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
Scale
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
