Description
Mexican Albondigas Soup is a traditional and hearty soup featuring tender meatballs made from ground beef or turkey mixed with rice and spices, simmered in a flavorful broth with fresh vegetables. This comforting dish combines rich Mexican flavors with nutritious ingredients, perfect for a warming meal.
Ingredients
Scale
For the Meatballs (Albondigas):
- 1 pound ground beef or ground turkey
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
- Salt and pepper to taste
- Chopped cilantro and lime wedges for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, uncooked white rice, egg, chopped cilantro, ground cumin, garlic powder, salt, and black pepper. Mix the ingredients gently until just combined, being careful not to overmix to keep the meatballs tender. Roll the mixture into small, 1-inch meatballs and set them aside.
- Sauté Vegetables: Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened and translucent. Add the minced garlic, sliced carrots, and chopped celery, cooking for an additional 3–4 minutes to release their flavors and soften them slightly.
- Add Soup Base: Stir in the canned diced tomatoes along with the beef or chicken broth, dried oregano, ground cumin, chili powder, and the bay leaf. Increase the heat to bring the mixture to a gentle boil, ensuring all ingredients are well combined.
- Cook the Meatballs: Carefully drop the prepared meatballs into the boiling soup. Reduce the heat to a simmer and cover the pot with a lid. Let the soup cook for about 25–30 minutes, allowing the meatballs and rice inside to fully cook through.
- Add Zucchini and Finish Cooking: About 10 minutes before the cooking time ends, add the chopped zucchini to the pot to soften without becoming mushy. Continue simmering until the zucchini is tender and the meatballs are cooked thoroughly.
- Season and Serve: Taste the soup and adjust the salt and pepper according to your preference. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped cilantro and a squeeze of lime for a bright, fresh finish.
Notes
- For a twist, substitute the uncooked rice in the meatballs with cooked quinoa for added texture and nutrition.
- Add diced potatoes or corn to the soup to make it heartier and more filling.
- This soup stores well in the refrigerator and its flavors deepen, making it even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican
