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Albondigas Mexican Meatball Soup Recipe

Albondigas Mexican Meatball Soup Recipe
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This Albondigas Mexican Meatball Soup is a traditional, hearty Mexican soup featuring tender meatballs made with ground beef or pork, rice, and aromatic herbs, simmered in a rich tomato broth with fresh vegetables. Perfect for cozy family meals, it’s nourishing, flavorful, and easy to prepare, offering authentic Mexican taste in every comforting spoonful.

Ingredients

Scale

Meatballs

  • 1 lb lean ground beef or pork
  • 1/4 cup cooked rice
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano

Soup Base and Vegetables

  • 1 tablespoon cooking oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 6 cups tomato broth or diluted tomato puree with vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano

Garnishes

  • 1/4 cup chopped fresh cilantro or parsley
  • Lime wedges (optional)
  • Thinly sliced fresh onions (optional)
  • Queso fresco or sour cream (optional)
  • Crushed tortilla chips (optional)

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground meat, cooked rice, finely chopped onions, minced garlic, egg, salt, pepper, cumin, and oregano. Mix gently but thoroughly to evenly distribute ingredients. Form the mixture into small, bite-sized meatballs and set aside on a clean plate.
  2. Sauté Aromatics and Vegetables: Heat oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent. Add diced carrots and zucchini, cooking until they begin to soften and build flavor for the broth.
  3. Create the Broth: Pour in tomato broth or a blend of diluted tomato puree and vegetable broth. Stir in salt, pepper, cumin, and oregano. Bring the mixture to a gentle boil to allow flavors to meld.
  4. Cook the Meatballs in the Broth: Carefully add the prepared meatballs into the simmering broth. Cover and let the soup simmer for 20-25 minutes, until the meatballs are cooked through and the vegetables are tender.
  5. Finish with Fresh Herbs: Just before serving, stir in chopped cilantro or parsley to add brightness and a fresh herbal note that balances the rich flavors.

Notes

  • Use cold or wet hands when shaping meatballs to prevent sticking and form smooth balls.
  • Cook rice al dente for a better texture inside the meatballs.
  • Avoid overmixing meatball ingredients to keep them tender.
  • Simmer soup gently to cook meatballs evenly and maintain broth clarity.
  • Adjust cumin and pepper to your personal spice preference; add chili powder or jalapeños for extra heat.
  • Meatballs can be prepared a day in advance or frozen uncooked to save time.
  • Freeze the soup in airtight containers for up to 2 months for convenient storage.
  • Reheat gently on the stove, adding water or broth if the soup thickens too much.

Nutrition

Keywords: Albondigas, Mexican meatball soup, traditional Mexican soup, meatballs, tomato broth, comforting soup, gluten free soup

Find it online: https://marybaking.com/albondigas-mexican-meatball-soup-recipe/