Albondigas (Mexican Meatball Soup) is a hearty and flavorful traditional Mexican dish made with tender meatballs cooked in a savory, aromatic broth with vegetables. The soup is often enjoyed as a comforting meal, especially during colder months. Packed with fresh herbs, spices, and a rich tomato-based broth, it’s a satisfying and wholesome dish that’s perfect for feeding a crowd or warming up after a long day.
Here’s how to make Albondigas:
Albondigas (Mexican Meatball Soup)
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of ground beef and pork for extra flavor)
- 1/4 cup cooked rice (short-grain rice works best)
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated onion (or finely minced)
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional, but adds nice flavor)
- 1/2 teaspoon ground cinnamon (optional, for a unique flavor)
- Salt and pepper, to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 can of diced tomatoes)
- 6 cups beef or chicken broth
- 2 medium carrots, sliced
- 2 medium zucchinis, sliced
- 1 cup frozen corn (or fresh corn, if available)
- 1-2 bay leaves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground oregano (Mexican oregano if you can find it)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
- Chopped avocado, for serving (optional)
Instructions:
1. Make the Meatballs:
- In a large mixing bowl, combine the ground beef (or beef/pork mix), cooked rice, chopped cilantro, grated onion, garlic, egg, ground cumin, ground coriander, ground cinnamon (if using), and a pinch of salt and pepper.
- Mix everything thoroughly with your hands or a spoon until the mixture is well combined.
- Form the mixture into small meatballs, about the size of a golf ball (roughly 1 to 1.5 inches in diameter). You should get about 12-16 meatballs depending on size.
2. Prepare the Soup Base:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for about 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Add the diced tomatoes (or canned tomatoes) to the pot and cook for about 5 minutes, stirring occasionally, until they break down slightly and become saucy.
3. Cook the Albondigas:
- Carefully add the beef or chicken broth to the pot, scraping up any bits of tomato or onion that may have stuck to the bottom of the pot.
- Stir in the bay leaves, ground cumin, oregano, and a pinch of salt and pepper. Bring the broth to a boil.
- Once the broth is boiling, carefully add the meatballs to the pot. Be gentle when adding them to avoid breaking the meatballs.
- Reduce the heat to a simmer and let the soup cook for about 20-25 minutes, or until the meatballs are cooked through and float to the top.
4. Add the Vegetables:
- Once the meatballs are cooked, add the carrots, zucchini, and corn to the soup. Stir to combine.
- Continue to simmer the soup for another 10-15 minutes until the vegetables are tender but not overcooked.
5. Serve:
- Taste the broth and adjust seasoning with more salt, pepper, or cumin if needed.
- Ladle the soup into bowls, making sure to get some of the meatballs and vegetables in each serving.
- Garnish with fresh cilantro and serve with lime wedges and chopped avocado on the side, if desired.
Why This Recipe Works:
- Flavorful Meatballs: The combination of rice, herbs, and spices makes the meatballs incredibly tender and flavorful, soaking up the savory broth as they cook.
- Savory Broth: The tomato-based broth is rich, comforting, and lightly spiced, creating the perfect foundation for the meatballs and vegetables.
- Healthy & Hearty: Packed with vegetables and protein, this soup is filling and nutritious, making it a great meal for any time of year.
Tips & Variations:
- Rice Options: You can use cooked quinoa or bread crumbs instead of rice if you want a variation or need to make the dish gluten-free.
- Make it Spicy: Add some chopped jalapeños or chipotle peppers in adobo to the broth for a smoky kick.
- Different Meats: You can use ground turkey or chicken instead of beef or pork if you prefer a leaner version of albondigas.
- Vegetables: You can swap in other vegetables like potatoes, green beans, or peas depending on your preference or what you have on hand.
Serving Suggestions:
- Tortillas: Serve with warm corn or flour tortillas on the side to soak up the delicious broth.
- Rice: Serve the soup over a bed of white rice if you want to make the meal even more filling.
- Chiles Toreados: For extra heat, serve with some chiles toreados (grilled or roasted serrano peppers) on the side.
Albondigas (Mexican Meatball Soup) is an incredibly comforting and flavorful dish that’s perfect for any occasion. It’s simple to make, packed with fresh ingredients, and has that perfect balance of savory broth, tender meatballs, and vegetables. Whether you’re making it for a family dinner or a gathering, it’s sure to please everyone. Enjoy!