This warm Mexican Albondigas Soup is a cozy hug in a bowl! It features tender meatballs made from ground meat and a mix of spices, swimming in flavorful broth with veggies.
Every spoonful is heartwarming, making it perfect for rainy days or when you need a little extra comfort. I love to serve it with a sprinkle of lime juice for a zesty kick! 🍋
Key Ingredients & Substitutions
Ground Meat: Use a mix of beef and pork for extra flavor, but ground turkey or chicken works too! If you’re looking for a leaner option, turkey is a great substitute.
Rice: White rice is traditional, but you can swap it with quinoa or cooked brown rice. Just keep in mind that it may change the texture slightly.
Broth: I recommend using homemade or low-sodium beef or chicken broth for the best flavor. Vegetable broth can also be a tasty option if you prefer a vegetarian soup.
Vegetables: Carrots and zucchini are perfect, but feel free to include others like corn or bell peppers based on your preference. They add great color and nutrition!
Cilantro: If you’re not a fan of cilantro, fresh parsley is a suitable alternative. Just add it at the end for a fresh flavor!
How Do I Make Sure the Meatballs Stay Tender?
To keep your meatballs tender, don’t overmix the meat mixture. Just combine until it’s mixed well. Take care to form them gently—it helps hold in moisture. Also, add them to the soup gently to avoid them breaking apart.
- Combine meat and other ingredients without overmixing.
- Gently shape meatballs to keep them light.
- Add meatballs to simmering broth one by one for even cooking.
What’s the Best Way to Enhance the Soup’s Flavors?
For richer flavors, sauté your aromatic ingredients (onion and garlic) until they are golden. Don’t skip this step! Adding a splash of lime juice just before serving gives it a lovely fresh burst!
- Sauté onion and garlic until golden for additional flavor.
- Add lime juice just before serving for a vibrant taste.
Enjoy making your delicious Mexican Albondigas Soup!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup white rice, uncooked
- 1/4 cup onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For the Soup:
- 8 cups beef or chicken broth
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced (optional)
- 1 zucchini, diced
- 1/2 cup green beans, cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes or 2 cups fresh tomatoes, blended
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder (optional, mild to moderate)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delicious Mexican Albondigas Soup will take about 15 minutes to prepare and another 30 minutes to cook. Add a little time if you want to let it simmer longer for enhanced flavors. Total time is approximately 45 minutes!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, uncooked rice, finely chopped onion, minced garlic, chopped cilantro, egg, cumin, oregano, salt, and pepper. Mix everything together well until it’s evenly combined. Then, using your hands, shape the mixture into small meatballs about 1 inch in diameter. Set these aside while you make the soup.
2. Make the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes. This is where the smell starts to get really good!
3. Add Flavorful Ingredients:
Add the blended or canned tomatoes to the pot, along with the cumin, chili powder (if you’re using it), salt, and pepper. Stir well and cook for about 5 minutes to let those flavors come together nicely.
4. Bring It All Together:
Pour in the beef or chicken broth and bring the mixture to a boil. Once boiling, carefully drop the meatballs into the pot, one by one. Reduce the heat to a simmer.
5. Add Vegetables:
Add the diced potatoes, carrots, zucchini, and green beans to your soup. Give it a gentle stir, cover, and let it simmer for about 25-30 minutes. You want the meatballs to be fully cooked and the rice inside them tender.
6. Final Taste Check:
After simmering, give the soup a taste. Adjust the seasonings with more salt, pepper, or chili powder if you desire. It should be flavorful and comforting!
7. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped cilantro on top. Don’t forget the lime wedges to squeeze over it for a zesty finish. Enjoy every warm and delicious bite!
Enjoy your flavorful and comforting Mexican Albondigas Soup!
Can I Use A Different Type of Meat for the Meatballs?
Absolutely! You can use ground turkey, chicken, or even a meat substitute if you want a vegetarian version. Just make sure to adjust the cooking time as needed, as leaner meats can cook faster.
How Do I Prevent the Meatballs from Falling Apart?
Make sure to cleanly mix the meatball ingredients without overdoing it, as overmixing can lead to tough meatballs. Additionally, gently drop the meatballs into simmering broth instead of dropping them from a height, which can help keep them intact!
Can I Make This Soup Ahead of Time?
Yes! This soup can be made a day in advance. Just let it cool, then store it in an airtight container in the fridge. When ready to serve, gently reheat on the stove, adding a splash of broth if it’s too thick.
What Are Some Good Add-Ins or Variations?
You can certainly customize this soup! Add corn, bell peppers, or even some spinach for extra nutrition. Feel free to spice it up with jalapeños or omit the chili powder for a milder flavor!
