This Mexican Albondigas Soup is a cozy bowl of goodness! With tender meatballs made from ground meat, rice, and spices, it’s packed with flavor and warmth in every spoonful.
You’ll love how easy it is to whip up. Just toss everything in a pot, let it simmer, and you have a delicious meal! I often enjoy mine with fresh cilantro on top—adds a nice touch!
Key Ingredients & Substitutions
Ground Beef: A mix of beef and pork is perfect for juicy, flavorful meatballs. If you want to go leaner, try ground turkey or chicken, but they may be less rich.
Rice: Cooked white rice keeps the meatballs tender. If you’re avoiding carbs, quinoa or cauliflower rice is a good alternative.
Onion: Use white onions for their mild flavor in the meatballs and soup. Yellow onions can also work well if that’s what you have.
Broth: Beef broth adds depth; however, chicken broth can be a lighter option. Homemade broth is best for a richer flavor!
Veggies: Carrots and zucchini are great add-ins, but feel free to swap in any favorites like corn or spinach for added nutrition.
How Do I Keep My Meatballs from Falling Apart?
Forming meatballs can be tricky! To help them hold together, mix just enough until combined—overmixing can make them tough. Ensure you chill the meat mixture for 30 minutes before shaping. This helps them keep their shape while cooking.
- Use wet hands to shape meatballs; this prevents sticking.
- Cook in simmering broth rather than boiling for gentle cooking.
- If they do fall apart, don’t worry! Just stir gently to break them up into delicious meat chunks.
How to Make Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup cooked white rice
- 1/4 cup finely chopped white onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, finely chopped
- 1 egg
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Soup:
- 1 tbsp vegetable oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 2 cups water
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 medium potatoes, peeled and diced
- 1 medium carrot, diced (optional)
- 1/2 cup chopped zucchini (optional)
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
For the Garnishes:
- Fresh cilantro, chopped
- Diced avocado
- Lime wedges
- Chopped white onion (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 25-30 minutes to cook, making a total of around 50 minutes. It’s a great option for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine ground beef with cooked rice, chopped onion, minced garlic, cilantro, egg, cumin, chili powder, salt, and pepper. Use your hands or a spoon to mix until just combined—be careful not to overwork the mixture, or the meatballs can become tough.
2. Shape the Meatballs:
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Lay them on a plate and set aside while you prepare the soup.
3. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté it for about 3-4 minutes until it’s translucent. Add the minced garlic and cook for another minute until fragrant.
4. Cook the Tomatoes:
Add the diced tomatoes to the pot and cook them for 3-4 minutes, stirring occasionally, until they begin to break down and form a sauce-like consistency.
5. Build the Soup Base:
Pour in the beef broth and water and stir to combine. Add the diced potatoes, carrots (if using), zucchini (if using), oregano, cumin, salt, and pepper. Bring the broth to a gentle boil.
6. Add the Meatballs:
Carefully drop the meatballs into the boiling soup, one by one, being mindful not to overcrowd the pot. Reduce the heat to a gentle simmer.
7. Simmer and Cook:
Let the soup simmer uncovered for about 20-25 minutes, or until the meatballs are fully cooked and the vegetables are tender. You can check the meatballs by cutting one in half—there should be no pink inside.
8. Adjust Seasoning:
Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
9. Serve and Garnish:
Ladle the soup into bowls and garnish with freshly chopped cilantro, diced avocado, and lime wedges. You can add extra chopped onion if you like!
10. Enjoy Your Soup!
Serve hot and enjoy this comforting and flavorful Mexican Albondigas Soup! It’s perfect with some crusty bread on the side or even on its own.
Can I Use Instant Rice Instead of Cooked Rice for the Meatballs?
Yes, you can use instant rice! Just prepare it according to the package instructions before mixing it into the meatball mixture. Keep in mind that the texture may differ slightly, but it will still taste great!
What Other Vegetables Can I Add to the Soup?
You can customize the soup with a variety of vegetables! Bell peppers, corn, or green beans are excellent options. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they’re tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the soup. Allow it to cool completely before transferring it to a freezer-safe container, where it can last for about 2-3 months.
Can I Make This Soup in a Slow Cooker?
Absolutely! To make in a slow cooker, prepare the meatballs and set them aside. Sauté the onion and garlic as instructed, then add everything else (including meatballs) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the meatballs and vegetables are tender.