Albondigas Soup with Mexican Meatballs Recipe
Albondigas Soup is a comforting and flavorful Mexican meatball soup made with seasoned ground beef, vegetables, and a savory tomato-based broth. This hearty soup combines tender meatballs with a blend of fresh vegetables and aromatic spices, offering a satisfying and nutritious meal perfect for any day.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Mexican Meatballs
- 1 pound (450g) ground beef (or half ground pork and ground beef; 90% lean)
- 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 (about 1 cup)
- 2–3 carrots, peeled, quartered, and sliced (1½–2 cups)
- 1 large zucchini, quartered and sliced (1½–2 cups)
- 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 (about 2 large potatoes)
- ¼ cup (4g) fresh cilantro, chopped
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef (or mixture of beef and pork), cooked white rice, minced garlic, egg, chopped cilantro or parsley, minced onions, ground cumin, salt, black pepper, ground oregano, and paprika. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and set aside.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes or until they are soft and fragrant.
- Add Vegetables: Add the sliced celery, carrots, and zucchini to the pot. Stir and cook for another 5 minutes to slightly soften the vegetables.
- Add Spices and Liquids: Season the vegetables with salt and pepper to taste. Pour in the beef broth or water, then stir in the tomato paste (or tomato sauce), ground cumin, dried oregano, chicken bouillon, and smoked paprika. Mix well to combine all flavors.
- Add Potatoes and Simmer: Add the chopped potatoes to the pot. Bring the soup to a gentle boil, then reduce the heat to simmer for about 10 minutes, allowing the potatoes to start softening.
- Cook the Meatballs: Carefully add the prepared meatballs into the simmering soup one by one. Cover the pot and let the soup cook for about 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Finish and Serve: Stir in the chopped fresh cilantro just before serving. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot with warm tortillas or crusty bread, if desired.
Notes
- Use a blend of ground pork and beef for a richer flavor and juicier meatballs.
- Cook the rice before adding to the meatball mixture to help bind the meatballs and add texture.
- Feel free to substitute beef broth with vegetable broth for a lighter version.
- Adjust the amount of smoked paprika based on your preference for smokiness.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, ensure the bouillon and any canned ingredients are certified gluten free.
Keywords: Albondigas Soup, Mexican Meatballs Soup, Mexican soup recipe, meatball soup, comforting soup, traditional Mexican soup