Print

Albondigas Soup (Mexican Meatball Soup) Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/albondigas-soup-mexican-meatball-soup-recipe/