Albondigas Soup Recipe: This amazingly delicious Albondigas Soup is going to take you on a tasty voyage to Mexico, so buckle up and get ready to spice up your life!
This is an incredible Mexican meatball soup that is loaded with savory vegetables and a rich broth enhanced with a blend of fresh herbs and spices that enhance every bite!
Albondigas Soup Recipe
Ingredients
For Meatballs
- 1 pound ground beef (extra lean)
- 2 cloves garlic (minced)
- ½ onion (chopped)
- ½ cup rice (long grain, uncooked (I used Basmati))
- 1 egg (beaten)
- ¼ cup mint (fresh, chopped)
- ¼ cup parsley (fresh, chopped)
- ¼ cup oregano (fresh, chopped or about 1 tbsp. dry oregano)
- 1 teaspoon cumin (ground)
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
For Albondigas soup
- 2 tablespoons olive oil
- ½ large onion (chopped)
- 3 cloves garlic (minced)
- 1 large carrot (chopped to your liking)
- 2 medium potatoes (peeled and chopped into 1 inch cubes)
- 14.5 ounce diced tomatoes (1 can)
- 3 cups beef broth (low sodium)
- 3 cups water
- salt and pepper to taste
- 1 tablespoon lemon juice (freshly squeezed)
- ⅛ teaspoon cayenne pepper
- 2 tablespoons cilantro (fresh, chopped)
- 2 tablespoons parsley
Instructions
- Combine all the meatball ingredients in a bowl and thoroughly combine. Form into meatballs with a diameter of about one inch. Depending on the size of the meatballs, you should obtain roughly 25 to 30. Before adding the meatballs to the soup, refrigerate them.
- In a heavy-bottomed 5-quart pot, warm the olive oil over medium heat. Cook the garlic and onions together, taking care not to burn the garlic, until the onion is transparent. Cook the potatoes and carrots in the pot until they start to caramelize, about 3 to 5 minutes.
- Incorporate the seasonings, water, broth, and tomatoes. After bringing to a boil, reduce heat, and simmer for approximately five minutes.
- Slowly add each meatball to the pot one at a time. With a wooden spoon, stir slowly. Once the meatballs are well cooked, cover and continue cooking over low to medium heat for an additional fifteen minutes. After adding the herbs and lemon juice, taste and adjust the seasoning.
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Nutrition Information
- Serving: 1servingCalories: 332kcal (17%)Carbohydrates: 31g (10%)Protein: 22g (44%)Fat: 13g (20%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans
- Fat: 0.5cholesterol: 76mg (25%)Sodium: 598mg (26%)Potassium: 1031mg (29%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 2644IU (53%)Vitamin C: 27mg (33%)Calcium: 109 mg (11%)Iron: 5mg (28%)
FAQs AND QUESTIONs
- Of course, the first step of this meatball soup recipe is to make the homemade meatballs! To begin, put the ground beef in a large bowl and then add all the other meatball ingredients. Next, use a wooden spoon or your hands to mix everything together really well until it’s fully incorporated.
- Once the meat mixture is made, form it into about 25 to 30 small meatballs that are each about 1 inch in diameter. You can make them bigger if you like. Yet, they should all be about the same size so that they cook evenly. Then put the meatballs in the fridge while you continue with the recipe.
- Now, let’s start making the soup. First, heat the olive oil over medium heat in a heavy bottom pot or Dutch oven that will hold at least 5 quarts. Then add the onions and garlic to the heated oil and cook them until the onion is translucent, but be extra careful not to burn the garlic. Next, add the carrots and potatoes and cook everything for another 3 to 5 minutes or until the veggies start to caramelize a little.
- Once the veggies have gotten a little color on them, add the diced tomatoes, beef broth, water, salt, and black pepper to the pot. Now, bring the soup to a boil. Then reduce the heat to a simmer and let it cook for 5 minutes. Now, slowly add the meatballs to the pot one at a time while very carefully stirring the soup with a wooden spoon.
- Now, cover the pot with a lid and let the soup simmer over medium-low heat for another 15 minutes or until the meatballs are fully cooked. Next, add the lemon juice and herbs. Then give the soup a taste and add more salt if needed.
