Meatball lovers, let’s add Albondigas soup to your favorite food list! It’s time to fill your kitchen with the tempting aroma of Mexican cooking. Indulging your hunger with the potent, hunger-provoking flavors of this dish has never been easier.
And what if you’re not a fan of meatball soup? Prepare this recipe anyway, and you will find yourself converting into an enthusiast at first bite! After all, having a hot, easy-to-cook soup to keep you warm after a long day is a bliss that few can say no to. How about you?
What Should You Know about Albondigas Soup?
Albondigas soup is a traditional Mexican soup, with “albondigas” simply meaning “meatballs”. Of course, the star of this recipe is meatballs made from ground beef, rice, and lots of vegetables and cooked in a light yet spicy broth.
The meatballs are perfectly seasoned with herbs and spices. This balanced combination makes them so tender, flavorful, and juicy, creating a perfect choice for lunch or dinner.
I will let you in on a secret: what makes the Albondigas soup taste distinctive is the chopped mint in the meatballs. This is a vital ingredient that should not be missed! But there are also other notes and tips to know about, all of which you will find in this guide for homemade Albondigas soup.
What Are Kitchen Tools to Make Albondigas?
Before diving into how to make Albondigas recipe, let’s check the necessary kitchen gadget first as follows:
Ingredients You Need for Making Albondigas
When you have assembled the tools, it’s time to choose the best ingredients for cooking Albondigas soup. This section is split into two parts:
To Make The Meatballs
To Make The Soup
How to Make Albondigas Soup
Let’s put on your apron and bring out the most flavor-packed Albondigas soup with those 4 easy steps. And don’t be afraid to get your hands dirty!
Step 1: Prepare The Meatballs
First, you need to soak the white rice that you will use for the meatballs in water for about 20 minutes. Rinse your rice and drain the water. Set aside.
Make the meatballs by combining:
Shape the meatballs with a meatball sizer or your hands. In the latter case, rolling meatballs is much easier if you wet your hands first. Set the meatballs aside until they are ready to add to the soup. You can also keep them in the fridge.
Step 2: Prepare The Soup Base
Sauté the onion and garlic in oil for about 4 minutes until the mixture releases an aromatic smell. Then add the spices and stir:
Add the veggies:
Stir for about 1-2 minutes to concentrate their flavors. Next, add:
Step 3: Add The Meatballs to The Soup and Cook
Roll each meatball in corn flour and gently drop it into the soup. Bring the soup to a boil, then reduce the heat, cover and simmer for 25-30 minutes or until the meatballs are fully cooked and the vegetables are tender.
Step 4: Add Seasoning and Serve
Stir in the lime juice, chopped fresh cilantro, and parsley. Season to taste with salt and ground black pepper. Serve.
Tips and Serving Suggestions for Albondigas Soup
Stop right there! Before making your own Albondigas soup, let’s have a quick glance at these easy tips to create the most mouth-watering soup.
What Can I Serve with Albondigas Soup?
If you think of other Mexican foods as the answer, you’re not alone. While that is an obvious choice, there are many other options worth trying.
How to Store Albondigas Properly
Have you cooked more Albondigas soup than you can eat? Don’t worry! Just keep it in an airtight container, which you should leave in the fridge. This way, the soup can stay as good as new for 4 days at most. Follow the same method if you want to make it ahead.
When you want to store the soup for a much longer time, say, six months, simply use a freezer bag to contain it and put it in the freezer. Remember to thaw the soup in the fridge before reheating and enjoying it.
Warm Your Soul with A Bowl of Albondigas Soup
Mexico may be far away, but the best of its cuisine is always within your reach. With this recipe, I hope you can enjoy the deliciousness of Mexican foods in the juicy meatballs that break apart in your mouth, the tender vegetables, and the savory soup.
Did you have a fun time forming the balls? How did your soup go? Did everybody love it? Share your experience or your favorite tip in the comment section. Also, don’t forget to like and share this post. Thank you very much!
Albondigas Soup Recipe
Equipment
- Pot
- Deep Plate
- Cutting Board
- Large spoon
- Garlic Press
- Meatball Sizer
Ingredients
For Meatballs
- 1 pound ground beef
- 0.5 cup long grain white rice uncooked
- 1 egg
- 0.5 small yellow onion chopped
- 2 garlic cloves minced
- 2 tablespoons chopped fresh spearmint (or use about 2 teaspoons dried mint)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 teaspoon dried oregano
- 0.5 teaspoon pepper
- 0.5 teaspoon chili
For Soup (6 to 8 servings)
- 2 tablespoons olive oil
- 0.5 small yellow onion chopped
- 4 garlic cloves chopped
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh cilantro chopped
- 0.5 hot pepper (seeded and chopped)
- 2 medium carrots sliced
- 2 stalks celery sliced
- 2 cups beef broth
- 4 cups water
- 3 small potatoes diced
- 2-3 medium tomatoes, ground
- 1 small zucchini diced
- 2-3 tablespoons corn flour
Seasoning
- 2 tablespoons chopped fresh parsley and fresh cilantro
- 2 tablespoons lime juice
Instructions
- Soak the rice in water for 20 minutes. Mix together ground beef, rice, eggs, chopped yellow onion, minced garlic, chopped mint, chopped parsley, chopped cilantro, cumin powder, and dried oregano.
- Form the meatballs by hand or with a meatball sizer. Set them aside.
- Sauté onion and garlic in oil for about 4 minutes, then add cumin powder, dried oregano, paprika, salt, and pepper to the mix and stir.
- Follow up with chopped hot pepper, fresh cilantro, sliced carrots, and celery. Mix and cook for 1 – 2 minutes.
- Add beef broth, water, potatoes, zucchini, and ground tomatoes to the pot.
- Roll each meatball in corn flour before dropping it into the soup. Bring the soup to a boil.
- Simmer the soup with the lid on for 25-30 minutes. Add lime juice, chopped fresh cilantro, parsley, and ground black pepper to the soup.
- Serve hot.
Video
Nutrition
Mia Dimitrova
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Culinary Storytelling, Cooking-video Maker, European Food Content Creator, Bulgarian Food Evaluation Expert
Education
Sofia University “St. Kliment Ohridski”
Completed a thesis titled “Bulgaria on a Plate: A Photographic Journey through our Gastronomic Legacy.”
European Culinary Arts Academy
Maria Dimitrova, or Mia, is a Contributing Writer from Sofia, Bulgaria. Her work beautifully intertwines the rich flavors of Bulgarian and European dishes with their visual storytelling, capturing the soul of each cuisine. Through engaging content and stunning photography, Maria explores the intricate relationship between food’s aesthetic appeal and cultural history.
Specializing in home cooking, food styling, and photography, she brings European culinary traditions to life, offering a unique glimpse into Bulgaria’s gastronomic heritage. Maria’s expertise highlights her deep appreciation for culinary art and invites her audience to embark on a flavorful journey through Europe’s diverse food landscape.