If you’ve never tried this comforting and flavorful Albondigas Soup Recipe, you’re in for a real treat. This traditional Mexican meatball soup is a delightful blend of tender beef meatballs, fresh vegetables, and rich, aromatic broth that warms you from the inside out. With its vibrant colors and heartwarming taste, it’s perfect for cozy dinners or impressing guests with a bowl of homemade goodness. Every spoonful offers a wonderful balance of herbs, spices, and textures that will have you coming back for more.
Ingredients You’ll Need
The beauty of this Albondigas Soup Recipe lies in its simple, wholesome ingredients that come together to create incredible flavor and satisfying texture. Each element plays a key role, from the seasoning in the meatballs to the fresh vegetables that add brightness and body to the soup.
- 1 pound ground beef (90% lean): Provides juicy, flavorful meatballs with just the right amount of fat to keep them tender.
- 1/2 cup cooked white rice: Acts as the perfect binder for the meatballs, adding heartiness and texture.
- 1 teaspoon minced garlic: Infuses a fragrant punch into the meat mixture and soup base.
- 1 egg: Helps hold the meatball mixture together without making it dense.
- 1/4 cup chopped cilantro leaves: Adds fresh, herbal notes that brighten the entire dish.
- 1 teaspoon ground cumin: Offers earthy warmth and depth to the meatballs.
- 3/4 teaspoon kosher salt: Enhances all the flavors with just the right seasoning.
- 1/4 teaspoon pepper: Adds a subtle kick without overpowering the other spices.
- 2 teaspoons olive oil: Used to gently sauté vegetables, building a flavorful base for the soup.
- 1/2 cup diced onion: Brings sweetness and a foundational savory note.
- 3 carrots (peeled, quartered, sliced): Offer tender, slightly sweet texture and beautiful color.
- 1 1/2 cups peeled, 1/2 inch cubed Russet potatoes: Give the soup a hearty, satisfying bite.
- 6 cups beef broth: Creates a rich, comforting base with deep meaty flavor.
- 15 ounce can diced tomatoes (with juice): Adds acidity and freshness to brighten the broth.
- 8 ounce can tomato sauce: Thickens the broth slightly for a luscious, hearty soup consistency.
- 1/2 teaspoon ground cumin: Enhances the soup’s overall spice profile subtly.
- 1/2 teaspoon dried oregano: Provides classic herbal notes common in Mexican cuisine.
- 1 large zucchini (quartered, sliced): Adds tender bites and a mild vegetal flavor to finish the soup.
- 1/4 cup chopped cilantro leaves: Used as a bright garnish to take the flavors up a notch.
- Salt and pepper to taste: Essential for final seasoning and balance.
How to Make Albondigas Soup Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, cooked rice, minced garlic, egg, chopped cilantro, cumin, salt, and pepper in a large bowl. Mixing these ingredients thoroughly ensures every meatball bursts with flavor and stays tender. Then, roll the mixture into small, approximately three-quarter-inch meatballs and set them aside on a tray—this is a satisfying, hands-on step that gets you excited for what’s coming next.
Step 2: Sauté the Vegetables
Next, heat olive oil in a large pot over medium heat. Add diced onions and carrots, cooking them for about 3 to 4 minutes until they soften and start releasing their natural sweetness. Following that, throw in the minced garlic and cook for just 30 seconds to release its fragrant aroma—it’s these small touches that layer flavor beautifully in the soup.
Step 3: Build the Soup Base
Now, add the potatoes, beef broth, diced tomatoes with their juice, tomato sauce, cumin, and oregano to the pot. Bring this vibrant mixture to a simmer, letting all the flavors start to meld together into a rich and inviting broth. The colors alone at this stage—bright reds and hearty browns—make you want to dive right in.
Step 4: Cook the Meatballs in the Soup
Once your broth is simmering, gently drop the prepared meatballs into the pot. Simmer everything for an additional 10 minutes. This step is crucial because it cooks the meatballs perfectly right inside the flavorful broth, allowing them to soak up all those delicious herbs and spices.
Step 5: Add Zucchini and Final Seasoning
Finally, add sliced zucchini and let the soup cook for 5 more minutes. The zucchini cooks quickly and adds a fresh, tender vegetable bite, rounding out the texture beautifully. Before serving, season with salt and pepper to your taste. Don’t forget to sprinkle extra chopped cilantro on top—that fresh herb gives this Albondigas Soup Recipe its signature bright finish.
How to Serve Albondigas Soup Recipe
Garnishes
A sprinkling of fresh chopped cilantro is a classic way to elevate this soup with a burst of herbal brightness. You can also add a squeeze of fresh lime juice or a dollop of sour cream for a creamy tang. A few thin slices of jalapeño can add a welcome spicy kick if you like a little heat.
Side Dishes
Serve this Albondigas Soup Recipe alongside warm, crusty bread or soft corn tortillas to soak up the tasty broth. A simple green salad with a zesty vinaigrette complements the richness of the soup wonderfully. For a truly comforting meal, pair it with Mexican rice or beans, turning it into a full feast.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls for a cozy presentation that invites everyone to dig in. Garnishing with crispy tortilla strips or a sprinkle of queso fresco can add delightful texture contrasts. You could even portion the meatballs as a tapas-style appetizer, letting everyone enjoy this recipe in unique ways.
Make Ahead and Storage
Storing Leftovers
This Albondigas Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to retain all the fresh flavors and make for quick and easy meals during busy weekdays without sacrificing taste.
Freezing
Freeze the soup in meal-sized portions for up to 3 months. The best way to freeze is to keep meatballs separate from the soup broth, if possible, to preserve texture. When thawed, they’ll be just as comforting and delicious as fresh.
Reheating
Reheat the soup gently over medium-low heat on the stove, stirring occasionally until heated through. Avoid boiling to keep the meatballs tender. Alternatively, microwave it in short bursts, stirring in between for even warmth.
FAQs
Can I use turkey or chicken instead of beef for the meatballs?
Absolutely! Ground turkey or chicken can be a leaner substitute and will still yield delicious meatballs. Just be mindful the cooking time might be a little shorter since lean poultry cooks faster than beef.
Is it necessary to use cooked rice in the meatballs?
Yes, cooked rice helps bind the meatballs together and adds a nice texture. It also soaks up flavors and makes the meatballs more tender and less dense.
Can I make this Albondigas Soup Recipe vegetarian?
For a vegetarian version, replace the beef broth with vegetable broth and substitute meatballs with vegetarian or bean-based balls. This keeps the comforting vibe but with a plant-based twist.
How spicy is this Albondigas Soup Recipe?
This soup is gently seasoned and not spicy by default, making it family-friendly. You can always add jalapeños or hot sauce to taste if you prefer more heat.
What’s the best way to warm leftovers without overcooking the meatballs?
Reheat the soup slowly over low heat, stirring frequently, to avoid toughening the meatballs. Microwaving in intervals with stirring also helps prevent overcooking.
Final Thoughts
You really can’t go wrong with this Albondigas Soup Recipe. It’s a warm hug in a bowl that feels both hearty and fresh, making it a fantastic addition to any meal rotation. I encourage you to give it a try and share this comforting, flavorful soup with your loved ones. Once you taste the combination of tender meatballs and savory broth, it’s bound to become a beloved favorite in your kitchen too.
Print
Albondigas Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Albondigas Soup is a comforting Mexican meatball soup featuring flavorful beef meatballs simmered in a rich broth with vegetables like carrots, potatoes, and zucchini. This hearty and wholesome dish combines tender meatballs with a savory tomato-beef broth, finished with fresh cilantro for a bright, fresh flavor.
Ingredients
Meatballs
- 1 pound ground beef (90% lean)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Soup
- 2 teaspoons olive oil
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 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
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, cooked rice, minced garlic, egg, chopped cilantro, ground cumin, kosher salt, and pepper. Mix everything thoroughly until well combined.
- Form Meatballs: Roll the meat mixture into approximately 3/4 inch-sized meatballs. Place them gently on a tray, ready for cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions and carrots, cooking for 3-4 minutes until they begin to soften.
- Add Garlic and Broth Ingredients: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then, add the potatoes, beef broth, canned diced tomatoes (with juice), tomato sauce, ground cumin, and dried oregano. Bring everything to a gentle simmer.
- Simmer Soup and Add Meatballs: Allow the soup to simmer for 10 minutes. Carefully drop the prepared meatballs into the broth and continue simmering for another 10 minutes until the meatballs are cooked through.
- Add Zucchini and Finish Cooking: Add the quartered and sliced zucchini to the pot and cook for an additional 5 minutes until tender. Season the soup with salt and pepper to taste.
- Garnish and Serve: Sprinkle chopped cilantro over the soup just before serving for a fresh burst of flavor.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- For a spicier kick, add a pinch of chili flakes or chopped jalapeño with the garlic.
- Use fresh herbs when possible for the best flavor.
- Ensure the meatballs are uniform in size for even cooking.
