Why You’ll Love This Recipe
This Mexican meatball soup offers a rich and savory experience with each spoonful. The combination of juicy meatballs, fresh herbs, and a hearty vegetable-filled broth creates a satisfying meal that is both comforting and nutritious. Plus, it’s easy to make and perfect for both casual family dinners or special occasions.
Ingredients
For the meatballs:
- 1 lb (450 g) lean ground beef
- ¼ 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
- ½ teaspoon salt
- ¼ 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 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the Meatballs: In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
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Prepare the Soup: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes, until softened.
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Add the garlic and cook for another minute until fragrant.
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Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
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Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat.
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Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
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Serve the soup hot, and enjoy!
Servings and Timing
- Serves: 6
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hour
Variations
- For a gluten-free version, use gluten-free rice or quinoa for the meatballs.
- If you want a spicier version, you can add chili flakes or fresh jalapeños to the soup.
- For added flavor, feel free to swap the ground beef for ground turkey or chicken for a leaner option.
- You can also add other vegetables like corn or bell peppers to the soup for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You may need to add a splash of broth or water if it thickens too much.
FAQs
1. Can I make Albondigas Soup ahead of time?
Yes, Albondigas Soup actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container and reheat when ready to serve.
2. Can I freeze the soup?
Yes, you can freeze the soup. Store it in a freezer-safe container for up to 3 months. Let it cool completely before freezing, and thaw it overnight in the fridge before reheating.
3. Can I use ground chicken or turkey for the meatballs?
Yes, ground chicken or turkey works great as a leaner option in this soup.
4. What type of rice should I use for the meatballs?
Use long-grain white rice, as it cooks evenly and adds the right texture to the meatballs.
5. Can I use vegetable stock instead of beef stock?
Yes, you can use vegetable stock if you want to make this recipe vegetarian-friendly.
6. Is there a substitute for mint in the meatballs?
If you don’t have mint, you can use parsley or basil for a different fresh herb flavor.
7. Can I use frozen vegetables in this soup?
Yes, you can use frozen vegetables like peas, corn, or green beans if fresh ones are not available.
8. Can I add beans to the soup for extra protein?
Yes, you can add canned or dried beans like pinto beans or black beans to make the soup heartier.
9. How can I make this soup spicier?
To add some heat, you can throw in fresh jalapeños or a pinch of chili flakes while cooking.
10. Can I serve Albondigas Soup with anything else?
This soup pairs perfectly with warm tortillas, crusty bread, or a side salad for a complete meal.
Conclusion
Albondigas Soup is the ultimate comfort food that brings rich, savory flavors and wholesome ingredients together in one pot. The tender meatballs, packed with fresh herbs and rice, are perfectly complemented by the vegetable-rich broth. Whether you’re making it for a family meal or for a cozy dinner, this soup is sure to satisfy and delight everyone at the table.
Print
Albondigas Soup (Mexican Meatball Soup)
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
Albondigas Soup is a hearty and comforting Mexican dish made with flavorful meatballs in a delicious tomato-based broth. Packed with vegetables like zucchini, carrots, and potatoes, this soup is a complete, well-balanced meal that’s perfect for family dinners or special occasions. Fresh herbs like cilantro, mint, and oregano bring the dish to life, making it a savory and nutritious choice for any occasion!
Ingredients
For the Meatballs:
- 1 lb (450 g) lean ground beef
- ¼ 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
- ½ teaspoon salt
- ¼ 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 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liter) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
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Make the Meatballs – In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
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Prepare the Soup – Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes, until softened. Add the garlic and cook for another minute until fragrant.
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Cook the Vegetables and Add Broth – Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
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Add Meatballs to Soup – Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat.
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Finish the Soup – Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
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Serve – Serve the soup hot, and enjoy!
Notes
Variations
- Gluten-Free: Use gluten-free rice or quinoa for the meatballs.
- Spicy Option: Add chili flakes or fresh jalapeños to the soup for a bit of heat.
- Lean Option: Swap the ground beef for ground turkey or chicken for a leaner option.
- Extra Veggies: Add corn or bell peppers to the soup for extra flavor and color.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You may need to add a splash of broth or water if it thickens too much.
- Freezing: You can freeze the soup in a freezer-safe container for up to 3 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Mexican, Comfort Food
- Method: Stovetop
- Cuisine: Mexican, Latin American
