Albondigas Mexican Meatball Soup Recipe

This Albondigas Mexican Meatball Soup is a flavorful and comforting dish that’s perfect for family dinners or gatherings. With its tender meatballs packed with aromatic herbs and spices, combined with a savory broth and hearty vegetables, this soup is both satisfying and nourishing. Albondigas, which translates to “meatballs” in Spanish, are made with ground beef, rice, and fresh herbs like cilantro and mint, creating a unique and vibrant flavor profile. The soup is then enriched with a rich beef broth, tomatoes, and a medley of vegetables like potatoes, carrots, and zucchini, making it a complete meal in a bowl.

This traditional Mexican soup is not only delicious but also versatile. It’s perfect for a cozy dinner and can be easily adapted to suit your preferences. Whether you enjoy it with extra spice, more vegetables, or a bit of lime for a fresh zing, this Albondigas soup is bound to be a hit with everyone at the table. Plus, it’s easy to make and can be prepared ahead of time for a meal that’s even better the next day!

Why You’ll Love This Recipe

This Albondigas soup is a combination of rich flavors and wholesome ingredients that come together perfectly. The homemade meatballs are juicy and packed with fresh herbs like cilantro and mint, creating a wonderful contrast to the savory broth. The vegetables in the soup add texture and color, and the broth is deep and flavorful, thanks to the combination of beef broth and diced tomatoes. This hearty, comforting soup is a complete meal in itself and is sure to please your taste buds. Plus, it’s easy to make and can be adapted to your liking, making it a great option for any occasion.

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Ingredients

For the Meatballs:

• Ground beef (90% lean)
• Diced onion
• Minced garlic
• Cooked white rice
• Eggs
• Fresh cilantro or parsley
• Fresh mint leaves
• Ground cumin
• Dried oregano
• Salt and pepper
• Olive oil (for frying the meatballs)

For the Soup:

• Diced onion
• Minced garlic
• Beef broth
• Canned diced tomatoes (undrained)
• Ground cumin
• Dried oregano
• Ground black pepper
• Potatoes (peeled and cubed)
• Carrots (sliced)
• Zucchini (sliced)

Variations

• Meat Options: While this recipe uses ground beef, you can substitute it with ground turkey, chicken, or even a combination of meats for a leaner version.
• Rice Substitutes: If you prefer not to use white rice, you can try substituting with quinoa or barley for a different texture.
• Spicy Kick: If you enjoy spicy food, feel free to add a chopped jalapeño or a pinch of red pepper flakes to the soup for a little heat.
• Vegetables: You can add other vegetables like corn, peas, or green beans to the soup for added flavor and color.
• Herb Substitutes: If you’re not a fan of mint, you can omit it or replace it with fresh basil for a different herbal flavor.

How to Make the Recipe

Step 1: Prepare the Meatballs

In a large bowl, combine the ground beef, diced onion, minced garlic, cooked white rice, beaten eggs, chopped cilantro, chopped mint leaves, ground cumin, dried oregano, salt, and pepper. Mix until everything is well combined. Form the mixture into small meatballs, about 1 inch in diameter.

Step 2: Brown the Meatballs

In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Working in batches, brown the meatballs on all sides. Once browned, transfer them to a plate and set aside. This step will help the meatballs retain their shape during cooking and add extra flavor to the soup.

Step 3: Prepare the Soup Base

In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until softened and fragrant. Add the beef broth, diced tomatoes with their juices, ground cumin, dried oregano, salt, and pepper. Stir well to combine.

Step 4: Add the Vegetables

Add the cubed potatoes, sliced carrots, and zucchini to the pot. Stir to combine, then bring the soup to a gentle simmer.

Step 5: Add the Meatballs to the Soup

Once the soup is simmering, carefully add the browned meatballs back into the pot. Gently stir to incorporate the meatballs into the broth and vegetables. Continue to simmer for 25-30 minutes, or until the vegetables are tender and the meatballs are fully cooked.

Step 6: Serve and Garnish

Once the soup is ready, taste and adjust seasoning if necessary. Serve the soup hot, garnished with additional fresh cilantro or parsley, if desired.

Tips for Making the Recipe

• Forming the Meatballs: Wet your hands lightly with water to help form the meatballs, which can prevent the mixture from sticking to your hands.
• Simmering the Soup: Allow the soup to simmer gently to ensure the meatballs remain tender and flavorful. Avoid boiling the soup at a high temperature to prevent the meatballs from breaking apart.
• Flavor Development: For the best flavor, let the soup sit for 10-15 minutes after cooking to allow the ingredients to meld together.
• Make it Spicy: If you like your Albondigas soup spicy, you can add chopped jalapeños or a pinch of chili powder to the soup base.

How to Serve

Serve this Albondigas soup with warm corn tortillas or crusty bread for dipping. It’s also delicious with a side of Mexican rice or a simple green salad. Garnish with extra cilantro or parsley for a burst of color and freshness.

Make Ahead and Storage

Storing Leftovers

Store leftover Albondigas soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen as the soup sits, making it even more delicious the next day.

Freezing

This soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm on the stove.

Reheating

Reheat the soup on the stove over medium heat, adding a little extra broth or water if necessary to reach your desired consistency. You can also reheat individual portions in the microwave.

FAQs

1. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked meatballs for up to 3 months.

2. Can I use a different type of meat for the meatballs?

Yes, you can substitute the ground beef with ground turkey, chicken, or pork, depending on your preference.

3. Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like corn, green beans, or peas to the soup to increase the vegetable content.

4. How do I make the soup spicier?

Add chopped jalapeños, red pepper flakes, or a pinch of chili powder to the soup for a spicy kick.

5. Can I use a different type of rice?

Yes, you can substitute white rice with brown rice, quinoa, or even barley for a different texture.

6. Can I cook this soup in a slow cooker?

Yes, you can make Albondigas soup in a slow cooker. Brown the meatballs first, then add all ingredients to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

7. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you’ll need to peel and dice them. You may also need to add a bit of extra broth to make up for the difference in liquid.

8. Can I make the soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. The flavors will intensify as it sits.

9. Can I freeze the soup?

Yes, Albondigas soup freezes well. Let it cool completely before freezing. Store in an airtight container for up to 3 months.

10. Can I use ground pork for the meatballs?

Yes, ground pork works great in this recipe and adds a different flavor to the meatballs.

Conclusion

This Albondigas Mexican Meatball Soup is the perfect comforting dish to enjoy with your loved ones. With its tender meatballs, flavorful broth, and hearty vegetables, it’s a meal that will satisfy both your hunger and your taste buds. Whether you make it for a special occasion or just for a cozy dinner at home, this soup is sure to become a go-to favorite. Try it today and enjoy the rich flavors of this traditional Mexican dish!

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