Albondigas Mexican Meatball Soup Recipe: A Flavorful, Hearty Classic

Albondigas, or Mexican Meatball Soup, is a comforting and delicious dish that’s perfect for any occasion. The combination of tender, spiced meatballs simmered in a savory broth with vegetables like potatoes, carrots, and zucchini creates a hearty and satisfying meal. This soup is full of flavor and provides a beautiful balance of spice and freshness, making it a beloved staple in Mexican cuisine. Serve it as a family meal or for a gathering, and it’s sure to be a hit!

Why You’ll Love This Recipe

1. Deliciously Flavorful

The meatballs are packed with aromatic herbs like cilantro, mint, and cumin, which infuse them with a delicious, fresh flavor. The broth, enriched with tomatoes and spices, is equally aromatic and comforting.

2. Comforting and Hearty

With tender meatballs, vegetables, and rich broth, this soup is as filling as it is flavorful. It’s perfect for warming up on cold days or as a wholesome meal.

3. Packed with Veggies

This soup is loaded with nutritious vegetables like potatoes, carrots, and zucchini, making it both a healthy and delicious dish.

4. Easy to Make

The soup comes together relatively easily. With simple ingredients and straightforward steps, you can make this flavorful soup without much hassle.

5. Customizable

You can tweak the seasoning to suit your taste, or even adjust the level of spice by adding or omitting certain ingredients like chili flakes or cayenne pepper.

Ingredients

For the Meatballs:

• Ground beef (90% lean)
• Onion (diced)
• Cooked white rice
• Eggs (beaten)
• Fresh cilantro or parsley (stems removed and chopped)
• Fresh mint leaves (chopped)
• Ground cumin
• Dried oregano
• Salt and pepper
• Olive oil (for frying)

For the Soup:

• Onion (diced)
• Garlic (minced)
• Beef broth
• Canned diced tomatoes (undrained)
• Ground cumin
• Dried oregano
• Chili flakes or cayenne pepper (optional)
• Salt and pepper
• Potatoes (peeled and cubed)
• Carrots (sliced)
• Zucchini (sliced)

Variations

• Use Different Meats: Instead of ground beef, you can make the meatballs with ground turkey or chicken for a leaner option.
• Spice It Up: If you love spice, add some fresh jalapeños or a bit of chili powder to the broth or meatballs.
• Vegetarian Option: You can make a vegetarian version by substituting the meatballs with chickpea or lentil-based meatballs and using vegetable broth.
• Add More Veggies: Feel free to add other vegetables like green beans, corn, or even bell peppers to the soup.

How to Make the Recipe

Step 1: Make the Meatballs

In a large bowl, combine the ground beef, diced onion, cooked rice, beaten eggs, chopped cilantro (or parsley), chopped mint, cumin, oregano, salt, and pepper. Mix everything together until well combined. Using your hands, form the mixture into 1 to 1.5-inch meatballs.

Step 2: Brown the Meatballs (Optional)

In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Brown the meatballs in batches, cooking them until they’re lightly browned on all sides. This step is optional, as the meatballs will cook through in the broth, but browning them first enhances the flavor.

Step 3: Prepare the Soup Base

In the same pot (after removing the meatballs), add the diced onion and garlic. Sauté for 3-4 minutes, until the onion is translucent and fragrant. Add the beef broth, diced tomatoes, cumin, oregano, chili flakes (if using), salt, and pepper. Stir well to combine.

Step 4: Add the Vegetables

Add the potatoes, carrots, and zucchini to the pot. Bring the mixture to a simmer and cook for about 10 minutes, allowing the vegetables to begin softening.

Step 5: Add the Meatballs

Carefully add the meatballs back into the pot, making sure they’re submerged in the broth. Cover the pot and simmer for an additional 25-30 minutes, until the meatballs are cooked through and the vegetables are tender.

Step 6: Serve

Once everything is cooked, taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro and a sprinkle of grated cheese if desired.

Tips for Making the Recipe

• Don’t Overmix the Meatball Mixture: Overworking the meatball mixture can lead to tough meatballs. Mix just enough to combine all the ingredients.
• Use Lean Ground Beef: For the best results, use lean ground beef (90% lean) for a good balance of flavor and texture.
• Simmer Gently: Simmer the meatballs gently to ensure they stay tender and don’t break apart in the broth.
• Let the Soup Rest: After cooking, let the soup sit for a few minutes before serving. This helps the flavors meld together.

How to Serve

This Albondigas soup is perfect as a stand-alone meal, but you can serve it with a side of warm tortillas, crusty bread, or a simple Mexican salad. For an added touch, sprinkle some freshly grated cheese like Cotija or Monterey Jack on top.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and the soup will taste even better the next day.

Freezing

This soup freezes well for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it overnight in the refrigerator and heat on the stovetop.

Reheating

Reheat the soup gently over medium heat, adding a little more broth if it has thickened too much.

FAQs

1. Can I use a different type of ground meat for the meatballs?

Yes, you can substitute ground turkey or chicken for the ground beef to create a lighter version of this soup.

2. Can I make this soup ahead of time?

Yes, you can make the soup a day ahead of time. Just store it in the refrigerator and reheat before serving. The flavors will intensify overnight.

3. Can I skip browning the meatballs?

Yes, although browning adds extra flavor, you can skip this step. Simply add the raw meatballs directly into the simmering soup.

4. Can I use vegetable broth instead of beef broth?

Yes, vegetable broth will work just fine in this recipe and will create a lighter flavor.

5. Can I add more spice to the soup?

Absolutely! If you like it spicy, consider adding more chili flakes, fresh chilies, or even a bit of hot sauce.

6. Can I use cooked rice instead of uncooked rice?

Yes, if you have cooked rice on hand, you can use it instead of uncooked rice. Just adjust the amount, as cooked rice will be softer.

7. Can I use canned potatoes or carrots?

It’s best to use fresh potatoes and carrots for better texture, but you can use canned ones if you’re in a pinch.

8. Can I make the soup in a slow cooker?

Yes! Brown the meatballs first, then combine all ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

9. Can I make the meatballs with quinoa or another grain?

Yes, you can substitute the rice with cooked quinoa or bulgur for a different texture and flavor.

10. Can I skip the mint in the meatballs?

While the mint adds a unique flavor to the meatballs, you can omit it and use more cilantro or parsley if you prefer.

Conclusion

Albondigas Mexican Meatball Soup is a flavorful, hearty, and comforting dish that will leave you feeling satisfied. With spiced meatballs, tender vegetables, and a savory broth, this soup is perfect for feeding a crowd or enjoying on a chilly evening. Whether you make it traditional or add your own twist, this recipe is sure to become a family favorite.

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