Description
Mexican Albondigas Soup is a comforting, hearty dish featuring tender spiced meatballs simmered in a rich vegetable and tomato broth. Perfect for chilly days, it offers a balanced meal with lean protein, fresh vegetables, and warming spices. This one-pot recipe is easy to customize and family-friendly, delivering delicious layers of flavor and satisfying textures in every spoonful.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground beef or turkey
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
Soup Base Ingredients
- 1 tbsp oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- Additional chopped fresh cilantro or parsley, for garnish
- Salt and pepper, to taste
- Optional: jalapeños or cayenne pepper for heat
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef or turkey, cooked rice, finely chopped onion, garlic, cilantro, salt, pepper, cumin, and oregano. Mix gently to combine without overworking the meat, then form into small, bite-sized meatballs and set aside.
- Sauté the Vegetables: In a large pot, heat oil over medium heat and sauté diced onion and garlic until fragrant and translucent. Add chopped carrots and zucchini and cook for a few more minutes until slightly softened.
- Build the Soup Base: Add diced tomatoes and broth to the pot, stirring to combine. Bring the mixture to a gentle simmer to let the flavors meld.
- Cook the Meatballs in the Broth: Carefully drop the prepared meatballs into the simmering broth. Cover the pot and cook for about 20 minutes until the meatballs are cooked through and the soup thickens slightly.
- Final Seasoning and Serving: Adjust seasoning with salt and pepper. Stir in chopped fresh cilantro or parsley. Serve hot with optional garnishes such as lime wedges, avocado slices, or crumbled queso fresco.
Notes
- Use warm water to cook the rice before mixing it into the meatballs to keep them tender.
- Handle the meat mixture gently to avoid tough meatballs.
- Maintain a gentle simmer to keep the broth clear and meatballs intact.
- Add spices gradually and taste as you go to balance heat and flavor.
- Add fresh herbs at the end for a burst of freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg