Hearty Albondigas Soup with Meatballs and Vegetables Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
