This warm and hearty Mexican Albondigas Soup is packed with flavorful meatballs, fresh veggies, and a spiced broth. It’s like a cozy hug in a bowl!
Making this soup is easy and fun! I love how the meatballs float around like little boats. Serve it with lime and cilantro for an extra zing. Yum! 🌮
Key Ingredients & Substitutions
Ground Beef: A classic choice, but you can mix in some ground pork for extra flavor and moisture. If you’re looking for a leaner option, try ground turkey or chicken.
Rice: Cooked white rice gives the meatballs texture. Substituting with quinoa or even cauliflower rice can make this dish gluten-free and low-carb!
Herbs and Spices: Fresh cilantro adds great flavor. If you’re not a fan, parsley works well. You can also play around with spices—try adding a pinch of chili powder for a spicier kick!
Vegetables: Carrots, celery, and potatoes are traditional, but feel free to toss in other veggies like zucchini or corn to boost nutrition and flavor.
How Do You Make the Meatballs Stay Together?
A common challenge is keeping meatballs firm while cooking. The key is using rice and an egg as binders, which help maintain their shape. Here are some tips to succeed:
- Mix ingredients gently; overmixing can make the meatballs tough.
- Chill shaped meatballs in the fridge for 20-30 minutes before adding them to the soup. This helps them hold their shape.
- Add them gently to the simmering broth; wait a bit before stirring to avoid breaking them apart.
What’s the Best Way to Balance Flavors in the Soup?
Balancing flavors is essential for a delicious soup! Here’s how to do it:
- Start with the base: sauté onions and garlic for flavor enhancement.
- Don’t be shy with salt—it helps bring out other flavors. Taste the broth before adding more ingredients.
- Finish with lime juice. It brightens all the flavors and adds a lovely freshness.
These tips will help you create a hearty and flavorful Mexican Albondigas Soup that warms both the heart and the stomach! Enjoy your cooking!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For the Soup:
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 medium potatoes, peeled and diced
- 6 cups beef broth (or chicken broth)
- 1 can (14 oz) diced tomatoes, with juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Garnishes:
- Fresh cilantro, chopped
- Avocado, diced
- Lime wedges
- Mexican oregano or crushed red pepper flakes (optional)
How Much Time Will You Need?
This hearty soup takes about 20 minutes to prepare and 30 minutes to cook. Altogether, you’ll need around 50 minutes from start to finish. Perfect for a cozy family dinner or meal prep for the week!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a mixing bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, egg, chopped cilantro, cumin, oregano, salt, and pepper. Use your hands (or a spoon if you prefer) to mix everything together until well combined. Then, shape the mixture into small meatballs about 1 inch in diameter. Set them aside on a plate as you prepare the soup.
2. Make the Soup Base:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes, or until they become translucent and fragrant. Next, add the diced carrots and celery, cooking for another 4-5 minutes until they start to soften. Stir in the diced tomatoes (along with their juice), cumin, oregano, salt, and pepper. Let the mixture unite for a minute or two with all the flavors.
3. Cook the Soup:
Pour in the beef broth and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to a simmer. Carefully add the meatballs one by one into the soup, avoiding overcrowding. Gently add the diced potatoes as well. Allow the soup to simmer for about 25-30 minutes, or until the meatballs are fully cooked and the potatoes are tender when poked with a fork.
4. Finish and Serve:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. When ready to serve, ladle generous portions of soup with meatballs into bowls. Garnish each serving with chopped fresh cilantro and diced avocado for a burst of color and flavor. Don’t forget to provide lime wedges on the side for squeezing over the soup, which adds a bright, fresh zing! Optionally, you can sprinkle a bit of Mexican oregano or crushed red pepper flakes for a touch of extra heat.
Enjoy this delicious Mexican Albondigas Soup that’s packed with comforting flavors and delightful textures! Great for chilly evenings or whenever you need a cozy meal!
Can I Use Turkey or Chicken Instead of Beef for the Meatballs?
Absolutely! Ground turkey or chicken will work just fine. Just keep in mind that these meats tend to be leaner, so you might want to add a bit of extra moisture, like a dash of broth or a spoonful of olive oil, to keep the meatballs juicy.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Prepare the meatballs and sauté the vegetables as directed, then transfer everything to a slow cooker. Add in the broth and diced tomatoes, and cook on low for 6-8 hours or high for 4-6 hours. Enjoy the delicious aromas filling your kitchen!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When reheating, add a splash of broth to loosen it up and maintain the flavors!
What Can I Use as a Substitute for Rice in the Meatballs?
If you’re looking to skip the rice, consider using breadcrumbs, quinoa, or even ground oats for a gluten-free option. Each option will add a different texture, making for a delicious variation on the classic meatball!
