Mexican Albondigas Soup is a warm and comforting dish packed with tasty meatballs, fresh veggies, and rich broth. It’s like a hug in a bowl!
One of my favorite parts is how the flavors blend together, making each spoonful a treat. Plus, it’s easy to make and perfect for sharing with family. Yum!
Key Ingredients & Substitutions
Ground Beef: I like using a combination of beef and pork for extra flavor, but feel free to keep it all beef or swap in turkey or chicken for a leaner option.
Cooked Rice: If you’re looking to avoid carbs, try quinoa or finely grated cauliflower instead. Both add a bit of texture without altering the flavor!
Vegetables: Carrots and celery are optional but they add extra nutrition and a nice crunch. You can switch them out for any veggies you have on hand, like green beans or zucchini.
Broth: Homemade broth is amazing if you have time! If not, store-bought works just fine. Use vegetable broth for a vegetarian version.
Fresh Cilantro: If you’re not a fan of cilantro, parsley or green onions can make great substitutes to freshen up the soup.
How Do I Make Sure My Meatballs Stay Tender?
Making juicy meatballs is all about balancing moisture and structure. Here are some tips:
- Combine your meat mixture gently. Over-mixing can make them tough.
- Add enough moisture, like the cooked rice, to help keep them tender.
- Shape them to be uniform in size so they cook evenly.
- Don’t skip the simmering step! Gently adding them to hot broth helps them cook through without drying out.
Keep these in mind, and you’ll have delicious, tender meatballs in your soup!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup cooked rice
- 1 egg
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
For the Soup:
- 2 tbsp vegetable oil
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced (optional)
- 2 celery stalks, diced (optional)
- 2 small potatoes, peeled and cut into cubes
- 1 poblano pepper or green bell pepper, diced
- 1 (14 oz) can of diced tomatoes or 3 medium tomatoes, blended/pureed
- 6 cups beef or chicken broth
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This delicious Mexican Albondigas Soup takes about 15-20 minutes to prepare and around 30-35 minutes to cook. In total, you’ll spend about an hour creating this hearty meal, perfect for any day!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, cooked rice, egg, chopped onion, minced garlic, cilantro, salt, black pepper, and cumin. Use your hands or a spoon to mix everything together until well incorporated. Then, shape the mixture into small meatballs, about the size of a golf ball, and set them aside.
2. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until they become translucent and fragrant. This step is key for building flavor!
3. Cook the Vegetables:
Now, add the diced potatoes, diced poblano (or bell pepper), and if you’re using them, the diced carrots and celery. Stir everything together and allow them to cook for 3-4 minutes to soften slightly.
4. Add Tomatoes and Broth:
Pour in the blended tomatoes and let this simmer for about 5 minutes. This helps deepens the flavors! Next, add in the broth along with the oregano, stir everything to combine, and bring the mixture to a boil.
5. Cook the Meatballs:
Once the soup is boiling, carefully drop the meatballs into the bubbling broth. Reduce the heat to a gentle simmer, cover the pot, and let the soup cook for 25-30 minutes. During this time, the meatballs will cook through, and the vegetables will become tender.
6. Final Taste Check and Serve:
After the cooking time, taste the soup and adjust the seasoning with more salt and pepper if needed. Once you’re happy with the flavors, it’s time to serve! Dish up the hot soup and top each bowl with fresh cilantro leaves for a lovely touch.
This hearty and warming soup is perfect for cozy nights and sure to be a hit at the dinner table. Enjoy your flavorful bowl of Mexican Albondigas Soup!
Can I Use Frozen Ground Beef for the Meatballs?
Absolutely! Just make sure to thaw it completely before mixing with the other ingredients. It’s best to thaw in the fridge overnight or in a sealed bag submerged in cold water for a quicker option.
Can I Make the Soup Vegetarian?
Yes, you can! Substitute the ground beef with plant-based meat alternatives, and use vegetable broth instead of chicken or beef broth. You can also add more vegetables or legumes, like lentils, for added texture and protein.
How Long Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it in appropriate containers for up to 3 months. Just remember to thaw in the fridge overnight before reheating!
What Should I Serve with Albondigas Soup?
This soup is fantastic on its own, but you can enhance your meal by serving it with warm tortillas, rice, or a fresh salad. A sprinkle of lime juice adds a refreshing zing too!