Mexican Meatball Soup (Albóndigas Soup)

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The primary time I attempted Mexican Meatball Soup (Albóndigas soup) was at a small native Bodega, and I bear in mind being blown away by how one thing so easy might style so comforting and layered. My tackle this recipe retains all that consolation, with juicy meatballs, loads of greens, and a broth that solely will get higher as every thing simmers collectively. This recipe swaps the breadcrumbs you’d often discover in selfmade meatballs for budget-friendly raw rice, which helps bind them and additionally retains the soup gluten-free! And like many brothy soups, this straightforward Mexican meatball soup tastes even higher the subsequent day. 😋

Overhead view of a pot of Mexican meatball soup (Albondigas)

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Straightforward Mexican Meatball Soup Recipe

Albóndigas, or Spanish meatballs, have a protracted and delightful historical past. The phrase itself displays Arabic affect dropped at Spain centuries in the past, and over time, the dish made its solution to Mexico, the place it grew into the comforting albóndigas soup (Mexican meatball soup) many households know and love at present. Like so many conventional meals, it advanced via area, elements, and the arms that cook dinner it.

My model of this soup stays near that basic consolation. I combine floor beef with contemporary herbs, heat spices, aromatics, and raw rice, then gently simmer them in a lightweight tomato broth till the rice is tender and the meatballs are cooked via. Carrots, potatoes, and zucchini make it hearty and satisfying, whereas cumin and oregano carry heat with out overpowering the freshness. I really like ending my bowl of Mexican meatball soup with loads of lime juice and cilantro.

No have to cook dinner the rice first! Identical to porcupine meatballs, the rice cooks proper contained in the meatballs as they simmer within the broth. It soaks up taste, helps maintain the meatballs tender, and expands sufficient to carry every thing along with the assistance of the egg. I’d keep on with long-grain white rice right here, because it cooks in the correct amount of time.
Don’t overwork the meat combination. Combine simply till every thing is evenly mixed. Overworking floor meat could make the meatballs dense and difficult as a substitute of tender as soon as cooked.
Let the meatballs ‘set’ earlier than stirring. When you drop them into the simmering broth, go away them alone for the primary 5 minutes. That provides the warmth time to set the skin, in order that they maintain their form and don’t disintegrate once you do stir the soup!
Attempt a special floor meat. You possibly can swap half the bottom beef for floor pork to avoid wasting a bit of cash. Albóndigas are additionally typically made with turkey, so floor turkey works nice right here too, much like our turkey meatball soup.
Add some spice. I typically add a bit of chopped jalapeño to the broth for a delicate kick!
Use your favourite toppings. Pickled jalapeños, carrots, or crimson onions add a tangy distinction, whereas chopped cilantro, crumbled queso fresco or cotija, lime wedges, or a drizzle of Mexican crema or bitter cream make every bowl really feel additional contemporary and flavorful.
Prep the meatballs forward. I typically prep this recipe for Mexican meatball soup forward to avoid wasting time afterward! You possibly can type the meatballs a day forward and maintain them lined within the fridge. Simply drop them into the soup when it’s time to cook dinner!

the best way to make Mexican Meatball Soup step-by-step photographs

The ingredients to make Mexican meatball soup.

Collect your whole elements.

Ground beef, uncooked white rice, egg, onion, seasonings, and fresh cilantro in a mixing bowl.

Make the rice meatballs: In a big bowl, mix 1 lb. floor beef, ½ cup raw white rice, 1 massive egg, 2 Tbsp finely minced onion, 2 minced garlic cloves, ¼ cup chopped contemporary cilantro, 1 tsp salt, ½ tsp black pepper, and ½ tsp floor cumin. Combine gently along with your arms or a spoon simply till mixed. Attempt to not overmix right here, or the meatballs can prove dense.

Roll the combination into 1½-inch meatballs, making about 20 meatballs complete, and set them apart. They don’t must be completely uniform, however holding them shut in dimension will assist them cook dinner evenly.

Make the soup base: Warmth 1 Tbsp cooking oil in a big Dutch oven over medium warmth. As soon as the oil is shimmering, add 1 diced medium onion and cook dinner for about 5 minutes, stirring sometimes, till softened.

Tomato paste and minced garlic added to sauteed onion in a pot.

Add 2 minced garlic cloves and a pair of Tbsp tomato paste. Stir and cook dinner for 1-2 minutes, till the garlic is aromatic and the tomato paste deepens barely in colour.

Broth, tomato sauce, vegetables, and spices in a pot.

Pour in 6 cups beef broth and 1 cup tomato sauce, then add 2 sliced carrots, 2 diced Yukon gold potatoes, 1 tsp floor cumin, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to mix and produce the soup as much as a mild simmer.

Meatballs being added to a pot of Albóndigas.

Add the meatballs: Fastidiously decrease the meatballs into the simmering soup separately. As soon as they’re in, don’t stir for the primary 5 minutes in order that they have an opportunity to set and maintain their form. Cowl and simmer gently for 10-Quarter-hour.

Zucchini added to a pot of Mexican meatball soup (Albóndigas).

Add the zucchini: Add 2 zucchini sliced into half moons, then proceed simmering for about 5 minutes extra, or till the zucchini is tender, the rice contained in the meatballs is cooked, and the meatballs are absolutely cooked via.

Half a fresh lime being squeezed into a pot of Mexican meatball soup.

Add some brightness: Stir in 1 Tbsp lime juice and style the broth. Alter the salt and pepper as wanted to brighten and stability the flavour.

A finished pot of Mexican meatball soup (Albóndigas).

Serve: Ladle the soup into bowls and end with chopped contemporary cilantro (¼ cup complete between all 6 servings!). Serve with additional lime and add queso fresco on high, if desired. Take pleasure in!

Side view of a bowl of Mexican meatball soup (Albondigas)

Serving Ideas

I often plan on serving about 2 cups of soup per particular person, which works out to roughly 3-4 meatballs plus loads of broth and veggies. If I’m serving little youngsters, I prefer to slice the meat and veggies a bit smaller in order that they’re simpler to eat. A bowl of this Mexican meatball soup fills me up no drawback, however you possibly can add a couple of sides to stretch the servings much more!

Heat corn or flour tortillas, or a slice of crusty bread, are a few of my favourite issues to serve with albóndigas soup as a result of they’re excellent for dipping into the broth. Refried beans, black beans, Spanish rice, or cilantro lime rice are all tremendous hearty and comforting sides. For one thing contemporary, I’ll add a easy salad with romaine, cucumber, avocado, and a lime French dressing. You can even set out baked tortilla chips for a bit of crunch or crumble them excessive, and if I’ve it at hand, I really like dipping the chips in guacamole for a bit of creaminess!

Storage & Reheating

Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days. The meatballs could take up some broth throughout storage, so simply maintain that in thoughts! Gently reheat on the range over medium-low warmth, stirring sometimes. Add a splash of broth or water if the soup has thickened an excessive amount of within the fridge. You can even freeze Mexican meatball soup (with or with out the rice meatballs) in particular person servings in a freezer-safe container for as much as 3 months. Thaw within the fridge in a single day and reheat slowly on the range.

Attempt These Mexican-Impressed Soups and Stews Subsequent:

This straightforward Taco Soup is a flavor-packed dinner with floor beef, beans, veggies, and any toppings you like!
I feel this 30 Minute Posole is likely one of the finest shortcut soups for turning pulled pork and pantry staples right into a daring & comforting bowl meal!
Sopa de Fideo is a comfortable, pantry-friendly soup made with toasted noodles, tomato broth, lime, and cilantro.
Our Mexican Pink Lentil Stew blends smoky lentils, roasted tomatoes, and lime right into a hearty, vivid, budget-friendly meal that I’d fortunately eat any night time of the week.

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