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Albondigas Soup Recipe

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3.8 from 36 reviews

Albondigas Soup is a comforting Mexican meatball soup featuring tender beef meatballs, hearty vegetables, and a flavorful tomato and chicken broth base. This easy-to-make soup combines ground beef, rice, and aromatic spices formed into meatballs simmered with carrots, potatoes, and zucchini for a satisfying and wholesome meal perfect for any day.

Ingredients

Meatballs

  • 1 pound Lean ground beef
  • 1 Large egg
  • ½ cup White onion (finely diced)
  • ¼ cup Long grain white rice (uncooked)
  • 3 Garlic cloves (finely minced)
  • 2 teaspoons Salt (plus more to taste)
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • ½ teaspoon Ground black pepper
  • ½ teaspoon Dried oregano

Soup Base and Vegetables

  • 48 ounces Low-sodium chicken broth
  • 15 ounce Can crushed tomatoes (undrained)
  • 3 Large carrots (peeled and chopped into 1-inch pieces)
  • 3-4 Large russet potatoes (about 1 pound, peeled and chopped into 1-inch pieces)
  • 2 Zucchini squash (about 12 ounces once chopped, cut into 1-inch pieces)

Optional Garnishes

  • Freshly chopped cilantro
  • Lime wedges

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the lean ground beef, large egg, finely diced white onion, uncooked long grain white rice, finely minced garlic cloves, salt, ground cumin, garlic powder, ground black pepper, and dried oregano. Stir by hand or with a spoon just until all ingredients are evenly mixed, taking care not to overwork the mixture to keep the meatballs tender.
  2. Form the Meatballs: Shape the mixture into 2-inch diameter balls using your hands. Place each meatball on a plate, arranging them so they don’t touch, and set aside for cooking.
  3. Heat the Broth: Pour the low-sodium chicken broth and undrained crushed tomatoes into a large soup pot or Dutch oven. Bring this mixture to a boil over medium-high heat, stirring occasionally to combine the liquids well.
  4. Cook the Meatballs: Gently lower the prepared meatballs into the boiling broth, being careful to avoid breaking them. Allow them to cook for 10 minutes, partially submerged, so they firm up and start cooking through.
  5. Add Vegetables and Continue Cooking: After the initial 10 minutes, add the peeled and chopped carrots, potatoes, and zucchini to the pot. Let the soup return to a boil and cook for an additional 5 minutes, then reduce the heat to medium-low to maintain a gentle simmer.
  6. Simmer Until Tender: If necessary, add 2-3 cups of water to reach your desired soup consistency. Allow the soup to simmer for 10 to 15 more minutes, or until the vegetables are tender when pierced with a fork and the meatballs are fully cooked through.
  7. Finish and Serve: Remove the soup pot from the heat and let the soup rest for 5 minutes to develop the flavors and cool slightly. Serve the Albondigas Soup topped with freshly chopped cilantro and lime wedges on the side for added brightness and aroma.

Notes

  • Use lean ground beef to keep the soup flavorful yet not too greasy.
  • The rice in the meatballs helps bind and adds heartiness but remains tender after cooking.
  • Adjust salt according to the sodium content of your broth and personal taste.
  • You can substitute ground turkey or chicken for a leaner meat option.
  • For spicier soup, add a pinch of chili powder or fresh chopped jalapeños to the meatball mixture or soup.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Find it online: https://justsosavory.com/albondigas-soup-recipe/