Easy Homemade Albondigas Soup Recipe: Hearty Mexican Comfort

Mexican albondigas soup warms the soul with its hearty blend of tender meatballs and vibrant vegetables.

Generations of families have cherished this comforting dish that speaks to culinary traditions passed down through time.

Soft, seasoned meat orbs float in a rich, aromatic broth that dances with complex flavors and homemade goodness.

Each spoonful carries the essence of rustic cooking, blending spices and ingredients that tell a story of cultural heritage.

Robust and satisfying, this soup changes simple components into a deeply nourishing meal that connects you to kitchen wisdom.

The delicate balance of ingredients creates a symphony of taste that feels both familiar and exciting.

Whether you seek comfort on a chilly evening or want to experience authentic mexican cuisine, this recipe promises a delightful culinary journey.

Chef Tips for Authentic Albondigas Soup

• Shape Perfectly: Roll meatballs uniformly to ensure even cooking and consistent texture throughout the soup.
• Chill Meatballs: Refrigerate the formed meatballs for 15-20 minutes before adding to the soup, helping them maintain their shape during cooking.
• Gentle Handling: Carefully drop meatballs into the simmering soup to prevent breaking them apart and preserve their delicate structure.
• Flavor Boost: Toast herbs and spices briefly before adding to intensify their aromatic qualities and enhance the overall soup's depth.
• Lean Meat Option: Use a mix of ground beef and ground turkey to reduce fat content while maintaining the traditional soup's rich flavor profile.

Storing and Reheating Albondigas Soup Without Losing Flavor

• Refrigerate: Transfer cooled soup to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
• Freeze: Pour soup into freezer-safe containers, leaving some space for expansion. Keep frozen for 2-3 months. Avoid freezing zucchini as it becomes mushy when thawed.
• Reheat: Warm soup gently in a pot over medium-low heat, stirring occasionally. Add a splash of beef stock if the soup seems too thick. Heat until steaming and meatballs reach 165°F internal temperature.

Pairing Ideas for Albondigas Soup

• Pair with Fresh Cilantro Margarita: Blend the soup's herbal notes with a zesty margarita featuring muddled cilantro, tequila, and lime for a vibrant Mexican-inspired drink experience.
• Serve with Warm Bolillo Rolls: Crusty Mexican bread rolls perfectly complement the soup's rich broth, allowing diners to soak up every delicious drop while adding texture.
• Match with Crisp Mexican Slaw: Create a light, tangy cabbage slaw with lime, jalapeño, and radish to cut through the soup's heartiness and provide a refreshing counterpoint.
• Enhance with Queso Fresco Garnish: Sprinkle crumbled queso fresco on top of the soup to add a cool, creamy element that balances the warm meatballs and enhances the overall flavor profile.

Creative Variations on Albondigas Soup

• Spicy Southwest Kick: Add diced jalapeños to the meatballs and include chipotle peppers in the soup base for extra heat and smoky flavor.
• Vegetarian Wellness Bowl: Replace beef meatballs with lentil or quinoa protein balls, using vegetable stock and adding more hearty vegetables like butternut squash and kale.
• Mediterranean Fusion Soup: Incorporate ground lamb instead of beef, season meatballs with cumin and cinnamon, and add chickpeas and roasted red peppers for a Middle Eastern-inspired version.
• Lean Protein Transformation: Use ground turkey or chicken for lighter meatballs, include fresh herbs like parsley and dill, and add a splash of lemon juice for brightness.

Albondigas Soup Bursting with Mexican Flavors

• Savor Authentic Mexican Comfort: This albondigas soup delivers a hearty, traditional Mexican flavor that warms you from the inside out with its rich blend of herbs, vegetables, and tender meatballs.
• Quick and Easy Weeknight Wonder: Combining simple ingredients and straightforward cooking methods, this soup comes together in under 45 minutes, making it perfect for busy families craving a delicious home-cooked meal.
• Nutritious One-Pot Meal Magic: Packed with protein-rich beef meatballs, diverse vegetables like zucchini and green beans, and aromatic herbs, this soup provides a balanced and satisfying dish that nourishes both body and soul.

Ingredients for Albondigas Soup

• Ground Beef: Lean and flavorful base for the meatballs, adds rich meaty taste.
• Egg: Binds the meatball ingredients together for perfect texture.

• Garlic: Aromatic ingredient that provides deep, warm flavor to both meatballs and soup.
• Cilantro: Fresh herb that adds bright, citrusy notes to the dish.
• Mint: Adds a subtle cooling element to the meatball mixture.
• Oregano: Classic Mexican herb that brings earthy and slightly peppery flavor.
• Salt and Black Pepper: Essential for enhancing overall taste and seasoning.

• Olive Oil: Provides base for sautéing vegetables and adds subtle richness.
• Onion, Carrot, Celery: Classic soup vegetable mix that creates flavor foundation.
• Potatoes: Hearty vegetable that adds substance and thickness to the soup.
• Zucchini: Tender vegetable that brings lightness and moisture.
• Green Beans: Adds color and crisp texture to the soup.
• Tomato Sauce: Provides depth and slight tanginess to the soup base.
• Beef Stock: Creates rich, savory liquid foundation for the soup.

Guide to Albondigas Soup Preparation

Step 1: Crafting Savory Meatballs

• Ground beef
• Uncooked rice
• Egg
• Garlic
• Fresh cilantro
• Mint leaves
• Dried oregano
• Salt
• Black pepper

Combine all ingredients in a large mixing bowl. Blend thoroughly using your hands. Shape mixture into round meatballs about golf ball size. Place prepared meatballs on a clean plate and refrigerate while preparing soup base.

Step 2: Sautéing Aromatic Vegetables

Heat olive oil in a large stockpot over medium heat. Add chopped onions, carrots, and celery. Sauté for 8-10 minutes until vegetables become soft and slightly translucent. Stir occasionally to prevent burning.

Step 3: Introducing Garlic Flavor

Toss minced garlic into the vegetable mixture. Cook for an additional minute until garlic releases its delightful fragrance, stirring continuously.

Step 4: Creating Soup Foundation

• Diced potatoes
• Sliced zucchini
• Chopped green beans
• Tomato sauce
• Dried oregano
• Beef stock

Bring liquid to a rolling boil, then reduce heat to gentle simmer.

Step 5: Gently Cooking Meatballs

Carefully slide refrigerated meatballs into simmering soup. Cover pot with lid. Cook for 20 minutes, ensuring meatballs are fully cooked and vegetables become tender.

Step 6: Finishing With Fresh Herbs

Sprinkle fresh chopped cilantro into soup. Taste and adjust seasoning with salt and pepper. Ladle hot soup into serving bowls. Serve immediately for maximum flavor and comfort.

Albondigas Soup (Mexican Meatball Soup) Recipe

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4.6 from 38 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Mexican albondigas soup brings hearty comfort with tender beef meatballs swimming in a rich, zesty tomato broth. Fragrant herbs and vegetables create a soul-warming dish that connects you to traditional Mexican culinary warmth.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (450 g) lean ground beef

Meat Additives:

• 1 medium egg
• 2 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro (coriander)
• 1 tablespoon chopped fresh oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup (50 g) long-grain rice
• 2 garlic cloves, grated or minced

Vegetables:

• 1 medium onion, diced
• 1 medium carrot, diced or sliced
• 2–3 celery stalks, diced
• 2 garlic cloves, finely chopped
• 1 ½ cups (250 g) potatoes, cut into ½-inch cubes
• 1 medium zucchini, cut into ½-inch cubes
• 1 cup (150 g) green beans, sliced
• 2 tablespoons fresh oregano, finely chopped
• A handful of fresh cilantro (coriander), roughly chopped

Liquid and Seasoning:

• 2 tablespoons olive oil
• 1 ½ cups (330 ml) tomato sauce (passata)
• 6 cups (1.5 liters) beef stock
• Salt and freshly ground black pepper to taste

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Instructions

1. Craft the meatballs by thoroughly blending ground beef, rice, egg, aromatic herbs, and seasonings in a spacious mixing bowl. Shape uniform spheres with gentle hands, then chill them while preparing the soup base.
2. Warm olive oil in a substantial pot over moderate heat. Introduce diced onions, carrots, and celery, allowing them to soften and release their subtle flavors for approximately 8-10 minutes.
3. Incorporate minced garlic, stirring briefly until its fragrant essence permeates the vegetable medley.
4. Pour tomato sauce, beef stock, and remaining herbs into the pot. Carefully nestle the chilled meatballs into the liquid, ensuring they are partially submerged.
5. Add potatoes, zucchini, and green beans to create a robust vegetable landscape within the soup. Elevate the temperature until the liquid reaches a gentle bubbling point.
6. Reduce heat, cover the pot, and allow the soup to simmer gracefully for 20 minutes. The meatballs will cook thoroughly while vegetables tenderize and flavors meld harmoniously.
7. Perform a final seasoning adjustment, sprinkling fresh cilantro across the surface. Ladle the steaming Mexican meatball soup into waiting bowls, presenting a hearty and comforting culinary experience.

Notes

• Chill meatballs before cooking to help them maintain shape and prevent falling apart during simmering.
• Use lean ground beef to reduce excess fat and create lighter, more delicate meatballs.
• Gentle simmering is crucial for tender meatballs and prevents breaking them apart during cooking.
• Fresh herbs like cilantro and mint enhance the traditional Mexican flavor profile of the soup.
• Allow soup to rest for 5-10 minutes after cooking to let flavors meld and meatballs settle.
• Optional garnishes like lime wedges or diced avocado can add extra brightness and texture to the dish.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 60 mg