If you have ever wondered how to bring wholesome comfort food with bold flavors to your table, this Mexican Albondigas Soup Recipe is everything you need. It is a vibrant, hearty soup featuring tender meatballs enriched with fragrant herbs, simmered alongside fresh vegetables in a savory tomato and chicken broth. Each spoonful carries a perfect balance of spices and textures that warm you up from the inside out, making it an instant favorite for cozy dinners or family gatherings.
Ingredients You’ll Need
This Mexican Albondigas Soup Recipe relies on simple, essential ingredients that build layers of flavor and texture. From ground meat to fresh vegetables and aromatic herbs, every element plays a vital role in creating this rich, colorful soup.
- 1 pound ground beef (or a mix of beef and pork): Provides juicy, tender meatballs with a robust flavor base.
- 1/4 cup uncooked white rice: Adds a delightful bite and helps bind the meatballs.
- 1 egg: Acts as a natural binder to keep the meatballs together.
- 2 tablespoons chopped fresh cilantro: Infuses a fresh, herbaceous brightness to the meatballs.
- 1 teaspoon dried oregano: Brings that traditional Mexican herbaceous note.
- 1/2 teaspoon ground cumin: Delivers warm, earthy undertones essential in Mexican cuisine.
- 1/2 teaspoon garlic powder: Adds subtle garlic flavor without overpowering.
- 1/2 teaspoon salt: Enhances and balances all other flavors.
- 1/4 teaspoon black pepper: Provides a gentle heat and peppery kick.
- 1 tablespoon olive oil: For sautéing the vegetables and building richness.
- 1/2 medium onion, diced: Offers natural sweetness and depth to the broth.
- 2 garlic cloves, minced: Brings a punch of fresh garlic aroma.
- 2 medium carrots, sliced: Add subtle sweetness and bright color.
- 2 medium potatoes, peeled and diced: Create a creamy texture and hearty substance.
- 1 zucchini, diced: Provides freshness and mild flavor.
- 1 (14.5 oz) can diced tomatoes: Gives the soup its signature tangy base; fire-roasted options enhance the smoky notes.
- 6 cups chicken broth: The nourishing liquid foundation for simmering flavors.
- 1 teaspoon ground cumin: Additional warmth to tie the soup together.
- 1/2 teaspoon dried oregano: Enhances the herbal profile of the broth.
- Salt and pepper to taste: For final seasoning adjustments.
- 2 tablespoons chopped cilantro: Stirred in at the end for fresh, vibrant garnish.
- Lime wedges for serving: Squeeze over the soup for a refreshing zest.
How to Make Mexican Albondigas Soup Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef or beef-pork mixture with the uncooked white rice, egg, fresh cilantro, dried oregano, ground cumin, garlic powder, salt, and black pepper in a large bowl. Mix everything gently but thoroughly until all ingredients are evenly distributed. The uncooked rice will expand during cooking, giving the meatballs a delightful texture that makes each bite satisfying. Form the mixture into small, 1-inch meatballs and set them aside while you prepare the soup base.
Step 2: Sauté the Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns soft and translucent, about 3 minutes. Next, stir in the minced garlic and cook for another 30 seconds until fragrant. This step builds a flavorful foundation for the broth by releasing the natural sweetness of the onions and the distinctive aroma of the garlic.
Step 3: Build the Soup Base
Add the sliced carrots, diced potatoes, the canned diced tomatoes with their juice, chicken broth, ground cumin, and dried oregano to the pot. Bring all the ingredients to a gentle boil, stirring occasionally to ensure the spices are well distributed. This combination creates a rich, savory liquid that will infuse the meatballs and vegetables as they cook.
Step 4: Cook the Meatballs
Carefully drop each uncooked meatball into the boiling soup. Reduce the heat to a simmer, cover the pot, and let everything cook for about 20 minutes. During this time, the meatballs will cook through fully, and the rice inside will soften to create that classic albondigas texture. The broth will also develop wonderful depth as the flavors meld together.
Step 5: Add the Zucchini and Finish Cooking
After 20 minutes, add the diced zucchini to the pot. Continue simmering for an additional 10 minutes until the zucchini is tender and all the vegetables and meatballs are cooked to perfection. Taste the soup and adjust seasoning with salt and pepper as needed. Just before serving, stir in the fresh chopped cilantro to awaken the flavors with a burst of herbal brightness.
How to Serve Mexican Albondigas Soup Recipe
Garnishes
Lime wedges are a must alongside this Mexican Albondigas Soup Recipe. A gentle squeeze of lime juice over each bowl adds a zesty brightness that perfectly balances the rich meatballs and hearty broth. You can also sprinkle extra chopped cilantro or even thin slices of fresh jalapeño if you like a bit of heat.
Side Dishes
This soup pairs beautifully with warm corn tortillas or crusty bread that you can dip into the flavorful broth. A side of Mexican rice or a crisp green salad with avocado and lime dressing can round out the meal for those looking to make it a full feast.
Creative Ways to Present
For a fun twist, serve the soup in individual hollowed-out small bread bowls or stoneware mugs for a rustic feel. Offering small bowls of toppings like diced avocado, shredded cheese, or tortilla strips lets everyone customize their soup just the way they like it, turning each serving into a personal delight.
Make Ahead and Storage
Storing Leftovers
Mexican Albondigas Soup Recipe keeps incredibly well in the refrigerator. Once cooled, transfer any leftovers into an airtight container and store for up to 3 days. The flavors often deepen overnight, making your next serving even more delicious.
Freezing
If you want to keep this soup longer, freezing is a great option. Store it in freezer-safe containers, leaving a bit of room at the top for expansion. It will maintain its best quality for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, simmer the soup gently on the stovetop over medium-low heat until warmed through. Stir occasionally to prevent sticking and to evenly distribute heat. Avoid boiling after reheating to keep the meatballs tender and the texture intact.
FAQs
Can I use other types of meat for the meatballs?
Absolutely! While ground beef or a beef-pork mix is traditional, you can try ground turkey, chicken, or even plant-based alternatives to suit your preferences. Just be mindful of cooking times as different meats may cook faster or slower.
Do I have to cook the rice before adding it to the meatballs?
No need to precook the rice. The uncooked rice cooks perfectly inside the meatballs as the soup simmers, giving that signature texture and helping to keep the meatballs tender rather than dense.
Can this recipe be made spicier?
Definitely! Add a pinch of chili flakes to the meatball mixture or the broth while simmering. Fresh jalapeños or chiles can also be diced and added with the vegetables for a more pronounced heat.
Is Mexican Albondigas Soup Recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice instead of bread crumbs and all other ingredients are gluten-free. Just be sure your chicken broth does not contain gluten additives.
What can I serve with this soup to make it a complete meal?
Serving the soup with warm tortillas, a side of Mexican rice, or a fresh salad with avocado makes for a satisfying and balanced meal. You can also top the soup with shredded cheese or sour cream for extra richness.
Final Thoughts
This Mexican Albondigas Soup Recipe is pure comfort and joy in a bowl. It’s a delicious way to experience traditional Mexican flavors with wholesome ingredients that come together so easily. Whether you’re cooking for family or hosting friends, this soup will surely become a beloved favorite. Don’t wait to try it — your heart and taste buds will thank you!
Print
Mexican Albondigas Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Mexican Albondigas Soup is a hearty and flavorful traditional soup featuring tender meatballs made from ground beef and rice simmered in a rich broth loaded with fresh vegetables and spices. This comforting dish is perfect for an authentic Mexican meal, combining savory meatballs with vibrant vegetables and a hint of cilantro and lime for freshness.
Ingredients
For the Meatballs
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the meatballs: In a large bowl, thoroughly mix ground beef, uncooked white rice, egg, chopped cilantro, dried oregano, ground cumin, garlic powder, salt, and black pepper until well combined. Form the mixture into small meatballs approximately 1 inch in diameter and set aside.
- Sauté aromatics: In a large soup pot, heat olive oil over medium heat until shimmering. Add the diced onion and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, releasing their fragrant aroma.
- Build the soup base: Add the sliced carrots, diced potatoes, canned diced tomatoes with their juice, chicken broth, ground cumin, and dried oregano to the pot. Stir to combine all the ingredients and bring the mixture to a boil over medium-high heat.
- Cook the meatballs: Once the soup is boiling, gently drop the uncooked meatballs into the pot. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, allowing the meatballs to cook through and the rice inside them to fully expand.
- Add zucchini and finish cooking: After 20 minutes, stir in the diced zucchini. Continue to simmer the soup uncovered for another 10 minutes or until all vegetables and meatballs are tender and fully cooked.
- Season and serve: Adjust salt and pepper to taste. Just before serving, stir in the fresh chopped cilantro to brighten the flavors. Serve the soup hot with lime wedges on the side for squeezing over individual bowls.
Notes
- Uncooked rice in the meatballs cooks and expands during simmering, creating a delightful texture inside the meatballs.
- For added depth of flavor, substitute fire-roasted diced tomatoes instead of regular canned tomatoes or add a pinch of chili flakes for some heat.
- Leftovers keep well for up to 3 days refrigerated and can be reheated gently on the stovetop.
