Chock-full of vegetables and brimming with tender meatballs, albóndigas soup is a traditional Mexican meatball soup that is hearty enough to feed the whole family. Along with chicken tortilla soup, albóndigas soup is a Mexican restaurant favorite that is the perfect soup recipe to help you warm up on a cold day. The potatoes and tomato-based broth make the soup mild enough to be kid-friendly, which is perfect because helping hands make forming meatballs go by that much faster!
What are albóndigas?
The Spanish word for meatballs, these albóndigas are made to be merrily floating in soup. Very different from Italian meatballs, these juicy meatballs are beef-based, bound with rice and egg, and aromatically flavored with onion, garlic, cilantro, dried oregano, cumin, and fresh mint. Mint is an optional ingredient, but it provides a refreshingly herbaceous and almost indescribable flavor that is likely present in the albóndigas at your favorite Mexican restaurant. These meatballs can be formed, covered, and chilled up to one day in advance to make your life easier. The best part? There is no need to bake or fry them prior to adding them to the broth. The egg and rice keep the meatballs perfectly intact!
What is in albóndigas soup?
As with many veggie-packed soups, the ingredients can vary from one recipe to the next. Usually, albóndigas soup uses a tomato-based broth with onion, carrot, hot peppers, potato, and zucchini. Because the jalapeño is seeded, there is no need to fear a spicy soup: it just adds another layer of flavor! And of course, this soup would not be complete without a generous sprinkling of chopped cilantro.
What do you eat with albóndigas soup?
While this soup boasts a broth with plenty of body, veggies, and the all-important meatballs, there is always room for accompaniments. A few pieces of avocado and a squeeze of lime would brighten up the dish. Serving this soup over a scoop of cooked rice, gumbo-style, makes the soup even more hearty. Finally, a few warmed corn or flour tortillas are perfect for dunking.
Advertisement - Continue Reading Below
- Yields:
- 4 qt.
- Prep Time:
- 35 mins
- Total Time:
- 1 hr 35 mins
Ingredients
- 1
large yellow onion, finely chopped and divided
- 1 c.
chopped fresh cilantro, divided, plus more to serve
- 1/2 c.
long-grain white rice
- 2
large eggs
- 4
garlic cloves, finely chopped and divided
- 2 tbsp.
chopped fresh mint, optional
- 1 tbsp.
plus 1 teaspoon dried oregano, divided
- 1 tbsp.
kosher salt, divided, plus more to taste
- 2 tsp.
ground cumin, divided
- 1 tsp.
ground black pepper, divided
- 2 lb.
ground beef (80/20)
- 2 tbsp.
vegetable oil
- 4
medium carrots, peeled and sliced into 1/4-inch half-moons
- 1
medium jalapeño, seeded and diced
- 2 qt.
beef broth
- 1
28-ounce can crushed tomatoes
- 2
dried bay leaves
- 3
medium russet potatoes, peeled and cut into 1/2-inch cubes
- 3
medium zucchini, sliced into 1/2-inch thick half-moons
Cooked rice, to serve
- Nutrition Information
- Per Quart
- Calories1095 Fat57 gSaturated fat19 gTrans fat3 gCholesterol254 mgSodium2986 mgCarbohydrates75 gFiber11 gSugar21 gProtein63 gVitamin D1 mcgCalcium282 mgIron13 mgPotassium3533 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to over mix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
- Step 2In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
- Step 3Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
- Step 4Serve hot, over cooked rice, with extra cilantro.
Tip: Like any other soup or stew, this soup gets even better as it sits. Make it a day ahead for more concentrated flavor and for a chance to skim any fat off the top for a clearer broth
Nothing Says Fall Like Butternut Squash Soup
45 Winter Soups to Warm You Right Up
Make One-Pot Chicken Gnocchi Soup for Dinner
Ree's Broccoli-Cheese Soup Is Perfect for Fall
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below