Warm, comforting, and bursting with flavor, albondigas soup is a classic Mexican dish that brings families together. Soft, tender meatballs simmered in a rich broth with vegetables create a meal that is hearty, nourishing, and perfect for any cozy evening.
This classic albondigas soup recipe balances the savory taste of seasoned meatballs with the bright, fresh flavors of vegetables and herbs. Every spoonful delivers a comforting warmth, making it an ideal choice for lunch, dinner, or a family gathering. The soft, melt in your mouth meatballs are the star, while the broth soaks up the flavors of garlic, herbs, and spices.
Ingredients List
For the Meatballs
- 1 pound ground beef or a mix of beef and pork
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ cup chopped fresh parsley or cilantro
For the Soup
- 6 cups chicken or beef broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 potato, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and black pepper to taste
Optional Garnish
- Fresh cilantro or parsley
- Lime wedges
Substitution Suggestions
- Ground meat alternative: Use ground turkey or chicken for lighter version.
- Rice alternative: Use quinoa or omit for low carb version.
- Vegetarian: Replace meatballs with chickpea balls or tofu.
Dietary Swaps
- Gluten free: Naturally gluten free as long as rice is plain.
- Low sodium: Use low-sodium broth and reduce added salt.
Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
This soup is quick enough for weeknights but flavorful enough for special occasions.
How to Make It
Step 1. Prepare Meatballs
In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, cumin, and parsley. Mix gently until combined. Form into small, uniform meatballs, about 1 inch in diameter.
Step 2. Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 5 minutes until vegetables start to soften.
Step 3. Add Broth and Tomatoes
Add chicken or beef broth, diced tomatoes, oregano, and bay leaf. Bring to a gentle boil.
Step 4. Cook Meatballs
Carefully add meatballs to the simmering broth. Reduce heat to low and simmer for 20 25 minutes, until meatballs are fully cooked and tender.
Tip: Stir gently to avoid breaking meatballs.
Step 5. Add Zucchini and Potato
Add diced zucchini and potato to the soup and cook for an additional 10 minutes until vegetables are tender. Adjust seasoning with salt and pepper.
Step 6. Serve
Ladle soup into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges for a bright, fresh touch.
Nutritional Information (Per Serving, approx.)
- Calories: 280 kcal
- Protein: 18 g
- Fat: 12 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Sodium: 650 mg
Rich in protein and fiber, this soup supports a balanced meal while being comforting and satisfying.
Healthier Alternatives
- Use lean ground meat or turkey for lower fat content.
- Add more vegetables like spinach, peas, or bell peppers.
- Use brown rice for added fiber.
- Reduce salt and enhance flavor with herbs and lime juice.
Serving Suggestions
- Serve hot with warm corn or flour tortillas.
- Pair with a side of avocado slices or a fresh salad.
- Great for meal prep and leftovers taste even better the next day.
- Drizzle with extra lime juice or hot sauce for added flavor.
Common Mistakes to Avoid
- Overmixing meatballs, which can make them tough.
- Adding meatballs to rapidly boiling soup; gentle simmer preserves shape.
- Undercooking potatoes or zucchini; ensure vegetables are tender.
- Forgetting to season at the end for balanced flavor.
Storing Tips
Refrigeration
Store in an airtight container for up to three days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally.
Make-Ahead
Prepare meatballs ahead and refrigerate; add to broth when ready to cook.
Freezing
Freeze cooked soup without garnish for up to three months. Thaw overnight before reheating.
Conclusion
This classic albondigas soup recipe is a comforting, hearty, and wholesome meal perfect for cozy nights. Soft, flavorful meatballs paired with tender vegetables make it a family favorite that warms both the heart and the body.
Enjoy this rustic Mexican soup with loved ones and savor the comforting flavors that bring everyone together.
Frequently Asked Questions (FAQs)
1. Can I use only beef or only pork for meatballs?
Yes, both work well; mixing gives extra flavor and tenderness.
2. Can I make meatballs in advance?
Yes, they can be prepared a day ahead and stored in the fridge.
3. Can this soup be frozen?
Yes, for up to three months without garnishes.
4. Can I make this vegetarian?
Yes, replace meatballs with chickpea balls or tofu cubes.
5. Can I add other vegetables?
Yes, bell peppers, peas, or spinach can be added for extra nutrition.
6. How do I keep meatballs soft?
Mix gently and avoid overcooking in rapidly boiling soup.
7. Can I serve this for lunch or dinner?
Absolutely, it works well as a hearty lunch or cozy dinner.