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.
Ingredients
Scale
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
Instructions
- 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.
- Shape Meatballs: Portion the meat mixture into balls about 1-2 tablespoons each. Place the formed meatballs on a parchment-lined baking sheet.
- Broil Meatballs: Broil the meatballs on high for 7-8 minutes until they are just barely browned. Remove from oven and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
