Albondigas Soup recipe

Albondigas Soup is a classic Mexican comfort dish, brimming with rich, savory flavors. Tender beef and rice meatballs gently simmer in a fragrant tomato broth, creating a hearty meal that satisfies both family dinners and cozy weeknight cravings.

Fresh vegetables—carrots, potatoes, and zucchini—add vibrant color and natural sweetness to the pot. Their wholesome textures balance the succulent meatballs, while fragrant cumin and oregano infuse the broth with subtle warmth and depth.

Finished with a bright sprinkle of cilantro, this soup delivers nourishment and comfort in every spoonful. Serve it warm with crusty bread or tortillas for a fulfilling, soul-soothing experience.

Albondigas Soup Ingredients

Ground Beef
The heart of the meatballs, offering rich flavor and a tender, juicy bite that carries the spices beautifully.

Cooked White Rice
Adds soft texture and helps bind the meatballs while keeping them light and satisfying.

Tomatoes
Diced and sauced, they create a vibrant, savory broth that infuses every spoonful with deep, comforting richness.

Carrots and Potatoes
Bring natural sweetness and hearty substance, balancing the savory meatballs with earthy, rustic charm.

Zucchini
Adds a fresh, delicate touch, soaking up the broth’s flavors while providing a gentle, garden-fresh finish.

Fresh Cilantro
Brightens the soup with a fragrant herbal lift, rounding out the warm spices and rich broth.

Recipe Tips

1. Perfectly Tender Meatballs
For meatballs that stay juicy and tender, mix the ingredients gently—overworking the beef can create a dense texture. Using cooked rice keeps the meatballs light and helps them hold their shape as they simmer. Chilling the shaped meatballs for 10 minutes before adding them to the pot also prevents them from breaking apart in the hot broth.

2. Build Layers of Flavor
Take time to sauté the onion and carrots until they’re slightly caramelized before adding garlic and spices. This simple step enhances the depth of the broth, giving the soup a richer, more complex taste. Don’t rush the simmering process; slow cooking allows the meatballs to absorb the tomato-based broth, infusing every bite with savory goodness.

3. Adjust the Vegetables to Seasonality
While carrots, potatoes, and zucchini are classic, feel free to swap in seasonal vegetables like butternut squash in fall or green beans in spring. This keeps the soup fresh and exciting year-round while highlighting the natural sweetness of whatever produce is at its peak.

What to Serve with Albondigas Soup

Pair this hearty soup with warm corn tortillas or crusty artisan bread to soak up the flavorful broth. A crisp side salad with lime vinaigrette offers a refreshing contrast to the rich tomato base. For a festive touch, serve with a side of Mexican rice or simple avocado slices to add creaminess and complement the vibrant flavors of the dish.

FAQ

Q1: Can I use ground turkey instead of beef?
Yes, ground turkey works well. Just be sure to season generously and monitor cooking time to avoid dryness.

Q2: How do I store leftovers?
Cool the soup completely and refrigerate in an airtight container for up to three days, or freeze for up to two months.

Q3: Can I make the meatballs ahead of time?
Absolutely. Shape and refrigerate the meatballs up to 24 hours in advance, or freeze them raw and add a few extra minutes to the cooking time.

Q4: Is it possible to make this soup vegetarian?
Yes, swap the beef broth for vegetable broth and replace the meatballs with plant-based alternatives or hearty vegetables like mushrooms and chickpeas.

Albondigas Soup

This hearty Mexican-inspired soup showcases delicate beef and rice meatballs simmered in a savory tomato broth enriched with garden vegetables. Carrots, potatoes, and zucchini add both texture and natural sweetness, making this dish a satisfying choice for all ages.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Meatballs
• 1 pound 90% lean ground beef
• 1/2 cup cooked white rice
• 1 egg
• 1 teaspoon minced garlic
• 1/4 cup finely chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the Soup
• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1 teaspoon minced garlic
• 3 carrots peeled, quartered, and sliced
• 1 1/2 cups Russet potatoes peeled and cut into 1/2-inch cubes
• 6 cups beef broth
• 1 can 15 ounces diced tomatoes with their liquid
• 1 can 8 ounces tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large zucchini quartered and sliced
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper to taste

Method

 

1. repare the Meatballs
2. In a large bowl, gently combine the ground beef, cooked rice, egg, garlic, cilantro, cumin, salt, and pepper until evenly blended. Shape the mixture into small meatballs, approximately 3/4 inch in diameter, and set aside on a tray.
3. Create the Soup Base
4. Warm the olive oil in a large pot over medium heat. Sauté the onion and carrots for 3–4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
5. Simmer the Broth
6. Stir in the potatoes, beef broth, diced tomatoes with their liquid, tomato sauce, cumin, and oregano. Bring the mixture to a gentle simmer and cook for 10 minutes.
7. Cook the Meatballs
8. Carefully add the prepared meatballs to the simmering broth. Continue cooking for another 10 minutes, allowing the meatballs to cook through and absorb the flavors.
9. Finish and Serve
10. Add the zucchini and cook for an additional 5 minutes. Season the soup with salt and pepper to taste. Garnish with chopped cilantro and serve hot.

Notes

For a variation, uncooked rice may replace the cooked rice in the meatballs. Use 1/4 cup uncooked rice and extend the simmering time as necessary to ensure the grains soften without compromising the meatballs’ structure.