Name: Albondigas Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1/4 cup uncooked white rice; 1 egg; 2 cloves garlic, minced; 1/4 cup finely chopped onion; 1/4 cup chopped fresh cilantro; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium zucchini, chopped; 1 (14.5-ounce) can diced tomatoes with juice; 6 cups beef or chicken broth; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; Salt and pepper, to taste; Chopped cilantro and lime wedges for serving (optional)

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If you’re craving a cozy, colorful bowl of comfort that packs a punch of both freshness and flavor, you have to try Albondigas Soup. This Mexican classic, brimming with tender meatballs, garden veggies, and bright herbs, brings together everything you want in a hearty home-cooked meal. Whether you’re gathering with family for a lazy Sunday lunch or winding down on a chilly weeknight, each spoonful delivers a warm, welcoming hug. Plus, it’s a joy to make from scratch—simple ingredients that transform into something unforgettable!

Ingredients You’ll Need

There’s real magic in the straightforward ingredients that build Albondigas Soup! Each one plays a role, whether it’s adding depth to the broth, tenderness to the meatballs, or pops of color to the finished bowl. Here’s what you’ll need and why:

Ground Beef: Forms the base for those classic, juicy meatballs; you can also swap for ground turkey or chicken for a lighter twist.
Uncooked White Rice: A secret to fluffy meatballs, rice soaks up moisture and acts as a binding agent.
Egg: Helps keep the meatballs together and extra moist.
Garlic (minced): Adds a punch of savory flavor both in the meatballs and the broth.
Finely Chopped Onion: Blends into the meatball mixture for subtle sweetness and moisture.
Fresh Cilantro (chopped): Brings unmistakable brightness and herbal freshness.
Ground Cumin: Gives the soup its earthy, smoky backbone—don’t skip it!
Dried Oregano: Layers in warm, woodsy notes that tie all the flavors together.
Salt & Black Pepper: The essentials for seasoning every component just right.
Olive Oil: For sautéing and building depth in the broth.
Small Onion (diced): Starts your flavorful soup base with sweet, caramelized notes.
Carrots (peeled and sliced): Add color, sweetness, and a satisfying bite.
Celery (sliced): Balances the sweetness with savory, crunchy undertones.
Zucchini (chopped): Provides gentle texture and soaks up the rich broth.
Diced Tomatoes with Juice: Both tangy and sweet, they give the soup its lovely red hue.
Beef or Chicken Broth: The soulful liquid that ties everything together; use your favorite for best results.
Extra Cumin & Oregano: Infuse the broth with even more flavor.
Chopped Cilantro & Lime Wedges (optional): Perfect for a fresh, zesty finish when serving.

How to Make Albondigas Soup

Step 1: Mix and Shape the Meatballs

Gather a large bowl and add your ground beef, uncooked white rice, egg, minced garlic, finely chopped onion, fresh cilantro, ground cumin, dried oregano, salt, and black pepper. With clean hands or a fork, gently combine everything—just until mixed. Over-mixing can make the meatballs dense, so keep it light! Scoop out small amounts and form them into 1-inch balls. The rice will expand as the meatballs cook, making them extra tender and fluffy.

Step 2: Sauté Aromatics and Vegetables

In a big, sturdy pot, heat your olive oil over medium. Add the diced onion and let it soften for 2-3 minutes, releasing its natural sweetness. Stir in the garlic and cook until fragrant, about 30 seconds. Next, toss in the sliced carrots and celery, letting them sizzle and soften for a few more minutes. These veggies lay the foundation of the Albondigas Soup’s hearty, comforting flavor.

Step 3: Build the Broth

Time for the soup to truly take shape! Add the chopped zucchini, the entire can of diced tomatoes with their juice, beef or chicken broth, then sprinkle in the extra cumin and oregano. Don’t forget to season gently with salt and pepper, tasting as you go. Bring your pot to a boil so all those aromas mingle.

Step 4: Simmer the Meatballs

Once your broth is bubbling, gently drop the meatballs one by one into the pot. Lower the heat to a soft simmer, cover, and let everything cook for 25-30 minutes. The meatballs will absorb the broth’s flavors while the rice inside cooks up fluffy and perfect. Give a peek and a stir now and then, but be gentle so the meatballs stay intact.

Step 5: Taste and Adjust

As the soup nears the finish line, taste your broth. Maybe it needs a pinch more salt, a twist of black pepper, or a handful of extra herbs if you love it that way. The vegetables should be fork-tender and the meatballs fully cooked through.

Step 6: Serve and Enjoy

Ladle your piping hot Albondigas Soup into big bowls. Top with a scatter of fresh cilantro and a squeeze of lime, if you like. That little burst of citrus at the end really brings everything to life!

How to Serve Albondigas Soup

Garnishes

The right garnish can make a bowl of Albondigas Soup even more inviting. Finish with a generous sprinkle of chopped cilantro and a wedge of lime for squeezing. If you’re feeling adventurous, pickled jalapeños or thinly sliced radishes add crunch and a playful pop of color.

Side Dishes

Albondigas Soup is hearty enough to be served alone, but a warm basket of tortillas or crusty bread on the side is pure bliss. For a classic Mexican pairing, offer a side of Mexican rice or a small plate of fresh avocado slices topped with sea salt.

Creative Ways to Present

Try serving your soup family-style in a big earthenware bowl, letting everyone fish for their favorite veggies and meatballs. Or portion it out in individual mugs for a fun and cozy appetizer at parties. You can even garnish with a swirl of crema or a scattering of cotija cheese for a festive twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Albondigas Soup cool completely before transferring to an airtight container. It’ll keep happily in the fridge for up to three days. The flavors only get deeper and more delicious as they mingle!

Freezing

If you’d like to freeze your soup, cool it fully and pour into freezer-safe containers, leaving a little room for expansion. It’ll keep for up to three months. Just remember, vegetables may soften a bit upon thawing, but the soup will still be full of flavor.

Reheating

To reheat Albondigas Soup, simply warm it gently in a pot over medium-low heat, stirring occasionally until steaming hot. Alternatively, reheat individual servings in the microwave at medium power until piping hot. A fresh zest of lime and sprinkle of cilantro go a long way to revive the just-cooked brightness!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken makes an excellent (and lighter) swap for beef in Albondigas Soup without losing the delicious flavor and texture of the meatballs.

Should the rice go in raw or cooked?

For authentic tenderness, add the rice uncooked when mixing the meatballs. It will soften and expand as the meatballs simmer, keeping them fluffy and juicy inside.

How can I make the soup spicier?

To turn up the heat, add a diced jalapeño or a pinch or two of chili flakes to the broth during the simmering step, or serve with hot sauce on the side so everyone can adjust to their own preference.

What vegetables can I add or substitute?

Feel free to get creative with your produce drawer! Try corn kernels, diced potatoes, chayote, or even green beans. Albondigas Soup is wonderfully adaptable to whatever you have on hand.

Can I make Albondigas Soup ahead for a party?

Yes, in fact, it’s even better after a night in the fridge! Just prepare the soup, cool, and chill. Gently reheat before serving and add fresh cilantro and lime for that brilliant pop of flavor.

Final Thoughts

There’s something so special about sharing a pot of Albondigas Soup, especially when every tender meatball is made by hand. If you’ve never tried it before, this recipe is the perfect excuse. Let the vibrant flavors, simple ingredients, and heartwarming comfort win over your table—one spoonful at a time!

Albondigas Soup Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Albondigas Soup is a traditional Mexican meatball soup packed with flavor. This hearty and comforting dish features tender meatballs, rice, and vegetables simmered in a savory broth. Perfect for a cozy meal any day of the week.

Ingredients

Scale

Meatballs:

1 pound ground beef
1/4 cup uncooked white rice
1 egg
2 cloves garlic, minced
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, chopped
1 (14.5-ounce) can diced tomatoes with juice
6 cups beef or chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste
Chopped cilantro and lime wedges for serving (optional)

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Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, rice, egg, minced garlic, chopped onion, cilantro, cumin, oregano, salt, and pepper. Form into 1-inch meatballs and set aside.
Cook the Soup: Heat olive oil in a large pot over medium heat. Sauté diced onion until soft, then add garlic. Add carrots and celery, cooking for 3-4 minutes. Stir in zucchini, tomatoes, broth, cumin, oregano, salt, and pepper. Bring to a boil. Drop in meatballs and simmer, covered, for 25-30 minutes.
Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot with cilantro and lime wedges.