There is something incredibly heartwarming and satisfying about a bowl of Albondigas Soup Recipe, a traditional Mexican meatball soup that feels like a big, flavor-packed hug in every spoonful. This dish combines tender, spiced meatballs with a rich, roasted tomato broth and colorful fresh vegetables, creating a perfect balance of textures and vibrant tastes. Whether you’re craving comfort food on a chilly evening or want to impress friends with a soulful homemade meal, this soup brings warmth, depth, and a touch of spice that keeps everyone coming back for more.
Ingredients You’ll Need
Gathering the ingredients for this Albondigas Soup Recipe is a joy in itself because each element plays a key role in building layers of flavor and texture. Fresh herbs brighten the soup, spices add complexity, and hearty vegetables make it comforting and wholesome.
- Ground beef or sirloin (90/10): Provides the rich, juicy base for the meatballs, balancing fat for tenderness without being greasy.
- White onion (finely minced and diced): Adds sweetness and depth both in the meatballs and the soup base.
- Cooked white rice: Helps bind the meatballs and adds a soft bite to their texture.
- Kosher salt and freshly cracked black pepper: Essential seasonings that bring out all the wonderful flavors.
- Ancho chili powder, ground cumin, garlic powder: Provide warm, smoky, and aromatic notes to the meatballs.
- Egg: Acts as a binder, keeping the meatballs intact while cooking.
- Minced cilantro and chopped fresh mint: Infuse a fresh, bright herbal lift into the meat and sprinkle through the broth.
- Roma tomatoes and garlic cloves: Roasted to create a smoky, luscious broth base.
- Chile de arbol: Adds a mild, smoky heat that wakes up the soup without overwhelming it.
- Olive oil: Used both for roasting and sautéing to enhance flavors and add richness.
- Yukon gold or baby potatoes and carrots: These hearty vegetables thicken the soup and provide comfort with their sweetness and earthiness.
- Chicken or beef stock and a bouillon cube: Create an umami-rich, savory foundation for the soup’s broth.
- Green beans and zucchini: Added near the end to keep their texture crisp and fresh.
How to Make Albondigas Soup Recipe
Step 1: Prepare and Broil the Meatballs
Start by mixing all the meatball ingredients—ground beef, minced onion, cooked rice, seasonings, egg, cilantro, and mint—in a large bowl. The beauty of this mixture is how the rice keeps the meatballs tender while the herbs add a surprising freshness. Roll the mixture into small balls, about 1-2 tablespoons each, and place them on a parchment-lined baking sheet. Broil them just until they’re lightly browned on the outside. This step seals in the juices and adds a subtle caramelized flavor that makes each bite even more delicious.
Step 2: Roast the Tomato Base
While the meatballs cook, preheat your oven to 425°F. Toss quartered Roma tomatoes and whole garlic cloves with olive oil, salt, and pepper, then spread them on a baking sheet. Roasting them until blistered brings out a natural sweetness and smoky depth, turning the base of your soup into a rich, flavorful sauce. Once roasted, blend the tomatoes and garlic with dried chile de arbol until silky smooth — this is where the soul of the soup really starts to shine.
Step 3: Build the Soup Broth
Heat the remaining olive oil in a large Dutch oven or heavy soup pot and sauté diced white onion and the roasted tomato mixture for a few minutes. Cooking down the liquid concentrates flavors and ensures a hearty broth. Add your chicken or beef stock along with the bouillon cube, chopped carrots, and potatoes. Bring it all to a gentle simmer. These vegetables are the backbone, providing both texture and sweetness that balance the spiced meatballs beautifully.
Step 4: Simmer the Soup and Add Vegetables
Carefully add the browned meatballs into the simmering broth. Cover the pot and let it simmer for about 30 minutes, allowing flavors to blend and the meatballs to cook through perfectly. Next, stir in the chopped zucchini and green beans, letting them cook just until tender but still vibrant. Finish with a handful of chopped cilantro for a pop of herbal brightness that brings the soup alive.
How to Serve Albondigas Soup Recipe
Garnishes
A squeeze of fresh lime juice over each bowl adds a zesty brightness that balances the richness of the broth. Fresh chopped cilantro sprinkled on top adds color and a lively herby note. If you enjoy a touch of heat, some sliced fresh chile or a dash of hot sauce makes for a bold kick. These simple garnishes transform the soup from comforting to memorable in an instant.
Side Dishes
This soup is wonderful on its own but pairs beautifully with warm corn or flour tortillas, perfect for dipping and soaking up every drop of that tasty broth. A side of Mexican rice or a crisp green salad can round out the meal, providing contrast in texture and a refreshing counterpoint to the warm, spiced soup.
Creative Ways to Present
Serve Albondigas Soup Recipe in colorful bowls to make the deep reds and greens pop visually. Adding a small ramekin of lime wedges and chopped herbs on the side invites guests to personalize their bowls. For a festive touch, garnish with a sprinkle of queso fresco or a dollop of sour cream. Presentation can be simple yet inviting, turning a humble soup into a star dish perfect for any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Albondigas Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container to preserve freshness and flavors. The meatballs will stay tender, and the broth will only taste better as the ingredients continue to meld overnight.
Freezing
This soup freezes wonderfully, making it an excellent option for meal prep. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container or heavy-duty zip-top bag. It can be frozen for up to 3 months. Just be sure to leave some space for expansion to avoid spills.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If frozen, thaw it overnight in the refrigerator for best results. Add a splash of stock or water if the soup has thickened too much while stored. Avoid boiling vigorously to keep the meatballs tender and vegetables intact.
FAQs
Can I use other meats besides beef for the meatballs?
Absolutely! Ground pork, turkey, or a mix of beef and pork work wonderfully in Albondigas Soup Recipe. Each meat brings a slightly different flavor and texture, so feel free to experiment to find your favorite.
Is it necessary to broil the meatballs before adding to the soup?
Broiling the meatballs adds extra flavor through browning and helps them hold together better in the broth, but if you’re short on time, you can gently drop raw meatballs directly into the simmering soup. Just be mindful they may be slightly less caramelized.
How spicy is this soup?
The chile de arbol adds a mild to moderate heat that can be adjusted to your liking by using fewer chiles or removing seeds. The soup is more about warmth and flavor rather than intense spiciness, making it approachable for most palates.
Can I make this soup vegetarian?
To make a vegetarian version, swap meatballs for plant-based alternatives or simply add extra vegetables and beans for protein, and use vegetable stock. Roasted tomatoes and spices still build a rich, satisfying broth, perfect for a meatless meal.
What sides go best with Albondigas Soup Recipe?
Traditionally, warm tortillas or crusty bread are perfect for dipping. A fresh salad or even simple rice on the side can nicely complement the hearty soup, making the meal balanced and complete.
Final Thoughts
If you’ve been looking for a recipe that feels like a warm embrace and brings friends and family around the table, I wholeheartedly encourage you to try this Albondigas Soup Recipe. Its combination of tender meatballs, fresh vegetables, and rich, roasted tomato broth is truly a comforting classic you will want to make again and again. Trust me, once you taste it, it will quickly become one of your favorite go-to meals!
Print
Albondigas Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Description
Albondigas Soup is a comforting Mexican meatball soup featuring beef meatballs simmered in a flavorful broth with roasted tomato and chile sauce, fresh vegetables such as zucchini, green beans, carrots, and potatoes, and finished with fragrant cilantro. This hearty soup is perfect for a satisfying meal and served traditionally with limes and tortillas for dipping.
Ingredients
Meatballs
- 1 lb ground beef or sirloin (90/10)
- 1/4 white onion, finely minced
- 1/2 cup cooked white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 egg
- 1/3 cup minced cilantro
- 1/4 cup chopped fresh mint
Soup Base and Vegetables
- 4 roma tomatoes, quartered
- 4 garlic cloves
- 3–4 chile de arbol
- 4 tablespoons olive oil, divided
- 3/4 white onion, diced
- 1 lb Yukon gold or baby potatoes, chopped
- 3 medium carrots, peeled and chopped
- 6 cups chicken or beef stock
- 1 beef or chicken bouillon cube
- 2 cups green beans, cut into 1″ pieces
- 1 large zucchini, chopped
- 1/3 cup chopped cilantro
Instructions
- Make Meatballs: In a large mixing bowl, combine ground beef, finely minced onion, cooked white rice, kosher salt, black pepper, ancho chili powder, ground cumin, garlic powder, egg, minced cilantro, and chopped fresh mint. Mix gently by hand until just combined to form the meatball mixture.
- Form Meatballs: Portion the meat mixture into 1-2 tablespoon-sized balls, rolling each into a smooth meatball. Place them spaced out on a parchment-lined baking sheet.
- Broil Meatballs: Set the oven broiler to high and broil the meatballs for 7-8 minutes until they are just slightly browned on the outside. Remove from oven and set them aside while preparing the soup base.
- Roast Tomatoes and Garlic: Preheat the oven to 425°F (220°C). Toss quartered roma tomatoes and whole garlic cloves with 2 tablespoons of olive oil, and season with salt and pepper. Spread them on a parchment-lined small baking sheet and roast for 25 minutes until the tomatoes are blistered and soft.
- Make Tomato Sauce: Transfer the roasted tomatoes, garlic cloves, and chile de arbol to a blender. Blend until smooth to create a spicy tomato sauce base.
- Sauté Onions and Combine Sauce: Heat the remaining 2 tablespoons of olive oil in a large dutch oven or soup pot over medium heat. Add diced white onion and sauté briefly. Pour in the blended tomato and chile sauce, cooking for 3-4 minutes until some of the moisture has evaporated and flavors meld.
- Add Broth and Vegetables: Pour in chicken or beef stock and crumble in the bouillon cube. Add chopped carrots and potatoes and bring the soup to a gentle simmer.
- Simmer Meatballs: Carefully add the broiled meatballs to the soup. Cover the pot and let everything simmer for 30 minutes to allow flavors to develop and vegetables and meatballs to cook through.
- Add Remaining Vegetables: Stir in chopped zucchini and green beans. Continue to simmer uncovered for another 5-10 minutes until the vegetables are tender but still retain slight bite.
- Finish and Serve: Season the soup with salt and pepper to taste. Stir in chopped cilantro for freshness. Ladle the hot soup into bowls and serve alongside lime wedges and warm tortillas for dipping and squeezing over the soup.
Notes
- Using a mix of ground sirloin is optional but offers a leaner meatball option.
- Cooking the rice before mixing into meatballs helps with texture and moisture.
- Broiling meatballs before simmering locks in flavor and gives a subtle crust.
- Roasting tomatoes and garlic develops deeper flavor for the soup base.
- Adjust chile de arbol quantity depending on your preferred spice level.
- Serve with fresh lime and tortillas for an authentic Mexican dining experience.
