If you are craving a comforting bowl full of vibrant flavors and heartwarming goodness, this Albondigas Soup (Mexican Meatball Soup) Recipe is absolutely the one to try. Each spoonful brings together tender, herb-infused meatballs swimming in a rich tomato and vegetable broth, creating a dish that is both nutritious and deeply satisfying. This Mexican classic shines with simple ingredients that magically blend into a dish that feels like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this Albondigas Soup (Mexican Meatball Soup) Recipe lies in its straightforward ingredients, each carefully chosen to build layers of taste, texture, and color. From fresh herbs to hearty vegetables and quality beef, these essentials create a symphony of flavors that is impossible to resist.
- 1 lb (450 g) lean ground beef: The foundation for tender, juicy meatballs packed with flavor.
- ¼ cup (50 g) long-grain rice: Adds a slight chew and helps bind the meatballs perfectly.
- 1 medium egg: Acts as a binder that keeps the meatballs together during cooking.
- 2 garlic cloves, grated or minced: Adds a subtle, aromatic kick to both the meatballs and broth.
- 3 tablespoons chopped fresh cilantro (coriander): Brings a fresh, citrusy brightness that wakes up the dish.
- 2 tablespoons chopped fresh mint leaves: Adds a cool, unexpected herbal touch to the meatballs.
- 1 tablespoon chopped fresh oregano: Offers an earthy, slightly peppery note to the mix.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon ground black pepper: Provides a gentle heat and depth.
- 2 tablespoons olive oil: Used to soften the vegetables, contributing richness and aroma.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 1 medium carrot, diced or sliced: Gives a natural sweetness and vibrant color.
- 2-3 celery stalks, diced: Introduces a fresh, slightly bitter crunch to balance flavors.
- 2 garlic cloves, finely chopped: Further enhances the soup’s savory base.
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes: Adds heartiness and tender texture to the broth.
- 1 medium zucchini, cut into ½-inch cubes: Contributes moisture and subtle sweetness.
- 1 cup (150 g) green beans, sliced: Lends a crisp bite and bright green color.
- 1 ½ cup (330 ml) tomato sauce (passata): Creates a rich, tangy base for the soup.
- 2 tablespoons fresh oregano, finely chopped: Infuses extra herbal fragrance into the broth.
- 6 cups (1.5 liter) beef stock: Provides the deeply savory, comforting liquid that ties everything together.
- A handful fresh cilantro (coriander), roughly chopped: Added at the end to bring fresh vibrancy.
- Salt and freshly ground black pepper to taste: For final seasoning adjustments.
How to Make Albondigas Soup (Mexican Meatball Soup) Recipe
Step 1: Make the Meatballs
Start by mixing the ground beef with rice, egg, garlic, fresh cilantro, mint, oregano, salt, and pepper in a large bowl. This mixture should be combined until all ingredients are evenly distributed, ensuring every bite of the meatball bursts with flavor. Use a scoop or your hands to form even-sized meatballs and place them refrigerated while you prepare the rest of the soup. Chilling helps them keep their shape when cooked.
Step 2: Prepare the Soup Base
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 8 to 10 minutes until the vegetables soften and become fragrant. This simple step builds an incredibly flavorful foundation primed to soak up the rich tomato and beef essence.
Step 3: Cook the Vegetables and Add Broth
Next, toss in the potatoes, zucchini, and green beans, letting their colors and textures brighten the soup. Pour in the tomato sauce along with freshly chopped oregano and the beef stock. Bring everything to a rolling boil before lowering the heat to let the soup gently simmer, allowing the flavors to meld beautifully.
Step 4: Add Meatballs to Soup
Carefully slip the chilled meatballs into the simmering broth. Cover the pot and cook over medium heat for about 20 minutes. This slow simmer cooks the meatballs thoroughly while infusing the soup with their rich, meaty goodness. Patience here rewards you with tender, flavorful bites every time.
Step 5: Finish the Soup
When the meatballs and vegetables are perfectly tender, stir in a fresh handful of roughly chopped cilantro. Taste the soup and then season with salt and freshly ground black pepper to your liking. This last bit of fresh herbaceousness lifts the soup and rounds out its complex layers.
Step 6: Serve the Albondigas Soup (Mexican Meatball Soup) Recipe
Ladle the soup into bowls and get ready to enjoy a classic Mexican comfort dish like no other.
How to Serve Albondigas Soup (Mexican Meatball Soup) Recipe
Garnishes
Enhance your Albondigas Soup (Mexican Meatball Soup) Recipe with fresh garnishes like extra chopped cilantro, a squeeze of lime, or a sprinkle of queso fresco. These simple add-ons bring brightness, creaminess, and an extra pop of texture to every spoonful.
Side Dishes
This soup pairs wonderfully with warm tortillas or crusty bread to soak up the savory broth. A side of Mexican rice or a crisp green salad with avocado also complements the hearty soup, creating a balanced, satisfying meal.
Creative Ways to Present
For a festive twist, serve the soup in mini bread bowls or garnish with thinly sliced radishes and diced avocado. You could even add a drizzle of Mexican crema or a dash of chili powder to spice things up and delight your guests with different textures and flavors.
Make Ahead and Storage
Storing Leftovers
You can store leftover Albondigas Soup (Mexican Meatball Soup) Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after sitting, making it just as comforting the next day.
Freezing
This soup freezes wonderfully, so feel free to prepare a big batch. Let it cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months, making future meals quick and delicious.
Reheating
Reheat gently on the stove over low to medium heat until warmed through, stirring occasionally. If the broth thickens too much, add a splash of water or extra broth to reach your preferred consistency.
FAQs
Can I use different types of meat for Albondigas Soup?
Absolutely! While beef is traditional, you can substitute ground turkey, chicken, or pork to suit your preference. Just be mindful that leaner meats might require a bit more moisture or careful cooking to keep the meatballs tender.
Is it possible to make this soup vegetarian?
Yes, you can make a vegetarian version by replacing the meatballs with vegetarian meatballs or hearty beans like chickpeas. Use vegetable broth instead of beef stock for a fully meat-free but still flavorful soup.
Can I prepare the meatballs in advance?
Yes, forming the meatballs ahead of time and refrigerating or even freezing them before adding to the soup works well. This can simplify cooking on a busy day and help flavors develop as the meatballs rest.
What can I substitute if I don’t have fresh herbs?
Dried herbs can be used in a pinch; just reduce the quantity to about one-third that of fresh herbs since dried herbs are more concentrated. Fresh herbs, however, give the soup its distinctive brightness and aroma, so try to use them when possible.
How do I know when the meatballs are cooked through?
Meatballs are done when they float to the surface and have a firm texture but are still tender inside. You can also cut one open to check that it’s no longer pink in the center.
Final Thoughts
There is something genuinely magical about how Albondigas Soup (Mexican Meatball Soup) Recipe combines simple, fresh ingredients into a soul-warming meal that feels like a celebration of home cooking. I can’t encourage you enough to give this recipe a try and watch how it quickly becomes a beloved favorite in your kitchen. Whether it’s for a chilly evening or whenever you need a bowl of comfort, this soup delivers every time.
Print
Albondigas Soup (Mexican Meatball Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Albondigas Soup is a traditional Mexican meatball soup featuring tender beef meatballs combined with rice and fresh herbs, simmered in a flavorful broth loaded with vegetables like potatoes, zucchini, and green beans. This hearty yet light soup is perfect for a comforting meal and serves six.
Ingredients
Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liter) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, rice, egg, garlic, chopped cilantro, mint, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Form the mixture into uniform-sized meatballs using a scoop and place them on a tray. Refrigerate the meatballs while preparing the soup base to help them keep their shape.
- Prepare the Soup Base: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 8 to 10 minutes until they soften and develop flavor. Add the chopped garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.
- Cook the Vegetables and Add Broth: Add the cubed potatoes, zucchini, sliced green beans, tomato sauce, and chopped oregano to the pot. Pour in the beef stock and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
- Add Meatballs to the Soup: Carefully add the prepared meatballs into the simmering soup. Cover the pot with a lid and let the soup simmer for 20 minutes, allowing the meatballs to cook through and the flavors to meld together over medium heat.
- Finish the Soup: Stir in the fresh chopped cilantro and adjust seasoning by adding salt and freshly ground black pepper to taste. Allow the soup to sit for a few minutes to let the flavors blend.
- Serve: Ladle the hot Albondigas soup into bowls and serve immediately. This soup pairs wonderfully with warm tortillas or crusty bread.
Notes
- Make sure the meatballs are not too large to ensure even cooking through.
- Refrigerating the meatballs before cooking helps them hold together better during simmering.
- You can substitute ground turkey or chicken for a leaner alternative.
- Adjust the seasoning at the end according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
