Best Albondigas Soup Recipe
Looking for a meal that’s hearty, comforting, and packed with layers of Latin flavor!?! Then look no further than this delicious Mexican albondigas soup recipe! Just like my Romanian Meatball Soup it’s made out of meatballs. So for me, a self-confessed meatball lover that says it all! In fact, it’s sometimes even referred to as “Mexican Soul Food”! This dish is truly the perfect one-pot easy meal that your whole family will love! So let’s talk about these meatballs! Given the name, which literally translates to “meatballs” in Spanish, you’ve probably figured out they are the star of the show! And they totally deserve the honor! These tasty tender meatballs are a combination of ground beef and rice blended together with plenty of fresh herbs and spices and then cooked all nestled into a savory broth along with some diced tomatoes, potatoes, and carrots. Talk about a comforting bowl of yummy goodness. And this Mexican soup is super easy and comes together in under an hour from start to finish. Once it’s ready, just serve it up in big bowls with some homemade Flour Tortillas or crusty No Knead Bread on the side and you’ve got a complete meal. Not to mention, the leftovers are incredible which means that this is a fantastic make-ahead meal!
Ground Beef – I used extra lean ground beef to keep the soup from getting oily, but any type will work. You can also use ground turkey, ground chicken, or ground pork if you like. Just keep in mind fatty meat will add oil to the soup. Garlic – Fresh minced garlic cloves are always the best choice. Jarred minced garlic can sometimes have an odd taste due to preservatives. Onion – I like to use yellow onion, but any type of onion will work. Long Grain – You will need some uncooked long-grain rice. I used basmati rice which is one of my favorites. Eggs – Used to bind the meatballs together. Herbs – Fresh mint, parsley, and oregano are blended into the meatballs to add layers of flavor. Spices – Ground cumin and chili powder add some yummy classic Mexican flavor. Salt – A pinch of salt is used to season the meat mixture and work its flavor enhancing magic. Black Pepper – Regular ground black pepper is perfect.
Olive Oil – I always use extra virgin olive oil for the added flavor, but any kind of vegetable works. Aromatics – Sauteed onion and garlic infuse the broth with loads of flavor. I always use yellow onion and fresh garlic cloves. Veggies – Carrots and potatoes are the fresh veggies that make this soup both healthy and hearty. Any type of potatoes you have on hand will work perfectly. You could also add some celery too if you’d like. Canned Diced Tomatoes – They add some mellow tomato flavor and a little more texture to the soup. Beef Broth – I like to use a low-sodium variety to control the amount of added salt. Chicken broth and vegetable broth are other options. Water – Soup almost always includes a bit of water to make a broth. Seasonings – Salt and black pepper are used to season the soup. Lemon Juice – You’ll need some fresh lemon juice to add a touch of acid that brightens up the soup and develops the flavor even more. Lime juice is another option! Cayenne Pepper – Just a pinch is added to give the soup some spice! You can omit the pepper if you like or add even more. Herbs – Fresh parsley and fresh cilantro are used to add some herby goodness to the broth. You can use dried herbs but fresh is always best.
This totally foolproof meatball soup takes less than an hour to make! And don’t worry if you’re not a meatball making expert, it will still taste amazing even if your meatballs are a little lopsided! Of course, the first step of this meatball soup recipe is to make the homemade meatballs! To begin, put the ground beef in a large bowl and then add all the other meatball ingredients. Next, use a wooden spoon or your hands to mix everything together really well until it’s fully incorporated. Once the meat mixture is made, form it into about 25 to 30 small meatballs that are each about 1 inch in diameter. You can make them bigger if you like. Yet, they should all be about the same size so that they cook evenly. Then put the meatballs in the fridge while you continue with the recipe. Now, let’s start making the soup. First, heat the olive oil over medium heat in a heavy bottom pot or Dutch oven that will hold at least 5 quarts. Then add the onions and garlic to the heated oil and cook them until the onion is translucent, but be extra careful not to burn the garlic. Next, add the carrots and potatoes and cook everything for another 3 to 5 minutes or until the veggies start to caramelize a little. Once the veggies have gotten a little color on them, add the diced tomatoes, beef broth, water, salt, and black pepper to the pot. Now, bring the soup to a boil. Then reduce the heat to a simmer and let it cook for 5 minutes. Now, slowly add the meatballs to the pot one at a time while very carefully stirring the soup with a wooden spoon. Now, cover the pot with a lid and let the soup simmer over medium-low heat for another 15 minutes or until the meatballs are fully cooked. Next, add the lemon juice and herbs. Then give the soup a taste and add more salt if needed.
Storage
Leftover albondigas soup will keep in the refrigerator for up to 3 days in an airtight container. To reheat, just pop it in the microwave for a few minutes or warm it up in a saucepan on the stove. You can also freeze the soup for up to 4 months and then just let it thaw out overnight in the fridge before reheating.
Other Delicious Soup Recipes To Try
Romanian Meatball Soup Italian Wedding Soup Broccoli Cheese Soup Instant Pot Chicken Noodle Soup Beef Stroganoff Soup Chicken and Rice Soup
