This warm Mexican Albondigas Soup is a hearty delight! It’s filled with delicious meatballs, fresh veggies, and a rich broth that warms you from the inside out.
Whenever I make this soup, my kitchen smells incredible—like a fiesta in a pot! It’s perfect for chilly nights or when you need a comforting dish that just hits the spot.
I love serving it with a dollop of sour cream and some crispy tortillas on the side. Trust me; everyone will be coming back for seconds! 😊
Key Ingredients & Substitutions
Ground Meat: I usually go for a mix of ground beef and pork for flavor, but you can easily stick to just one type or use ground turkey for a lighter option.
Rice: Cooked rice adds bulk to the meatballs. If you’re short on time, leftover rice works great. Quinoa or even breadcrumbs can serve as alternatives if you’re looking for something different.
Cilantro: This herb gives a fresh flavor to the soup. If you’re not a fan, parsley can be a suitable substitute, though the taste will differ a bit.
Broth: Beef broth is traditional, but chicken broth or vegetable broth can easily be used to cater to dietary needs or what you have on hand.
Vegetables: The mix of veggies is flexible! Add corn or bell peppers for sweetness, or use whatever is leftover in your fridge.
How Do You Get the Meatballs Just Right?
Shaping and browning meatballs can be tricky, but here are some simple steps:
- Mix ingredients gently to avoid tough meatballs. Overmixing can make them dense.
- Chill the meat mixture for about 30 minutes before forming the balls; this helps them hold their shape.
- When browning, don’t overcrowd the pot; give them room to sear nicely.
Remember, they’ll finish cooking in the soup, so just focus on getting a good sear on the outside during this step!
What’s the Best Way to Season Your Soup?
Seasoning is key for a flavorful soup! Here’s how to do it:
- Start with the base—sauté your onions and garlic before adding other ingredients for deeper flavor.
- Adjust seasoning gradually. Taste the soup before serving and add more salt or spices as needed.
- Fresh herbs like cilantro should be added at the end, as this keeps their flavor vibrant!
Enjoy crafting this delightful Mexican Albondigas Soup! Your kitchen is in for a treat. 🌮🥣
How to Make Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup cooked rice
- 1 egg
- 1/4 cup onion, finely chopped
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
For the Soup:
- 1 tbsp vegetable oil
- 6 cups beef broth (or chicken broth)
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1/2 cup tomato sauce or 2 large tomatoes, blended
- 1/2 cup green beans, chopped (optional)
- 1/2 tsp dried oregano
- 1 jalapeño or serrano pepper, seeded and chopped (optional, for heat)
For Serving:
- Lime wedges
- Sour cream (optional)
Time Needed:
This delightful recipe takes about 30 minutes to prepare. You’ll need an additional 30-40 minutes to cook everything until it’s wonderfully flavorful and comforting. So, in total, plan for about 1 hour or so to get this soup ready!
Step-by-Step Instructions:
1. Prepare the Meatballs (Albondigas):
In a large bowl, mix together the ground meat, cooked rice, egg, chopped onion, cilantro, minced garlic, cumin, salt, and black pepper. Use your hands or a spoon to combine everything well. Once mixed, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Set these aside while you get everything else ready.
2. Brown the Meatballs:
In a large pot, heat the vegetable oil over medium heat. When the oil is hot, add the meatballs in batches to avoid overcrowding the pot. Cook them until they are browned on all sides. Don’t worry; they don’t need to be fully cooked through at this point since they will finish cooking in the soup. After browning, remove the meatballs from the pot and set them aside.
3. Make the Soup Base:
In the same pot, add a bit more oil if needed and then add some chopped onion (if using fresh, otherwise, you can skip this step). Sauté the onion until it’s translucent. Then pour in the tomato sauce or blended tomatoes, cooking for another 3-4 minutes to let the flavors deepen a bit.
4. Add Broth and Vegetables:
Now, pour in the beef broth and bring everything to a boil. Once boiling, add in the diced potatoes, carrots, zucchini, and green beans (if using). Season with oregano and add the chopped jalapeño or serrano pepper for some heat, if you like. Reduce the heat and let the soup simmer for about 10 minutes until the vegetables start to soften.
5. Cook the Meatballs in the Soup:
Gently drop the browned meatballs back into the simmering soup. Cover the pot and let everything cook together for another 15-20 minutes. This will ensure the meatballs are cooked through and the vegetables are tender.
6. Finish and Serve:
Once everything is cooked, taste the soup and adjust the seasoning with a pinch more salt or pepper if needed. Stir in some freshly chopped cilantro for a burst of flavor. Serve the soup hot in bowls, garnished with extra cilantro and lime wedges on the side. If you prefer, add a dollop of sour cream for richness, and enjoy with warm corn tortillas or crusty bread!
Enjoy your hearty bowl of Mexican Albondigas Soup, packed with flavor and comfort! 🌶️🥣
Can I Use Different Types of Meat?
Absolutely! While ground beef and pork are commonly used, you can substitute them with ground turkey or chicken for a lighter option. Just keep in mind that cooking times may vary slightly.
What Other Vegetables Can I Add?
Feel free to customize your soup with other vegetables! Bell peppers, corn, or even peas can add great flavor and texture. Just make sure to adjust cooking times as necessary based on the veggies you choose.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead of time! Just prepare the recipe as directed, let it cool, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it can also be frozen for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.