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Albondigas Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/albondigas-soup-recipe/