Warm up your soul with a bowl of Albondigas soup! This hearty Mexican meatball soup is a true comfort food classic.
The tender meatballs are flavor-packed, thanks to a mix of ground beef, garlic, and mint. And the broth? It’s a savory blend of beef, fire-roasted tomatoes, and spices.
It’s simple, delicious, and perfect for any day you need some extra coziness.
It’s quickly become a favorite in my meal rotation!
Why You’ll Love This Albondigas Soup (Mexican Meatball Soup)
Versatile: This soup is highly adaptable. Use whatever vegetables you have on hand, such as corn, and bell peppers, or even substitute the meat with pork or chicken. You can adjust spice levels and modify ingredients to suit dietary needs.
One-Pot Wonder: The recipe is a one-pot meal, simplifying the cooking and cleaning processes. It’s perfect for busy weeknights or when you want a fuss-free cooking experience.
Rich Cultural Heritage: It’s steeped in Mexican culinary tradition. It offers a taste of authentic Mexican home cooking passed down through generations.
Perfect for Leftovers: This soup’s flavors deepen over time, making it an excellent choice for meal prep or batch cooking. Leftovers taste even better the next day.
Ingredients
- Lean Ground Beef: The base of the flavorful meatballs. Opt for 90% lean for the best texture and taste.
- Cooked White Rice: It adds heartiness and helps bind the meatballs together. Leftover rice works wonders.
- Fresh Cilantro and Mint: Fragrant herbs infuse the meatballs with a bright, fresh flavor. They should be finely chopped.
- A Large Egg: It acts as a binder to hold the meatball mixture together. Lightly beat it before mixing it in.
- Seasonings: I use ground cumin, dried oregano, salt, and black pepper.
- Onion and Garlic: They build the flavor foundation of the soup. Dice the onion and mince the garlic for maximum impact.
- Veggies: It’s a blend of carrots, russet potatoes, zucchini, celery stalks. Peel and dice into bite-sized pieces.
- Low-Sodium Beef Broth: The liquid base of the soup. Using reduced sodium lets you control the salt level.
- Fire-Roasted Diced Tomatoes: Smoky, charred tomatoes enrich the broth with deep flavor. Regular diced tomatoes also work in a pinch.
- Lime Wedges for Serving: Squeeze this bright citrus over each bowl before digging in. The acidity balances the rich flavors.
How to Make Albondigas Soup (Mexican Meatball Soup)
Making this soup takes a little prep work, but it’s worth it!
1. Prep the meatballs. Combine the ground beef, cooked rice, cilantro, mint (if using), egg, garlic, cumin, oregano, salt, and pepper in a large bowl. Mix gently until just combined. Form into small meatballs, about 1 inch in diameter. Set aside.
2. Saute. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
3. Add the liquids and aromatics. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the beef broth and diced tomatoes. Add the cumin and oregano. Bring to a boil, then reduce the heat to a simmer.
4. Cook. Gently drop the meatballs into the simmering broth. Do not stir immediately. Let them cook for 5 minutes undisturbed.
5. Add the veggies. Carefully stir in the diced potatoes. Simmer for 10 minutes, then add the zucchini. Continue cooking for another 5-7 minutes until the potatoes are tender and the meatballs are cooked.
6. Serve. Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.
Tips For the Best Albondigas Soup (Mexican Meatball Soup)
These tried-and-true tips will make your soup sensational.
- Bind up the meat. Use cooked rice and eggs to help bind the meatballs and keep them from falling apart in the soup. If the meatball mixture seems too wet, add some breadcrumbs to help bind it.
- Let them chill. Refrigerate the formed meatballs for 30 minutes before cooking to help them hold their shape in the soup.
- Flavor up the broth. Tie herbs like cilantro and mint in a cheesecloth bundle to infuse the broth without leaving loose leaves.
- Don’t overmix! Gently mix the meatball ingredients until barely combined to avoid overmixing, which can make the meatballs tough.
- Keep things uniform. Form small meatballs, about 1-1.5 inches in diameter, so they cook through evenly and quickly. Cut the potatoes, carrots, and zucchini into evenly sized pieces so they finish cooking together.
- Resist the urge to boil. Keep the soup at a gentle simmer after adding the meatballs to prevent them from breaking apart. Do not let it come to a rolling boil.
- Have fun with garnishes. Offer a variety of garnishes like avocado, radishes, or queso fresco for customizable toppings.
Variations and Serving Ideas
Here are some tasty ways to switch things up.
- Give ’em a good browning. Brown the meatballs in a skillet before adding to the soup for extra flavor. This is not required, but it is recommended.
- Spice it up or down Adjust the amount of cumin and oregano to your preferred spice level. Add crushed red pepper flakes, 1-2 diced jalapeños, or hot sauce for more heat.
- Swap the meat or add more veggies. Try using ground turkey or chicken instead of beef. Add other vegetables like green beans, corn, or chayote squash. For a creamy version, stir in some heavy cream at the end.
- Make it a feast. Serve with warm tortillas, tortilla chips, Mexican rice, or a simple green salad on the side. Garnish with fresh cilantro, lime wedges, sliced avocado, shredded cheese, or sour cream.
How to Store
Leftovers of this soup reheat beautifully. Here’s how to store them.
To Store: Place cooled soup in an air-tight container and refrigerate for 3 days. Ensure the soup has cooled to room temperature before refrigerating to maintain food safety.
To Freeze: Transfer cooled soup to freezer-safe containers or bags. Leave some space for expansion, and freeze for up to 3 months. Note: the potatoes’ texture may change when frozen. You can remove them before freezing.
To Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally until warm. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.
Albondigas Soup
6
servings15
minutes30
minutes290
This traditional Albondigas soup will warm you right up! Also known as Mexican meatball soup, it’s so hearty and satisfying.
Ingredients
- For the Meatballs:
1 pound lean ground beef
1/2 cup cooked white rice
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint, optional
1 large egg
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
- For the Soup:
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups low-sodium beef broth
1 (14.5-ounce) can fire-roasted diced tomatoes
2 medium russet potatoes, peeled and diced
1 zucchini, quartered and sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped fresh cilantro for garnish
Lime wedges for serving
Instructions
- Combine the ground beef, cooked rice, cilantro, mint (if using), egg, garlic, cumin, oregano, salt, and pepper in a large bowl. Mix gently until just combined. Form into small meatballs, about 1 inch in diameter. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the beef broth and diced tomatoes. Add the cumin and oregano. Bring to a boil, then reduce heat to a simmer.
- Gently drop the meatballs into the simmering broth. Do not stir immediately. Let them cook for 5 minutes undisturbed.
- Carefully stir in the diced potatoes. Simmer for 10 minutes, then add the zucchini. Continue cooking for another 5-7 minutes until the potatoes are tender and the meatballs are cooked.
- Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.
Notes
- Using cooked rice in the meatballs helps ensure they hold together well and have a tender texture.
- If the meatball mixture seems too wet, add some breadcrumbs to help bind it.
- The soup can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 3 months.
