Mexican Meatball Soup (Albondigas Soup)
Mexican Meatball Soup, also known as Albondigas Soup, is a flavorful and comforting dish that combines savory, seasoned meatballs with a rich vegetable broth. Perfect for any season, this hearty soup brings a balance of textures and tastes that are sure to satisfy your cravings. Here’s how you can prepare this traditional Mexican recipe in your own kitchen.
Ingredients
For the Meatballs:
- 1 pound ground beef or ground pork (or a combination of both)
- 1/2 cup uncooked white rice
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or chicken broth
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Prepare the Meatballs:
- In a large bowl, combine the ground meat, uncooked rice, finely chopped onion, chopped cilantro, egg, ground cumin, salt, black pepper, and minced garlic.
- Mix everything together until well incorporated.
- Form the mixture into small meatballs, about 1 inch in diameter, and set them aside.
Make the Soup Base:
- Heat olive oil over medium heat in a large pot or Dutch oven.
- Add the chopped onion and cook until translucent, around 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Vegetables:
- Stir in the sliced carrot, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Liquid and Seasonings:
- Pour in the diced tomatoes, beef or chicken broth, and water.
- Add the ground cumin, dried oregano, and season with salt and pepper to taste.
- Bring the mixture to a boil.
Cook the Meatballs:
- Carefully add the meatballs into the pot.
- Reduce the heat to a simmer and let the soup cook for about 25-30 minutes, or until the meatballs are fully cooked and the rice inside is tender.
Add the Zucchini:
- Stir in the diced zucchini and let the soup simmer for an additional 10 minutes, until the zucchini is tender yet still slightly crisp.
Serve:
- Ladle the soup into bowls, making sure to include several meatballs and plenty of vegetables in each serving.
- Garnish with fresh cilantro and serve with lime wedges on the side for added flavor.
Tips for Success
- Meatball Size: To ensure even cooking, make sure your meatballs are uniform in size.
- Broth: The quality of your broth makes a big difference in the flavor of the soup. For the best results, use homemade or a high-quality store-bought broth.
- Adjusting Thickness: If you prefer a thicker soup, you can add a bit of cornstarch mixed with water towards the end of cooking. For a thinner consistency, simply add more broth or water.
- Flavor Enhancements: Roasting the vegetables before adding them to the soup can bring out a richer, deeper flavor in the broth.
Variations
- Vegetarian Albondigas: For a plant-based version, you can use meat substitutes for the meatballs and vegetable broth instead of beef or chicken broth.
- Spicy Version: Add a chopped jalapeño or a pinch of chili flakes to the soup to give it a spicy kick.
- Herb Substitutions: If you’re not a fan of cilantro, you can substitute it with parsley for a milder herb flavor.
Conclusion
Mexican Meatball Soup (Albondigas Soup) is a comforting, nutritious, and flavorful dish that is perfect for any meal. Whether you’re looking for a hearty family dinner or a warm, satisfying dish on a cold day, this soup has it all—rich broth, savory meatballs, and healthy vegetables. With simple ingredients and an easy preparation process, this soup is sure to become a staple in your kitchen. Garnish with fresh cilantro and a squeeze of lime for the perfect finishing touch.
Enjoy!