Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 yellow onion chopped; 1 roma plum tomato diced; 1 celery heart leaves reserved and stalks cut into 1/2-inch pieces; 3 cloves garlic finely chopped; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt plus more to taste; 1/4 teaspoon ground cumin; 8 cups beef stock; 3 medium carrots peeled and cut into 1-inch cubes; 2 medium zucchini peeled and cut into 1-inch cubes; 1 medium chayote peeled and cut into 1-inch cubes; 1 large yukon gold potato peeled and cut into 1-inch cubes; 4 sprigs fresh mint plus leaves for garnish; 1/4 cup long grain white rice soaked in water overnight and strained; 1 pound 85% lean ground beef; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons finely chopped fresh mint plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried oregano; 3/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper plus more to taste; 2 tablespoons fresh lime juice about 1 lime; fresh oregano leaves; lime wedges

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Albondigas, or Mexican Meatball Soup, is a delightful dish that warms both the body and soul. Each spoonful bursts with flavor from tender meatballs, vibrant vegetables, and a rich broth, making it the perfect comfort food you can enjoy at any time of the year. Not only is it wonderfully filling, but the aromatic herbs add a refreshing touch, elevating it from a simple soup to a cherished feast.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Albondigas: Mexican Meatball Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Albondigas: Mexican Meatball Soup

I remember the first time I made Albondigas. It was a chilly evening, and I had invited friends over for a cozy dinner. As the fragrant broth simmered away, wafting through my kitchen, I felt a sense of warmth and anticipation. Everyone gathered in my kitchen, curious about the bubbling pot on the stove. When I finally served it, there were smiles all around, and the cackling laughter filled the air — an unforgettable night spent sharing delicious food. That’s the essence of this recipe; it invites connection and joy.

Why You’ll Love This Recipe

Simple & Quick: Just under an hour, you can have a hearty meal on the table.
Irresistible Flavor: The combination of fresh herbs and spices creates a savory and aromatic experience.
Eye-Catching Appeal: Colorful veggies and perfectly round meatballs make this dish beautiful to serve.
Flexible Serving: Perfect as an appetizer, main course, or shared at gatherings.
Diet-Friendly Options: Easily gluten-free by substituting flour or using alternative grains.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: Adds healthy fat and a lovely depth of flavor.
1/2 yellow onion, chopped: Essential for aromatics, bringing a sweet note to the broth.
1 roma plum tomato, diced: Contributes acidity and freshness to the dish.
1 celery heart, leaves reserved, stalks cut into 1/2-inch pieces: Adds crunch and a subtle earthy flavor.
3 cloves garlic, finely chopped: Enhances the overall flavor profile intensely.
1 1/2 teaspoons dried oregano: A staple in Mexican cuisine that brings warmth and earthiness.
1 teaspoon kosher salt (plus more to taste): Essential for flavor enhancement.
1/4 teaspoon ground cumin: Adds a warm, spicy note that beautifully complements the meatballs.
8 cups beef stock: The base of the soup that brings richness; feel free to use homemade or low-sodium.
3 medium carrots, peeled and cut into 1-inch cubes: Adds sweetness and texture to the soup.
2 medium zucchini, peeled and cut into 1-inch cubes: Provides a delicious fresh crunch.
1 medium chayote, peeled and cut into 1-inch cubes: A squash that gives a mild flavor and hearty texture.
1 large Yukon gold potato, peeled and cut into 1-inch cubes: Offers additional heartiness to the dish.
4 sprigs fresh mint (plus leaves for garnish): Brightens up the flavors with a refreshing finish.
1/4 cup long-grain white rice, soaked overnight and strained: Keeps the meatballs tender and adds substance.
1 pound 85% lean ground beef: The heart of the meatballs, providing a juicy and flavorful base.
1 large egg: Acts as a binder, keeping the meatballs together.
2 tablespoons all-purpose flour: Gives the meatballs a better texture; can be swapped for gluten-free flour.
2 tablespoons finely chopped fresh mint (plus more for garnish): Amplifies the dish’s fresh appeal.
2 teaspoons kosher salt: Necessary for seasoning the meat mixture.
1 1/2 teaspoons dried oregano: Compliments the fresh oregano for extra flavor.
3/4 teaspoon garlic powder: Intensifies the garlic flavor in the meatballs.
1/4 teaspoon freshly ground black pepper (plus more to taste): Adds warmth and complexity.
2 tablespoons fresh lime juice (about 1 lime): A tangy finish that brightens the soup.
Fresh oregano leaves: A lovely garnish that highlights the simplicity of fresh herbs.
Lime wedges: For a citrusy kick served on the side.

How to Make Albondigas: Mexican Meatball Soup

Sauté the Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or stainless steel pot over medium heat. Once shimmering, add 1/2 chopped yellow onion, 1 diced roma tomato, reserved celery leaves, and 3 finely chopped cloves of garlic. Add 1 1/2 teaspoons of dried oregano, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground cumin, stirring frequently until the onion is softened and translucent, 3 to 5 minutes.
Add the Stock and Veggies: Pour in 8 cups of beef stock and bring it to a boil over high heat. Add the chopped celery stalks, 3 medium carrots, 2 medium zucchinis, 1 chayote, and 1 large Yukon gold potato. Cover the pot and bring the temperature back up to a boil.
Cook Until Tender: Once boiling, reduce the heat to medium, cover, and simmer while stirring occasionally, until all vegetables are fork-tender, about 15 to 20 minutes.
Prepare the Meatballs: While the soup is simmering, combine the strained soaked rice, 1 pound of ground beef, 1 large egg, 2 tablespoons of all-purpose flour, 2 tablespoons of finely chopped fresh mint, and 2 teaspoons of kosher salt in a large bowl. Mix until well combined.
Shape the Meatballs: Using a 1-ounce cookie scoop or large spoon, form 20 heaping 2 tablespoons-sized meatballs, placing them on a large plate or unlined sheet pan. Lightly drizzle your hands with water and roll the meatballs until they are smooth, spacing them about 1 inch apart.
Cook the Meatballs: Once the vegetables are fork-tender, carefully submerge the meatballs into the hot broth, raise the heat back to high, and bring to a boil. Add the 4 sprigs of mint, then reduce the heat to medium and cover, simmering until the meatballs begin to float, about 8 to 10 minutes.
Finish Cooking: Lower the heat to a gentle simmer, covering the pot while allowing the meatballs to cook through, about 20 minutes more. The rice inside should be tender at this point.
Season and Serve: Discard the mint sprigs and stir in 2 tablespoons of fresh lime juice. Taste and adjust with more salt and black pepper if needed. Ladle the soup into bowls, garnishing with fresh mint and oregano leaves. Serve with lime wedges on the side for an added tang.

Storing & Reheating

To store leftovers, allow the soup to cool at room temperature for about an hour before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the Albondigas in freezer-safe containers or bags for up to 3 months. When reheating, warm the soup on the stove over medium heat until bubbling, which may take 10-15 minutes. While freezing may change the texture slightly, adding a splash of broth during reheating can refresh the flavors.

Chef’s Helpful Tips

Avoid overcrowding the pot when cooking the meatballs to ensure even cooking.
Ensure the rice has been soaked thoroughly for the ideal texture.
For more vibrant flavors, use homemade beef stock if possible.
Adjust the level of seasoning depending on your personal taste; always taste before serving!
If making ahead, hold off on adding lime juice until just before serving for the freshest flavor.

Albondigas is a dish that encapsulates warmth, flavor, and the joy of sharing a meal with loved ones. Whether you’re enjoying it on a chilly evening or serving it at a gathering, its delightful mix of spices and comforting broth will surely please. Don’t hesitate to experiment with your favorite vegetables or herbs—each bowl can be customized to your taste.

Recipe FAQs

Can I make Albondigas ahead of time?

Absolutely! You can prepare the meatballs and broth ahead of time. Simply store each component separately in the refrigerator for a day or two. When you’re ready to enjoy, combine and heat everything on the stove for a quick meal.

What can I substitute for chayote?

If you can’t find chayote, you can replace it with squash or even green bell peppers, depending on your preference. Both options will add a nice crunch and flavor to the soup.

How long will this soup last in the fridge?

Albondigas can last up to 3 days in the fridge when stored in an airtight container. After that, it’s best to freeze any leftovers to maintain its quality.

Can I make this soup gluten-free?

Yes! To make this soup gluten-free, use a gluten-free flour blend in place of all-purpose flour, and ensure your beef stock is also gluten-free. Enjoy it without worrying about dietary restrictions!

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Albondigas: Mexican Meatball Soup

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Author: Peter
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

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Description

Savor the incredible flavors of Albondigas: Mexican Meatball Soup, a comforting dish featuring juicy meatballs, fresh vegetables, and a savory broth—ideal for a quick, healthy dinner or family comfort meal.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 yellow onion chopped
1 roma plum tomato diced
1 celery heart leaves reserved and stalks cut into 1/2-inch pieces
3 cloves garlic finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt plus more to taste
1/4 teaspoon ground cumin
8 cups beef stock
3 medium carrots peeled and cut into 1-inch cubes
2 medium zucchini peeled and cut into 1-inch cubes
1 medium chayote peeled and cut into 1-inch cubes
1 large yukon gold potato peeled and cut into 1-inch cubes
4 sprigs fresh mint plus leaves for garnish
1/4 cup long grain white rice soaked in water overnight and strained
1 pound 85% lean ground beef
1 large egg
2 tablespoons all-purpose flour
2 tablespoons finely chopped fresh mint plus more for garnish
2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper plus more to taste
2 tablespoons fresh lime juice about 1 lime
fresh oregano leaves
lime wedges

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Instructions

Heat olive oil in a large Dutch oven over medium heat. When shimmering, add chopped onion, diced tomato, reserved celery leaves, chopped garlic, oregano, salt, and cumin. Cook while stirring until the onion softens, about 3 to 5 minutes.
Pour in the beef stock and bring the mixture to a boil on high heat. Add celery stalks, carrot cubes, zucchini, chayote, and potato. Cover and allow it to boil again.
Lower the heat to medium, cover, and simmer. Stir occasionally until the vegetables reach a fork-tender state, approximately 15 to 20 minutes.