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Mexican Albondigas Soup

Mexican Albondigas Soup
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Mexican Albondigas Soup is a warm and hearty dish featuring tender meatballs simmered in a rich tomato broth with fresh vegetables and fragrant herbs. This comforting and wholesome soup offers deep, satisfying flavors, packed with nutritious ingredients like carrots, zucchini, and potatoes. Perfect for weeknight dinners, leftovers, or anyone craving authentic Mexican flavors in an easy-to-make recipe.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or pork (or mixed)
  • 1/4 cup cooked rice
  • 1/4 cup finely chopped onions
  • 2 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • Salt and pepper, to taste

Broth

  • 1 tbsp oil (vegetable or olive oil)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups pureed tomatoes or canned tomato sauce
  • 4 cups water or broth (chicken or vegetable)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Vegetables

  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, diced
  • Optional: 1/2 cup peas or other vegetables like corn, kale, or green beans

Garnishes (Optional)

  • Fresh cilantro leaves
  • Lime wedges
  • Thinly sliced radishes
  • Mexican crema or sour cream
  • Queso fresco

Variations and Add-ons (Optional)

  • Chopped jalapeños or cayenne pepper for spice
  • Ground turkey or chicken as meat alternative
  • Seasoned lentil or chickpea balls for vegetarian option
  • Cauliflower rice instead of rice for low-carb version

Instructions

  1. Prepare the Meatballs: In a mixing bowl, combine ground meat with cooked rice, finely chopped onions, garlic, fresh cilantro, salt, and pepper. Mix gently until combined but avoid overworking the meat to keep the meatballs tender. Shape the mixture into small, evenly sized balls about one inch in diameter.
  2. Make the Broth: Heat oil in a large pot over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add pureed tomatoes or tomato sauce along with water or broth, stirring to combine. Season with cumin, oregano, salt, and pepper. Bring the broth to a simmer.
  3. Add Vegetables: Chop carrots, potatoes, zucchini, and any optional vegetables uniformly to ensure even cooking. Add these to the simmering broth and cook for about 10 minutes until they begin to soften but still hold their shape.
  4. Cook the Meatballs: Gently drop the meatballs into the simmering soup. Let them cook gently for 15 to 20 minutes until fully cooked through and tender. Avoid stirring vigorously to keep the meatballs intact.
  5. Final Touches: Once the meatballs and vegetables are cooked, taste the soup and adjust seasoning if needed. Stir in chopped fresh cilantro just before serving to add freshness and aroma.

Notes

  • Use a mixture of beef and pork for deeper flavor and juicier meatballs.
  • Simmer gently to prevent meatballs from becoming tough or falling apart.
  • Cut vegetables uniformly for even cooking and appealing presentation.
  • Allow the soup to rest for 30 minutes after cooking to let flavors meld.
  • Add fresh herbs like cilantro and parsley right before serving for brightness.

Nutrition

Keywords: Mexican Albondigas Soup, meatball soup, tomato broth soup, Mexican cuisine, comforting soup, healthy soup, gluten free soup

Find it online: https://homemademealz.com/mexican-albondigas-soup/