Albondigas Soup is a substantial and healthful soup dish that is broth-based and stuffed with succulent beef meatballs and vegetables. I adore one-pot soups, and this Albondigas Soup recipe could be my new favorite!
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Albondigas Soup: Mexican Meatball Soup
If you’re not familiar with Albondigas Soup, I’m delighted to introduce you to it since it’s so delicious! Albondigas soup has a fresh flavor from the herbs and vegetables and a comforting flavor from the meatballs and potatoes. It’s a soup I ate a lot as a kid, and I’m excited to share the recipe with you!
Albondigas recipes, like other Mexican dishes, vary by household and location. I’m describing how I was taught to make it, which may change greatly from yours or a family member’s version. Regardless, all variations are filling and tasty!
If you’re seeking for a substantial, nutritious, and tasty one-pot soup recipe, I bet you’ll enjoy our Albondigas Soup!
What is Albondigas Soup Work?
Albondigas is the Spanish term for meatballs, thus Albondigas Soup literally translates to Meatball Soup! However, the term’meatball soup’ does not do this soup credit! It’s far from simple and simply bursting with flavor.
Spices like cumin, garlic, and chili powder are packed into the meatballs, giving the soup a toasty flavor. They’re also full of fresh cilantro and mint, which keep the meatballs tasting light and fresh. You may be scoffing at the mint, but it works.
While there are some possible modifications for this recipe, I advise you to try it as described to get the whole experience!
Why You’ll Love this Recipe
There are several reasons to like Albondigas soup! I have a hunch this soup dish will become a regular in your kitchen.
Albondigas soup can be made in a variety of ways. I normally make the meatballs with beef, but you could use any ground meat you have on hand! You may change the vegetables, broth, and other ingredients to suit what you have in your fridge and pantry.
Healthy – This is a well-balanced dish! I always use 90/10 ground beef in my albondigas to reduce fat without sacrificing taste. I’m always looking for new ways to incorporate more vegetables into my diet.
One Pot – I adore ANY meal that can be cooked in a single pot on the stove on hectic weeknights! In my albondigas recipe, you may either boil the meatballs directly in the stock or briefly broil them before adding them. In any case, making these meatballs is a breeze.
How to Make Albondigas Soup
This Albondigas Soup recipe couldn’t be simpler! I recommend purchasing a big dutch oven, which is what I use to prepare all of my soups. Don’t be put off by the lengthy ingredient list. You’ll most likely have fresh vegetables and spices on hand.
Albondigas Soup Ingredients
- Beef ground. I like to use 90/10 ground sirloin to keep the meatballs from becoming too fatty, but you may use 80/20, a ground beef-pork mixture, or another ground meat.
- Spices. Cumin, Chili Powder, and Garlic Powder give the meatballs a lot of flavor.
- White rice, cooked. Instead of breadcrumbs, white rice serves as the binding ingredient in this recipe. This dish is ideal for use leftover rice!
- Egg. An egg can also be used in conjunction with rice to glue the meatballs together.
- Herbs. Cilantro and mint are mixed into the meatball mixture, and a little cilantro is added at the end. If you don’t like cilantro, you might substitute parsley.
- Tomatoes. I begin by roasting roma tomatoes and garlic to prepare a tomato sauce that will serve as the soup’s flavor basis. If necessary, you might substitute canned tomatoes for the fresh ones in the soup.
- Arbol Chile is a kind of chili. Chile de Arbol is a dried Mexican chile that can be found in the spice aisle of most supermarkets. They give the soup a little kick. If you can’t locate them, use crushed red pepper flakes.
- Veggies. In the Albondigas Soup, I used onion, carrot, potato, zucchini, and green beans. You might use different vegetables if that’s what you have on hand.
- Broth. I always use homemade chicken broth, but store-bought chicken or beef broth can also be used.
- Cube of Bouillon. To enhance the flavor of the soup, I prefer to add a beef bouillon cube. It is entirely optional!
- The tomatoes and garlic should be roasted. Roast the garlic and quartered tomatoes with olive oil, salt, and pepper until the tomatoes are blistered. Blend until extremely smooth in a blender with the chile de arbol. This tomato combination will serve as the foundation for our soup, and it adds so much flavor!
- Combine the meatballs. In a mixing basin, add the meatball ingredients and mix by hand until JUST incorporated. I usually prepare meatballs by hand to avoid over-mixing, which results in tough meatballs. Portion the meat mixture into balls with a 2 tablespoon cookie scoop. Place them on a baking sheet that has been lined with parchment paper.
- Cook the meatballs in the oven. Broil the meatballs in the oven for 7-8 minutes, or until the tops begin to brown. Broiling the meatballs for Albondigas Soup adds flavor while also keeping the soup from becoming oily.
- Begin making the soup. Heat some olive oil in a large dutch oven or soup pot over medium heat and sauté the onions and blended tomato mixture for 3-4 minutes, or until some of the liquid evaporates. Bring the chicken stock, bouillon, carrots, potatoes, and meatballs to a boil. Cook for 30 minutes, or until the potatoes are soft.
- Add the vegetables. Simmer for another 5-10 minutes, or until the zucchini and green beans are soft but not mushy. Season with salt and pepper to taste, then mix in the cilantro. Serve in bowls garnished with limes and cilantro.
Tips for Perfect Meatballs
I’ve got a few pointers for cooking the ideal meatballs for Albondigas Soup. They’re incredibly delicate and never dry out.
- Mix thoroughly, but don’t overwork the meatballs. Meatballs that have been over-mixed can become rough and chewy. Gently combine the ground beef, other ingredients, and beaten egg until everything comes together. It is always preferable to mix by hand!
- To ensure consistent cooking, use a scoop. I like to use a cookie scoop to make sure the meatballs are all the same size and cook evenly.
- Roll the meatballs with wet hands. Using wet hands prevents the meat from sticking and keeps it smooth.
- Cook the meatballs in the oven. Broiling your meatballs rather than browning them in the pan creates far less mess! You get the lovely browning without the hassle. You also cook a bit of the fat out before adding the meatballs to the soup, so the Albondigas soup does not get oily.
Storing, Freezing and Reheating
Albondigas Soup, like other soups, tastes even better the second day, so make it ahead of time for lunches or dinners.
To keep Albondigas Soup, bring it to room temperature before transferring it to an airtight container. It may be kept correctly for 3-5 days.
To reheat Albondigas Soup, place big quantities on the burner over medium low heat, stirring gently until warmed through. As needed, add more water or broth to get the appropriate consistency.
To Freeze: I don’t advocate freezing the soup as a whole (but you may! ), because the vegetables get strange after defrosting. If it doesn’t worry you, then go ahead and freeze! Freeze the chilled soup in a gallon ziplock bag in the freezer for up to 3 months. Alternatively, after broiling the meatballs, you may freeze them separately and add them to the soup later.
More Soup Recipes to Try
- Savory Beef and Vegetable Delight
- White Chicken Chili Recipe
- Beef Lentil Soup
- Beef And Noodles Recipe
- 1 lb ground beef or sirloin 90/10
- 1/4 white onion finely minced
- 1/2 cup cooked white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 egg
- 1/3 cup minced cilantro
- 1/4 cup chopped fresh mint
- 4 roma tomatoes quartered
- 4 garlic cloves
- 3-4 chile de arbol
- 4 tablespoons olive oil divided
- 3/4 white onion diced
- 1 lb Yukon gold or baby potatoes chopped
- 3 medium carrots peeled and chopped
- 6 cups chicken or beef stock homemade is best
- 1 beef or chicken bouillon cube
- 2 cups green beans cut into 1″ pieces
- 1 large zucchini chopped
- 1/3 cup chopped cilantro
- Combine all of the meatball ingredients in a large mixing bowl. Mix by hand until all of the ingredients are thoroughly combined. Be careful not to overmix.
- Portion the meat mixture into balls with a 1-2 tablespoon scoop. Place them on a baking sheet lined with parchment paper.
- Place a rack near the broiler and broil the meatballs for 7-8 minutes, or until just slightly browned. Set aside after removing from the oven.
- Preheat the oven to 425 degrees Fahrenheit. Use parchment paper to line a small baking sheet.
- Season the quartered tomatoes and garlic cloves with salt and pepper and toss with 2 tablespoons olive oil. Pour them onto the tray and arrange them in the center (this prevents the garlic from burning!). Roast the tomatoes for 25 minutes, or until they are blistered. Blend in a blender with the chile de arbol until smooth.
- In a large dutch oven or soup pot, heat the remaining olive oil over medium heat. Cook for 3-4 minutes, or until part of the liquid has evaporated, after adding the white onion and tomato combination. Bring the chicken stock, bouillon, carrots, and potatoes to a boil in a large saucepan. Cover and boil for 30 minutes after adding the meatballs.
- Add the zucchini and green beans to the saucepan and cook for another 5-10 minutes, or until the vegetables are just soft but not mushy. Season the soup with salt and pepper to taste, then mix in the cilantro. Serve in dishes with limes and tortillas on the side for dipping.