Albondigas Soup is a traditional Mexican dish made with flavorful meatballs (albondigas) in a rich broth filled with vegetables. It’s a comforting, hearty soup that’s perfect for any season. The meatballs are usually made with ground beef or pork, mixed with rice and herbs, while the broth is typically made with tomatoes, garlic, and various vegetables.
Here’s a recipe for a delicious and comforting Albondigas Soup:
Albondigas Soup Recipe
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup cooked white rice (cooled)
- 1/4 cup fresh cilantro, chopped
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
For the Soup:
- 1 tbsp olive oil (or vegetable oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes)
- 4 cups beef or chicken broth
- 1 large zucchini, sliced
- 2 medium carrots, sliced
- 1 potato, peeled and diced (optional)
- 1 cup frozen corn kernels (optional)
- 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges, for serving (optional)
Instructions:
1. Prepare the Meatballs:
- In a large mixing bowl, combine the ground meat, cooked rice, chopped cilantro, onion, egg, minced garlic, oregano, cumin, salt, and pepper. Mix everything together until well combined.
- Shape the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Set aside.
2. Cook the Soup Base:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Stir in the chopped tomatoes (or canned tomatoes), and cook for 3-4 minutes, allowing the tomatoes to soften and release their juices.
- Add the broth, dried oregano, cumin, and bay leaf. Bring the soup to a gentle simmer.
3. Cook the Meatballs:
- Gently add the meatballs to the simmering broth, being careful not to break them. You may need to do this in batches if your pot is not large enough.
- Once all the meatballs are in the pot, cover and simmer for about 15-20 minutes, or until the meatballs are cooked through (the internal temperature should reach 160°F or 71°C).
4. Add the Vegetables:
- After the meatballs are cooked, add the sliced zucchini, carrots, and potato (if using) to the soup. Stir well and let it simmer for another 10-15 minutes, or until the vegetables are tender.
- If using frozen corn, add it in the last few minutes of cooking to heat through.
5. Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. If you’d like a little more depth of flavor, you can add a pinch of chili flakes or a dash of hot sauce.
- Remove the bay leaf before serving.
6. Garnish and Serve:
- Serve the albondigas soup hot, garnished with fresh cilantro or parsley. Offer lime wedges on the side for squeezing over the soup, which adds a nice bright flavor.
Tips:
- Rice: If you prefer, you can substitute the cooked rice with uncooked rice. Just add about 1/4 cup of raw rice to the meatball mixture, but be mindful to let it cook a bit longer in the broth to ensure the rice cooks properly.
- Meat Options: You can use all beef, all pork, or even ground turkey or chicken for the meatballs. Pork adds extra juiciness, while leaner meats will yield a lighter version.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, celery, or green beans. Just make sure to adjust the cooking time so the vegetables don’t get overcooked.
- Spices: For more flavor, you can add a pinch of chili powder, chipotle, or even a few slices of jalapeño if you like some heat in your soup.
Albondigas Soup is a warm, comforting, and wholesome meal that’s full of flavor. The tender meatballs in a savory broth with vegetables make for a perfect dinner. It’s also a great dish for meal prep or for feeding a crowd!
