Heartwarming Albondigas Soup Recipe: A Cozy Mexican Classic

Chefs have long celebrated this hearty albondigas soup as a comforting Mexican classic that warms both body and soul.

Tender meatballs dance gracefully in a rich, aromatic broth packed with vibrant vegetables.

Each spoonful tells a story of traditional culinary wisdom passed through generations.

Fragrant herbs and spices create a symphony of flavors that instantly transport you to a cozy kitchen in Mexico.

Homemade comfort comes alive with every carefully crafted ingredient in this beloved recipe.

Packed with nutrition and bursting with authentic taste, this soup promises a delightful journey into Mexican home cooking.

Albondigas Soup That’s Packed With Flavor

• Quick Family Feast: Enjoy a hearty Mexican soup that's packed with flavor and nutrition in just one pot.
• Flexible Mealtime Magic: Customize the soup's thickness and heat level by adjusting water and jalapeño quantities to suit every family member's taste preferences.
• Comfort Food Champion: Create tender, succulent meatballs with simple ingredients that transform an ordinary weeknight dinner into a memorable meal everyone will love.
• Minimal Effort, Maximum Flavor: Prep and cook this complete one-pot meal in under an hour, delivering restaurant-quality results with minimal kitchen cleanup.

Albondigas Soup Ingredient Base

• Ground Beef: Lean protein base for hearty meatballs, choose 80/20 ground beef for best flavor and texture.
• Egg: Binding agent that helps hold meatballs together, fresh eggs work best.
• Parboiled Rice: Adds structure and texture to meatballs, provides a light and fluffy component.

• Beef Broth: Rich liquid foundation for the soup, provides deep meaty flavor.
• Tomatoes, Green Chiles: Adds tangy and spicy notes, fresh or canned work well.
• Onions, Jalapeño: Aromatic vegetables that build soup's flavor profile, select fresh and firm produce.

• Carrots, Celery, Potatoes, Chayote: Colorful vegetables that add nutrition and texture, choose fresh and crisp produce.
• Garlic: Provides intense aromatic flavor, fresh cloves recommended.
• Olive Oil: Helps sauté vegetables and develop deep flavors.
• Salt, Seasonings: Enhances overall taste, use kosher or sea salt for best results.

• Avocado, Cilantro, Lime Juice, Sour Cream: Fresh toppings that add brightness and richness to the soup.

Albondigas Soup – Cooking Instructions

Step 1: Kickstart the Rice

Boil water in a Dutch oven.

Toss in rice and salt, cooking while stirring occasionally.

Drain and rinse with cold water, then set aside.

Step 2: Sauté Veggie Base

Heat olive oil in a large soup pot over medium-high heat.

Toss in onions and jalapeño, cooking for a few minutes.

Add carrots, celery, potatoes, and seasonings, continuing to cook.

Sprinkle in garlic and sauté briefly.

Step 3: Build the Soup Foundation

Stir in tomatoes, green chiles, and beef broth.

Cover and bring to a boil, then reduce to a low simmer.

Let it cook uncovered, allowing flavors to meld.

Step 4: Prepare Meatball Magic

In a large bowl, whisk the egg.

• Parboiled rice
• Ground meat
• Chopped herbs
• Spices

Mix thoroughly and shape into small, bite-sized meatballs.

Place on a parchment-lined baking sheet.

Step 5: Combine and Simmer

Gently add meatballs, remaining rice, and chayote to the soup.

Pour in extra water if you prefer a thinner consistency.

Bring to a boil, then reduce to a gentle simmer.

Step 6: Delicate Cooking

Cook without stirring for the first few minutes to keep meatballs intact.

Continue simmering until meatballs are fully cooked and rice is tender.

Step 7: Serve with Flair

• Diced avocado
• Fresh cilantro
• Squeeze of lime juice
• Optional sour cream dollop

Soup Tips With Albondigas Hearty Blend

• Let meatballs settle undisturbed for the first 5 minutes to maintain their shape and prevent crumbling in the soup.
• Add 1-2 cups water if you prefer a lighter, more broth-like texture that's easier to sip and enjoy.
• Parboil and rinse rice before adding to the soup to ensure each grain cooks evenly and doesn't become mushy.
• Sauté vegetables like onions, jalapeños, and garlic before adding broth to release their natural oils and enhance the overall taste profile.
• Top the soup with creamy avocado, bright cilantro, tangy lime juice, or cool sour cream to add layers of texture and freshness.

Albondigas Soup Stores Well for a Cozy Reheat

• Store leftover albondigas soup in an airtight container for up to 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2 months.
• Warm soup over medium-low heat, stirring occasionally to prevent sticking. Add extra broth if soup thickens during storage.
• Transfer individual portions to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until steaming hot, stirring between each interval.

Classic Sips For Albondigas Soup

• Elevate Flavor Companions: Mexican Amber Lager Pairing
• Crack open a smooth Mexican amber lager like Negra Modelo to complement the rich, spicy notes of albondigas soup. The beer's caramel undertones and crisp finish balance the hearty meatballs and vegetable broth perfectly.
• Zesty Lime Margarita Match
• Mix a classic margarita with fresh lime juice to echo the soup's bright citrus garnish. The tequila's warmth and tangy lime cut through the soup's richness, creating a vibrant flavor explosion that awakens the palate.
• Rustic Crusty Bread Sidekick
• Serve warm, crusty sourdough or telera bread on the side for dipping into the savory broth. The bread's crispy exterior and soft interior soak up the soup's complex seasonings, adding delightful texture and extra comfort to each bite.
• Fresh Cilantro Spritzer Refresher
• Blend a light, herbal cilantro spritzer with sparkling water, fresh cilantro, and a hint of lime. This non-alcoholic drink mirrors the soup's fresh garnish and provides a cool, refreshing counterpoint to the warm, spicy soup.

Albondigas Soup Twists

• Vegetarian Albondigas: Replace ground beef with a mixture of cooked lentils, quinoa, and black beans. Use vegetable broth instead of beef broth for a plant-based protein-packed soup.
• Gluten-Free Adaptation: Substitute regular rice with cauliflower rice and ensure all seasonings are certified gluten-free. Replace wheat-based ingredients with gluten-free alternatives.
• Low-Carb Version: Swap rice with cauliflower rice or zucchini noodles. Use ground turkey or chicken for lighter protein and reduce potato quantity to minimize carbohydrate content.
• Spicy Mexican-Style Option: Increase jalapeño quantity, add diced serrano peppers, incorporate chipotle powder, and include additional chili spices for an extra-hot flavor profile.

FAQs

• What are the key ingredients in Albondigas Soup?

The key ingredients are ground beef, rice, vegetables like carrots, celery, potatoes, tomatoes, and green chiles, along with seasonings like garlic, salt, and pepper.

• Is this soup spicy?

The soup has a mild heat from jalapeño and green chiles, but you can adjust the spiciness by reducing or removing the peppers according to your preference.

• Can I make this soup ahead of time?

Yes, you can prepare the soup and meatballs in advance. Store them separately in the refrigerator and combine when ready to serve to maintain the meatballs’ texture.

• What makes the meatballs tender?

The combination of egg, rice, and gentle handling when shaping and adding to the soup helps keep the meatballs soft and prevents them from breaking apart during cooking.

Albondigas Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Mexican comfort comes alive with hearty albondigas soup, a soul-warming blend of tender meatballs swimming in rich, spiced broth. Savory, herbal notes and comforting textures invite you to experience a traditional culinary embrace straight from Mexico’s kitchen.

---

Ingredients

Scale 1x2x3x

Meat and Protein:

• 8 ounces (226 grams) lean ground beef
• 8 ounces (226 grams) ground pork
• 1 large egg

Vegetables and Herbs:

• 1/2 small yellow onion, chopped
• 1/2 small yellow onion, minced
• 1 jalapeño, 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
• 1 chayote, peeled, cored & chopped into 1/2-inch cubes
• 4 cloves garlic, minced
• 3 cloves garlic, minced
• 3 tablespoons fresh cilantro, minced
• 2 tablespoons fresh mint, minced
• 2 tablespoons fresh parsley, minced
• 1 1/2 teaspoons fresh oregano, minced

Spices, Liquids, and Other Ingredients:

• 1 cup long-grain white rice
• 1 cup parboiled rice
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a Dutch oven with boiling water, incorporating rice and salt. Simmer for approximately 6 minutes, stirring periodically to prevent sticking.
2. Drain the rice and rinse thoroughly with cold water, then set aside for later use.
3. Heat olive oil in a large soup pot over medium-high temperature, creating a foundation for the soup’s aromatic base.
4. Sauté onions and jalapeño until they become translucent and fragrant, releasing their essential flavors.
5. Introduce carrots, celery, potatoes, and selected seasonings to the pot, allowing vegetables to soften and develop depth.
6. Add minced garlic and quickly toast for a brief moment to enhance its aromatic qualities.
7. Pour in tomatoes, green chiles, and beef broth, creating a robust liquid foundation for the soup.
8. Cover the pot, bring contents to a rolling boil, then reduce heat to a gentle simmer. Allow mixture to develop flavors for 20-25 minutes.
9. In a separate mixing bowl, whisk egg until well-combined and smooth.
10. Incorporate parboiled rice and remaining meatball ingredients, mixing thoroughly to ensure even distribution.
11. Carefully form the mixture into small, uniform meatballs approximately one tablespoon in size.
12. Arrange meatballs on a parchment-lined baking sheet, preparing them for integration into the soup.
13. Gently introduce meatballs, reserved rice, and chayote into the simmering liquid.
14. Adjust soup consistency by adding 1-2 cups of water if a lighter texture is desired.
15. Return soup to a boil, then immediately reduce to a gentle simmer.
16. Cook for 12-15 minutes, ensuring meatballs are fully cooked and rice reaches perfect tenderness.
17. During initial cooking, refrain from stirring to prevent meatball fragmentation.
18. Once complete, carefully ladle soup into serving bowls.
19. Garnish with fresh avocado, chopped cilantro, a squeeze of lime juice, or a dollop of sour cream for added complexity.

Notes

• Boost meatball tenderness by mixing ingredients gently and avoiding overmixing, which can make them tough and dense.
• Use lean ground beef (85/15 or 90/10) to reduce excess grease while maintaining rich flavor and proper texture.
• Adjust spice levels by removing jalapeño seeds for milder heat or adding extra chiles for more intense flavor profile.
• Prep ingredients beforehand to streamline cooking process and ensure smooth, stress-free soup preparation.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 22 g
• Cholesterol: 70 mg