This Mexican Albondigas Soup is cozy and bursting with flavor! It features tasty meatballs made with beef and spices, swimming in a rich broth filled with veggies.
Let’s be real: who doesn’t love meatballs? I like to serve it with a sprinkle of lime on top. It adds the perfect zing! You’ll be reaching for seconds for sure. 😋
Key Ingredients & Substitutions
Ground Beef: This is the main component of the meatballs. You can swap in ground turkey or chicken for a lighter version. For a meat-free option, use lentils or a plant-based ground substitute.
Rice: I prefer using white rice for the meatballs, but if you have brown rice or quinoa, they can work too! Just ensure they’re cooked beforehand, as they need to bind the meatballs nicely.
Vegetables: The soup includes carrots, zucchinis, and potatoes for heartiness. Feel free to add or substitute with any veggies you like, such as corn, peas, or green beans.
Fresh Cilantro: It adds a burst of freshness. If you’re not a fan of cilantro, parsley or even green onions can be great substitutes. Some prefer to skip it altogether!
How Do You Make Sure the Meatballs Don’t Fall Apart?
The key to keeping meatballs intact is to mix the meat mixture just enough—over mixing can make them tough. When shaping, handle them gently to maintain their structure. Here’s how to do it:
- Combine ingredients until just mixed—don’t overdo it.
- Chill the meatballs for about 15 minutes before cooking; this helps them firm up.
- Use a spoon or your hands to carefully add them to the soup without dropping.
Following these tips will lead you to perfectly tender meatballs that stay whole in your soup!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/3 cup cooked white rice
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
- 6 cups beef broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional, for mild heat)
- Salt and pepper to taste
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus another 30 minutes for cooking. In total, you’ll spend around 50 minutes in the kitchen. Once it’s simmering away, you can just sit back and let those flavors meld beautifully!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, cooked rice, finely chopped onion, cilantro, minced garlic, egg, cumin, salt, and pepper until everything is well combined. Shape this mixture into small meatballs, each about 1 inch in diameter, and set them aside on a plate.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté them for about 3-4 minutes until they soften and become fragrant.
3. Add the Veggies:
Now it’s time to add the diced carrots, zucchinis, and potatoes to the pot. Cook them for another 5 minutes, stirring occasionally. This will give the veggies a head start on getting tender.
4. Make the Broth:
Pour in the beef broth and the can of diced tomatoes with their juice. Then, stir in the ground cumin, dried oregano, and chili powder if you’re using it. Season with salt and pepper to taste.
5. Add the Meatballs:
Bring the soup to a gentle boil. Now carefully add the meatballs one by one to the pot—this ensures they don’t break apart. You want to be gentle so they stay whole during cooking!
6. Simmer the Soup:
Reduce the heat to low and let the soup simmer, uncovered, for about 25-30 minutes. This allows the meatballs to cook through fully and the vegetables to become nice and tender. Stir occasionally to make sure everything cooks evenly and the meatballs don’t stick to the bottom.
7. Taste and Adjust:
After the soup has simmered, taste it and adjust the seasonings if necessary. A little more salt or pepper can make a difference!
8. Serve It Up:
Ladle the hot soup into bowls and garnish each with freshly chopped cilantro. Don’t forget to add a lime wedge on the side for squeezing fresh lime juice over the soup before enjoying it!
9. Enjoy!
Serve your hearty Mexican Albondigas Soup hot and savor every delicious bite! It’s perfect for warming up on a chilly day or impressing your family and friends.
Bon appétit!
Can I Use Ground Turkey Instead of Beef?
Absolutely! You can substitute ground turkey or chicken for a leaner option. Just keep in mind that the flavor may be a bit milder, so consider adding a little extra seasoning to enhance the taste.
How to Make This Soup Spicy?
If you like a bit of heat, you can add jalapeños or crushed red pepper flakes to the soup. Start with a small amount and adjust to your taste preference. You can also use spicier chili powder instead of mild one!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating on the stovetop or in the microwave.
What Can I Serve with This Soup?
This soup pairs wonderfully with warm tortillas, crusty bread, or even a side salad. For a complete meal, serve it with avocado slices or a sprinkle of cheese on top for added creaminess!
