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Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup
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This isn’t just soup; it’s a hug in a bowl. A Mexican classic, this recipe combines savory, tender meatballs with a rich tomato broth and hearty vegetables. It’s my grandma’s recipe, simplified for a quick weeknight meal without sacrificing any of the deep, delicious flavor. It’s comfort food at its best.

Ingredients

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For the Albondigas (Meatballs)

  • 1 lb lean ground beef
  • 1 large egg, whisked
  • ¼ cup uncooked long-grain white rice
  • ½ cup finely diced white onion
  • 3 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • ½ tsp dried oregano

For the Soup

  • 48 oz low-sodium chicken broth
  • 1 (15-oz) can crushed tomatoes, undrained
  • 3 large carrots, chopped (1-inch pieces)
  • 3–4 large russet potatoes, chopped (1-inch pieces)
  • 2 zucchini squash, chopped (1-inch pieces)

Instructions

  1. Make the Meatballs: In a large bowl, mix the ground beef, egg, uncooked rice, onion, garlic, and all the spices. Use your hands to mix gently until everything is just combined. Don’t overmix! Form the mixture into 2-inch balls and set them aside.
  2. Build the Broth: In a large soup pot or Dutch oven, combine the chicken broth and crushed tomatoes. Bring the mixture to a full, rolling boil over medium-high heat.
  3. Cook the Soup: Gently drop the meatballs into the boiling broth. Let them cook for 10 minutes without stirring too much so they hold their shape. After 10 minutes, add the carrots, potatoes, and zucchini. Bring to a boil again, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the vegetables are fork-tender and the rice in the meatballs is plump.
  4. Finish & Serve: Taste the soup and add more salt or pepper if needed. If it’s too thick, add a little water. Let the soup rest for 5 minutes before serving.

Notes

  • Serving Suggestions: This soup is a meal on its own, but it’s great with a side of warm tortillas or a squeeze of fresh lime juice. A sprinkle of fresh cilantro on top adds a nice, bright flavor.
  • Tips & Tricks: Use a Dutch oven if you have one—it distributes heat evenly. The rice is a key ingredient for tender meatballs, so don’t skip it!
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. The flavors get even better overnight! Reheat on the stovetop over medium heat. You can also freeze the soup for up to 3 months.

Find it online: https://new.projuktigeek.com/albondigas-soup/

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