Welcome to your new favorite comfort food! This albondigas soup recipe brings together tender, savory meatballs, fresh vegetables, and a rich tomato broth for a meal that truly satisfies. Albondigas, or Mexican meatball soup, is a beloved classic known for its hearty components and aromatic flavors.
While commonly associated with Mexican cuisine, the origin of albondigas actually lies in the Middle East, with the name derived from an Arabic word. Learn more about the history of albondigas.
It’s a fantastic, family-friendly dish that offers warmth and comfort in every spoonful.
Why You’ll Love This Albondigas Soup
You’ll quickly understand why this soup becomes a household favorite. It’s designed for simplicity and incredible taste.
- Flavorful and Aromatic: Each bite is packed with savory goodness from the seasoned meatballs and rich tomato-based broth.
- Hearty and Filling: Loaded with tender meat, rice, and fresh vegetables, this soup is a complete meal on its own.
- Simple to Prepare: Even beginner cooks will find this albondigas soup recipe straightforward to follow, with clear, step-by-step instructions.
- Highly Customizable: Easily adjust ingredients based on what you have on hand or your family’s preferences.
- Perfect Comfort Food: Enjoy this delicious soup any time of year for a truly satisfying and warming experience.
Ingredients for Albondigas Soup
Making this delicious albondigas soup recipe requires a few fresh ingredients for both the meatballs and the flavorful broth. Everything comes together beautifully for a satisfying meal.
For the Meatballs
- 1 pound ground beef (90% lean recommended)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup fresh cilantro leaves (chopped)
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Soup Base
- 2 teaspoons olive oil
- 1/2 cup yellow onion (diced)
- 3 carrots (peeled, quartered, and sliced)
- 1 1/2 cups Russet potatoes (peeled and cut into 1/2 inch pieces)
- 6 cups beef broth
- 15 ounce can diced tomatoes (undrained)
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini (quartered and sliced)
- Salt and pepper (to taste)
- Fresh cilantro (chopped, for garnish)
Notes & Substitutions
Using cooked rice for the meatballs helps them hold their shape better and cook evenly. Research suggests that the starchiness of rice helps bind ground meat and maintain its structure. Discover more tips for perfect meatballs. You can substitute ground beef with other meats like ground chicken, turkey, or pork for a lighter option. Feel free to add more vegetables to your soup, such as celery, green beans, corn, or spinach. Some traditional recipes include fresh mint in the meatballs; try adding a tablespoon for an authentic touch. For garnish, a squeeze of fresh lime juice, a dollop of sour cream, or sliced avocado adds a wonderful finish.
Equipment You’ll Need
Gathering your tools before you start makes the cooking process smoother. You only need a few basic kitchen items to create this amazing albondigas soup.
- Large mixing bowl
- Large pot or Dutch oven (at least 6-quart capacity)
- Cutting board and sharp knife
- Measuring cups and spoons
How to Make Albondigas Soup (Instructions)
This easy albondigas soup recipe comes together with simple steps. Follow along to create a comforting and hearty meal your family will adore.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, cooked white rice, minced garlic, egg, chopped cilantro, ground cumin, kosher salt, and black pepper. Use your hands to mix until all ingredients are just thoroughly combined. Be careful not to overmix, as this can make the meatballs tough.
- Form Meatballs: Roll the meat mixture into small, uniform balls, approximately ¾ inch in size. Place the formed meatballs on a tray or plate as you work. This makes them easier to add to the soup later.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sliced carrots to the hot oil. Cook these vegetables for 3-4 minutes, stirring occasionally, until they begin to soften. This step builds the foundational flavor for your soup.
- Add Garlic: Stir in the minced garlic and cook for just 30 seconds more. Watch carefully to ensure the garlic does not burn, as burnt garlic can taste bitter.
- Build Broth: Add the diced potatoes, beef broth, undrained canned diced tomatoes, tomato sauce, ground cumin, and dried oregano to the pot. Stir everything together well to combine all the flavors.
- Simmer Soup: Bring the mixture to a gentle simmer over medium heat. Once simmering, allow it to cook for 10 minutes. This gives the potatoes a head start on cooking and allows the flavors of the broth to meld.
- Add Meatballs: Carefully drop the prepared meatballs into the gently simmering soup. Try not to overcrowd the pot; add them one by one. Continue to simmer the soup for an additional 10 minutes. Resist stirring too vigorously during this time, so the meatballs retain their shape.
- Incorporate Zucchini: Add the quartered and sliced zucchini to the soup. Simmer for 5 more minutes, or until the zucchini is tender-crisp. You want the zucchini cooked through but still with a slight bite.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Sprinkle generously with fresh chopped cilantro just before serving. Enjoy your homemade albondigas soup!
Pro Tips for the Best Albondigas Soup
Perfecting your albondigas soup is easy with these simple expert tips. A few small adjustments can make a big difference in the final dish.
Common Mistakes to Avoid
- Overmixing the meatball mixture can lead to tough, dense meatballs. Mix just until combined for tender results.
- Boiling the soup too vigorously causes the meatballs to break apart. Maintain a gentle simmer to keep them intact.
- Uneven potato size can result in some pieces being undercooked while others are mushy. Dice potatoes uniformly for even cooking.
Make Ahead & Storage
Leftover albondigas soup stores beautifully. Refrigerate it in an airtight container for up to 3-4 days. For longer storage, freeze the soup for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop until warmed through.
Expert Tips
- Pre-cooking the rice ensures the meatballs hold their shape better and cook perfectly inside.
- Feel free to adjust the spice level to your preference. Add a pinch of chili flakes or a dash of your favorite hot sauce to the broth.
- Serve this hearty soup immediately for the best texture and freshest flavors.
Serving Suggestions & Variations
This versatile albondigas soup is wonderful on its own, but you can enhance it with various toppings and twists. Get creative and make it your own!
Flavor Variations
- Protein: While ground beef is traditional, experiment with ground chicken, turkey, or pork meatballs for a different flavor profile.
- Vegetables: Add bell peppers, corn, or chayote along with the zucchini for extra texture and nutrition.
- Spice: For a kick, include diced jalapeños or serrano peppers when you sauté the aromatics.
- Garnishes: A squeeze of fresh lime juice brightens the flavors. Diced avocado and a dollop of sour cream or Mexican crema add richness.
Slow Cooker Instructions
To make this albondigas soup recipe in a slow cooker, combine all meatball ingredients and form the meatballs. Place the meatballs, diced onion, carrots, potatoes, beef broth, diced tomatoes, tomato sauce, cumin, and oregano into your slow cooker. Cook on low for 4-6 hours, or until the vegetables are tender and the meatballs are cooked through. Add the zucchini during the last 30 minutes of cooking. Optionally, you can quickly broil the formed meatballs for a few minutes before adding them to the slow cooker to help them retain their shape better.
Nutrition Information
Here is an estimated nutritional breakdown for one serving of this delicious albondigas soup recipe. Please note that these values are approximate and can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 340 |
| Carbohydrates | 30g |
| Protein | 25g |
| Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 850mg |
| Fiber | 5g |
| Sugar | 7g |
| Vitamin A | 35% DV |
| Vitamin C | 25% DV |
| Calcium | 10% DV |
| Iron | 20% DV |
Please check specific ingredient labels for the most precise nutritional data.
Frequently Asked Questions (FAQ)
Got questions about making albondigas soup? We have answers to help you succeed in the kitchen.
- What are albondigas? Albondigas are traditional Mexican meatballs, often simmered in a flavorful broth with vegetables. The meatballs typically include rice as an ingredient.
- How do I keep my albondigas from falling apart? Using cooked rice in the mixture helps bind the meatballs effectively. Additionally, ensure you drop them into a gently simmering broth and avoid vigorous stirring.
- Can I make this soup spicier? Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce to the soup broth for extra heat. Diced fresh jalapeños or serranos can also be sautéed with the onions.
- Can I freeze leftover albondigas soup? Yes, this albondigas soup recipe freezes very well. Store it in an airtight, freezer-safe container for up to 3 months for a convenient future meal.
- What can I serve with albondigas soup? This hearty soup is a meal on its own, but it pairs wonderfully with warm corn or flour tortillas for dipping. A side of crusty bread or a simple green salad also complements it beautifully.
Conclusion
This albondigas soup recipe delivers a comforting and satisfying meal that is both easy to prepare and incredibly flavorful. With tender, savory meatballs, a rich tomato broth, and plenty of fresh vegetables, it’s a dish the whole family will love. Its simplicity and versatility make it a perfect addition to your weekly rotation. Don’t hesitate to gather your ingredients and enjoy this delightful Mexican-inspired soup tonight!
