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Albondigas Soup with Mexican Meatballs and Vegetables Recipe

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4.7 from 124 reviews

This Albondigas Soup recipe offers a flavorful and comforting Mexican meatball soup loaded with vegetables and aromatic spices. Tender ground beef meatballs are combined with cooked rice and herbs, then simmered in a rich broth infused with garlic, cumin, paprika, and tomato paste. The soup is hearty yet fresh with the addition of carrots, zucchini, celery, and potatoes, making it a perfect meal for any season.

Ingredients

Scale

Mexican Meatballs

  • 1 pound (450g) ground beef (or half ground pork and ground beef— 90% lean)
  • ½ cup (100g) cooked white rice
  • 2 teaspoons (10g) minced garlic
  • 1 large egg
  • ¼ cup (4g) chopped cilantro or parsley
  • ¼ cup (24g) minced onions
  • 1 teaspoon (3g) ground cumin
  • 1 teaspoon (6g) salt
  • ½-1 teaspoon (1-2g) black pepper
  • 1 teaspoon (2g) ground oregano
  • 1 teaspoon (2g) paprika

The Soup

  • 1 tablespoon (15ml) olive oil
  • 1 large onion, diced
  • 1 tablespoon (9-10g) minced garlic
  • 1 large stalk celery, sliced (about 1 cup)
  • 2-3 carrots, peeled, quartered, and sliced (1½-2 cups)
  • 1 large zucchini, quartered and sliced (1½-2 cups)
  • Salt and pepper to taste
  • 6-7 cups (1.5-2l) beef broth or water
  • 3 tablespoons (45g) tomato paste or an 8-ounce can of tomato sauce
  • 1 teaspoon (3g) ground cumin
  • 1 teaspoon (1-2g) dried oregano
  • ½ tablespoon (1g) chicken bouillon
  • ½ tablespoon (3.5g) smoked paprika
  • 1½ cups (183g) potatoes, cut into ½-inch pieces (2 large potatoes)
  • ¼ cup (4g) fresh cilantro, chopped

Instructions

  1. Prepare the meatballs: In a large bowl, combine the ground beef (and pork if using), cooked white rice, minced garlic, egg, chopped cilantro or parsley, minced onions, ground cumin, salt, black pepper, ground oregano, and paprika. Mix thoroughly until all ingredients are well incorporated. Form the mixture into small meatballs about 1 to 1.5 inches in diameter and set aside.
  2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
  3. Add vegetables: Add the sliced celery, carrots, and zucchini to the pot. Season with salt and pepper to taste. Stir well and cook the vegetables for about 5-7 minutes until they begin to soften.
  4. Add liquids and seasoning: Pour in the beef broth or water, then stir in the tomato paste (or tomato sauce), ground cumin, dried oregano, chicken bouillon, and smoked paprika. Mix well to combine all flavors.
  5. Simmer the soup: Bring the soup mixture to a boil, then reduce the heat to medium-low to maintain a gentle simmer.
  6. Add potatoes and meatballs: Carefully add the diced potatoes and then gently drop in the prepared meatballs one by one into the simmering soup. Be careful not to overcrowd the pot.
  7. Cook until tender: Simmer the soup uncovered for 25-30 minutes, or until the meatballs and potatoes are cooked through and the vegetables are tender.
  8. Finish with cilantro: Stir in the chopped fresh cilantro just before serving to add a fresh herbal note to the soup.
  9. Serve: Ladle the hot albondigas soup into bowls and enjoy immediately. This soup pairs wonderfully with warm tortillas or crusty bread.

Notes

  • You can substitute ground turkey or chicken for a leaner version of meatballs.
  • Using cooked rice in the meatballs helps keep them tender and prevents them from falling apart in the soup.
  • Adjust the amount of spices like cumin and smoked paprika to suit your taste.
  • If you prefer a thicker broth, simmer the soup uncovered longer to reduce the liquid.
  • The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add other vegetables such as green beans or corn for extra variety.

Find it online: https://amandafood.com/albondigas-soup-with-mexican-meatballs-and-vegetables-recipe/