Mexican Meatball Soup Albondigas has a special place in my heart, warming me from the inside out with every spoonful. I remember my abuela making this traditional Mexican soup with meatballs on chilly evenings, filling our home with the most incredible aroma of simmering tomatoes and savory spices. Learning how to make Mexican meatball soup felt like unlocking a family secret, and now I can share that same comforting magic with you. Get ready for a bowl of pure, delicious happiness – let’s get cooking!
Why You’ll Love This Mexican Meatball Soup Albondigas
This dish is a total winner for so many reasons! You’ll adore the rich, savory flavor that comes from the tender, juicy meatballs and the perfectly seasoned tomato broth. It’s a wonderfully easy albondigas recipe that comes together quickly, making it perfect for busy weeknights. Plus, it’s packed with nutritious vegetables and lean protein, offering a healthy yet satisfying meal. This easy albondigas recipe is also incredibly budget-friendly, using simple ingredients that pack a flavorful punch. It’s a guaranteed hit with the whole family, making it a go-to for comforting, delicious dinners.
Ingredients for Authentic Albondigas Recipe
Gathering your albondigas soup ingredients is the first step to creating this comforting meal. For the meatballs, you’ll need 1 lb ground beef, 1/4 cup uncooked white rice, and 1 large egg. I also like to add 2 cloves garlic, minced, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper to the meatball mixture for that classic flavor. For the soup base, you’ll want 1 tbsp olive oil, 1 medium onion, chopped, 2 medium carrots, sliced, 2 medium potatoes, diced, and 1 zucchini, chopped. Finally, you’ll need 6 cups beef broth, 1 (15 oz) can diced tomatoes, and 1 bay leaf for simmering. Don’t forget lime wedges and extra cilantro for serving!
How to Make Mexican Meatball Soup
- Step 1: Preheat your oven to 350°F (175°C). While the oven heats, prepare your flavor base. In a large bowl, combine the 1 lb ground beef with 1/4 cup uncooked white rice. This rice is key for that tender texture in your albondigas de res recipe.
- Step 2: Add 1 large egg, 2 cloves garlic, minced, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper to the beef and rice mixture. Gently mix everything with your hands until just combined. Overmixing can make the meatballs tough, so be gentle!
- Step 3: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium onion, chopped, and sauté for about 2-3 minutes until it starts to soften and become fragrant. This step builds the foundational flavor for your soup.
- Step 4: Toss in the prepared vegetables: 2 medium carrots, sliced, 2 medium potatoes, diced, and 1 zucchini, chopped. Stir them around with the onions for another 3-4 minutes, letting them soften slightly and absorb some of that delicious oniony oil.
- Step 5: Pour in 6 cups beef broth and the 1 (15 oz) can diced tomatoes (undrained). Add the 1 bay leaf. Bring the liquid to a gentle simmer, watching as the colors meld together. The aroma should be starting to fill your kitchen!
- Step 6: Now for the stars of the show! Carefully drop the prepared meatballs into the simmering broth. Don’t overcrowd the pot; give them a little space. Reduce the heat to low, cover the pot tightly, and let your albondigas de res recipe simmer for 30-35 minutes. You want the meatballs to be cooked through and the vegetables nice and tender.
- Step 7: Once everything is cooked, remove the bay leaf. Give the soup a taste and adjust the seasoning if needed. Ladle the hot Mexican meatball soup into bowls, garnish with extra cilantro and lime wedges if you like, and enjoy this comforting meal!
Pro Tips for the Best Albondigas Soup Recipe
I’ve learned a few tricks over the years that make this soup truly shine. Always use fresh, good-quality ground beef for the best flavor and texture in your meatballs. Don’t overmix the meatball mixture; a gentle hand keeps the albondigas light and tender, not dense. Chilling the meatballs for about 15 minutes before adding them to the soup helps them hold their shape beautifully during cooking.
- For the most tender meatballs, use a mix of lean and slightly fattier ground beef.
- Don’t skip the uncooked rice in the meatballs; it’s essential for that signature texture.
- Taste and adjust seasoning before serving, as broths can vary in saltiness.
What’s the secret to perfect Albondigas?
The secret to perfect Albondigas lies in the binder and the gentle mixing. Using uncooked rice and an egg creates a wonderfully tender meatball. For an even more flavorful homemade albondigas recipe, try adding a pinch of dried mint or a little finely grated onion directly into the meatball mix.
Can I make Mexican meatball soup ahead of time?
Yes, you absolutely can! You can prepare the meatballs and chop all your vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply start the soup base and add the meatballs as directed. It makes weeknight cooking even easier!
How do I avoid common mistakes with Albondigas de Res Recipe?
A common pitfall is overmixing the meatball ingredients, which can result in tough albondigas. Mix just until combined. Another mistake is not simmering long enough, leaving the meatballs undercooked. Ensure they cook through for about 30-35 minutes in the simmering broth. For more information on cooking techniques, you can check out Serious Eats’ guide to cooking meatballs.
Best Ways to Serve Traditional Mexican Soup with Meatballs
This hearty soup is a complete meal on its own, but I love serving it with a few simple accompaniments to make it even more special. For a truly authentic experience, offer warm corn tortillas on the side – perfect for dipping into that flavorful broth. A dollop of sour cream or a sprinkle of cotija cheese also adds a lovely creamy tang. If you’re looking for something a bit more substantial, a simple side of Mexican rice or a fresh green salad complements this dish beautifully. It’s the ultimate Mexican comfort food albondigas experience, perfect for a chilly evening or any time you need a hug in a bowl!
Nutrition Facts for Hearty Mexican Meatball Stew
This recipe makes about 6 generous servings. Here’s a breakdown of what you can expect per bowl:
- Calories: 320
- Fat: 14g
- Saturated Fat: 0g
- Protein: 20g
- Carbohydrates: 28g
- Fiber: 0g
- Sugar: 0g
- Sodium: 0mg
Nutritional values are estimates and may vary based on specific ingredients used. For general dietary guidelines, consult resources like the MyPlate initiative.
How to Store and Reheat Slow Cooker Albondigas Soup
One of the best things about this delicious soup is how well it stores and reheats, making it perfect for meal prep and those times you need a quick, satisfying meal. After your albondigas soup has cooled completely (this is important to prevent bacterial growth!), portion it into airtight containers. You can keep it in the refrigerator for about 3-4 days. For longer storage, freeze portions for up to 3 months. These tips are super helpful for albondigas soup for beginners who are just getting into meal prepping!
When you’re ready to reheat, you have a couple of options. You can gently warm individual portions in the microwave, stirring halfway through, until heated through. Alternatively, you can reheat larger batches on the stovetop over low heat, stirring occasionally, until it’s bubbling hot. Just be sure the meatballs are heated all the way through before serving.
Frequently Asked Questions About Albondigas Soup with Mint
What makes this an authentic beef meatball soup?
This authentic beef meatball soup gets its authenticity from traditional ingredients like ground beef, rice, cilantro, and cumin, all simmered in a rich tomato broth. The use of fresh vegetables common in Mexican cuisine also contributes to its genuine flavor profile.
Can I add mint to my albondigas?
Yes, you absolutely can! Adding a bit of finely chopped fresh mint to the meatball mixture is a traditional variation that adds a wonderful, subtle freshness. It pairs surprisingly well with the savory beef and tomato base, giving your albondigas soup with mint a unique twist.
How do I make the meatballs tender in this soup?
To ensure your meatballs are tender, avoid overmixing the meatball ingredients. Mix just until everything is combined. Using uncooked rice in the mixture also helps to create a tender, almost fluffy texture. For an extra tender result in your authentic beef meatball soup, you can also add a tablespoon of milk or water to the meatball mixture.
What other vegetables can I add to this recipe?
You can easily customize this soup with your favorite vegetables! Consider adding corn kernels, diced bell peppers (any color works!), green beans, or even some chopped spinach towards the end of the cooking time. These additions can make your albondigas soup with mint even heartier and more nutritious.
Variations of Classic Mexican Albondigas You Can Try
This recipe is fantastic as is, but I love to play around with it and try new things! If you’re looking for a bit of a kick, try making a spicy albondigas soup by adding a minced jalapeño or a pinch of chipotle powder to the meatball mixture. For a lighter option, swap the ground beef for ground turkey or chicken, or even go vegetarian with a plant-based ground meat and vegetable broth. You can also adapt this for a slow cooker – just brown the aromatics first, then add everything to the slow cooker and cook on low for 4-6 hours for a hands-off meal. For an extra layer of flavor, try adding a touch of dried mint to the meatballs!
Print
Mexican Meatball Soup: 1 Amazing Comfort Dish
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Mexican soup featuring tender homemade meatballs simmered in a savory tomato broth with vegetables. Perfect for a hearty family dinner.
Ingredients
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 6 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 bay leaf
- Lime wedges and extra cilantro for serving
Instructions
- In a large bowl, combine ground beef, uncooked rice, egg, minced garlic, chopped cilantro, cumin, salt, and black pepper. Mix until well combined and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.
- Add carrots, potatoes, and zucchini to the pot. Stir and cook for another 3-4 minutes.
- Pour in beef broth and diced tomatoes. Add the bay leaf and bring the soup to a gentle boil.
- Carefully add the meatballs to the simmering soup. Reduce heat to low, cover, and cook for 30-35 minutes until the meatballs are cooked through and vegetables are tender.
- Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro if desired.
Notes
- For a gluten-free version, use gluten-free beef broth and check spice ingredients.
- Do not overmix the meatball mixture to keep the albondigas light and tender.
- Consider swapping beef for ground turkey or pork.
- For a spicier version, add a minced jalapeño or chipotle chili powder to the meatballs.
- For a vegetarian version, use plant-based ground meat and vegetable broth.
- Add corn, bell peppers, or green beans for more vegetables.
- Chill meatballs for 15 minutes before adding to the soup to help them hold their shape.
- Use fresh herbs like cilantro at the end to brighten flavors.
- Mexican meatball soup tastes even better the next day.
- Brown rice can be used if pre-cooked.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Mexican, Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 0mg
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