Why You’ll Love This Recipe
- Authentic Flavor: Experience the rich and savory taste of traditional Mexican cuisine.
- Nutrient-Rich: Packed with lean protein and a variety of vegetables, this soup is both satisfying and healthy.
- Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible for home cooks of all levels.
- Versatile: Customize the soup by adding your favorite vegetables or adjusting the seasoning to suit your taste.
Ingredients
For the Meatballs:
- 1 pound lean ground beef
- ½ cup cooked white rice
- ¼ cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 large egg
- Salt and pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 6 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, cooked rice, chopped cilantro, minced garlic, ground cumin, dried oregano, egg, salt, and pepper.
- Mix until just combined; avoid overmixing to keep the meatballs tender.
- Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic; sauté until softened, about 3 minutes.
- Add the sliced carrots and diced potatoes; cook for an additional 5 minutes, stirring occasionally.
- Add Broth and Seasonings:
- Pour in the beef broth and diced tomatoes with their juices.
- Stir in the ground cumin, dried oregano, salt, and pepper.
- Bring the mixture to a boil.
- Cook the Meatballs:
- Carefully add the meatballs to the boiling broth.
- Reduce the heat to a gentle simmer and cook until the meatballs are cooked through and the vegetables are tender, about 20 minutes.
- Add Zucchini:
- Add the diced zucchini to the soup and cook for an additional 5 minutes, until the zucchini is tender.
- Serve:
- Ladle the soup into bowls.
- Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Servings and Timing
- Servings: 6 servings
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the soup for added heat.
- Herb Infusion: Incorporate fresh herbs like mint or parsley into the meatballs for a unique flavor.
- Vegetable Additions: Include other vegetables such as green beans, corn, or bell peppers to enhance the soup’s texture and nutrition.
- Rice Substitute: For a lower-carb version, replace the rice with quinoa or cauliflower rice.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through.
FAQs
What is Albondigas Soup?
Albondigas Soup is a traditional Mexican dish consisting of meatballs (albondigas) made with ground beef and rice, simmered in a tomato-based broth with various vegetables.
Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for ground beef for a leaner option.
How do I prevent the meatballs from falling apart?
Using cooked rice in the meatballs helps bind the ingredients together, reducing the risk of them falling apart during cooking.
Can I make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker by adding the ingredients and cooking on low for 4-6 hours. Add the meatballs toward the end to prevent them from overcooking.
Can I freeze Albondigas Soup?
Yes, this soup freezes well. Let it cool completely before transferring to an airtight container and storing it in the freezer for up to 3 months.
Conclusion
Albondigas Soup is a hearty and flavorful dish that brings together comforting meatballs, wholesome vegetables, and a savory broth. Perfect for cozy dinners or a family meal, it’s an easy-to-make dish that will surely satisfy your cravings for authentic Mexican flavors. Enjoy this nutritious soup any time you need a satisfying meal that’s as filling as it is delicious!
Albondigas Soup (Mexican Meatball Soup)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A traditional Mexican soup featuring tender meatballs in a savory tomato-based broth, enriched with vegetables like carrots, potatoes, and zucchini. This hearty, comforting, and nutritious soup is perfect for any occasion.
Ingredients
For the Meatballs
- 1 lb lean ground beef
- ½ cup cooked white rice
- ¼ cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 large egg
- Salt and pepper, to taste
For the Soup
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, cooked rice, cilantro, minced garlic, cumin, oregano, egg, salt, and pepper. Mix until combined and form into 1-inch meatballs. Set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté for 3 minutes until softened. Add sliced carrots and diced potatoes, cooking for an additional 5 minutes.
- Add Broth and Seasonings: Pour in the beef broth and diced tomatoes with their juices. Stir in cumin, oregano, salt, and pepper. Bring to a boil.
- Cook the Meatballs: Carefully add meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes until meatballs are cooked through and vegetables are tender.
- Add Zucchini: Stir in the diced zucchini and cook for another 5 minutes, until tender.
- Serve: Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For extra heat, add sliced jalapeños or a splash of hot sauce.
- Customize with your favorite vegetables like green beans, corn, or bell peppers.
- Swap rice with quinoa or cauliflower rice for a lower-carb version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
