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Albondigas Soup (Mexican Meatball Soup) Recipe

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★★★★

4 from 64 reviews

Albondigas Soup is a traditional Mexican meatball soup packed with tender beef meatballs, fresh vegetables, and flavorful herbs simmered in a rich tomato and beef broth. This hearty soup offers a warm, comforting meal perfect for any occasion, combining aromatic cilantro, oregano, and mint with fresh carrots, potatoes, zucchini, and green beans.

Ingredients

Scale

For the Meatballs

  • 1 lb (450 g) lean ground beef
  • 1/4 cup (50 g) long-grain rice
  • 1 medium egg
  • 2 garlic cloves, grated or minced
  • 3 tablespoons chopped fresh cilantro (coriander)
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Soup

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced or sliced
  • 2–3 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1 1/2 cup (250 g) potatoes, cut into 1/2-inch cubes
  • 1 medium zucchini, cut into 1/2-inch cubes
  • 1 cup (150 g) green beans, sliced
  • 1 1/2 cup (330 ml) tomato sauce (passata)
  • 2 tablespoons fresh oregano, finely chopped
  • 6 cups (1.5 litre) beef stock
  • A handful fresh cilantro (coriander), roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Meatballs: In a large bowl, combine the lean ground beef with long-grain rice, medium egg, grated garlic, chopped fresh cilantro, mint leaves, oregano, salt, and black pepper. Mix thoroughly to incorporate all ingredients evenly. Use a scoop to form uniform meatballs and place them on a tray. Refrigerate the meatballs while you prepare the soup.
  2. Sauté Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, carrot, and celery, sautéing for 8-10 minutes until the vegetables soften and start to release their aroma.
  3. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute to develop the garlic flavor.
  4. Add Remaining Vegetables and Liquids: Incorporate the cubed potatoes, zucchini, sliced green beans, tomato sauce, chopped oregano, and beef stock into the pot. Bring the mixture to a boil, stirring occasionally to combine the flavors.
  5. Simmer with Meatballs: Reduce heat to maintain a gentle simmer. Carefully add the prepared meatballs into the soup. Cover the pot with a lid and cook for 20 minutes on medium heat, ensuring the meatballs cook through and flavors meld.
  6. Finish and Serve: Stir in the roughly chopped fresh cilantro. Adjust seasoning by adding salt and freshly ground black pepper to taste. Serve the soup hot for a comforting meal.

Notes

  • Use lean ground beef to keep the meatballs tender without excess fat.
  • Long-grain rice is essential in the meatballs as it contributes to the traditional texture.
  • Fresh herbs like cilantro, mint, and oregano elevate the authentic Mexican flavor profile.
  • Maintain a gentle simmer to prevent the meatballs from breaking apart during cooking.
  • This soup can be refrigerated for 3 days and reheated gently on the stovetop.
  • For a spicier version, add chopped jalapeños or a dash of chili powder to the meatball mixture.

Keywords: Albondigas Soup, Mexican Meatball Soup, Meatball Soup, Beef Meatballs, Hearty Soup, Traditional Mexican Recipe

Find it online: https://epicrecipebox.com/albondigas-soup-mexican-meatball-soup-recipe/