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
Scale
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.
