Albondigas Soup with Meatballs and Vegetables Recipe

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The Comfort of Albondigas Soup with Meatballs and Vegetables Recipe

I love how Albondigas Soup with Meatballs and Vegetables Recipe wraps the soul in warmth with every spoonful. This isn’t just any soup — it’s a lovingly layered embrace of tender meatballs nestled in a fragrant, spiced broth loaded with hearty vegetables. Whether you’re gathering around the table on a chilly day or craving a satisfying meal that feels like home, this soup always hits the spot. The magic starts with the blend of spices — a mix of cumin, coriander, smoked paprika, and chili powder — that folding subtle heat and earthiness into the rich beef broth. I find the mix of fresh herbs in the meatballs adds a bright freshness that complements the velvety tomatoes and vegetables. You’ll notice how the gentle simmer bring all those flavors together into a melody of taste that invites you back for more. It’s the kind of meal that makes you slow down, savor, and share stories over steaming bowls. I always recommend making it when you want comfort that’s honest and nourishing without the fuss. Plus, it’s flexible enough to tweak based on what you have in the kitchen, which is a winner in my book.

Ingredient Guide

• Long-grain white rice: Adds gentle body to the broth and helps bind the meatballs; parboiling ensures perfect texture.
• Olive oil: For sautéeing aromatics to deepen flavor without overpowering.
• Yellow onion & jalapeño: Provide sweetness and just the right touch of heat.
• Carrots, celery, potatoes, chayote: Hearty vegetables that bring texture and earthy sweetness; chayote can be swapped with zucchini if needed.
• Garlic & spices (chili powder, cumin, oregano, coriander, smoked paprika): Create the aromatic and flavorful backbone.
• Fire-roasted tomatoes & diced green chiles: Give smoky depth and a mild kick.
• Beef broth: Low sodium lets you control saltiness and keeps the broth rich and savory.
• Ground beef & pork: Mix for moist, tender meatballs with great savory depth (all beef works too).
• Fresh herbs (cilantro, mint, parsley, oregano): Brighten and lighten the meatballs and soup.
• Egg: A binder that holds those luscious meatballs together.
• Toppings: Choose from creamy avocado, fresh tomatoes, tangy lime juice, cooling sour cream, vibrant cilantro, or a dash of hot sauce to add personality to each bowl.

Prep Before You Begin

Good prep always sets you up for success. I like to parboil the rice first — this step is key to keeping the meatballs tender instead of dense. While that simmers, chop all the vegetables and herbs so everything’s ready to hit the pot right away. Since we’re using a Dutch oven or a heavy soup pot, no special temperature setting is needed — just a steady medium-high heat to start sautéing, then a gentle simmer for the finish.

How to Make Albondigas Soup with Meatballs and Vegetables Recipe

1. Parboil the rice: Bring 4 cups of water to a rolling boil in a large Dutch oven. Add ½ teaspoon salt and the uncooked rice. Stir occasionally as you let it cook for 6 minutes until the grains are just tender but not fully cooked. Drain through a fine mesh and rinse the rice under cold water to stop cooking. Set aside—this rice is the secret to tender meatballs that don’t fall apart.
2. Sauté aromatics and vegetables: In the same pot, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onions and minced jalapeño and cook for about 3 minutes until they soften and become translucent. Add the sliced carrots, celery, potato chunks, and sprinkle in the chili powder, cumin, oregano, coriander, smoked paprika, salt, and black pepper. Stir and cook another 3 minutes, then toss in minced garlic and sauté just 30 seconds until fragrant—don’t let it burn or it turns bitter.
3. Add liquids and simmer: Pour in the fire-roasted tomatoes with their juices, diced green chiles, and beef broth. Give it a good stir, cover the pot, and bring the soup to a gentle boil. Once boiling, lower to a simmer uncovered and let it bubble away for 20 to 25 minutes. You’ll notice the vegetables soften perfectly, and all those spices deepen and mingle into a golden, aromatic broth.

4. Prepare the meatballs: In a large bowl, whisk the egg until smooth. To this, add 1 cup of the parboiled rice, ground beef, and ground pork. Toss in the minced onion, garlic, cilantro, mint, parsley, oregano, chili powder, cumin, salt, and pepper. Use your hands or a wooden spoon to mix everything well until just combined. Avoid overmixing—you want tender meatballs, not dense ones. Form the mixture into small meatballs roughly 1 tablespoon in size and place them on a parchment-lined baking sheet—you should get about 40 to 45 meatballs.
5. Cook the meatballs in the soup: Slowly and gently add the meatballs to the simmering soup to avoid breaking them apart. Next, stir in the remaining parboiled rice and the chopped chayote (or zucchini if you prefer). If the soup looks too thick, add 1 to 2 cups of water to adjust the consistency. Bring everything back to a soft boil, then reduce to a gentle simmer uncovered. Let it cook for 12 to 15 minutes until meatballs are cooked through and the rice is tender. Resist stirring during the first 5 minutes after adding meatballs — this helps keep them perfectly round and intact.
6. Serve and garnish: When ready, ladle the soup into warm bowls and let everyone personalize their bowls with toppings like creamy avocado slices, fresh diced tomatoes, chopped cilantro, a dollop of sour cream, a squeeze of bright lime juice, and a dash of your favorite hot sauce. Each ingredient adds a new layer of texture and flavor that makes this soup a real joy to eat.

Creative Variations for Albondigas Soup with Meatballs and Vegetables Recipe

• Swap ground pork for ground turkey or chicken for a leaner meatball option without sacrificing flavor.
• Use sweet potatoes instead of Yukon gold potatoes for a subtle sweetness that pairs beautifully with the spices.
• Add a handful of spinach or kale near the end of cooking for an extra boost of greens and color.
• Include corn kernels for a pop of sweetness and texture contrast.
• Try smoky chipotle chiles instead of mild diced green chiles for a deeper smoky heat.
• Finish with fresh grated queso fresco or cotija cheese for a creamy, salty bite.

Storage, Freezing & Reheating

• Refrigerate: Soup keeps well in an airtight container in the fridge for up to 4 days; flavors deepen overnight.
• Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm on the stove over medium heat, stirring gently to prevent meatballs from breaking apart. Add a splash of broth or water if needed to loosen the texture.
• Note: Meatballs might firm up slightly after freezing but remain tender and delicious.

Albondigas Soup with Meatballs and Vegetables Recipe FAQs

• Can I make this soup vegetarian? You can substitute the meatballs with seasoned lentil or chickpea patties, and use vegetable broth in place of beef broth. The flavor will be different but still comforting.
• Do I have to parboil the rice? Parboiling ensures the rice inside the meatballs stays tender and prevents them from becoming dense or mushy in the soup. It’s worth the extra step.
• Can I use frozen vegetables? Yes—frozen carrots, celery, or even mixed vegetables will work well, just adjust cooking times as needed.
• What if I don’t have chayote? Zucchini is a perfect, mild substitute that offers similar texture and moisture.
• How spicy is the soup? The heat is gentle—mostly from jalapeño and chili powder—but you can easily adjust by reducing or omitting the jalapeño or adding more hot sauce at the table.

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