Albondigas Soup (Mexican Meatball Soup) Recipe
Introduction
Albondigas Soup is a comforting Mexican meatball soup packed with fresh vegetables, herbs, and tender beef meatballs. This hearty and flavorful dish is perfect for any season and easy to prepare at home.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 quarts chicken stock or beef stock
- 1 quart water
- 1/2 cup tomato sauce
- 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
- 2 large carrots, peeled and sliced
- 1/3 cup white rice
- 1 pound ground beef
- 1/4 cup (loosely packed) chopped fresh spearmint leaves
- 1/4 cup (loosely packed) chopped fresh parsley
- 1 1/2 teaspoons salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 large egg
- 1 1/2 cups frozen or fresh peas
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1 dash cayenne, optional
- 1/2 cup chopped fresh cilantro
Instructions
- Step 1: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Step 2: Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Add the green beans and sliced carrots to the pot.
- Step 3: In a large bowl, combine the ground beef, uncooked rice, chopped spearmint, parsley, salt, pepper, and raw egg. Mix gently until ingredients are well incorporated.
- Step 4: Shape the meat mixture into 1-inch meatballs.
- Step 5: Carefully add the meatballs one at a time into the simmering soup. Cover the pot and let it simmer for 30 minutes.
- Step 6: Add the peas to the soup towards the end of cooking. Season with oregano, additional salt and pepper to taste, and a dash of cayenne if desired.
- Step 7: Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Tips & Variations
- For a lighter version, substitute ground turkey or chicken for the beef.
- Use brown rice instead of white rice for added fiber; just note that cooking time of the meatballs may increase slightly.
- Fresh herbs like cilantro, spearmint, and parsley add bright flavor—don’t skip them!
- Add a squeeze of fresh lime juice at serving time for a tangy twist.
- For a spicier soup, increase the cayenne or add a chopped jalapeño along with the garlic.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The meatballs may absorb some broth as it sits, so you can add a little extra water or stock when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Albondigas Soup ahead of time?
Yes, Albondigas Soup can be made a day ahead and stored in the refrigerator. The flavors often deepen overnight, making it even more delicious the next day.
Can I freeze Albondigas Soup?
Freezing is possible, but rice and vegetables may soften after thawing. To maintain the best texture, consider freezing meatballs separately and adding freshly cooked rice and vegetables when reheating the soup.
Print
Albondigas Soup (Mexican Meatball Soup) Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Albondigas Soup is a hearty and traditional Mexican meatball soup featuring tender ground beef meatballs cooked in a flavorful broth with fresh vegetables and herbs. This comforting dish combines a savory chicken or beef stock base with green beans, carrots, peas, and rice-studded meatballs, finished with a bright garnish of fresh cilantro for a satisfying meal.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 quarts chicken stock or beef stock
- 1 quart water
- 1/2 cup tomato sauce
- 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
- 2 large carrots, peeled and sliced
- 1 1/2 cups frozen or fresh peas
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- Salt and freshly ground black pepper, to taste
- 1 dash cayenne pepper (optional)
- 1/2 cup chopped fresh cilantro (for garnish)
Meatballs
- 1 pound ground beef
- 1/3 cup white rice (uncooked)
- 1/4 cup loosely packed chopped fresh spearmint leaves
- 1/4 cup loosely packed chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
Instructions
- Make the Soup Base: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until tender, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add Liquids and Vegetables: Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Add the green beans and sliced carrots, allowing the vegetables to cook gently while preparing the meatballs.
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef with uncooked white rice, chopped spearmint leaves, chopped parsley, salt, pepper, and the raw egg. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the meat mixture into 1-inch diameter meatballs, ensuring they are compact and uniform in size for even cooking.
- Add Meatballs to Soup and Simmer: Carefully add the meatballs one at a time into the simmering soup. Cover the pot and let the soup simmer gently for 30 minutes, allowing the meatballs to cook fully and flavors to meld.
- Add Peas and Seasonings: Towards the end of cooking, stir in the frozen or fresh peas. Add dried or fresh oregano, additional salt and pepper to taste, and a dash of cayenne pepper if using. Simmer for an additional 5 minutes until peas are tender.
- Serve: Ladle the hot soup into bowls and garnish each serving with freshly chopped cilantro for a bright, herbaceous finish. Serve warm and enjoy this comforting Mexican classic.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Adjust the cayenne pepper according to your preferred spice level or omit it for a milder soup.
- Using fresh herbs like spearmint and parsley really enhances the authentic flavor of the meatballs.
- If you prefer, you can use brown rice, but the cooking time for the meatballs might have to be extended to ensure the rice is fully cooked.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Albondigas Soup, Mexican Meatball Soup, Meatball Soup, Mexican Soup, Comfort Food, Ground Beef Soup
