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Albondigas Soup with Meatballs and Vegetables Recipe

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4.8 from 95 reviews

Albondigas Soup is a comforting Mexican meatball soup filled with tender beef and pork meatballs, vibrant vegetables, and a flavorful blend of spices. This hearty soup features partially cooked rice in both the meatballs and the broth, creating a wholesome and satisfying meal perfect for any season.

Ingredients

Soup:

  • 1 cup long-grain white rice, uncooked, divided
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, chopped
  • 1 jalapeno pepper, minced
  • 2 medium carrots, sliced 1/2-inch thick
  • 2 stalks celery, sliced 1/2-inch thick
  • 2 small Yukon gold potatoes, chopped into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 15 oz. cans fire roasted tomatoes with juices
  • 1 4 oz. can mild diced green chiles
  • 8 cups low sodium beef broth
  • 1 chayote, peeled, cored, chopped into 1/2” cubes (may substitute 1/2 zucchini)

Meatballs:

  • 8 oz. lean ground beef
  • 8 oz. ground pork (may substitute lean ground beef)
  • 1 cup parboiled rice (from the soup rice)
  • 1/2 small yellow onion, minced
  • 1 large egg
  • 3 garlic cloves, minced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Toppings (choose your favorites):

  • Avocados
  • Tomatoes
  • Cilantro
  • Sour cream
  • Lime juice
  • Hot sauce

Instructions

  1. Parboil the Rice: Bring 4 cups of water to a boil in a Dutch oven. Add 1/2 teaspoon salt and the rice. Cook, stirring occasionally, for 6 minutes until the rice is partially cooked. Meanwhile, chop your vegetables. Drain the rice and rinse it thoroughly with cold water. Set aside.
  2. Sauté Aromatics and Vegetables: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped onions and minced jalapeno peppers. Cook for 3 minutes until softened. Add sliced carrots, celery, chunks of potatoes, and all the seasonings (chili powder, ground cumin, oregano, coriander, smoked paprika, salt, and pepper). Continue cooking for 3 more minutes. Add minced garlic and sauté for 30 seconds more until fragrant.
  3. Add Liquids and Simmer: Pour in the fire-roasted tomatoes with their juices, diced green chiles, and beef broth. Cover the pot and bring the liquid to a boil. Once boiling, reduce heat to low and let the soup simmer uncovered for 20-25 minutes to allow flavors to meld and vegetables to soften.
  4. Prepare the Meatballs: In a large bowl, whisk the egg. Add 1 cup of the parboiled rice along with ground beef, ground pork, minced onion, garlic, fresh cilantro, mint, parsley, oregano, chili powder, ground cumin, salt, and pepper. Mix everything thoroughly. Form the mixture into 1 tablespoon-sized meatballs and place them on a parchment-lined baking sheet. You should get about 40-45 meatballs.
  5. Cook Meatballs in Soup: Gently add the meatballs, the remaining parboiled rice, and chopped chayote (or zucchini) into the simmering soup. If desired, add 1-2 cups of water to adjust the consistency. Bring the soup back to a boil, then reduce heat to a gentle simmer. Cook uncovered for 12-15 minutes until meatballs are cooked through and rice is tender. Avoid stirring meatballs for at least 5 minutes after adding to prevent them from breaking apart.
  6. Serve: Ladle the soup into bowls and serve topped with your favorite garnishes such as diced avocados, chopped tomatoes, fresh cilantro, sour cream, lime juice, and hot sauce.

Notes

  • Parboiling the rice ensures it cooks properly inside the meatballs and soup, preventing mushiness.
  • Use fresh herbs if possible for more vibrant flavor, though dried herbs can be substituted.
  • Adjust the spice level by using less jalapeno or omitting the chili powder if desired.
  • Adding water after adding meatballs allows you to control the soup consistency.
  • Avoid stirring meatballs immediately after adding them to prevent them from breaking apart.
  • Chayote can be substituted with zucchini if unavailable.
  • Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.

Find it online: https://oliviabakes.com/albondigas-soup-with-meatballs-and-vegetables-recipe/