The primary time I attempted Mexican Meatball Soup (Albóndigas soup) was at a small native Bodega, and I bear in mind being blown away by how one thing so easy might style so comforting and layered. My tackle this recipe retains all that consolation, with juicy meatballs, loads of greens, and a broth that solely will get higher as every little thing simmers collectively. This recipe swaps the breadcrumbs you’d often discover in do-it-yourself meatballs for budget-friendly raw rice, which helps bind them and additionally retains the soup gluten-free! And like many brothy soups, this straightforward Mexican meatball soup tastes even higher the subsequent day. 😋
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Simple Mexican Meatball Soup Recipe
Albóndigas, or Spanish meatballs, have a protracted and exquisite historical past. The phrase itself displays Arabic affect dropped at Spain centuries in the past, and over time, the dish made its approach to Mexico, the place it grew into the comforting albóndigas soup (Mexican meatball soup) many households know and love right now. Like so many conventional meals, it advanced by way of area, substances, and the fingers that cook dinner it.
My model of this soup stays near that traditional consolation. I combine floor beef with recent herbs, heat spices, aromatics, and raw rice, then gently simmer them in a light-weight tomato broth till the rice is tender and the meatballs are cooked by way of. Carrots, potatoes, and zucchini make it hearty and satisfying, whereas cumin and oregano convey heat with out overpowering the freshness. I really like ending my bowl of Mexican meatball soup with a lot of lime juice and cilantro.
- No have to cook dinner the rice first! Identical to porcupine meatballs, the rice cooks proper contained in the meatballs as they simmer within the broth. It soaks up taste, helps maintain the meatballs tender, and expands sufficient to carry every little thing along with the assistance of the egg. I’d persist with long-grain white rice right here, because it cooks in the correct quantity of time.
- Don’t overwork the meat combination. Combine simply till every little thing is evenly mixed. Overworking floor meat could make the meatballs dense and hard as a substitute of tender as soon as cooked.
- Let the meatballs ‘set’ earlier than stirring. When you drop them into the simmering broth, depart them alone for the primary 5 minutes. That offers the warmth time to set the surface, so that they maintain their form and don’t disintegrate if you do stir the soup!
- Strive a unique floor meat. You possibly can swap half the bottom beef for floor pork to save lots of just a little cash. Albóndigas are additionally typically made with turkey, so floor turkey works nice right here too, much like our turkey meatball soup.
- Add some spice. I typically add just a little chopped jalapeño to the broth for a refined kick!
- Use your favourite toppings. Pickled jalapeños, carrots, or purple onions add a tangy distinction, whereas chopped cilantro, crumbled queso fresco or cotija, lime wedges, or a drizzle of Mexican crema or bitter cream make every bowl really feel additional recent and flavorful.
- Prep the meatballs forward. I typically prep this recipe for Mexican meatball soup forward to save lots of time in a while! You possibly can kind the meatballs a day forward and maintain them coated within the fridge. Simply drop them into the soup when it’s time to cook dinner!
Mexican Meatball Soup (Albóndigas Soup)
Price $12.78 recipe / $2.13 serving
This Mexican Meatball Soup, also called Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a wealthy & comforting broth.
For the Soup
- 1 Tbsp cooking oil ($0.04)
- 1 medium onion (diced, (1½ cups, 180g) $0.70)
- 2 garlic cloves (minced, $0.14)
- 2 Tbsp tomato paste ($0.17)
- 6 cups beef broth ($0.77*)
- 1 cup tomato sauce ($0.48**)
- 2 medium carrots (peeled and sliced, (1½ cups, 190g) $0.20)
- 2 medium Yukon gold potatoes (peeled and diced, (350g, 3 cups) $0.73)
- 1 tsp floor cumin ($0.04)
- ½ tsp dried oregano ($0.02)
- ½ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 2 medium zucchini (sliced into half moons, (3 cups, 356g) $1.76)
- 1 Tbsp lime (from half a lime, $0.25***)
- ¼ cup recent cilantro (chopped for serving, $0.21)
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Collect and prep all substances.
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In a big bowl, gently mix the bottom beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Combine simply till mixed.
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Roll into 1½ inch meatballs and put aside. (About 20 balls)
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Warmth oil in a big Dutch oven over medium warmth. Add the onion and cook dinner till gentle, about 5 minutes.
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Stir within the garlic and tomato paste and cook dinner 1-2 minutes till the paste darkens barely.
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Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Deliver to a mild simmer.
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Fastidiously add the meatballs to the simmering soup; do not stir for the primary 5 minutes. Cowl and simmer gently for 10-Quarter-hour.
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Add zucchini and simmer for a further 5 minutes till meatballs are totally cooked and rice is tender.
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Stir in lime juice. Style and alter seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and prime with additional lime and queso fresco if desired.
See how we calculate recipe prices right here.
**Tomato sauce within the U.S. is cooked pureed tomatoes, typically with added (minimal) seasonings like salt and garlic powder. The closest different could be passata in different international locations.
***Reserve the remaining half of the lime for serving, if desired! (Pricing contains the entire lime)
Serving: 1serving (2 cups)Energy: 390kcal (20%)Carbohydrates: 33g (11%)Protein: 21g (42%)Fats: 20g (31%)Sodium: 1799mg (78%)Fiber: 4g (17%)
Percentages are of day by day worth.
find out how to make Mexican Meatball Soup step-by-step pictures
Collect all your substances.
Make the rice meatballs: In a big bowl, mix 1 lb. floor beef, ½ cup raw white rice, 1 giant egg, 2 Tbsp finely minced onion, 2 minced garlic cloves, ¼ cup chopped recent cilantro, 1 tsp salt, ½ tsp black pepper, and ½ tsp floor cumin. Combine gently along with your fingers or a spoon simply till mixed. Strive to not overmix right here, or the meatballs can prove dense.
Roll the combination into 1½-inch meatballs, making about 20 meatballs complete, and set them apart. They don’t have to be completely uniform, however holding them shut in measurement will assist them cook dinner evenly.
Make the soup base: Warmth 1 Tbsp cooking oil in a big Dutch oven over medium warmth. As soon as the oil is shimmering, add 1 diced medium onion and cook dinner for about 5 minutes, stirring often, till softened.
Add 2 minced garlic cloves and a pair of Tbsp tomato paste. Stir and cook dinner for 1-2 minutes, till the garlic is aromatic and the tomato paste deepens barely in shade.
Pour in 6 cups beef broth and 1 cup tomato sauce, then add 2 sliced carrots, 2 diced Yukon gold potatoes, 1 tsp floor cumin, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to mix and convey the soup as much as a mild simmer.
Add the meatballs: Fastidiously decrease the meatballs into the simmering soup one by one. As soon as they’re in, don’t stir for the primary 5 minutes so that they have an opportunity to set and maintain their form. Cowl and simmer gently for 10-Quarter-hour.
Add the zucchini: Add 2 zucchini sliced into half moons, then proceed simmering for about 5 minutes extra, or till the zucchini is tender, the rice contained in the meatballs is cooked, and the meatballs are totally cooked by way of.
Add some brightness: Stir in 1 Tbsp lime juice and style the broth. Alter the salt and pepper as wanted to brighten and stability the flavour.
Serve: Ladle the soup into bowls and end with chopped recent cilantro (¼ cup complete between all 6 servings!). Serve with additional lime and add queso fresco on prime, if desired. Take pleasure in!
Serving Solutions
I often plan on serving about 2 cups of soup per particular person, which works out to roughly 3-4 meatballs plus loads of broth and veggies. If I’m serving little children, I wish to slice the meat and veggies a bit smaller so that they’re simpler to eat. A bowl of this Mexican meatball soup fills me up no downside, however you’ll be able to add a number of sides to stretch the servings much more!
Heat corn or flour tortillas, or a slice of crusty bread, are a few of my favourite issues to serve with albóndigas soup as a result of they’re good for dipping into the broth. Refried beans, black beans, Spanish rice, or cilantro lime rice are all tremendous hearty and comforting sides. For one thing recent, I’ll add a easy salad with romaine, cucumber, avocado, and a lime French dressing. It’s also possible to set out baked tortilla chips for just a little crunch or crumble them excessive, and if I’ve it handy, I really like dipping the chips in guacamole for just a little creaminess!
Storage & Reheating
Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days. The meatballs might take in some broth throughout storage, so simply maintain that in thoughts! Gently reheat on the range over medium-low warmth, stirring often. Add a splash of broth or water if the soup has thickened an excessive amount of within the fridge. It’s also possible to freeze Mexican meatball soup (with or with out the rice meatballs) in particular person servings in a freezer-safe container for as much as 3 months. Thaw within the fridge in a single day and reheat slowly on the range.
Strive These Mexican-Impressed Soups and Stews Subsequent:
- This straightforward Taco Soup is a flavor-packed dinner with floor beef, beans, veggies, and any toppings you’re keen on!
- I feel this 30 Minute Posole is without doubt one of the finest shortcut soups for turning pulled pork and pantry staples right into a daring & comforting bowl meal!
- Sopa de Fideo is a comfy, pantry-friendly soup made with toasted noodles, tomato broth, lime, and cilantro.
- Our Mexican Crimson Lentil Stew blends smoky lentils, roasted tomatoes, and lime right into a hearty, shiny, budget-friendly meal that I’d fortunately eat any night time of the week.
