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
Scale
- 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