This Mexican Albondigas Soup is a warm and hearty dish filled with tasty meatballs, fresh veggies, and flavorful spices. Perfect for a cozy night in!
Making this soup is super fun! I love how the meatballs float like happy little friends in the broth. It warms my heart every time! ❤️
The best part? It’s quick to whip up, so you can enjoy this delicious soup any day of the week. Grab a bowl and let it warm you right up!
Key Ingredients & Substitutions
Ground Beef: This is the main star of your meatballs. If you’re not a beef fan, you can swap it out for ground turkey or chicken instead! They’ll still taste great.
Ground Pork: This adds richness to the meatballs, but you can easily use all beef if you prefer. No need to buy two types of meat if you don’t want to!
White Rice: The rice helps to keep the meatballs moist and adds some texture. You can replace it with cooked quinoa or leave it out entirely if you prefer a low-carb option.
Fresh Cilantro: This herb brings freshness to your dish. If cilantro isn’t your thing, chopped parsley is a good substitute!
Diced Tomatoes: These can be omitted if you prefer a clearer broth, or swap them for tomato sauce for a smoother base.
How Do I Ensure My Meatballs Stay Moist?
Making juicy meatballs is all about the right balance of ingredients and careful cooking. Here are some tips:
- Don’t overwork your meat mixture; just mix until combined.
- Size matters! Keep your meatballs to about 1 inch, so they cook evenly.
- Simmer gently; boiling the soup too hard can make meatballs tough. Keep it low and slow!
Following these steps will help your meatballs be tender and delicious!
How Can I Amp Up the Flavor of My Soup?
For a richer taste, try adding a bay leaf while the soup simmers. Also, if you love a bit of spice, add diced jalapeños right into the pot! Just remember, you can always taste and adjust for seasoning.
- Consider sautéing the veggies a little longer until they begin to caramelize for extra depth.
- Fresh lime juice at the end adds brightness, so don’t skip those lime wedges on the side!
These little tips can really take your flavor to the next level!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork (optional, can use all beef)
- 1/4 cup white rice, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 6 cups beef broth or water with bouillon
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (optional, for a slightly richer broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: sliced jalapeños or chopped green chilies for heat
How Much Time Will You Need?
This delicious soup takes about 15-20 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 50 minutes before you can dig in and enjoy! Perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, ground pork (if using), rinsed rice, finely chopped onion, minced garlic, chopped cilantro, egg, ground cumin, salt, and black pepper. Stir until everything is well combined.
2. Shape the Meatballs:
Once the mixture is ready, take small portions and shape them into golf ball-sized meatballs (about 1 inch in diameter). Place them on a plate and set aside while you prepare the soup.
3. Prepare the Soup Base:
In a large pot, add a small splash of oil and heat it over medium heat. Once hot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5 minutes, or until the vegetables start to soften and become fragrant.
4. Add the Remaining Ingredients:
Add the diced potatoes, beef broth (or water with bouillon), diced tomatoes (if using), ground cumin, dried oregano, chili powder (if using), and salt and pepper to the pot. Stir everything together and bring the soup to a boil.
5. Add the Meatballs:
Carefully drop the meatballs one by one into the boiling soup. Once done, reduce the heat to a gentle simmer. Cook uncovered for about 25-30 minutes, or until the meatballs are cooked through and the rice inside is tender. The soup should be flavorful and the vegetables should be softened.
6. Final Touches:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Add freshly chopped cilantro and any optional chilies for extra flavor.
7. Serve and Enjoy!
Serve the soup hot, with lime wedges on the side for squeezing over the soup. Optionally, you can serve it with warm corn tortillas or crusty bread for dipping. Enjoy your delicious, warming Mexican Albondigas Soup!
Can I Use Frozen Meat for the Meatballs?
Yes, you can use frozen ground meat! Just make sure it’s completely thawed before mixing it with the other ingredients. Thaw it overnight in the fridge or use the microwave’s defrost setting for a quicker option.
Can I Make This Soup Vegetarian?
Absolutely! For a vegetarian version, substitute the meat with lentils or chickpeas, and use vegetable broth instead of beef broth. You can also add more veggies for additional flavor and texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes! You can freeze the soup in airtight containers for up to 3 months. Just be sure to let it cool completely before freezing. Thaw overnight in the fridge before reheating when you’re ready to enjoy it again!