Of course! Albóndigas Soup is the ultimate Mexican comfort food – a hearty, flavorful broth filled with tender meatballs and vegetables. This recipe is a keeper.
Save this one for a cozy day. It’s soul-warming.
Albóndigas Soup (Mexican Meatball Soup)
This recipe breaks down into two main parts: making the flavorful broth and preparing the herb-infused meatballs. The magic is in the simplicity of the ingredients creating a deep, complex flavor.
Serves: 6-8
Prep time: 30 minutes
Cook time: 40-50 minutes
Ingredients
For the Soup Broth:
· 1 tablespoon olive oil or vegetable oil
· 1 large white onion, chopped (reserve ¼ cup for the meatballs)
· 2 large carrots, peeled and diced
· 2 celery stalks, diced
· 3 cloves garlic, minced
· 8 cups (2 quarts) chicken broth or beef broth (or a combination)
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 teaspoon dried oregano (preferably Mexican oregano)
· 1 bay leaf
· Salt and freshly ground black pepper to taste
For the Albóndigas (Meatballs):
· 1 lb ground beef (80/20 works well for flavor)
· 1/2 lb ground pork (or use all beef for a total of 1.5 lbs)
· 1/4 cup white onion, finely minced (from the reserved amount)
· 1/3 cup long-grain white rice, uncooked
· 1 large egg, lightly beaten
· 1/4 cup fresh mint leaves, finely chopped (this is the secret ingredient!)
· 1/4 cup fresh cilantro, finely chopped
· 2 cloves garlic, minced
· 1 teaspoon ground cumin
· 1 teaspoon salt
· 1/2 teaspoon black pepper
To Finish:
· 2 medium zucchini, diced
· 1/2 cup fresh cilantro, chopped
· Lime wedges, for serving
· Warm corn tortillas, for serving
Instructions
Part 1: Make the Broth
- Sauté Aromatics: In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Build the Broth: Pour in the chicken broth and the canned diced tomatoes with their juices. Add the dried oregano and bay leaf. Bring to a boil, then reduce the heat to low and let it simmer while you prepare the meatballs.
Part 2: Make the Albóndigas
- Combine Meatball Ingredients: In a large bowl, combine the ground beef, ground pork, minced onion, uncooked rice, egg, mint, cilantro, minced garlic, cumin, salt, and pepper.
- Mix Gently: Use your hands to mix everything until just combined. Do not overmix, or the meatballs will be tough.
- Form the Meatballs: With damp hands, shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs. Placing them on a plate or baking sheet as you go.
Part 3: Cook the Soup
- Cook the Meatballs: Gently drop the meatballs, one by one, into the simmering broth. Do not stir immediately to prevent them from breaking apart.
- Simmer: After adding all the meatballs, partially cover the pot and let the soup simmer gently for 25-30 minutes. The rice inside the meatballs should be tender, and the meatballs will be cooked through.
- Add Zucchini: About 10 minutes before the end of the cooking time, stir in the diced zucchini.
- Final Adjustments: Once the zucchini is tender and the rice in the meatballs is cooked, taste the broth and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls, making sure everyone gets plenty of broth, vegetables, and meatballs. Garnish generously with fresh cilantro and serve immediately with lime wedges and warm corn tortillas on the side.
Tips & Variations (The Secrets to Great Albóndigas)
· The Rice: Using uncooked rice is traditional. It cooks inside the meatball, absorbing the flavors of the broth and meat, and helps keep the meatballs tender.
· The Mint: Don’t skip the fresh mint! It’s the signature flavor that makes this soup distinct and bright.
· Keep Them Tender: The key to tender meatballs is gentle mixing and not over-handling the meat.
· Spice it Up: For a bit of heat, add a finely chopped jalapeño or serrano pepper to the meatball mixture or the broth.
· Make it a Stew: For a thicker, stew-like consistency, you can add a diced potato to the broth along with the carrots and celery.
This is the kind of recipe that makes a house feel like a home. ¡Buen provecho!