Albondigas Soup Recipe: A Hearty Mexican Classic
If you're looking for a flavorful, comforting, and easy-to-make dish that’s perfect for a chilly day or a family gathering, then Albondigas Soup is a must-try.
This traditional Mexican soup features tender meatballs simmered in a savory broth with vegetables, herbs, and spices. It’s a nourishing and satisfying dish that's perfect for any occasion.
Whether you’ve enjoyed Albondigas Soup at a restaurant or it’s a new recipe you’re about to try at home, it’s guaranteed to become a family favorite.
Let’s dive into this delicious recipe and learn how to make your own Albondigas Soup from scratch!
What is Albondigas Soup?
Albondigas, the Spanish word for "meatballs," is the star of this soup. Albondigas Soup is a hearty Mexican dish that combines flavorful meatballs with a rich, fragrant broth.
The meatballs are usually made from ground beef or pork, mixed with rice, herbs, and spices for extra flavor.
The broth is often made with a combination of tomatoes, vegetables, and a variety of seasonings that give the soup its distinctive taste.
This soup is popular across Latin American countries, with many families passing down their own variations of the recipe.
Some make it with additional vegetables like zucchini or potatoes, while others add different types of herbs.
Regardless of the tweaks, the heart of this soup remains the same: comforting meatballs in a delicious broth.
Why You’ll Love Albondigas Soup
Comfort in a Bowl: This soup is the ultimate comfort food with tender meatballs and a savory broth that’s perfect for any cold evening.
Packed with Flavor: The combination of spices, fresh herbs, and vegetables creates a deliciously complex flavor profile.
Versatile: You can adjust the recipe to suit your taste, whether by adding extra vegetables or spicing it up with chili peppers.
Healthy and Filling: With the addition of lean meat, vegetables, and rice, Albondigas Soup is both nourishing and satisfying.
Ingredients for Albondigas Soup
Here’s everything you’ll need to make this classic soup:
For the Meatballs (Albondigas):
1 lb ground beef (or a mix of beef and pork)
1/2 cup rice (uncooked)
1/4 cup fresh cilantro, chopped
1/4 cup onion, finely chopped
1 garlic clove, minced
1 egg
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
For the Soup:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium tomatoes, chopped (or 1 can of diced tomatoes)
6 cups beef or chicken broth
2 medium carrots, sliced
2 zucchini, sliced
1/2 cup green beans, chopped (optional)
1 tablespoon fresh cilantro (for garnish)
Salt and pepper to taste
1 lime (for serving)
How to Make Albondigas Soup
Step 1: Prepare the Meatballs
Start by making the meatballs. In a large mixing bowl, combine the ground beef, uncooked rice, chopped cilantro, chopped onion, minced garlic, egg, cumin, paprika, salt, and pepper.
Mix everything together until well combined, but avoid overmixing, as that can make the meatballs tough.
Once everything is mixed, use your hands to shape the mixture into small meatballs, about 1 inch in diameter.
You should get about 20-25 meatballs, depending on the size you make them. Set them aside.
Step 2: Prepare the Soup Base
Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Add the chopped tomatoes to the pot and cook for another 2-3 minutes, allowing them to break down slightly and release their juices.
Step 3: Simmer the Broth
Once the tomatoes have softened, add the beef or chicken broth to the pot. Stir everything together, bringing the broth to a simmer.
Add the sliced carrots and green beans (if using) to the soup and cook for about 10 minutes until the vegetables begin to soften.
Step 4: Add the Meatballs
Carefully add the meatballs to the simmering broth. Be sure to gently drop them in, one at a time, so they don’t break apart.
Stir the soup gently, ensuring that the meatballs are submerged in the liquid. Allow the soup to simmer for about 25-30 minutes, or until the meatballs are cooked through and the rice inside them is tender.
Step 5: Add the Zucchini
After the meatballs are cooked, add the sliced zucchini to the soup. Continue to simmer for another 5-10 minutes, until the zucchini is tender but still holds its shape.
Taste the soup and adjust the seasoning with more salt, pepper, or cumin if needed.
Step 6: Serve and Garnish
Once the soup is ready, ladle it into bowls. Garnish each serving with freshly chopped cilantro for an extra burst of flavor.
Squeeze a wedge of lime over the soup for a bright, citrusy finish that will enhance all the flavors. Serve the soup hot, ideally with a side of warm tortillas or crusty bread.
Tips for the Best Albondigas Soup
Adjust the Spices: If you like a bit of heat, consider adding some diced jalapeños, chili powder, or a dash of hot sauce to the broth.
Use Lean Meat: For a healthier version, use lean ground turkey or chicken instead of beef or pork.
Rice Tips: Be sure to use uncooked rice in the meatballs, as it will cook perfectly while simmering in the broth. You can also use other grains like quinoa or couscous for a different texture.
Add Extra Veggies: Feel free to add other vegetables like corn, potatoes, or bell peppers to enhance the soup’s flavor and make it even more hearty.
Make It Ahead: Albondigas Soup keeps well in the refrigerator for 3-4 days and even tastes better the next day as the flavors continue to meld. You can also freeze it for later meals.
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