Albondiga Soup Recipe (Mexican Meatball Magic)

albondiga soup recipe
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Special Albondiga Soup Recipe
Albondigas Soup: A flavorful base of onions, garlic, stock, and veggies hosts rice-infused meatballs, creating a hearty, aromatic delight. Garnish with cilantro for perfection.

Albóndigas soup, a beloved Mexican classic, brings warmth and satisfaction to the whole family. This hearty dish is a favorite in Mexican eateries, renowned for its succulent meatballs and vegetable abundance. Perfect for chilly days, the mildness derived from potatoes and a tomato-based broth makes it kid-friendly, a hit among both young and adult patrons.

The inclusion of veggies from your crisper drawer not only enhances its nutritional value but also adds a delightful heartiness. The meatballs, crafted with tender beef, rice instead of breadcrumbs, and a blend of spices and fresh herbs, offer a light and juicy sensation. The soup’s comforting base combines easy-roasted tomato sauce with chicken broth, while onions, carrots, potatoes, zucchini, and green beans contribute texture and flavor.

Albóndigas soup is a simple, healthy, and satisfying recipe that transcends generations.

What is Albondiga Soup?

Albondigas Soup is basically Meatball Soup, and it’s much more exciting than it sounds! This soup is bursting with delicious flavors that make it far from ordinary.

The meatballs are infused with spices like cumin, garlic, and chili powder, giving the soup a cozy warmth. They’re also filled with fresh cilantro and mint, adding a refreshing and light touch to the meatballs. You might be surprised by the mint, but trust me, it works.

While you can make some substitutions if needed, I strongly recommend trying the original recipe to get the complete and tasty experience!

Albondiga Soup Secret Ingredient

To make albondigas soup unique, you need to add chopped mint to the meatballs. When I brought up the fact that I heard brought up my mother used to tell me and even use mint while preparing this soup for us and once or twice when she did not use mint, it was quite noticeable and could easily be assessed while tasting that something was missing.

You may certainly leave out the mint and add some fresh oregano or cilantro instead, but I find that the soup tastes missing something without it. The vegetables you use can also be adjusted to suit your tastes and the seasons.

Overview: How to make Albondiga Soup?

albondiga soup recipe


In the heartwarming creation of Albondigas Soup, a flavorful journey begins with a sauté of onions and garlic, releasing tantalizing aromas that set the stage for this Mexican classic. The soup base, a rich blend of stock, water, and tomato sauce, comes to life with the addition of vibrant green beans and carrots, imparting both color and nutrition to the simmering pot.

Meanwhile, the meatballs take center stage, marrying uncooked rice, spearmint leaves, parsley, salt, pepper, and a raw egg into a harmonious blend. These 1-inch delights gracefully join the soup, transforming it into a hearty and satisfying dish. As the soup simmers, peas make a late appearance, infusing a burst of freshness towards the end of cooking. A sprinkle of oregano, dashes of salt, and pepper, and a hint of cayenne provide the finishing touches and if you are really fond of having soups in your meals or even like them to have occasionally you can certainly try my family’s favorites Fisherman soup, Napa Cabbage Soup, and Tom Yum Soup.

Finally, ladle the aromatic concoction into bowls, each serving a testament to the wholesome combination of flavors. Garnish with chopped fresh cilantro for a final flourish, delivering a delightful Albondigas Soup that’s as comforting as it is delicious.

albondiga soup recipe

Special Albondiga Soup Recipe

Albondigas Soup: A flavorful base of onions, garlic, stock, and veggies hosts rice-infused meatballs, creating a hearty, aromatic delight. Garnish with cilantro for perfection.
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Course: Side Dish
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 15 minutes
Assembling Time: 10 minutes
Total Time: 55 minutes
Calories: 200kcal
Author: Anne Carter

Equipment

  • Large heavy-bottomed pot (5-quart)
  • Mixing Bowl
  • Ladle
  • Cooking Spoon
  • Cutting Board and Knife

Ingredients

  • 2 tbsp  extra virgin olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 8 cups chicken or vegetable stock
  • 2 cups water
  • 1 cup tomato sauce
  • 1 cup green beans, chopped
  • 1 cup carrots, chopped
  • 1 pound ground meat
  • 1/2 cup uncooked rice
  • 2 tbsp spearmint leaves, chopped
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • 1 egg
  • 1 cup peas
  • oregano
  • cayenne
  • Fresh cilantro for garnish

Instructions

  • Heat oil in a big pot over medium heat. Add onion, cook for about 5 minutes until tender. Then, add garlic and cook for one more minute.
  • Pour in stock, water, and tomato sauce. Bring it to a boil, then lower the heat to a simmer. Add green beans and carrots.
  • Mix uncooked rice, spearmint leaves, parsley, salt, and pepper with the meat in a large bowl. Add a raw egg and blend.
  • Shape the mixture into 1-inch meatballs. Add them to the simmering soup one by one. Cover and let it simmer for 30 minutes.
  • Towards the end, add peas, a pinch of oregano, salt, pepper, and a dash of cayenne to taste.
  • Ladle the soup into bowls and garnish with chopped fresh cilantro.

Notes

  • While this soup may certainly fill you up on its own, I usually round it off with some bread or tortilla chips.
  • If you want your meatballs to stay tender, make sure the soup doesn’t boil.
  • The spice level of this Mexican meatball soup is described as modest. You can spice up the soup with some crushed red pepper flakes or hot sauce if you like things on the spicy side.
  • Carefully form the meatballs without over-mixing the ground meat mixture to keep them from crumbling.

Nutrition

Serving: 1bowl | Calories: 200kcal | Carbohydrates: 20g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 800mg | Potassium: 350mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 2mg
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Tips For Making the Best Albondiga Soup!

For the best albondigas soup, follow these simple tips:

  1. Meat: Ensure consistent meatball size by using a cookie scoop for the ground beef.
  2. Garlic: Use 4-6 fresh garlic cloves to make 2 teaspoons of minced garlic.
  3. Flavor Boost: Enhance flavor with diced onions and zucchini. Top with sour cream and sliced avocados.
  4. Fresh Mint: For a traditional touch, add fresh mint to the soup.
  5. Lime Wedges: Garnish bowls with lime wedges for a zesty kick.
  6. Spice it Up: Add heat with hot sauce, chili powder, jalapeños, or red chili flakes.
  7. Thickening: Use tomato sauce, tomato paste, or white rice to thicken the soup.
  8. Broth Options: Substitute stock for broth, or try beef broth instead of chicken broth.

These easy tips will help you perfect your albondigas soup.

What Can We Serve with Albondiga Soup?

albondiga soup recipe


Well, there are multiple options that we can try for serving with Albondiga Soup but it can definitely vary from person to person based on my experience and experience I got by observing people and their choices in various restaurants I can say that it is best paired with Mexican Cornbread Muffins but can also pair well with Creamy Tacos and Tacos al Pastor.

Storing And Reserving

For the best flavor, prepare Albondigas Soup in advance for lunches or dinners—it gets even tastier the next day.

Storing Albondigas Soup: Allow the soup to cool to room temperature, then store it in an airtight container. It stays good for 3-5 days when properly stored.

Reheating: Warm large batches of Albondigas Soup on the stove over medium-low heat. Stir gently until heated through, adjusting the consistency with water or broth as needed.

Freezing Tip: While freezing the whole soup is possible, veggies may lose texture after thawing. If that’s not an issue, go ahead! For an alternative, freeze the cooled soup in a freezer-safe gallon ziplock bag for up to 3 months. Another option is freezing the meatballs separately after broiling and adding them to the frozen soup later on.

Frequently Asked Questions (FAQs)

Q:1 Can I make the meatballs ahead of time?

A. Yes, you can prepare them in advance and refrigerate them until you need to use them.

Q:2 How long does the soup stay fresh in the refrigerator?

A. When properly stored in an airtight container, Albondigas Soup stays fresh for 3-5 days.

Q:3 Can I omit rice for a low-carb version?

A. Yes, you can omit rice or substitute it with cauliflower rice for a low-carb alternative.

Q:4 What’s the best way to reheat the soup?

A. Reheat on the stove over medium-low heat, stirring occasionally. Add water or broth if needed.

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