Hearty Albondigas Soup with Meatballs and Vegetables Recipe

Introduction

Albondigas Soup is a comforting and hearty Mexican meatball soup that brings warmth to any day. Featuring tender meatballs simmered in a rich tomato broth with fresh vegetables, it’s a satisfying meal perfect for family dinners.

Ingredients

• 1 pound ground beef
• 1/4 cup rice
• 1 egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 cups tomato broth
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and diced

Instructions

1. Step 1: In a large bowl, combine the ground beef, rice, egg, chopped onion, and minced garlic. Mix well until all ingredients are evenly incorporated. Form the mixture into small, bite-sized meatballs.
2. Step 2: Bring the tomato broth to a gentle boil in a large pot. Add the diced carrots and potatoes, then carefully drop the meatballs into the simmering broth.
3. Step 3: Reduce the heat to medium-low and let the soup simmer for about 25–30 minutes, or until the meatballs are fully cooked and the vegetables are tender.
4. Step 4: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!

Tips & Variations

• For added flavor, sauté the onion and garlic before mixing them into the meatball mixture.
• Try adding chopped cilantro or a squeeze of lime for a fresh finish.
• Replace ground beef with ground turkey or chicken for a lighter version.
• You can substitute tomato broth with a blend of beef broth and crushed tomatoes if preferred.

Storage

Store leftover Albondigas Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot throughout. The meatballs may absorb more broth during storage, so you can add a splash of water or broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking. This can help save time when you’re ready to make the soup.

What if I want a thicker soup?

To thicken the soup, you can add a few tablespoons of cooked rice directly into the broth or mash some of the cooked potatoes into the soup for extra body.

Hearty Albondigas Soup with Meatballs and Vegetables Recipe

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4.8 from 76 reviews

A comforting and hearty Albondigas Soup featuring tender ground beef meatballs with rice, simmered in a flavorful tomato broth with fresh vegetables like carrots and potatoes. This classic Mexican soup is perfect for a nourishing meal that balances protein, vegetables, and warming spices.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef
• 1/2 cup cooked rice
• 1 egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• Salt and pepper to taste

Soup

• 6 cups tomato broth
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• Optional: fresh cilantro or parsley for garnish

Instructions

1. Prepare the meatball mixture: In a large bowl, combine the ground beef, cooked rice, egg, finely chopped onion, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Form the meatballs: Using your hands, shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter. Set them aside on a plate.
3. Simmer the soup broth: In a large pot, bring the tomato broth to a gentle boil over medium-high heat. Add the chopped carrots and potatoes, allowing them to cook for about 10 minutes or until they start to soften.
4. Cook the meatballs: Carefully drop the formed meatballs into the simmering broth with vegetables. Lower the heat to medium-low and simmer gently for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. Finish and serve: Taste the soup and adjust seasoning if necessary. Optionally garnish with fresh cilantro or parsley. Serve hot with warm tortillas or crusty bread.

Notes

• Use cooked rice in the meatball mixture to help bind the meatballs and prevent them from falling apart.
• Be gentle when adding meatballs to the broth to avoid breaking them.
• You can substitute ground turkey or chicken for a leaner version.
• For a spicier variant, add chopped jalapeños or a pinch of chili powder to the broth or meatball mixture.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Albondigas Soup, Mexican meatball soup, ground beef soup, tomato broth soup, comforting soup