Mexican Albondigas Soup is a warm and hearty dish filled with flavorful meatballs, fresh veggies, and tasty spices. It’s perfect for cozy nights or family gatherings!
With its comforting broth and tender meatballs, this soup is a hug in a bowl. I love pairing it with crunchy tortilla chips for added fun—who doesn’t love a good crunch? 😄
Key Ingredients & Substitutions
Ground Meat: I usually go for ground beef since it brings great flavor. If you’re looking for a leaner option, turkey or chicken are good substitutes. If you want more moisture, try using a mix of beef and pork!
Cooked Rice: This helps bind the meatballs. If you’re gluten-free, you can use cooked quinoa or even oats. Both add a nice texture while keeping the meatballs tender.
Cilantro: Fresh cilantro adds a burst of flavor. If you’re not a fan, parsley works fine too, or even a sprinkle of dried herbs if fresh isn’t available.
Diced Tomatoes: Canned diced tomatoes are key for the soup’s base. If you have fresh tomatoes, you can chop those up instead, but remove the seeds for less water content. Roasted tomatoes are a nice touch as well!
How Do You Make Meatballs That Are Tender and Flavorful?
Getting tender meatballs is crucial for this soup. Here’s how to achieve that texture:
- Don’t over-mix the meat mixture; gently blend just until combined.
- Chill the formed meatballs in the fridge for about 15 minutes before adding them to the soup. This helps them hold their shape better.
- Cook them gently in simmering soup rather than boiling it actively; a gentle simmer helps keep them juicy.
By following these steps, you’ll have delicious, tender meatballs that soak up the tasty broth, making your soup all the more enjoyable!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup cooked rice
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut into 2-inch pieces
- 6 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and approximately 30 minutes for cooking, giving you a total of about 45 minutes to complete this delicious soup. It’s a quick and satisfying meal to warm your heart and soul!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, cooked rice, minced onion, minced garlic, cilantro, egg, cumin, salt, black pepper, oregano, and crushed red pepper flakes (if using). Mix gently with your hands or a spoon until everything is well combined, but don’t over-mix. Shape the mixture into small meatballs about 1 inch in diameter and set them aside on a plate.
2. Start the Soup Base:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing for about 3-4 minutes until they become softened and fragrant. This will create a wonderful aroma!
3. Combine Vegetables and Broth:
Next, add the diced carrots, potatoes, diced tomatoes (with their juice), ground cumin, dried oregano, salt, and pepper into the pot. Stir everything together to mix well. Then, pour in the broth and bring the mixture to a boil.
4. Cook the Meatballs:
Once the soup is boiling, carefully drop the meatballs into the pot. Reduce the heat to a gentle simmer and let everything cook for about 20 minutes, allowing the meatballs to cook through and the flavors to meld beautifully.
5. Add the Final Ingredients:
After 20 minutes, toss in the corn and green beans, and continue simmering for another 10 minutes, or until all the vegetables are tender and the meatballs are fully cooked. This will give you a colorful and nutritious soup!
6. Serve and Enjoy!
Taste your soup and adjust any seasonings if needed. Serve the soup hot, garnished with fresh chopped cilantro, and place lime wedges on the side for squeezing over your soup. Enjoy your comforting and vibrant Mexican Albondigas Soup with family and friends!
This dish is not only delicious but also filled with love and warmth. Happy cooking!
Can I Use Frozen Meat for the Meatballs?
Yes, you can use frozen ground beef or pork! Just make sure to thaw it completely in the refrigerator overnight before preparing your meatballs. It’s best to shape the meatballs fresh after thawing to maintain their texture.
Can I Make This Soup Vegetarian?
Absolutely! For a vegetarian version, substitute the ground beef with plant-based meat alternatives or cooked lentils. Use vegetable broth instead of chicken or beef broth, and add extra vegetables like zucchini or bell peppers for more flavor and nutrition.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it needs thinning. Enjoy your leftovers as a quick meal!
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating and enjoy it warm!