If you’re craving a taste of authentic Mexican comfort food, look no further than Meatball Soup Mexican Albondigas. This robust and deeply satisfying soup is a beloved dish in Mexican cuisine, known for its tender, rice-studded meatballs swimming in a flavorful broth with garden vegetables. This recipe brings the traditional flavors of albondigas soup to your kitchen, making it simple to create a meal that will warm you from the inside out.
Mexican Meatball Soup (Albondigas Soup) in a white bowl with a spoon.
Often referred to as “sopa de albondigas,” this Mexican meatball soup is more than just a soup; it’s a culinary experience. The key to its deliciousness lies in the albondigas themselves – seasoned meatballs made with a unique blend of ground meat, rice, and fresh herbs. These meatballs are gently simmered in a rich tomato-based broth, absorbing all the wonderful flavors as they cook to perfect tenderness.
This recipe is inspired by classic Mexican home cooking, the kind of dish passed down through generations. It’s designed to be approachable for home cooks of all levels, ensuring you can bring the authentic taste of Mexican albondigas soup to your own dinner table. Prepare to be captivated by the heartwarming aroma and the deeply satisfying flavors of this exceptional meatball soup.
What Makes This Mexican Meatball Soup Recipe Special?
This isn’t just any meatball soup; this is authentic Mexican albondigas soup. What sets it apart?
- The Albondigas: We use a traditional blend of raw rice and fresh herbs directly in the meatball mixture. The rice cooks inside the meatballs as they simmer, creating a uniquely tender and delightful texture. Fresh cilantro and mint are essential, infusing the meatballs with a vibrant, aromatic freshness that defines authentic albondigas.
- The Broth: A rich and flavorful beef broth forms the base of this soup, enhanced by sautéed vegetables and fire-roasted tomatoes. The combination creates a depth of flavor that perfectly complements the savory meatballs and vegetables.
- Simple Yet Flavorful: Despite its complex flavors, this recipe is surprisingly straightforward to make. It’s a testament to Mexican cuisine’s ability to create incredibly delicious dishes with simple, fresh ingredients.
Albondigas (Mexican meatballs) lined up on a baking tray.
Authentic Albondigas Soup Recipe Ingredients
To create this comforting Mexican meatball soup, you’ll need these key ingredients:
For the Meatballs (Albondigas):
- Lean Ground Beef: The foundation of our tender meatballs.
- Raw White Rice: Long-grain or basmati rice works wonderfully, cooking inside the meatballs for a signature texture.
- Fresh Cilantro & Mint: Don’t skimp on these! They are crucial for the authentic albondigas flavor. Finely minced and packed to measure.
- Sea Salt, Pepper, Cumin, and Dried Oregano: A blend of seasonings that perfectly complements the beef and herbs, creating that classic Mexican taste.
- Large Egg: To bind the meatballs and add moisture.
For the Soup Broth:
- Oil: For sautéing the vegetables and building flavor.
- Carrots: Diced carrots add sweetness and texture to the soup.
- Onion: Minced onion forms the aromatic base of the broth.
- Garlic: Minced garlic for depth of flavor.
- Fire-Roasted Tomatoes: Canned fire-roasted tomatoes add a smoky sweetness and acidity to the broth.
- Beef Broth: The heart of the soup, choose a good quality beef broth for the best flavor.
- Chili Flakes (Optional): For a touch of heat, add a pinch of chili flakes.
- Yellow Potatoes: Peeled and diced, potatoes add heartiness to the soup.
- Frozen Corn: Adds a touch of sweetness and color at the end.
Step-by-Step Guide to Making Mexican Meatball Soup
Making albondigas soup is a two-part process: creating the meatballs and then simmering them in the flavorful broth. Here’s how:
Part 1: Preparing the Meatballs (Albondigas)
- Combine Meatball Ingredients: In a large bowl, gently mix together the ground beef, raw white rice, minced cilantro, minced mint, sea salt, pepper, cumin, dried oregano, and egg.
- Form the Meatballs: Using a small cookie scoop (about 2 teaspoons), scoop portions of the meat mixture. Gently roll each portion into a small, round meatball. Aim for about 42 meatballs from this recipe.
A pot of Mexican meatball soup on a white marble tabletop.
Part 2: Cooking the Soup
- Sauté Vegetables: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the diced carrots, minced onion, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Build the Broth: Pour in the beef broth and add the fire-roasted tomatoes (undrained). If you like a little heat, add the chili flakes now. Bring the soup to a boil, then reduce the heat to a gentle simmer.
- Simmer Meatballs (Crucially, Don’t Stir Immediately): Carefully drop the meatballs into the simmering soup, one by one. Important: Do not stir the soup immediately after adding the meatballs. Let them cook undisturbed in the simmering broth for about 10 minutes. This prevents them from breaking apart.
- Add Potatoes and Continue Simmering: After 10 minutes, gently add the diced potatoes to the pot and stir the soup very gently. Continue to simmer for another 10 minutes, or until the potatoes are almost tender.
- Add Corn and Finish: Stir in the frozen corn and let it heat through for the last few minutes of cooking. The soup is ready when the meatballs are cooked through, the potatoes are tender, and the corn is heated.
Tips for the Best Mexican Albondigas Soup
- Don’t Overmix the Meatballs: Overmixing can result in tough meatballs. Mix the ingredients just until combined.
- Use Fresh Herbs: Fresh cilantro and mint are key to the authentic flavor of albondigas soup. Dried herbs won’t provide the same vibrant taste.
- Simmer Gently: Simmering the soup gently ensures the meatballs cook through without becoming tough and the flavors meld beautifully.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or a squeeze of lime juice to brighten the flavors.
Albondigas Soup Variations
While this recipe is for a classic albondigas soup, feel free to customize it with other vegetables you enjoy. Some popular additions include:
- Zucchini: Diced zucchini adds a mild, slightly sweet flavor and tender texture.
- Bell Peppers: Diced bell peppers (any color) contribute sweetness and a slight crunch.
- Mushrooms: Sliced mushrooms add an earthy, umami flavor.
- Celery: Diced celery provides a subtle savory note and a bit of texture.
Serving Suggestions for Albondigas Soup
Mexican meatball soup is a complete and satisfying meal on its own. However, you can enhance your dining experience with these serving suggestions:
- Warm Tortillas: Serve with warm corn or flour tortillas for dipping and scooping up the delicious broth.
- Toppings: Offer a variety of toppings such as diced avocado, chopped cilantro, a squeeze of lime juice, or a dollop of sour cream or Mexican crema.
- Side Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the hearty soup.
- Crusty Bread: For a non-Mexican option, crusty bread is also wonderful for soaking up the flavorful broth.
Abo bowl of sopa de albondigas (mexican meatball soup!) with diced avocado.
Storing and Freezing Albondigas Soup
Storing: Leftover albondigas soup can be stored in an airtight container in the refrigerator for 3-5 days. In fact, the flavors often meld and deepen overnight, making it even tastier the next day! Reheat gently on the stovetop or in the microwave until heated through.
Freezing: While you can freeze albondigas soup, the potatoes can become slightly grainy in texture after thawing. If you plan to freeze the soup, it’s best to omit the potatoes or substitute them with black beans, which freeze much better. Freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Enjoy this authentic and comforting meatball soup Mexican albondigas recipe! It’s a taste of Mexico that’s sure to become a family favorite.
