Description
Albondigas Soup is a hearty Mexican meatball soup that combines flavorful ground beef meatballs with a medley of vegetables simmered in a savory tomato and beef broth. This comforting soup is rich in spices such as cumin, oregano, and smoked paprika, and includes wholesome ingredients like rice, garlic, potatoes, and fresh cilantro, making it a perfect warm meal that is both nutritious and delicious.
Ingredients
Scale
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 (1.5–2 liters) 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 (about 2 large potatoes)
- ¼ cup (4g) fresh cilantro, chopped
Instructions
- Prepare the Meatball Mixture. In a large mixing bowl, combine ground beef, cooked white rice, minced garlic, egg, chopped cilantro or parsley, minced onions, ground cumin, salt, black pepper, ground oregano, and paprika. Mix thoroughly with your hands or a spoon until well combined.
- Form Meatballs. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter, ensuring they hold together well.
- Sauté Aromatics. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and minced garlic and sauté until fragrant and translucent, about 2-3 minutes.
- Add Vegetables. Stir in the sliced celery, carrots, and zucchini. Cook for 3-4 minutes to slightly soften the vegetables.
- Add Broth and Spices. Pour in the beef broth or water, then add tomato paste or tomato sauce, ground cumin, dried oregano, chicken bouillon, smoked paprika, salt, and pepper. Stir to combine.
- Add Potatoes. Add the diced potatoes to the pot and bring the mixture to a gentle boil.
- Add Meatballs. Carefully add the prepared meatballs to the boiling soup one by one, being careful not to overcrowd the pot.
- Simmer the Soup. Reduce the heat to low and let the soup simmer gently for 25-30 minutes or until the meatballs are cooked through and the vegetables are tender.
- Finish and Serve. Stir in the chopped fresh cilantro just before serving. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy this hearty Mexican Albondigas soup!
Notes
- You can substitute ground pork for part or all of the beef for a different flavor.
- If you prefer a thicker broth, reduce the amount of broth or simmer uncovered for a few more minutes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, verify that your chicken bouillon and broth are gluten-free.
Keywords: Albondigas Soup, Mexican Meatball Soup, Mexican Soup Recipe, Meatball Soup, Mexican Albondigas