What is albondigas soup?

Albondigas soup is a hearty Mexican dish featuring small meatballs simmered in a flavorful tomato-based broth with vegetables like carrots, potatoes, zucchini, and cilantro. The meatballs, known as "albondigas" in Spanish, are typically made from ground beef mixed with rice, onions, garlic, and spices for binding and texture. This comforting soup is perfect for family meals, offering a balance of protein, veggies, and carbs. To make it, start by forming meatballs from a mixture of 1 lb ground beef, 1/4 cup cooked rice, 1 egg, minced garlic, and cumin. Brown them lightly, then simmer in broth with diced veggies for 20-30 minutes until tender. Serve with lime wedges and fresh cilantro for extra zing. It's naturally gluten-free and ready in under an hour. (98 words)

Albondigas are Spanish for "meatballs," specifically small ones used in soups like the traditional Mexican albondigas soup. They're made with ground beef (sometimes pork or turkey), cooked rice as a binder, finely chopped onions, garlic, fresh herbs like mint or cilantro, and seasonings such as cumin, oregano, and salt. The rice expands during cooking, keeping the meatballs moist and intact. For best results, mix ingredients gently by hand to avoid tough texture—overmixing develops gluten-like proteins. Use about 1/4 cup cooked rice per pound of meat, form into 1-inch balls, and chill for 30 minutes before cooking. This simple combo creates juicy, flavorful bites that absorb the soup's savory broth perfectly. (112 words)

How do you keep albondigas from falling apart in soup?

Prevent albondigas from crumbling by using cooked rice in the meat mixture, which binds without needing long cooking times that cause breakdown. Mix 1 lb ground beef with 1/4 cup cooked white rice, 1 beaten egg, 1/4 cup minced onion, 2 garlic cloves, 1 tsp cumin, salt, and pepper—handle gently to preserve tenderness. Form 1-inch balls and chill 20-30 minutes to firm up. Brown lightly in oil before adding to simmering broth, or drop directly into hot soup for poaching. Avoid stirring vigorously during the first 10 minutes of cooking. Simmer gently for 15-20 minutes total. These steps ensure intact, fluffy meatballs every time. (104 words)

What are the main ingredients in albondigas soup?

Key ingredients for albondigas soup include 1 lb ground beef for meatballs, 1/4 cup cooked rice, 1 egg, onions, garlic, cumin, oregano, and salt. The broth features 6 cups chicken or beef stock, 1 can (14 oz) diced tomatoes or tomato sauce, carrots, potatoes, zucchini, celery, and fresh cilantro. Optional add-ins: jalapeños for heat or mint in meatballs for authenticity. Start broth by sautéing 1 chopped onion and 3 garlic cloves in oil, add veggies, then liquids. Form and add meatballs last. This yields 6 servings with about 300 calories per bowl, packed with veggies for nutrition. Adjust spice levels to taste. (108 words)

Can you freeze albondigas soup?

Yes, albondigas soup freezes well for up to 3 months, making it ideal for meal prep. Cool completely, then portion into freezer-safe bags or containers, removing excess air to prevent ice crystals. Meatballs hold shape if cooked rice was used as binder. Thaw overnight in fridge or use microwave defrost, then reheat on stovetop over medium heat until bubbling (165°F internal temp). Add fresh cilantro or lime after reheating for best flavor—freezing can dull herbs. Avoid refreezing thawed soup. Pro tip: Undercook veggies slightly before freezing for perfect texture post-thaw. Label with date for easy tracking. (92 words)

Albondigas Soup: Authentic Mexican Meatball Recipe

Name: Albondigas Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: – 1 pound lean ground beef, 90% lean suggested for tender meatballs with enough richness to stay juicy; – 1/2 cup cooked white rice which helps bind the meatballs and keep them soft; – 1 teaspoon minced garlic for savory depth; – 1 egg to hold the mixture together; – 1/4 cup chopped cilantro leaves for fresh flavor; – 1 teaspoon ground cumin for warm, earthy spice; – 3/4 teaspoon kosher salt to season the meatball mixture; – 1/4 teaspoon pepper for a little gentle heat; – 2 teaspoons olive oil for sautéing the vegetables; – 1/2 cup diced onion for a sweet and savory base; – 1 teaspoon minced garlic to build flavor in the broth; – 3 peeled, quartered, and sliced carrots for color and natural sweetness; – 1 1/2 cups peeled Russet potatoes cut into 1/2 inch pieces for a hearty texture; – 6 cups beef broth for a rich and savory base; – 15-ounce can diced tomatoes with juice for brightness and body; – 8-ounce can tomato sauce for a thicker, smoother broth; – 1/2 teaspoon ground cumin to deepen the flavor; – 1/2 teaspoon dried oregano for a classic Mexican-style note; – 1 large zucchini quartered and sliced for a fresh finish; – 1/4 cup chopped cilantro leaves for garnish and fresh flavor; – Salt and pepper to taste to finish the soup just right

Description

🌮 Dive into authentic Mexican albondigas soup with tender beef-rice meatballs in a flavorful tomato broth packed with veggies.
🍲 Hearty, nutritious, and family-friendly delight that’s quick to make and perfect for cozy weeknight dinners.

Ingredients

– 1 pound lean ground beef, 90% lean suggested for tender meatballs with enough richness to stay juicy

– 1/2 cup cooked white rice which helps bind the meatballs and keep them soft

– 1 teaspoon minced garlic for savory depth

– 1 egg to hold the mixture together

– 1/4 cup chopped cilantro leaves for fresh flavor

– 1 teaspoon ground cumin for warm, earthy spice

– 3/4 teaspoon kosher salt to season the meatball mixture

– 1/4 teaspoon pepper for a little gentle heat

– 2 teaspoons olive oil for sautéing the vegetables

– 1/2 cup diced onion for a sweet and savory base

– 1 teaspoon minced garlic to build flavor in the broth

– 3 peeled, quartered, and sliced carrots for color and natural sweetness

– 1 1/2 cups peeled Russet potatoes cut into 1/2 inch pieces for a hearty texture

– 6 cups beef broth for a rich and savory base

– 15-ounce can diced tomatoes with juice for brightness and body

– 8-ounce can tomato sauce for a thicker, smoother broth

– 1/2 teaspoon ground cumin to deepen the flavor

– 1/2 teaspoon dried oregano for a classic Mexican-style note

– 1 large zucchini quartered and sliced for a fresh finish

– 1/4 cup chopped cilantro leaves for garnish and fresh flavor

– Salt and pepper to taste to finish the soup just right

Instructions

1-First Step: Mix the meatball ingredients Start by adding the ground beef, cooked white rice, minced garlic, egg, chopped cilantro, cumin, kosher salt, and pepper to a large bowl. Mix gently with your hands or a spoon until everything is just combined. Try not to overmix, since that can make the meatballs tough. Once the mixture holds together, shape it into 3/4 inch meatballs and set them aside on a plate or tray.

2-Second Step: Sauté the vegetables Place a large pot over medium heat and add the olive oil. Once the oil is warm, add the diced onion and sliced carrots. Cook them for 3 to 4 minutes, stirring now and then, until the onion softens and the carrots start to take on a little color. Then add the minced garlic and cook for 30 seconds more, just until fragrant. This step builds a flavorful base for the soup.

3-Third Step: Build the broth Add the peeled Russet potatoes, beef broth, diced tomatoes with juice, tomato sauce, ground cumin, and dried oregano to the pot. Stir everything together and bring the soup to a gentle simmer. Let it cook for about 10 minutes so the potatoes begin to soften and the broth has time to blend. Keep the heat at a low simmer rather than a hard boil.

4-Fourth Step: Add the meatballs carefully Gently lower the meatballs into the simmering broth one at a time. Try not to stir too aggressively right away, since the meatballs need a little time to firm up. Once all the meatballs are in the pot, simmer for about 10 more minutes. The meatballs will cook through while soaking up the flavor of the broth.

5-Fifth Step: Add the zucchini Next, add the sliced zucchini to the pot and cook for about 5 minutes more. Zucchini cooks quickly, so this is the best time to add it if you want it tender but not mushy. At this stage, the soup should smell rich, savory, and ready to serve.

6-Final Step: Season and serve Taste the soup and add salt and pepper as needed. Stir in the chopped cilantro right before serving, or use it as a garnish on top of each bowl. Ladle the soup into bowls and serve it hot.

Notes

🥔 Cut potatoes into small 1/2-inch pieces to ensure even cooking with the meatballs.
🌶️ Spice it up with crushed red pepper flakes or hot sauce for extra heat if desired.
♻️ This soup reheats beautifully and tastes even better as leftovers.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 269
Sugar: 6g
Sodium: 678mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 22g
Cholesterol: 76mg

Keywords: albondigas soup, mexican meatball soup, authentic albondigas, hearty mexican soup