Albondigas Soup Mexican Meatball has a special place in my heart, reminding me of chilly evenings spent with family. This traditional Mexican meatball soup is more than just a meal; it’s a warm hug in a bowl. I remember my abuela making huge batches, the aroma of cumin and cilantro filling her kitchen, promising a hearty Mexican meatball stew. The tender meatballs, swimming in a rich, vegetable-packed broth, are simply divine. It’s the best albondigas soup for a reason! Let’s get cooking this comforting classic!
Why You’ll Love This Albondigas Soup Mexican Meatball
This recipe for Albondigas Soup Mexican Meatball is a winner for so many reasons:
- It’s incredibly comforting and satisfying, making it the perfect comfort food albondigas soup.
- The meatballs are tender and packed with flavor, creating a truly flavorful Mexican meatball soup experience.
- This is an easy albondigas soup to make, even on a busy weeknight.
- You’ll find it’s an easy albondigas soup to customize with your favorite vegetables.
- It’s a hearty Mexican meatball stew that’s both filling and delicious.
- The combination of savory broth and seasoned meatballs is simply irresistible.
- It’s a fantastic way to enjoy a traditional Mexican meatball soup at home.
- The aroma alone will make your kitchen feel like a cozy haven.
Ingredients for Albondigas Soup
Gathering these Albondigas soup ingredients is the first step to creating this amazing dish. You’ll need a few things for the tender meatballs and a colorful base for the soup.
- 1 lb ground beef (or half beef, half pork) – This blend gives the meatballs a great texture and rich flavor.
- 1/4 cup uncooked white rice – The rice helps bind the meatballs and keeps them incredibly tender; it absorbs the savory broth beautifully.
- 1 large egg – This acts as a binder for the meatballs.
- 2 tablespoons chopped fresh cilantro – Fresh herbs add a bright, authentic flavor to the meatballs.
- 1 teaspoon ground cumin – Cumin is key for that classic Mexican meatball soup flavor.
- 1 teaspoon salt – Essential for bringing out all the flavors.
- 1/2 teaspoon black pepper – A little pepper adds a subtle warmth.
- 1 tablespoon olive oil – For sautéing the aromatics.
- 1 small onion, diced – Adds a sweet base to the soup’s flavor profile.
- 2 cloves garlic, minced – Garlic is a must for any flavorful broth.
- 2 medium carrots, sliced – For sweetness and color.
- 2 medium potatoes, diced – These make the soup hearty and comforting.
- 1 zucchini, sliced – Adds a lovely fresh texture.
- 6 cups beef broth – The foundation for our delicious Albondigas soup broth.
- 1 (15 oz) can diced tomatoes – These bring a touch of acidity and depth.
- 1 bay leaf – Adds a subtle aromatic complexity.
- Salt and pepper, to taste – For final seasoning.
- Optional garnish: extra cilantro, lime wedges – For a fresh finish.
How to Make Authentic Albondigas Soup
- Step 1: Preheat your oven to 350°F (175°C). While the oven preheats, let’s get started on the star of the show – the meatballs!
- Step 2: In a large bowl, combine the ground beef (or your chosen meat blend), uncooked white rice, the egg, chopped cilantro, cumin, salt, and pepper. Gently mix everything together with your hands until just combined. Don’t overwork the mixture, or your meatballs might become tough.
- Step 3: Now, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. This how to make albondigas soup step is where you can really get creative – some people love adding a pinch of mint to the meatball mix for a unique twist, or ensuring that albondigas soup with rice is perfectly incorporated.
- Step 4: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3 minutes. Then, toss in the minced garlic and cook for just another minute until it’s wonderfully fragrant.
- Step 5: Add the sliced carrots, diced potatoes, and sliced zucchini to the pot. Stir everything around and let them cook for about 2-3 minutes, getting them slightly softened and ready to absorb all the delicious flavors. This is where the vibrant albondigas soup broth starts to take shape, building that incredible albondigas soup flavor.
- Step 6: Pour in the beef broth and the can of diced tomatoes. Drop in the bay leaf for that classic aromatic touch. Bring the soup up to a gentle boil.
- Step 7: Carefully, one by one, add the prepared meatballs into the simmering soup. Reduce the heat to medium-low, cover the pot, and let it all simmer away for 30-35 minutes. You’ll know it’s ready when the meatballs are cooked through and the vegetables are perfectly tender. This is the magic of learning how to make albondigas soup!
- Step 8: Once everything is cooked, remove and discard the bay leaf. Give the soup a taste and adjust the seasoning with salt and pepper as needed. Ladle this comforting homemade albondigas soup into bowls and enjoy!
Preparing the Meatballs for Albondigas Soup
To make the best meatballs, combine ground beef, uncooked rice, an egg, cilantro, cumin, salt, and pepper in a bowl. Gently mix until just combined. Form into 1-1.5 inch balls. You can add a pinch of mint for a unique flavor, or ensure the albondigas soup with rice is well distributed.
Building the Flavorful Mexican Meatball Soup Broth
Start by sautéing diced onion in olive oil until soft, then add minced garlic until fragrant. Next, add carrots, potatoes, and zucchini. Pour in beef broth and diced tomatoes to create your rich albondigas soup broth, which is essential for that amazing albondigas soup flavor.
Simmering and Finishing the Homemade Albondigas Soup
Carefully add the formed meatballs to the simmering broth and vegetables. Cover and cook for 30-35 minutes until meatballs are cooked through and veggies are tender. Remove the bay leaf, taste, and season with salt and pepper before serving this delicious homemade albondigas soup.
Pro Tips for the Best Albondigas Soup
Want to elevate your Mexican Albondigas Soup? I’ve got a few tricks up my sleeve that make all the difference:
- For incredibly tender meatballs, don’t overmix the meatball mixture. Just combine until everything is incorporated.
- Using uncooked rice in the meatballs is a game-changer; it soaks up the broth and keeps them wonderfully moist.
- Don’t overcrowd the pot when adding the meatballs. Give them space to cook evenly.
- A splash of lime juice at the end brightens all the flavors beautifully, making it a truly classic Albondigas Soup recipe.
What’s the secret to perfect Albondigas Soup?
The secret to truly authentic Albondigas Soup lies in the meatballs! Using uncooked rice in the mixture acts like a binder and keeps them incredibly tender and moist as they cook in the flavorful broth. Don’t skip this!
Can I make Albondigas Soup ahead of time?
Yes! You can prepare the meatballs and store them in the refrigerator for up to 24 hours before adding them to the soup. You can also make the entire soup ahead and reheat it gently on the stovetop.
How do I avoid common mistakes with Albondigas Soup?
Avoid overmixing the meatball ingredients, as this can lead to tough meatballs. Also, ensure your meatballs are roughly the same size so they cook evenly. Finally, don’t forget to remove the bay leaf before serving!
Best Ways to Serve Albondigas Soup
This hearty Mexican meatball stew is wonderful on its own, but I love serving it with a few simple accompaniments to make it a complete meal. A side of warm, crusty bread is perfect for soaking up every last drop of that delicious Albondigas soup broth.
For a bit of freshness, I often serve it with a side salad tossed with a light vinaigrette. Some people even enjoy a dollop of sour cream or a sprinkle of cotija cheese on top, which adds a lovely creamy tang. It’s truly an easy Albondigas soup to personalize!
Nutrition Facts for Albondigas Soup
When enjoying a hearty bowl of this Mexican Albondigas Soup, here’s a general idea of what you can expect per serving. These numbers are approximations, as the exact values can vary based on the specific ingredients you use and portion sizes.
- Calories: 320 calories
- Fat: 13g
- Saturated Fat: 0g
- Protein: 22g
- Carbohydrates: 28g
- Fiber: 0g
- Sugar: 0g
- Sodium: 0mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Albondigas Soup
Properly storing and reheating this delicious Mexican Albondigas Soup ensures you can enjoy its comforting flavors for days to come. Once the soup has cooled down completely, which usually takes about an hour at room temperature, transfer it into airtight containers. For refrigerator storage, it’ll keep well for about 3 to 4 days. This makes it fantastic for meal prep!
If you want to keep this traditional Mexican meatball soup for longer, freezing is your best bet. You can freeze it for up to 3 months. To reheat, the best method is to gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. Just be sure to stir halfway through for even heating.
Frequently Asked Questions About Albondigas Soup
What is Albondigas Soup?
Albondigas Soup is a beloved Mexican meatball soup. It features tender, seasoned meatballs, often made with rice, simmered in a rich, flavorful broth packed with vegetables like carrots, potatoes, and zucchini. It’s a truly comforting and hearty meal.
Why is Albondigas Soup popular?
This soup is popular because it’s incredibly delicious and satisfying, offering a perfect blend of savory meatballs and a nourishing vegetable broth. It’s a fantastic example of comfort food albondigas soup that brings warmth and flavor to any table, making it a favorite for families.
Can I use chicken or turkey instead of beef for the meatballs?
Absolutely! You can easily substitute ground chicken or turkey for the ground beef in this easy Albondigas soup recipe. The cooking time might be slightly shorter, so just keep an eye on them to ensure they’re cooked through.
How do I make the meatballs more flavorful?
To boost the flavor of your meatballs for this authentic Albondigas soup, consider adding finely chopped fresh cilantro, a pinch of dried oregano, or even a little finely grated onion directly into the meatball mixture. The rice also helps absorb the flavors from the broth.
Variations of Albondigas Soup You Can Try
Once you’ve mastered the classic Albondigas Soup Mexican Meatball, you might want to experiment with different twists. Here are a few ideas to keep your taste buds excited:
- Spicy Albondigas Soup: For those who love a little heat, kick this soup up a notch! You can add a diced jalapeño or serrano pepper to the soup base along with the onions and garlic. Alternatively, stir in a pinch of chipotle powder or a dash of your favorite hot sauce to the meatball mixture for a smoky, spicy kick.
- Lighter Version: Swap the ground beef for lean ground turkey or chicken. The overall flavor will be slightly different but still wonderfully comforting. You might need to add a bit more seasoning to the meatballs to compensate for the leaner meat.
- Vegetarian Albondigas Soup: Create delicious plant-based meatballs using a mix of finely chopped mushrooms, lentils, and breadcrumbs, seasoned with cumin and cilantro. Use vegetable broth instead of beef broth for a completely meat-free and hearty Mexican meatball stew.
- Slow Cooker Method: For an even easier approach, prepare the meatballs and then add all the soup ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This makes for a wonderfully tender, set-it-and-forget-it meal, a truly easy Albondigas soup option.
Albondigas Soup: 1 Amazing Mexican Meatball Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Albondigas Soup, also known as Mexican Meatball Soup, is a comforting and flavorful dish featuring tender, seasoned meatballs simmered in a rich, vegetable-packed broth. This easy-to-make recipe is perfect for a hearty family dinner or a cozy night in, bringing warmth and deliciousness to your table.
Ingredients
- For the Meatballs:
- 1 lb ground beef (or half beef, half pork)
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, sliced
- 6 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 bay leaf
- Salt and pepper, to taste
- Optional garnish: extra cilantro, lime wedges
Instructions
- Prepare the meatballs: In a large bowl, combine ground beef, uncooked rice, egg, cilantro, cumin, salt, and black pepper. Mix until well combined. Form the mixture into small meatballs (about 1-1.5 inches in diameter).
- Start the soup base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Add vegetables: Add the sliced carrots, diced potatoes, and sliced zucchini to the pot. Stir and cook for 2-3 minutes.
- Simmer the soup: Pour in the beef broth and diced tomatoes. Add the bay leaf. Bring the soup to a gentle boil.
- Cook the meatballs: Carefully add the prepared meatballs to the simmering soup one by one. Reduce the heat to medium-low, cover the pot, and cook for 30-35 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Season and serve: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the Albondigas Soup into bowls. Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
- For extra tender meatballs, avoid overmixing the meatball mixture.
- You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking.
- This Mexican meatball soup can be made spicier by adding minced jalapeños or chipotle powder to the broth.
- For a lighter version, substitute ground turkey for ground beef.
- To make it vegetarian, use a plant-based meat substitute and vegetable broth, omitting the egg.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg
