If you have ever craved a comforting bowl that warms your soul and fills your heart, you need to try this Albondigas Soup (Mexican Meatball Soup) Recipe. This traditional Mexican favorite combines tender meatballs bursting with fresh herbs and rice, swimming in a rich, savory broth loaded with vibrant vegetables and delicate spices. It’s like a warm hug in a bowl, perfect for any day you want something both nutritious and utterly satisfying. Whether it’s a busy weeknight or a laid-back weekend, this soup transforms simple ingredients into an unforgettable meal.
Ingredients You’ll Need
The magic of this Albondigas Soup (Mexican Meatball Soup) Recipe lies in its straightforward ingredients that are easy to find but each plays a crucial role in delivering the layers of flavor, texture, and color. From fresh herbs to hearty vegetables, every item is essential for a balanced, mouthwatering soup.
- 1 lb (450 g) lean ground beef: The base for your meatballs, providing rich protein and a hearty texture.
- ¼ cup (50 g) long-grain rice: Adds a pleasing bite and helps bind the meatballs together perfectly.
- 1 medium egg: Acts as a natural binder, keeping the meatballs tender and well-formed.
- 2 garlic cloves, grated or minced: Brings aromatic warmth and depth to the meatball mixture.
- 3 tablespoons chopped fresh cilantro (coriander): Adds a bright, citrusy freshness essential to authentic flavor.
- 2 tablespoons chopped fresh mint leaves: A surprising touch that adds refreshing herbal notes.
- 1 tablespoon chopped fresh oregano: Lends earthy complexity to both the meatballs and the broth.
- ½ teaspoon salt: Enhances all the flavors naturally without overpowering.
- ¼ teaspoon ground black pepper: Adds a hint of gentle heat and spice.
- 2 tablespoons olive oil: The perfect fat for sautéing the vegetables and building the soup’s base.
- 1 medium onion, diced: Provides sweetness and depth once softened.
- 1 medium carrot, diced or sliced: Adds color and natural sweetness to balance the savory broth.
- 2-3 celery stalks, diced: Adds a subtle crunch and aromatic punch.
- 2 garlic cloves, finely chopped: A second hit of garlic for the soup itself, boosting fragrance and flavor.
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes: Offer creamy texture and heartiness.
- 1 medium zucchini, cut into ½-inch cubes: Brings freshness and a gentle bite to the soup.
- 1 cup (150 g) green beans, sliced: Adds vibrant color and subtle crunch.
- 1 ½ cup (330 ml) tomato sauce (passata): Gives the broth its signature rich and tangy base.
- 2 tablespoons fresh oregano, finely chopped: Elevates the herbaceous flavor in the broth.
- 6 cups (1.5 liter) beef stock: The soul of the soup, infusing everything with meaty goodness.
- A handful fresh cilantro (coriander), roughly chopped: For finishing touches that brighten every spoonful.
- Salt and freshly ground black pepper to taste: The final seasoning to harmonize all elements perfectly.
How to Make Albondigas Soup (Mexican Meatball Soup) Recipe
Step 1: Make the Meatballs
Start this Albondigas Soup (Mexican Meatball Soup) Recipe by combining ground beef with the rice, egg, garlic, cilantro, mint, oregano, salt, and pepper in a large bowl. Mix everything thoroughly until you get a uniform mixture that’s ready to be shaped. Using a scoop or your hands, form small meatballs and place them on a tray. These will chill in the fridge while you prepare the delicious soup base. This step sets the stage for tender, flavor-packed meatballs that are the heart of this dish.
Step 2: Prepare the Soup Base
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, then sauté for 8 to 10 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness. Add the chopped garlic and cook for another minute, letting those fragrant garlicky aromas fill your kitchen. This vegetable base is what builds your soup’s rich and inviting flavor.
Step 3: Cook the Vegetables and Add Broth
Next, toss in the cubed potatoes, zucchini, green beans, tomato sauce, chopped oregano, and beef stock. Bring the pot to a rolling boil, then reduce the heat to let everything simmer gently. This simmering process allows the vegetables to tenderize and soak up the delicious, herb-infused broth you’ve created.
Step 4: Add Meatballs to Soup
Gently add the meatballs you prepared earlier into the simmering soup. Be careful not to overcrowd the pot; give them enough space to cook evenly. Cover the pot with a lid and let the soup simmer for about 20 minutes over medium heat. During this time, the meatballs absorb the savory broth while releasing their flavors, creating that perfect balance that makes this Albondigas Soup (Mexican Meatball Soup) Recipe so irresistible.
Step 5: Finish the Soup
Once the meatballs are cooked through and the vegetables are tender, stir in the handful of fresh, roughly chopped cilantro. Taste your soup and adjust the seasoning with salt and freshly ground black pepper as needed. This last burst of fresh herbs brightens the dish beautifully, making every spoonful pop with authentic Mexican flair.
Step 6: Serve
Serve your Albondigas Soup (Mexican Meatball Soup) hot and fresh, straight from the pot. The hearty meatballs, vibrant vegetables, and flavorful broth combine for a soul-satisfying meal that’s both nourishing and delicious. Perfect for cozy nights or sharing with loved ones, this soup is a wonderful centerpiece to your culinary repertoire.
How to Serve Albondigas Soup (Mexican Meatball Soup) Recipe
Garnishes
To elevate your Albondigas Soup (Mexican Meatball Soup) Recipe even further, consider garnishing with extra freshly chopped cilantro for brightness. A squeeze of fresh lime juice adds a refreshing zing, and if you like a bit of heat, thinly sliced jalapeños or a sprinkle of chili flakes work beautifully. A dollop of Mexican crema or a sprinkle of crumbled queso fresco adds creamy contrast that complements the savory broth.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or homemade corn tortillas, perfect for dipping. A simple avocado salad or a side of refried beans can add variety and make your meal even more satisfying. If you’re after a lighter option, a crisp green salad with a citrusy dressing balances the heartiness of the soup perfectly.
Creative Ways to Present
For a fun twist on presentation, serve the soup in hollowed-out mini pumpkins or large bell peppers, which add seasonal charm and extra flavor. You can also offer toppings buffet-style, letting guests personalize their bowls with garnishes like chopped onions, radish slices, or crunchy tortilla strips. This not only makes for a festive meal but also invites everyone to enjoy their own perfect bowl of Albondigas Soup (Mexican Meatball Soup) Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Albondigas Soup (Mexican Meatball Soup) Recipe keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container to preserve the freshness of the herbs and the tender texture of the meatballs. When you reheat, do so gently on the stove or in the microwave, stirring occasionally to heat evenly without drying out the soup.
Freezing
If you want to keep this soup longer, it freezes wonderfully. Portion the soup into freezer-safe containers, making sure to leave some headspace as the liquid expands when frozen. Avoid freezing the soup with fresh herbs like cilantro mixed in; instead, add fresh cilantro after thawing to keep its vibrant flavor. The soup can be frozen for up to 2 months without losing its delicious qualities.
Reheating
To reheat, thaw your soup in the refrigerator overnight for best results. Warm it gently over medium-low heat on the stove, stirring occasionally. Add fresh cilantro or any desired garnishes just before serving for that freshly made taste. Reheating slowly helps preserve the texture of the meatballs and keeps the broth rich and tasty.
FAQs
Can I use ground turkey instead of beef in Albondigas Soup (Mexican Meatball Soup) Recipe?
Absolutely! Ground turkey is a leaner option and works well as a substitute for beef, though it might produce slightly lighter-flavored meatballs. Make sure to keep the seasoning and herbs the same to maintain the authentic taste.
Is it necessary to include rice in the meatballs?
Rice in the meatballs helps bind the mixture and gives the meatballs a pleasant texture once cooked. Omitting it can make the meatballs denser and less tender, but if you prefer, you can experiment with breadcrumbs instead.
Can I make this soup vegetarian or vegan?
While this Albondigas Soup (Mexican Meatball Soup) Recipe traditionally uses meat and beef stock, you can create a vegetarian version by swapping meatballs for plant-based alternatives and using vegetable broth. Incorporate hearty vegetables and beans to keep it filling and flavorful.
How spicy is this soup?
This recipe is gently seasoned and mostly on the mild side, allowing the freshness of the herbs and vegetables to shine. You can easily adjust the heat level by adding chili peppers or hot sauce to taste.
What’s the best way to serve the soup for a crowd?
Make the soup in a large pot or split into two batches, keeping meatballs chilled until just before serving. Arrange bowls and garnishes buffet-style so guests can customize their soup according to their preferences. This approach keeps the meal interactive and festive.
Final Thoughts
There’s something truly special about a good Albondigas Soup (Mexican Meatball Soup) Recipe that makes you feel cozy and cared for. It’s a wonderful blend of fresh herbs, tender meatballs, and wholesome vegetables in a comforting broth that will soon become one of your family’s favorites. Give it a try—you’ll love how such simple ingredients come together to create a meal that speaks to your heart and tummy alike.
Print
Albondigas Soup (Mexican Meatball Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Albondigas Soup, a traditional Mexican meatball soup, combines tender beef meatballs with nutritious vegetables simmered in a flavorful tomato and beef broth. This hearty and comforting soup is perfect for any season and showcases fresh herbs like cilantro, mint, and oregano to add brightness and depth of flavor.
Ingredients
Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Soup Base and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cups (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cups (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liter) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
- Prepare the Soup: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Vegetables and Add Broth: Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
- Add Meatballs to Soup: Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat until the meatballs are cooked through and vegetables are tender.
- Finish the Soup: Stir in the fresh cilantro (coriander) and season with salt and freshly ground black pepper to taste.
- Serve: Serve the soup hot, ladled into bowls for a comforting and flavorful meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust the seasoning at the end according to your taste preferences.
- For a thicker soup, reduce the amount of beef stock or simmer uncovered for a few minutes.
- Make sure to keep the meatballs refrigerated before cooking to help them hold their shape in the soup.
- Serve with warm tortillas or crusty bread for a complete meal.
