If you love hearty, comforting meals that make your kitchen smell like a warm hug, this Albondigas Soup (Mexican Meatball Soup) Recipe is going to become your new favorite. Packed with tender meatballs infused with fresh herbs and nestled in a vibrant vegetable-packed broth, this soup is the perfect blend of simplicity and bold Mexican flavors. Whether you’re cozying up on a chilly evening or want a wholesome dish that feeds the whole family, this recipe offers a delicious and nutritious experience with every spoonful.
Ingredients You’ll Need
These ingredients might look simple at first glance, but each one plays a crucial role in creating the rich, layered flavors and hearty textures that make Albondigas Soup irresistible. From the fresh herbs that lift the meatballs to the colorful veggies that add body and brightness, every element contributes to this soup’s magic.
- Lean ground beef (1 lb or 450 g): The base for the meatballs, providing rich protein and a tender bite.
- Long-grain rice (¼ cup or 50 g): Adds texture and absorbs flavors inside the meatballs, giving them amazing body.
- Egg (1 medium): Acts as a binder to keep those meatballs perfectly formed.
- Garlic cloves (2 grated + 2 finely chopped): Gives that classic punch of savory depth that sings in every spoonful.
- Fresh cilantro (3 tablespoons chopped + handful roughly chopped): Infuses brightness and a true Mexican touch to both meatballs and broth.
- Fresh mint leaves (2 tablespoons chopped): Adds a refreshing herbal note that enhances the soup’s complexity.
- Fresh oregano (1 tablespoon chopped + 2 tablespoons finely chopped): Brings an earthy aroma, grounding the flavors beautifully.
- Salt (½ teaspoon) and ground black pepper (¼ teaspoon): Essential seasonings that balance the taste perfectly.
- Olive oil (2 tablespoons): For sautéing veggies and adding a silky richness to the broth.
- Onion (1 medium, diced): Creates a sweet, aromatic base for the soup.
- Carrot (1 medium, diced or sliced): Introduces natural sweetness and color.
- Celery stalks (2-3, diced): Offers subtle bitterness and crunch for balance.
- Potatoes (1 ½ cups or 250 g, cubed): Adds heartiness and comfort to the final dish.
- Zucchini (1 medium, cubed): Provides moisture and a mild flavor to lighten the soup.
- Green beans (1 cup or 150 g, sliced): Add vibrant color and a slight snap for textural contrast.
- Tomato sauce/passata (1 ½ cups or 330 ml): Brings acidity and rich umami that tie the soup together.
- Beef stock (6 cups or 1.5 liters): The hearty liquid that carries all those incredible flavors into a soul-warming broth.
How to Make Albondigas Soup (Mexican Meatball Soup) Recipe
Step 1: Prepare the Meatballs
Begin by combining the lean ground beef with the long-grain rice, grated garlic, chopped cilantro, mint, oregano, salt, pepper, and the egg in a bowl. Mix these ingredients gently with your hands until everything is evenly distributed but not overworked, so the meatballs stay tender after cooking.
Step 2: Shape the Meatballs
Take small portions of the meat mixture and shape them into golf ball-sized meatballs. This size ensures they cook through evenly and remain juicy inside. Set them aside on a plate as you prepare the base of your soup.
Step 3: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery and sauté until they soften and start to turn fragrant, about 5 minutes. Stir in the finely chopped garlic for another minute until the aroma fills your kitchen.
Step 4: Build the Soup Base
Pour in the tomato sauce and stir it through the softened vegetables. Add the beef stock, chopped potatoes, zucchini, green beans, and finely chopped oregano. Bring everything to a gentle boil, which will marry the flavors into a rich, vibrant broth.
Step 5: Cook the Meatballs in the Soup
Carefully drop the meatballs into the boiling soup. Reduce the heat to low and let everything simmer for 30 to 40 minutes, stirring occasionally. The rice inside the meatballs will cook perfectly, and the vegetables will become tender without losing their shape.
Step 6: Final Seasoning and Fresh Herbs
Before serving, taste the soup and adjust the salt and pepper as needed. Scatter the roughly chopped fresh cilantro on top for an herbal brightness that elevates every bite.
How to Serve Albondigas Soup (Mexican Meatball Soup) Recipe
Garnishes
Fresh cilantro is a must, but you can also sprinkle some crumbled queso fresco or a squeeze of lime juice for an extra zing. A handful of chopped scallions or a few slices of avocado can add creaminess and color. These fresh toppings make every bowl feel like a special occasion.
Side Dishes
This soup is quite filling on its own but pairs beautifully with warm corn tortillas or crusty bread to soak up the delicious broth. A simple Mexican-style salad with lime and chili powder can also brighten the meal further without overpowering the soup’s flavors.
Creative Ways to Present
Serve the soup in colorful bowls with a small plate of garnishes on the side, letting everyone customize their own experience. For parties, consider individual mini bowls with a single meatball and a drizzle of cilantro oil on top for an elegant appetizer twist.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 3 days, with flavors often improving as they meld together overnight.
Freezing
You can freeze Albondigas Soup (Mexican Meatball Soup) Recipe in meal-sized portions. Use freezer-safe containers or heavy-duty bags, making sure to remove as much air as possible. Frozen soup is best enjoyed within 2 months for optimal freshness and flavor.
Reheating
Reheat the soup gently on the stove over low heat to avoid overcooking the meatballs and vegetables. Stir occasionally until warmed through. If the broth thickens too much, simply add a splash of water or stock to refresh its texture.
FAQs
Can I make Albondigas Soup vegetarian?
Absolutely! Replace the ground beef with cooked lentils or plant-based meat crumbles, and use vegetable stock instead of beef stock. Add extra herbs and spices to make sure the flavors stay bold and satisfying.
What rice is best for the meatballs?
Long-grain rice is ideal because it holds its shape well and doesn’t become mushy inside the meatballs. It offers a nice texture contrast and helps bind everything together.
Can I prepare the meatballs ahead of time?
Yes, you can shape the meatballs a day in advance and keep them refrigerated. Just cover them tightly and cook them fresh in the soup when you’re ready to enjoy.
Is it okay to use canned tomato sauce?
Definitely! While fresh passata is preferred for its flavor and color, canned tomato sauce works well too. Just make sure it’s a good-quality version with no added sugars for the best taste.
How spicy is Albondigas Soup traditionally?
This recipe is mild and focuses on fresh herbs and savory notes, making it perfect for all palates. If you like heat, feel free to add jalapeños or a pinch of chili powder when sautéing your vegetables.
Final Thoughts
If you’re looking for a soup that fills your home with warmth and your belly with comfort, the Albondigas Soup (Mexican Meatball Soup) Recipe is exactly what you need. It’s a delightful combination of fresh herbs, tender meatballs, and wholesome vegetables in a flavorful broth that tastes like a big homemade hug. I can’t wait for you to try it and make it a staple in your kitchen!
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Albondigas Soup (Mexican Meatball Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Albondigas Soup is a comforting traditional Mexican meatball soup featuring tender ground beef meatballs blended with rice and fresh herbs, simmered in a flavorful tomato and beef broth with a medley of fresh vegetables. This hearty and wholesome soup makes a perfect meal for family dinners and gatherings.
Ingredients
Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Soup Base and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liter) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the lean ground beef, long-grain rice, medium egg, grated garlic, chopped fresh cilantro, mint leaves, oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into small meatballs, approximately golf-ball sized or smaller to ensure even cooking in the soup.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and finely chopped garlic. Cook until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Add Potatoes and Tomato Sauce: Stir in the cubed potatoes and tomato sauce. Cook for a few minutes to combine flavors.
- Add Broth and Herbs: Pour in the beef stock, add the finely chopped fresh oregano, and bring the mixture to a gentle boil.
- Cook Meatballs: Gently drop the formed meatballs into the simmering broth. Allow them to cook for about 15 minutes, ensuring they are cooked through and tender.
- Add Remaining Vegetables: Add the zucchini cubes and sliced green beans to the pot. Continue to simmer for another 10-15 minutes until all vegetables are tender but not mushy.
- Final Seasoning and Garnish: Taste the soup and adjust salt and freshly ground black pepper to your preference. Stir in the roughly chopped fresh cilantro for a bright finish before serving.
Notes
- Use lean ground beef to keep the soup healthier and reduce grease.
- Rinse the rice before adding to the meatball mixture to avoid excess starch.
- For a smoother broth, strain the beef stock before use if desired.
- Vegetable sizes should be uniform for even cooking.
- This soup freezes well; store cooled portions in airtight containers up to 3 months.
- Adjust herbs according to personal preference or availability.
