Albondigas Soup Recipe: A Hearty Mexican Comfort Dish

ByEmma

Albondigas soup, a traditional Mexican meatball soup, is the ultimate comfort food. This dish is packed with tender meatballs, fresh vegetables, and a savory broth that will leave your taste buds delighted. It’s a meal that’s both hearty and easy to make, perfect for cozy family dinners or entertaining guests.

What is Albondigas Soup?

Albondigas means meatballs in Spanish, and this soup is essentially a warm, flavorful broth with homemade meatballs. This dish is cherished in Mexican cuisine and often tailored with a variety of vegetables and spices to suit personal tastes.

Why You’ll Love This Recipe

  • It’s simple to make with everyday ingredients.
  • Perfect for meal prepping as it reheats beautifully.
  • Offers a healthy mix of proteins and vegetables.

Ingredients You’ll Need

For the Meatballs:

  • 1 lb ground beef or ground turkey
  • 1/3 cup uncooked rice
  • 1 egg (acts as a binder)
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • Salt and pepper to taste

For the Soup:

  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 4 cups chicken or beef broth
  • 2 cups water
  • 1 can (14 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Meatballs

  1. In a large bowl, combine the ground meat, rice, egg, minced garlic, onion, cilantro, cumin, salt, and pepper.
  2. Mix thoroughly with clean hands or a spatula until well combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter.

Pro Tip: Make the meatballs uniform in size to ensure even cooking. Use a small cookie scoop for consistency.

2. Sauté the Vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, cooking until fragrant (about 2 minutes).
  3. Stir in carrots, celery, and zucchini, sautéing for 3-4 minutes.

3. Build the Broth

  1. Pour in the chicken or beef broth, water, and diced tomatoes.
  2. Add oregano, cumin, salt, and pepper. Stir to combine.

Pro Tip: For extra flavor, use homemade broth or add a splash of lime juice before serving.

4. Add the Meatballs

  1. Carefully drop the prepared meatballs into the simmering broth.
  2. Cover and cook on low heat for 20-25 minutes, or until the meatballs are cooked through and the rice is tender.

5. Serve and Enjoy

Ladle the soup into bowls and garnish with chopped cilantro or a squeeze of lime for an extra pop of freshness. Serve with warm tortillas or crusty bread on the side.

Variations and Additions

  • Spice it up: Add diced jalapeños or a pinch of chili powder for a kick of heat.
  • Extra veggies: Toss in corn, potatoes, or green beans for a heartier soup.
  • Low-carb option: Replace rice with cauliflower rice in the meatballs.

Storage and Reheating Tips

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Albondigas soup freezes well. Let it cool completely before transferring to a freezer-safe container.
  • Reheat: Warm the soup gently on the stove over medium heat. Add a splash of broth or water if needed.

Final Thoughts

This Albondigas soup recipe is a true crowd-pleaser, combining the wholesome flavors of Mexican cuisine in one comforting bowl. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to satisfy.

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