. This delicious soup is filled with tender meatballs, veggies, and a savory broth that will warm your soul.
Why You’ll Love This Recipe?
- Great flavors: The combination of spices, herbs, and vegetables creates a rich and satisfying flavor profile.
- Quick prep time: This recipe comes together quickly, making it perfect for a busy weeknight meal.
- Perfect for meal prep: Albondigas soup tastes even better the next day, so it’s a great option for meal prepping for the week.
Ingredient Notes:
Mexican Meatballs:
- Ground beef (or a mix of ground pork and beef)
- Cooked white rice
- Minced garlic
- Egg
- Chopped cilantro or parsley
- Minced onions
- Ground cumin
- Salt
- Black pepper
- Ground oregano
- Paprika
The Soup:
- Olive oil
- Onion
- Minced garlic
- Celery
- Carrots
- Zucchini
- Beef broth or water
- Tomato paste or tomato sauce
- Ground cumin
- Dried oregano
- Chicken bouillon
- Smoked paprika
- Potatoes
- Fresh cilantro
Step-by-Step Instructions:
- In a bowl, mix together the ground beef, cooked rice, garlic, egg, cilantro, onions, cumin, salt, pepper, oregano, and paprika to form meatballs.
- In a large pot, heat olive oil and sauté onion and garlic until fragrant.
- Add celery, carrots, zucchini, salt, and pepper, cooking until vegetables are slightly softened.
- Pour in beef broth or water, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika. Bring to a simmer.
- Gently drop in the meatballs and potatoes, cooking until meatballs are cooked through and potatoes are tender.
- Serve hot, garnished with fresh cilantro.
Helpful Tips:
- For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
- Make a double batch and freeze individual portions for quick meals later on.
- Substitute ground turkey for a lighter option.
Expert Tips for the Best Results:
- Use lean ground beef for a healthier option.
- Let the meatballs rest in the fridge for 30 minutes before cooking to help them hold their shape.
- Adjust the seasoning to your taste preferences.
Serving Suggestions:
Albondigas soup pairs well with a side of warm tortillas, Mexican rice, or a fresh avocado salad. For drinks, try serving it with a cold Mexican beer or a glass of horchata.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain the broth’s consistency.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes, this soup tastes even better the next day after the flavors have had time to meld together.
- Can I use frozen meatballs instead of making them from scratch? While fresh meatballs are recommended for the best flavor, frozen meatballs can be used in a pinch.
- Can I make this soup vegetarian? Yes, you can substitute vegetable broth for the beef broth and use plant-based meatballs or lentils instead of meat.
Conclusion:
Warm up your kitchen and your belly with a bowl of homemade albondigas soup. This recipe is easy to make, bursting with flavor, and sure to become a family favorite. Give it a try and let us know how it turns out!
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Albondigas Soup Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6–8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
Description
Albondigas Soup is a traditional Mexican meatball soup that is hearty, flavorful, and comforting. The meatballs are made with a blend of ground beef, cooked rice, and aromatic spices, cooked in a savory broth with vegetables like carrots, zucchini, and potatoes.
Ingredients
Scale
Mexican Meatballs
- 1 pound (450g) ground beef
- ½ cup (100g) cooked white rice
- 2 teaspoons (10g) minced garlic
- 1 large egg
- ¼ cup (4g) chopped cilantro or parsley
- ¼ cup (24g) minced onions
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (6g) salt
- ½–1 teaspoon (1-2g) black pepper
- 1 teaspoon (2g) ground oregano
- 1 teaspoon (2g) paprika
The Soup
- 1 tablespoon (15ml) olive oil
- 1 large onion, diced
- 1 tablespoon (9-10g) minced garlic
- 1 large stalk celery, sliced
- 2–3 carrots, peeled, quartered, and sliced
- 1 large zucchini, quartered and sliced
- salt and pepper to taste
- 6–7 cups (1.5-2l) beef broth or water
- 3 tablespoons (45g) tomato paste or an 8-ounce can of tomato sauce
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (1-2g) dried oregano
- ½ tablespoon (1g) chicken bouillon
- ½ tablespoon (3.5g) smoked paprika
- 1½ cups (183g) potatoes, cut into ½-inch pieces
- ¼ cup (4g) fresh cilantro, chopped
Instructions
- Make the Mexican Meatballs: In a bowl, combine ground beef, cooked rice, minced garlic, egg, cilantro or parsley, minced onions, cumin, salt, black pepper, oregano, and paprika. Mix well and form into small meatballs.
- Prepare the Soup: In a large pot, heat olive oil and sauté onions and garlic until fragrant. Add celery, carrots, zucchini, salt, and pepper. Pour in beef broth or water, tomato paste, cumin, oregano, chicken bouillon, and smoked paprika. Bring to a simmer.
- Add the Meatballs: Gently drop the meatballs into the simmering soup. Add potatoes and cook until the meatballs are cooked through and the potatoes are tender.
- Finish the Soup: Stir in fresh cilantro and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Notes
- You can customize the vegetables in the soup based on your preference.
- Feel free to add more herbs and spices to enhance the flavor of the soup.
- This soup is even better the next day as the flavors have time to meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg