Description
Albondigas Mexican Meatball Soup is a warm, wholesome, and comforting dish featuring tender spiced meatballs simmered in a rich tomato broth with fresh vegetables. This vibrant classic Mexican soup is perfect for lunch or dinner, offering bold flavors, balanced nutrition, and cozy vibes in every bowl.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 beaten egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Soup Base
- 1 tbsp oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups chicken or beef broth
- 1/2 tsp ground cumin
- Salt and pepper to taste
Vegetables
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
Garnishes (Optional)
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Crumbled queso fresco or cotija cheese
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground beef and pork, cooked white rice, finely chopped onion, minced garlic, beaten egg, cumin, oregano, salt, and pepper. Mix gently until just combined. Shape into small, uniform meatballs about one inch in diameter for even cooking.
- Make the Soup Base: In a large pot, heat oil over medium heat. Sauté diced onions and minced garlic until translucent. Add canned diced tomatoes and broth. Bring to a simmer and season with salt, pepper, and a pinch of cumin for depth.
- Cook Meatballs in Broth: Gently add the meatballs one by one into the simmering tomato broth, avoiding overcrowding to prevent them from breaking apart. Let them cook gently for approximately 20 minutes until firm and cooked through.
- Add Vegetables: Add diced carrots, zucchini, and potatoes to the soup. Simmer for about 15 minutes or until the vegetables are tender and have absorbed the flavorful broth.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Stir in fresh chopped cilantro for a bright finish. Serve hot with warm tortillas or crusty bread, and garnish optionally with avocado, lime, and cheese.
Notes
- Meatball size matters: Keeping meatballs uniform ensures even cooking and that they hold together well.
- Don’t overmix: Mix the meatball ingredients just until combined to keep meatballs tender.
- Browning the meatballs beforehand is optional but adds more flavor.
- Simmer meatballs gently to keep them intact and allow flavors to meld beautifully.
- Use rice that is slightly undercooked; it softens as the meatballs cook, avoiding mushiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Albondigas, Mexican Meatball Soup, Meatball Soup, Mexican Soup, Comfort Food, Gluten Free Soup
