Albondigas Soup Recipe

Introduction

Albondigas Soup is a comforting and hearty Mexican-style meatball soup that’s perfect for chilly days. Filled with flavorful meatballs and fresh herbs, this soup is both nourishing and easy to prepare. It’s a great way to enjoy a traditional homemade meal that warms you from the inside out.

Ingredients

• 1 pound ground beef (extra lean)
• 2 cloves garlic (minced)
• ½ onion (chopped)
• ½ cup rice (long grain, uncooked, such as Basmati)
• 1 egg (beaten)
• ¼ cup fresh mint (chopped)
• ¼ cup fresh parsley (chopped)
• ¼ cup fresh oregano or 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 2 tablespoons olive oil
• ½ large onion (chopped)
• 3 cloves garlic (minced)
• 1 large carrot (chopped as desired)
• 2 medium potatoes (peeled and chopped into 1-inch cubes)
• 14.5 ounce can diced tomatoes
• 3 cups low sodium beef broth
• 3 cups water
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon cayenne pepper
• 2 tablespoons fresh cilantro (chopped)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Step 1: In a bowl, combine ground beef, minced garlic, chopped onion, uncooked rice, beaten egg, chopped mint, parsley, oregano, ground cumin, chili powder, salt, and pepper. Mix thoroughly until well combined. Shape the mixture into meatballs about 1 inch in diameter, yielding 25 to 30 meatballs. Place the meatballs in the refrigerator while preparing the soup base.
2. Step 2: Heat olive oil in a heavy-bottomed 5-quart pot over medium heat. Add chopped onion and minced garlic, cooking until the onion becomes translucent, being careful not to burn the garlic.
3. Step 3: Add chopped carrots and potatoes to the pot and cook for 3 to 5 minutes until they start to caramelize slightly.
4. Step 4: Stir in diced tomatoes, beef broth, water, salt, pepper, and cayenne pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes.
5. Step 5: Carefully add the meatballs to the pot one at a time, stirring gently with a wooden spoon to distribute them evenly without breaking. Cover and simmer over low to medium heat for 15 minutes, or until the meatballs are fully cooked through.
6. Step 6: Stir in fresh lemon juice, cilantro, and additional parsley. Taste and adjust seasoning if necessary. Serve hot and enjoy.

Tips & Variations

• For a lighter version, substitute ground beef with ground turkey or chicken.
• Use fresh herbs whenever possible for brighter, fresher flavor.
• Add chopped zucchini or celery for extra vegetables and texture.
• If you prefer a thicker soup, reduce the water or add an extra half cup of rice to the meatball mixture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them refrigerated. This helps the flavors meld and speeds up cooking when you’re ready to make the soup.

What can I use if I don’t have fresh herbs?

Dried herbs can be substituted, but use about one-third of the amount called for with fresh herbs since dried herbs are more concentrated. For example, use roughly 1 tablespoon dried parsley in place of ¼ cup fresh.

Albondigas Soup Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

Albondigas Soup is a comforting Mexican meatball soup featuring tender beef meatballs simmered in a flavorful tomato and vegetable broth, enhanced with fresh herbs and a touch of spice. Perfect for a hearty and nutritious meal that combines aromatic spices with wholesome ingredients.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground beef (extra lean)
• 2 cloves garlic (minced)
• ½ onion (chopped)
• ½ cup rice (long grain, uncooked, Basmati)
• 1 egg (beaten)
• ¼ cup mint (fresh, chopped)
• ¼ cup parsley (fresh, chopped)
• ¼ cup oregano (fresh, chopped or about 1 tbsp dry oregano)
• 1 teaspoon cumin (ground)
• ½ teaspoon chili powder
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)

Soup Base

• 2 tablespoons olive oil
• ½ large onion (chopped)
• 3 cloves garlic (minced)
• 1 large carrot (chopped to your liking)
• 2 medium potatoes (peeled and chopped into 1 inch cubes)
• 14.5 ounce diced tomatoes (1 can)
• 3 cups beef broth (low sodium)
• 3 cups water
• Salt and pepper to taste
• 1 tablespoon lemon juice (freshly squeezed)
• ⅛ teaspoon cayenne pepper
• 2 tablespoons cilantro (fresh, chopped)
• 2 tablespoons parsley (fresh, chopped)

Instructions

1. Prepare the Meatballs: In a bowl, combine the ground beef, minced garlic, chopped onion, uncooked rice, beaten egg, chopped mint, parsley, oregano, cumin, chili powder, salt, and pepper. Mix all ingredients thoroughly until evenly combined. Shape the mixture into 1-inch diameter meatballs, aiming for about 25 to 30 meatballs. Place the formed meatballs in the refrigerator to chill while preparing the soup base.
2. Sauté Vegetables: Heat the olive oil in a heavy-bottomed 5-quart pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and the garlic is fragrant, being careful not to burn it. Add the chopped carrots and potatoes, cooking for about 3 to 5 minutes until the vegetables develop a nice caramelized surface.
3. Add Liquids and Seasonings: Stir in the canned diced tomatoes, low sodium beef broth, and water. Season with salt, pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to a low simmer and let it cook for about 5 minutes to blend the flavors.
4. Cook Meatballs in Soup: Add the chilled meatballs to the pot one at a time, gently stirring with a wooden spoon to avoid breaking them apart. Cover the pot and let the soup cook over low to medium heat for approximately 15 minutes or until the meatballs are fully cooked through.
5. Finish and Serve: Once the meatballs are cooked, stir in the freshly squeezed lemon juice and chopped fresh cilantro and parsley. Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot for a comforting meal.

Notes

• Use extra lean ground beef to reduce fat content in the meatballs.
• Basmati rice is recommended for its fragrant flavor, but any long grain rice will work.
• Be careful not to burn garlic when sautéing; cook on medium heat.
• The soup can be stored in the refrigerator for up to 3 days and freezes well.
• For a spicier kick, increase cayenne pepper or chili powder to taste.
• Fresh herbs add vibrant flavor but can be substituted with dried herbs if fresh are unavailable, adjusting quantities accordingly.

Keywords: Albondigas, Mexican meatball soup, beef meatballs, hearty soup, traditional Mexican recipe, comfort food