Description
Hearty Albondigas Soup is a comforting and flavorful Mexican meatball soup that combines tender ground beef meatballs with a vibrant vegetable broth, infused with warm spices, fresh herbs, and hearty vegetables. This recipe delivers a satisfying, wholesome meal perfect for chilly days or anytime you crave a nourishing bowl of soup.
Ingredients
Scale
Meatballs
- 1 lb Ground beef (80/20 for juicy meatballs; turkey can be substituted)
- 1 cup Cooked white rice (preferably leftover rice)
- 2 cloves Minced garlic (fresh preferred)
- 1 Large egg
- 1/4 cup Chopped cilantro or parsley
- 1/2 cup Minced onions
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Ground oregano
- 1 tsp Paprika
Soup
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 4 cloves Minced garlic
- 2 stalks Celery, sliced
- 2 medium Carrots, sliced
- 1 small Zucchini, quartered and sliced
- Salt and pepper to taste
- 6 cups Beef broth or water
- 2 tbsp Tomato paste or tomato sauce
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 cube Chicken bouillon
- 1 tsp Smoked paprika
- 2 medium Potatoes, cut into pieces
- 1/4 cup Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, cooked rice, minced garlic, egg, chopped cilantro, minced onions, ground cumin, salt, black pepper, ground oregano, and paprika. Mix thoroughly using your hands until all ingredients are evenly incorporated.
- Form the Meatballs: Roll the mixture into about 14-16 large meatballs, placing them on a plate. Set aside while you prepare the soup base.
- Sauté the Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onions, minced garlic, sliced celery, carrots, and zucchini. Season with salt and pepper. Sauté until the vegetables are tender, approximately 5-7 minutes.
- Build the Soup Base: Pour in the beef broth or water, then add the tomato paste or sauce, ground cumin, dried oregano, chicken bouillon cube, and smoked paprika. Stir well to combine.
- Add Potatoes and Simmer: Add the potato chunks to the soup. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10-12 minutes, until potatoes are fork-tender.
- Cook the Meatballs: Gently place the prepared meatballs one at a time into the simmering broth, being careful to avoid splashing. Let them cook and simmer for an additional 10-12 minutes until fully cooked through.
- Finalize and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped cilantro just before serving. Serve hot, optionally alongside toasted bread or extra rice for a complete meal.
Notes
- You can substitute ground turkey for beef for a leaner version of the meatballs.
- Leftover cooked rice works best in the meatballs to help bind the mixture and add texture.
- Vegetable broth and vegetable bouillon can be used for a vegetarian version, but note that meatballs would need to be replaced or omitted.
- Add additional chopped vegetables like parsnips or sweet potatoes for variation.
- Adjust seasoning to taste throughout cooking to balance flavors.
- Serve with warm tortillas or crusty bread for a heartier meal.
