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Albondigas Soup with Meatballs and Vegetables Recipe

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5 from 68 reviews

Albondigas Soup is a comforting Mexican meatball soup packed with tender meatballs, hearty vegetables, and flavorful spices. This recipe combines lean ground beef and pork meatballs with a savory broth loaded with carrots, celery, potatoes, and fire-roasted tomatoes. It's perfect for a cozy meal and can be customized with toppings like avocado, lime juice, and sour cream for a fresh finish.

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 before adding it to the soup prevents it from becoming mushy during the long simmer.
  • You can substitute ground pork with extra lean ground beef if preferred.
  • Chayote can be replaced with zucchini if not available.
  • Adjust the soup thickness by adding extra water if needed.
  • Avoid stirring meatballs for at least 5 minutes after adding to help them hold their shape.
  • Top the soup with fresh avocado, cilantro, and a squeeze of lime for added flavor and freshness.

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