Albondigas Soup (Mexican Meatball Soup) Recipe

Introduction

Albondigas Soup is a comforting Mexican meatball soup filled with tender meatballs, fresh vegetables, and fragrant herbs. It’s a hearty and flavorful dish perfect for warming up on any day. This recipe is straightforward and rewarding for home cooks looking to enjoy authentic flavors.

Ingredients

• 1 lb (450 g) lean ground beef
• 1/4 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
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 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 1/2 cup (250 g) potatoes, cut into 1/2-inch cubes
• 1 medium zucchini, cut into 1/2-inch cubes
• 1 cup (150 g) green beans, sliced
• 1 1/2 cup (330 ml) tomato sauce (passata)
• 2 tablespoons fresh oregano, finely chopped
• 6 cups (1.5 litre) beef stock
• A handful fresh cilantro (coriander), roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Start by making the meatballs. In a large bowl, combine the ground beef, rice, egg, grated garlic, chopped cilantro, mint, oregano, salt, and pepper. Mix well to combine. Use a scoop or your hands to form evenly sized meatballs. Place them on a tray and refrigerate while preparing the soup.
2. Step 2: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, carrot, and celery, then sauté for 8-10 minutes until softened.
3. Step 3: Add the finely chopped garlic and cook for another minute until fragrant.
4. Step 4: Stir in potatoes, zucchini, green beans, tomato sauce, chopped oregano, and beef stock. Bring to a boil, then reduce heat to a simmer.
5. Step 5: Gently add the meatballs to the simmering soup. Cover with a lid and cook for 20 minutes on medium heat until the meatballs are cooked through and vegetables are tender.
6. Step 6: Stir in the fresh chopped cilantro, then season the soup with salt and freshly ground black pepper to taste. Serve hot.

Tips & Variations

• For a lighter version, swap ground beef for ground turkey or chicken.
• Add a pinch of crushed red pepper flakes for a spicy kick.
• If you prefer a thicker broth, add a spoonful of tomato paste along with the tomato sauce.
• Fresh herbs like mint and oregano can be adjusted based on availability and preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate the meatballs for a few hours before cooking or freeze them raw to cook later in the soup.

What can I substitute for fresh herbs if I don’t have them?

Dried herbs can be used in place of fresh ones. Use about one-third of the amount called for fresh herbs, and add them while simmering the soup to develop flavor.

Albondigas Soup (Mexican Meatball Soup) Recipe

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4.9 from 127 reviews

Albondigas Soup is a traditional Mexican meatball soup made with lean ground beef meatballs simmered in a rich vegetable and tomato broth. This hearty soup combines fresh herbs, vegetables like zucchini, potatoes, and green beans, and aromatic spices for a comforting and flavorful meal that’s perfect for any season.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb (450 g) lean ground beef
• 1/4 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
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Soup

• 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 1/2 cup (250 g) potatoes, cut into 1/2-inch cubes
• 1 medium zucchini, cut into 1/2-inch cubes
• 1 cup (150 g) green beans, sliced
• 1 1/2 cup (330 ml) tomato sauce (passata)
• 2 tablespoons fresh oregano, finely chopped
• 6 cups (1.5 litre) beef stock
• A handful fresh cilantro (coriander), roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Meatballs: In a large bowl, combine the lean ground beef, long-grain rice, egg, grated garlic, chopped fresh cilantro, mint leaves, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Use a scoop or your hands to form evenly sized meatballs. Place them on a tray and refrigerate while preparing the soup base.
2. Sauté Base Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8 to 10 minutes until the vegetables are softened and aromatic.
3. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute to release its fragrance.
4. Add Vegetables and Liquids: Add the cubed potatoes, zucchini, sliced green beans, tomato sauce, chopped fresh oregano, and beef stock to the pot. Increase heat to bring the mixture to a boil.
5. Simmer with Meatballs: Once boiling, reduce heat to a simmer and gently add the prepared meatballs into the soup. Cover the pot with a lid and let it cook for 20 minutes over medium heat, allowing the meatballs to cook through and the flavors to meld.
6. Finish and Serve: Stir in the roughly chopped fresh cilantro, then season the soup with salt and freshly ground black pepper to your taste. Serve the soup hot for a satisfying meal.

Notes

• Using lean ground beef helps keep the soup light and healthy.
• Long-grain rice in the meatballs helps soak up the broth and keeps them tender.
• Fresh herbs like cilantro, oregano, and mint enhance the authentic Mexican flavor.
• You can use homemade beef stock for richer taste or store-bought for convenience.
• Adjust the seasoning after cooking to suit your preference.
• This soup can be refrigerated for up to 3 days and reheated gently.
• Freezing is possible, but potatoes may become softer after thawing.

Keywords: Albondigas soup, Mexican meatball soup, traditional Mexican recipe, beef meatball soup, vegetable soup