Albondigas Soup Recipe

If you are craving a comforting, vibrant, and deeply flavorful dish, this Albondigas Soup Recipe is exactly what you need. It marries tender, spiced meatballs with a rich, roasted tomato and chile broth that warms you from the inside out. The combination of fresh herbs, fresh veggies, and just the right amount of heat makes every spoonful an irresistible hug in a bowl. This classic Mexican soup is simple to make but feels like a special occasion, perfect for sharing with family or cozying up on a chilly evening.

Ingredients You’ll Need

To make this Albondigas Soup Recipe, you’ll need a handful of straightforward ingredients that each play a crucial role in building layers of flavor and texture. From the perfectly seasoned meatballs to the vibrant veggies and the smoky tomato base, every ingredient enhances the soup’s character.

• 1 lb ground beef or sirloin (90/10): The foundation of your meatballs, providing rich flavor and juiciness.
• 1/4 white onion, finely minced: Adds a subtle sweetness and depth to the meat mixture.
• 1/2 cup cooked white rice: Helps tenderize the meatballs and gives them a lovely texture.
• 1 teaspoon kosher salt: Essential for seasoning both the meatballs and the broth.
• 1/2 teaspoon freshly cracked black pepper: Adds mild heat and complexity.
• 1 teaspoon ancho chili powder: Brings a warm, smoky flavor to the meatballs without overpowering.
• 1 teaspoon ground cumin: Adds earthiness and a subtle nuttiness that complements the beef.
• 1 teaspoon garlic powder: Infuses the meatballs with savory aroma.
• 1 egg: Acts as a binder to keep the meatballs tender and intact.
• 1/3 cup minced cilantro: Brings fresh, citrusy brightness to the meatballs.
• 1/4 cup chopped fresh mint: Adds an unexpected refreshing lift.
• 4 roma tomatoes, quartered: Oven-roasted to deepen their natural sweetness for the broth.
• 4 garlic cloves: Roasted alongside tomatoes for mellow, sweet garlic flavor.
• 3-4 chile de arbol: Adds a subtle but notable spicy kick to the soup.
• 4 tablespoons olive oil: Used for roasting and sautéing, helping develop rich flavors and beautiful texture.
• 3/4 white onion, diced: Provides a hearty, slightly sweet base when cooked in the soup.
• 1 lb Yukon gold or baby potatoes, chopped: Adds earthiness and body to the broth.
• 3 medium carrots, peeled and chopped: Contributes natural sweetness and vibrant color.
• 6 cups chicken or beef stock: The flavorful liquid base that brings all components together.
• 1 beef or chicken bouillon cube: Enhances depth and richness in the soup.
• 2 cups green beans, cut into 1″ pieces: Adds a fresh, crisp texture and bright green hue.
• 1 large zucchini, chopped: Softens into the broth, balancing flavors beautifully.
• 1/3 cup chopped cilantro: Stirred in at the end for fresh herbal brightness.

How to Make Albondigas Soup Recipe

Step 1: Prepare the Meatballs

Start by combining all the meatball ingredients in a large mixing bowl. Mix everything by hand just until combined, taking care not to overwork the meat to keep them tender. Then, portion the mixture into small balls roughly 1 to 2 tablespoons each and place them on a parchment-lined baking sheet. Broil on high for 7 to 8 minutes until they are just lightly browned but still juicy inside. This step gives the meatballs a nice crust without drying them out.

Step 2: Roast Tomatoes and Garlic

While the meatballs rest, preheat your oven to 425 degrees Fahrenheit. Toss quartered roma tomatoes and whole garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet, then roast for 25 minutes until the tomatoes blister and caramelize. Roasting intensifies their sweetness and adds lovely smoky notes that are essential for the soup’s rich broth.

Step 3: Blend the Base

Transfer the roasted tomatoes and garlic to a blender, adding the chile de arbol to give the broth a gentle heat. Blend everything until smooth; this velvety mixture will be the soul of your soup, full of smoky, spicy, and savory layers.

Step 4: Sauté Onion and Combine Ingredients

Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced white onion and the blended tomato mixture, cooking for about 3 to 4 minutes until some of the liquid evaporates. This concentrates the flavors and creates a thicker, more luscious soup base.

Step 5: Build the Soup

Add the chicken or beef stock, bouillon cube, carrots, and potatoes to the pot. Increase the heat and bring the mixture to a gentle simmer. Next, add your broiled meatballs, cover the pot, and let everything simmer together for 30 minutes. This allows the potatoes and carrots to soften while the meatballs soak up those delicious broth flavors.

Step 6: Add Final Vegetables

After 30 minutes, stir in the chopped zucchini and green beans. Continue to simmer the soup for another 5 to 10 minutes until those veggies just begin to tenderize without losing their slight crunch. Taste and adjust seasoning with salt and pepper, then finish by stirring in fresh cilantro for a bright, herbaceous finish.

Step 7: Serve Your Albondigas Soup Recipe

Ladle the steaming soup into bowls and get ready to enjoy one of the most comforting and deeply satisfying meals around.

How to Serve Albondigas Soup Recipe

Garnishes

Serving your Albondigas Soup Recipe with a few thoughtful garnishes takes it to the next level. Offer lime wedges on the side for a fresh burst of acidity that cuts through the richness. A sprinkle of chopped fresh cilantro or thinly sliced green onions brightens each bite with herbal freshness. For a little extra indulgence, add a dollop of Mexican crema or a sprinkle of crumbled queso fresco to add creaminess and saltiness.

Side Dishes

This soup pairs beautifully with warm, soft corn or flour tortillas perfect for dipping into the broth. You might also consider a side of Mexican rice or a simple avocado salad to complement the flavors while keeping the meal balanced and light yet filling.

Creative Ways to Present

If you want to impress family or guests, serve the soup in rustic bowls with bright salad-fresh herbs artistically scattered on top. Place a small plate of tortilla chips or rolled tortillas alongside alongside for scooping. You could even transform it into a festive gathering by serving in mini edge-rimmed bowls paired with shot glasses of fresh lime or a chilled Mexican beer.

Make Ahead and Storage

Storing Leftovers

Albondigas Soup Recipe leftovers keep well in the refrigerator for up to 3 days. Store the soup in an airtight container to preserve freshness and prevent the broth from absorbing other fridge odors. The flavors actually deepen after resting overnight, making it just as delicious the next day.

Freezing

This soup freezes beautifully if you want to keep it longer. Cool the soup completely before transferring it into freezer-safe containers or heavy-duty freezer bags. It will stay good in the freezer for 2 to 3 months. For best texture, slightly undercook the vegetables before freezing so they do not become overly mushy.

Reheating

When you’re ready to enjoy your Albondigas Soup Recipe again, simply thaw overnight in the refrigerator or reheat directly from frozen on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth or water if the soup has thickened too much, and adjust seasoning before serving.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works great if you prefer a lighter protein. Just keep in mind that poultry tends to be leaner, so you may want to add a little olive oil or finely chopped veggies to keep the meatballs moist.

What can I use if I don’t have chile de arbol?

If you can’t find chile de arbol, you can substitute with another dried red chili such as guajillo or even a pinch of cayenne pepper for heat. Adjust the amount according to your preferred spice level.

Is it possible to make this Albondigas Soup Recipe vegetarian?

Yes! Replace the beef meatballs with vegetarian or plant-based meatballs, or use a hearty bean-based version instead. Use vegetable broth as your base, and consider roasting additional veggies to boost flavor.

Why do the meatballs include rice?

The cooked rice mixed into the meatballs helps bind them together while keeping them tender and light. It also absorbs the cooking broth, adding lovely texture and substance to the meatballs without making them dense.

Can I prepare the meatballs ahead of time?

Definitely! You can mix and form the meatballs a day ahead and keep them covered in the refrigerator. Broil just before adding to your soup, or cook them all at once and freeze for future meals.

Final Thoughts

Making this Albondigas Soup Recipe is such a rewarding experience, filled with flavors that comfort and delight every time. Whether you’re new to Mexican cooking or looking to add a cherished classic to your repertoire, this soup is guaranteed to bring warmth and joy to your table. Give it a try — I promise it will become one of your favorite go-to recipes for cozy dinners and happy heart moments.

Albondigas Soup Recipe

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3.9 from 85 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

Albondigas Soup is a comforting Mexican meatball soup featuring tender beef meatballs in a savory broth with roasted tomato and chile base, hearty potatoes, carrots, zucchini, and green beans. This flavorful soup is perfect for a warming meal and is served best with fresh lime and tortillas for dipping.

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Ingredients

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Meatballs

• 1 lb ground beef or sirloin (90/10)
• 1/4 white onion, finely minced
• 1/2 cup cooked white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 egg
• 1/3 cup minced cilantro
• 1/4 cup chopped fresh mint

Soup Base and Vegetables

• 4 roma tomatoes, quartered
• 4 garlic cloves
• 3–4 chile de arbol
• 4 tablespoons olive oil, divided
• 3/4 white onion, diced
• 1 lb Yukon gold or baby potatoes, chopped
• 3 medium carrots, peeled and chopped
• 6 cups chicken or beef stock
• 1 beef or chicken bouillon cube
• 2 cups green beans, cut into 1 inch pieces
• 1 large zucchini, chopped
• 1/3 cup chopped cilantro
• Salt and pepper to taste

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Instructions

1. Make Meatballs: In a large mixing bowl, combine the ground beef, minced white onion, cooked rice, kosher salt, black pepper, ancho chili powder, ground cumin, garlic powder, egg, minced cilantro, and chopped fresh mint. Mix everything by hand until just combined to avoid overmixing.
2. Shape Meatballs: Portion the meat mixture into balls about 1-2 tablespoons each. Place the formed meatballs on a parchment-lined baking sheet.
3. Broil Meatballs: Broil the meatballs on high for 7-8 minutes until they are just barely browned. Remove from oven and set aside.
4. Roast Tomatoes and Garlic: Preheat the oven to 425°F. On a small baking sheet lined with parchment, toss the quartered roma tomatoes and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Roast for 25 minutes until the tomatoes are blistered.
5. Prepare Tomato Chile Sauce: Transfer the roasted tomatoes, garlic, and chile de arbol to a blender. Blend until smooth to create the base of the soup.
6. Sauté Onion and Tomato Mixture: Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced white onion and the blended tomato mixture. Cook for 3-4 minutes until some liquid evaporates and flavors meld.
7. Add Broth and Vegetables: Pour in the chicken or beef stock and add the bouillon cube, chopped carrots, and potatoes. Bring the mixture to a simmer.
8. Simmer Meatballs: Add the broiled meatballs to the pot. Cover and simmer gently for 30 minutes to allow flavors to develop and meatballs to cook through.
9. Add Remaining Vegetables: Stir in the chopped zucchini and green beans. Simmer for another 5-10 minutes until the vegetables are just tender. Season the soup with additional salt and pepper to taste.
10. Finish and Serve: Stir in the chopped cilantro for freshness. Ladle the hot albondigas soup into bowls and serve with lime wedges and warm tortillas on the side for dipping.

Notes

• Using cooked rice in the meatballs helps keep them tender and moist.
• Broiling the meatballs before adding to the soup seals in flavor and gives a slight browning.
• Roasting the tomatoes and garlic adds depth and sweetness to the soup base.
• Adjust the number of chile de arbol according to desired spice level.
• This soup reheats well and flavors often deepen overnight.
• Serve with fresh lime wedges and warm corn or flour tortillas for an authentic touch.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Baking
• Cuisine: Mexican