Name: Albondigas Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound ground beef or ground turkey; 1/4 cup uncooked white rice; 1 egg; 2 tablespoons chopped fresh cilantro; 1 garlic clove (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; 1/2 onion (chopped); 2 cloves garlic (minced); 2 medium carrots (sliced); 2 celery stalks (sliced); 1 zucchini (chopped); 1 (14.5 oz) can diced tomatoes; 6 cups beef or chicken broth; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1/4 cup chopped fresh cilantro; Juice of 1 lime

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If you’re craving a comforting, soul-warming meal that combines savory meatballs with a vibrant, veggie-packed broth, Albondigas Soup is your answer. This traditional Mexican meatball soup brings together tender, cilantro-scented meatballs and a flavorful base loaded with colorful vegetables, fresh herbs, and a bright squeeze of lime. It’s a dish that feels like a cozy hug in a bowl, perfect for feeding family and friends or turning an ordinary weeknight dinner into something special. Once you make Albondigas Soup at home, it’s sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

With just a handful of simple pantry staples and a few fresh vegetables, you can whip up a batch of Albondigas Soup that tastes like it simmered all afternoon. Each ingredient adds its own unique touch, resulting in a soup that’s layered with texture, color, and vibrant flavor.

Ground Beef or Ground Turkey: The heart of the meatballs, choose your favorite to dictate the soup’s richness or lightness.
Uncooked White Rice: Gives the meatballs their signature tender texture as they cook in the broth.
Egg: Acts as a binder, helping the meatballs keep their shape without falling apart.
Fresh Cilantro: Adds brightness and a pop of garden-fresh flavor to both meatballs and soup.
Garlic: Aromatic and savory, garlic deepens the flavor profile of the soup and the meatballs.
Salt & Black Pepper: Essential seasonings to bring out the richness of every ingredient.
Ground Cumin: Earthy and warming, cumin is key to that unmistakably Mexican taste.
Olive Oil: Just a splash is all you need to sauté the aromatics and start the soup off right.
Onion: Sautéed until soft, onion builds the foundation of the broth’s flavor.
Carrots: Sliced carrots offer subtle sweetness and vibrant orange color.
Celery: Adds gentle crunch and depth of flavor to round out the broth.
Zucchini: Soaks up the broth, becoming melt-in-your-mouth tender in every spoonful.
Canned Diced Tomatoes: Juicy and tangy, tomatoes give body and brightness to the soup.
Beef or Chicken Broth: The soulful base of the soup, opt for your favorite to customize the flavor.
Dried Oregano: Adds herby, aromatic notes to boost the comfort factor.
More Fresh Cilantro: Stirred in at the end for a final hit of freshness.
Lime Juice: Just before serving, a squeeze wakes up all the flavors and balances richness.

How to Make Albondigas Soup

Step 1: Mix and Shape the Meatballs

Start with the star of Albondigas Soup: the meatballs! In a mixing bowl, combine the ground beef or turkey, uncooked rice, egg, cilantro, minced garlic, salt, black pepper, and cumin. Gently mix everything by hand until just combined—you want a mixture that’s homogenous but not overworked for tender meatballs. Next, roll the mixture into small balls, about 1 inch in diameter. Line them up on a plate and set aside; they’ll bring wonderful flavor and heartiness to the soup.

Step 2: Sauté the Aromatics

Grab your favorite sturdy soup pot and heat the olive oil over medium heat. Toss in the chopped onion and let it soften for 2 to 3 minutes. Add the garlic, sliced carrots, and celery, and continue to sauté for another 3 to 4 minutes. The veggies should start to release their aroma and soften slightly—this step builds the flavorful foundation for the rich broth of your Albondigas Soup.

Step 3: Build the Broth

Stir in the zucchini and the can of diced tomatoes, then pour in the beef or chicken broth. Sprinkle in the dried oregano, ground cumin, and a dash of salt and pepper to taste. Increase the heat and bring your bubbling soup to a gentle boil. The broth will soon be infused with all that fresh, herby goodness.

Step 4: Add the Meatballs and Simmer

Now, the magic really happens: gently drop your uncooked meatballs into the simmering pot. They’ll cook slowly in the aromatic broth, soaking up all the savory flavors. Lower the heat, cover, and let the soup simmer for 25 to 30 minutes. By the time it’s done, the meatballs will be juicy and tender, and the rice inside will be perfectly cooked.

Step 5: Finish with Fresh Cilantro and Lime

As a final touch, stir in a generous handful of fresh cilantro and the juice of one lime. This simple step absolutely brightens up the flavor of Albondigas Soup and ties all of the earthy, savory, and zesty notes together. Ladle the finished soup into bowls and get ready to dig in!

How to Serve Albondigas Soup

Garnishes

For a burst of freshness, sprinkle extra chopped cilantro on top. Sliced avocado, a few radish slices, or a pinch of crumbled queso fresco add a lovely contrast. If you like a bit of heat, thinly sliced jalapeño or a dash of hot sauce will liven things up beautifully.

Side Dishes

Albondigas Soup begs to be paired with warm corn tortillas, fluffy rice, or crusty bread for dunking. For a more authentic Mexican meal, serve alongside elote (Mexican street corn), a fresh, tangy cucumber salad, or a crisp, cold beer. It’s a meal that brings everyone together at the table.

Creative Ways to Present

For a show-stopping dinner party, serve Albondigas Soup in small bowls as a first course, or go family-style in a big, rustic pot at the center of the table. Individual soup crocks or deep mugs make for cozy, casual presentation. For a twist, top each bowl with tortilla strips or a lime wedge perched on the rim for a splash of color.

Make Ahead and Storage

Storing Leftovers

Let leftover Albondigas Soup cool to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to 4 days. In fact, the flavors deepen and meld with time, making the next-day bowl even tastier!

Freezing

If you want to stash away some comfort for later, Albondigas Soup freezes beautifully. Once cooled completely, portion out into freezer-safe containers or zip-top bags. The soup will keep in the freezer for up to 3 months. When you’re ready for another cozy bowl, thaw overnight in the refrigerator.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If it thickens up in the fridge or freezer, just add a bit of extra broth or water to reach your preferred consistency. Give it a fresh squeeze of lime before serving for that just-made brightness.

FAQs

Can I use brown rice instead of white rice in the meatballs?

Yes, brown rice adds a nutty flavor and extra fiber. Just make sure it’s nearly cooked before mixing into the meatballs, since it takes longer to soften than white rice.

Is Albondigas Soup gluten-free?

Absolutely! This classic recipe doesn’t contain bread crumbs or flour, so it’s naturally gluten-free, as long as you double-check your broth labels.

Can I substitute different vegetables?

Definitely! Feel free to swap in potatoes, squash, or green beans for the zucchini or carrots—whatever is in season or your crisper drawer is fair game.

Should I brown the meatballs first?

Traditional Albondigas Soup calls for simmering the meatballs raw so they soak up the broth’s flavor, but searing them first adds a layer of rich, caramelized flavor. It’s delicious either way, so the choice is yours.

How can I make this soup spicier?

To boost the heat, add a minced jalapeño or serrano to the soup base, or finish each bowl with hot sauce or sliced fresh chili peppers. Adjust to your heat preference!

Final Thoughts

If you’re searching for a dish that’s as comforting as it is delicious, there’s nothing quite like Albondigas Soup. Give it a try and share a steaming bowl with the people you love—you might just find yourself coming back to this recipe again and again for cozy, satisfying meals!

Albondigas Soup Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Albondigas Soup is a traditional Mexican meatball soup that is hearty, flavorful, and comforting. This recipe features tender meatballs in a savory broth with vegetables, herbs, and a hint of citrus. Perfect for a cozy meal on a chilly day.

Ingredients

Scale

For the meatballs:

1 pound ground beef or ground turkey
1/4 cup uncooked white rice
1 egg
2 tablespoons chopped fresh cilantro
1 garlic clove (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin

For the soup:

1 tablespoon olive oil
1/2 onion (chopped)
2 cloves garlic (minced)
2 medium carrots (sliced)
2 celery stalks (sliced)
1 zucchini (chopped)
1 (14.5 oz) can diced tomatoes
6 cups beef or chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Juice of 1 lime

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Instructions

Meatball Preparation: In a bowl, combine ground meat, rice, egg, cilantro, garlic, salt, pepper, and cumin. Form into small meatballs and set aside.
Soup Making: Heat olive oil in a pot, sauté onion, garlic, carrots, and celery. Add zucchini, tomatoes, broth, oregano, cumin, salt, and pepper. Bring to a boil. Add meatballs, simmer for 25–30 minutes. Stir in cilantro and lime juice before serving.