Is there anything more comforting than a big bowl of soup on a chilly day? I don’t think so! And when that soup is Albondigas Soup? Forget about it! This Mexican meatball soup is just bursting with flavor. Seriously, it’s like a warm hug in a bowl.
My abuela used to make the *best* Albondigas Soup. Every time I make it, I think of her bustling around her kitchen. It’s a recipe that’s been passed down for generations, and now I’m so excited to share my version with you. Trust me, once you try this, it’ll become a family favorite!
Why You’ll Love This Albondigas Soup
Okay, so why *this* Albondigas Soup recipe? Well, let me tell you, it’s a winner! It’s got everything you could want in a soup. Here’s the lowdown:
- Quick and Easy Weeknight Meal: Seriously, you can whip this up even on the busiest weeknights. I promise!
- Hearty and Flavorful: The meatballs are packed with flavor, and the broth? Mmm, so good!
- Packed with Vegetables: It’s like a sneaky way to get your veggies in. Good for you *and* delicious!
Quick and Easy Weeknight Meal
I know, I know, weeknights are crazy. But this Albondigas Soup? It comes together so fast! You’ll be surprised.
Hearty and Flavorful
Forget boring soup! This Albondigas Soup is *bursting* with flavor. The spices, the meatballs, the veggies… it’s a party in your mouth!
Packed with Vegetables
Okay, so it’s not *all* about the meatballs (though they are pretty amazing). This soup is loaded with carrots, potatoes, and zucchini. You’re basically eating a salad… in soup form! 😉
Ingredients for Albondigas Soup
Alright, let’s talk ingredients! Don’t worry, nothing too crazy here. Just good, wholesome stuff that’ll make your Albondigas Soup sing!
- 1 pound ground beef (90% lean): I like lean beef so the soup isn’t too greasy, ya know?
- 1/2 cup cooked white rice: This is key for holding the meatballs together. Trust me!
- 1 teaspoon minced garlic: Because everything’s better with garlic!
- 1/4 cup cilantro leaves, chopped: Adds a nice fresh pop. Don’t skip it!
- 1 teaspoon ground cumin: Gives that warm, earthy flavor.
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil: For sautéing the veggies.
- 1/2 cup onion, diced
- 1 teaspoon minced garlic: Yep, more garlic!
- 3 carrots, peeled, quartered, and sliced
- 1 1/2 cups Russet potatoes, peeled and cut into 1/2 inch pieces
- 6 cups beef broth: You can use low-sodium if you’re watching your salt.
- 15 ounce can diced tomatoes (undrained): Don’t drain ’em! We want that juice!
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin: Gotta double up on that cumin!
- 1/2 teaspoon dried oregano
- 1 large zucchini, quartered and sliced
- 1/4 cup cilantro leaves, chopped: More cilantro for garnish!
- Salt and pepper to taste
See? Nothing too scary! Now, let’s get cooking!
How to Make Albondigas Soup: Step-by-Step Instructions
Okay, here we go! Time to turn those ingredients into a pot of amazing Albondigas Soup. Don’t worry, I’ll walk you through it. It’s easier than you think!
Preparing the Meatballs for the Albondigas Soup
First, we gotta make the stars of the show: the meatballs! In a large bowl, just toss in your ground beef, cooked rice, garlic, cilantro, cumin, salt, and pepper. Get your hands in there and mix it all up really well. But hey! Don’t overmix, okay? We want tender meatballs, not tough ones. Now, roll that mixture into little 3/4 inch meatballs. Pop ’em on a tray and set aside. Almost there!
Building the Albondigas Soup Base
Next up, let’s build that flavor base! Heat up your olive oil in a large pot over medium heat. Add the diced onion and sliced carrots. Cook ’em for about 3-4 minutes, until they start to soften. Then, throw in that minced garlic and cook for just 30 seconds. Careful, don’t let it burn! Burnt garlic is no bueno!
Simmering and Finishing the Albondigas Soup
Alright, time to bring it all together! Add the potatoes, beef broth, diced tomatoes (don’t drain ’em!), tomato sauce, cumin, and oregano to the pot. Bring it all to a simmer. Once it’s simmering, let it go for about 10 minutes. Now, gently drop those meatballs into the soup. Simmer for another 10 minutes, until the meatballs are cooked through. Finally, add the zucchini and cook for just 5 minutes, until it’s tender-crisp. Season with salt and pepper to taste. And…voila! You did it!
Tips for the Best Albondigas Soup
Okay, so you’ve made the soup, but want to take it to the *next level*? I got you! Here are a few tips and tricks I’ve learned over the years to make *the best* Albondigas Soup, ever!
- Don’t overmix those meatballs! Seriously. They’ll be tough.
- Adjust the seasoning to *your* taste. More cumin? Go for it! Less salt? No problem!
- Fresh herbs are always a win. If you can, use fresh cilantro. It makes a *huge* difference!
- Okay, this is my secret weapon: a squeeze of lime at the end. Trust me on this one! It brightens everything up.
Albondigas Soup Variations
Okay, so you’ve nailed the basic Albondigas Soup. Awesome! But what if you want to mix it up a little? No problem! This recipe is super flexible. Here are a few ideas to get you started:
- Spice it up! Add a pinch of chili powder or some chopped jalapeños. 🔥
- Swap out the beef for ground chicken or turkey. Just as yummy!
- Add different veggies! Bell peppers, corn, green beans… whatever you like!
- Experiment with different herbs and spices. Maybe some smoked paprika? Ooh!
Have fun and make it your own! That’s what cooking is all about, right?
Serving Suggestions for Albondigas Soup
Alright, so you’ve got a steaming bowl of Albondigas Soup. What now? Well, let me tell you, it’s pretty darn good on its own. But if you wanna make it a *meal*, here are a few of my favorite things to serve alongside:
- Crusty bread for dipping. Obvious, but SO good!
- Warm tortillas. Perfect for scooping up all that goodness.
- Avocado slices. Creamy, dreamy, delicious.
- A dollop of sour cream or Mexican crema. Adds a little tang!
Enjoy!
Frequently Asked Questions About Albondigas Soup
Got questions about making the *perfect* Albondigas Soup? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked:
Can I freeze Albondigas Soup?
Absolutely! Albondigas Soup freezes really well. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. Easy peasy!
How long does Albondigas Soup last in the refrigerator?
If you’re not freezing it, Albondigas Soup will last in the fridge for about 3-4 days. Just make sure it’s stored in an airtight container. It tastes even better the next day, if you ask me!
Can I make Albondigas Soup in a slow cooker?
You bet! It’s a great way to make it! Just brown the meatballs first, then toss everything into the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the zucchini during the last 30 minutes of cooking. Dinner will be waiting for you!
Albondigas Soup: Nutritional Information
Okay, quick disclaimer: nutrition info can vary depending on the exact ingredients you use. So, this is just an estimate, okay?
Enjoy Your Homemade Albondigas Soup!
Alright, you did it! Now, go enjoy that amazing Albondigas Soup! And hey, if you loved it, leave a comment or rating below! Share it with your friends, too! Happy slurping!
Print
Craving Comfort? Albondigas Soup Recipe That Won’t Fail
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Mexican
- Diet: Gluten Free
Description
Hearty Albondigas Soup with flavorful meatballs and vegetables.
Ingredients
- 1 pound ground beef (90% lean)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 3 carrots, peeled, quartered, and sliced
- 1 1/2 cups Russet potatoes, peeled and cut into 1/2 inch pieces
- 6 cups beef broth
- 15 ounce can diced tomatoes (undrained)
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini, quartered and sliced
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, rice, garlic, egg, cilantro, cumin, salt, and pepper. Mix well.
- Roll meat mixture into 3/4 inch meatballs. Place on a tray.
- Heat olive oil in a large pot over medium heat. Add onion and carrot; cook for 3-4 minutes.
- Add garlic; cook for 30 seconds. Add potatoes, beef broth, tomatoes, tomato sauce, cumin, and oregano. Bring to a simmer.
- Simmer for 10 minutes. Drop meatballs into soup; simmer for 10 minutes.
- Add zucchini; cook for 5 minutes. Season with salt and pepper.
- Garnish with cilantro and serve.
Notes
- Cooked rice is used in the meatballs to reduce simmer time and prevent them from falling apart.
- Uncooked rice can be substituted (1/4 cup) but requires a longer simmer. Adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
