Mexican Albondigas Soup, often referred to as the traditional Mexican meatball soup, is a flavorful combination of ingredients. As you stir a pot of this delightful soup, the aroma of olive oil, beef broth, and tender vegetables melding together will fill the kitchen. Mexican Albondiga Soup Recipe a.k.a Meatball Soup is a perfect option for an easy, quick, lunch or supper.
The beauty of albóndigas soup is its versatility. It's suitable for both everyday meals and special occasions. Its warm and comforting nature makes it a favorite during colder months, much like many other hearty soups. It's often served during casual family gatherings or regular weekday meals. It's easy preparation makes it a good choice when you need to get dinner on the table quickly. In some families or regions, it might be part of the menu during specific holidays or celebrations, though it's not exclusively tied to any particular event.
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WHY I LOVE THIS RECIPE
This classic Mexican soup strikes a balance between the juicy meatballs and a light broth. This soup is satisfying without being too filling among it a good soup for this October days when the temperatures drop and there is a light chill in the air.
The homemade meatballs, seasoned to perfection, become tender meatballs as they simmer in the broth, making them the heart of this dish. The tiny meatballs make for one in almost every spoonful of soup!
Fresh herbs, like my favorite, cilantro gives the soup a light earthy taste. I like to garnish with torn cilantro leaves as the soup is served.
MARY'S TWO CENTS
Definitely. It's the kind of recipe where every ingredient, like the flavorful broth and fresh cilantro, add value without adding cost. It's a cheap choice on our ohthat'sgood.com scale, proving that delicious flavors don't always come with a high price tag. You can also cut down on cost by using dried herbs in lieu of fresh herbs which are often expensive out of season. As I always remind you, these herbs can be grown in pots at home for very little money. When kept protected from the elements they can last for months. If you need tips on storing herbs and spices I have a great article, Storage Tips for Dried Herbs and Spices.
INGREDIENTS
Simple low cost ingredients make up this delicious soup.
For the full recipe with quantities, see the recipe card at the end of this post.
INGREDIENT NOTES
- Beef Broth: Is the flavorful foundation of our soup, setting the stage for every ingredient that follows. Store-brought or homage will work.
- Ground Beef: The hero for the Mexican meatballs. Its quality determines the texture and overall mouthfeel of the meatballs. I recommend an 80-20 fat to lean ratio of ground beef.
- Olive Oil: Beyond sautéing, it contributes to the soup's richness.
SUBSTITUTIONS
- Chicken Broth: Can be swapped for beef broth, providing a slightly different, yet still delightful soup base.
- Ground Turkey: For those who prefer poultry, this is an excellent substitute without compromising the dish's integrity.
VARIATIONS
- Rice Meatballs: Introducing white rice into the meatball mixture gives an interesting spin to the traditional Mexican soup. Use cooked white rice as uncooked does not have time to cook inside the meatball.
- Spice Levels: Whether you like the kick of chili powder or the mildness of poblano peppers, adjust according to your preference.
EQUIPMENT
- Large Pot: An essential tool to ensure all ingredients, from the ground meat to the tomato sauce, cook evenly without boiling over..
- Large Bowl: For the meatball mixture.
- Airtight Container: If you ever have leftovers, though this delicious soup rarely leaves any, this is a must-have for storage.
STEP-BY-STEP INSTRUCTIONS
STEP 1: Cut carrots into circles, chop onion. In a thick-walled non-stick pan pour oil, heat it. Add the vegetables, fry for 1 minute. Pour in the water and stock. Boil the mixture.
STEP 2: Dice the potatoes. Add the zucchini and potatoes to the pot. Cook for 7 minutes over low heat.
STEP 3: Cut the tomato crosswise and place in the soup for 2 minutes. Take the tomato out, cool. Peel and dice the tomato and return it to the soup. Cook for 10 minutes.
STEP 4: Add the chopped cilantro, and garlic to the ground meat. Season with salt, pepper and spices. Stir.
STEP 5: Form meatballs into 1-inch diameter meatballs. Place the meatballs in the soup. Cook for another 10 minutes.
STEP 6: At the end of cooking, add the tomato paste and half of the chili. Season the soup with salt to taste. Turn off the heat and leave under the lid for 10 minutes.
Serve the soups in big bowls topped with cilantro leaves.
PRO COOKING TIPS
- When preparing the meatball mixture, consistency is key. Achieve this with wet hands for shaping. Do not overwork the mixture because doing so can cause dense meatballs.
- To infuse the broth with the most robust and delicious flavors, always taste and season before introducing the meatballs. If additional seasoning is necessary, add it then.
FAQ'S
Absolutely! A slow cooker can accentuate the flavors over time.
While traditional recipes often use a meat-heavy approach, introducing white rice is a great variation.
An airtight container is ideal, ensuring the flavors remain intact for the next day. You may need to add a little extra broth when heating leftovers. You can also freeze the leftover soup for up to a couple of months. Thaw before reheating.
MORE RECIPES LIKE MEXICAN ALBONDIGA SOUP
Looking for other soup and salad recipes like this? Try these:
Equipment
- Large pot like a Dutch oven
- Large bowl
Ingredients
- 16 ounces vegetable or beef broth beef broth preferred
- 1 cup water
- ⅓ cup zucchini scrape the seeds out
- 1 medium potato cubed
- 1 each carrot sliced
- 2 each green onions chopped
- ½ pound ground beef
- 1 small chili serrano or jalapeno pepper to preferred taste
- 1 each tomato a large Roma tomato works best
- 1 tablespoon tomato paste
- 2 stems cilantro
- 2 cloves garlic chopped
- 1 tablespoon olive oil
- ½ teaspoons paprika
- ½ teaspoon taco seasoning
- ¼ teaspoon Black pepper
- 1 teaspoon Salt or according to taste
Instructions
- Cut carrots into circles, chop onion. In a thick-walled non-stick pan pour oil, heat it. Add the vegetables, fry for 1 minute. Pour in the water and stock. Boil the mixture.
- Dice the potato. Add the zucchini and potato to the pot. Cook for 7 minutes over low heat.
- Cut the tomato crosswise. place the tomato in the soup for 2 minutes. Take the tomato out, cool. Peel and dice the tomato and return it to the soup. Cook for 10 minutes.
- Add chopped cilantro, and garlic to the ground meat. Season with salt, pepper and spices. Stir.
- Form meatballs into 1-inch diameter meatballs. Place the meatballs in the soup. Cook for another 10 minutes.
- At the end of cooking, add the tomato paste and half of the chili. Season the soup with salt to taste. Turn off the heat and leave under the lid for 10 minutes.
- To serve, put cilantro leaves, chopped garlic and chilli into each plate. Pour the soup into portions and serve immediately.
Jean says
Loved the addition of taco seasoning. Brilliant!
Mary says
Makes it easy! Glad you enjoyed it.
Helen at the Lazy Gastronome says
This is a great main dish soup. It’s hearty and bursts with flavor of Mexico. We had it with some warm tortillas.
Elizabeth says
This recipe is perfect. I actually subbed in veggie ground and it was delicious!
Andréa says
I love albondigas and a good soup. The combination of the two sounds so delicious. I'm going to make it this weekend for sure!