ALBONDIGAS SOUP RECIPE

This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!

I make soup almost every week, my kids adore lasagna soup, chicken tortellini soup, cabbage roll soup, and this Mexican style albondigas meatball soup.

ALBONDIGAS INGREDIENTS

To make this recipe, you will need ground beef, rice, egg, garlic, cilantro, cumin, salt, pepper, olive oil, onion, carrots, potatoes, beef broth, tomatoes, tomato sauce, oregano and zucchini.

HOW DO YOU MAKE ALBONDIGAS SOUP?

The first step is to make your meatballs. I use a combination of lean ground beef, cooked rice, garlic, cilantro and cumin. The beef mixture is formed into small balls. Make the soup base by sauteeing onions, carrots and garlic in olive oil. Next, add potatoes, beef broth, tomatoes and seasonings to the pot. Bring the vegetables and broth mixture to a simmer, then add the meatballs and finally the zucchini. Top with a little fresh cilantro, then serve and enjoy.

TIPS FOR ALBONDIGAS SOUP

Be sure to cut your potatoes into small pieces so that they’ll be done at the same time as the meatballs.

This Mexican meatball soup is written to be mild in terms of spice level. If you prefer hot and spicy food, you can add some crushed red pepper flakes or a few teaspoons of hot sauce to the broth.

Albondigas soup makes great leftovers! Simply reheat your soup on the stove top or in the microwave.

This soup is hearty enough to stand as a complete meal, but I often serve it with a side of bread or tortilla chips.

Be sure that the soup does not come to a boil, or the meatballs can become tough.

Mint is a traditional addition to albondigas soup. I typically don’t use it because my kids don’t care for it, but feel free to add a small amount of chopped fresh mint leaves to the meatballs if you like.

Albondigas Soup Recipe 

This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!

Course Soup

Cuisine Mexican

Prep Time 20min

Cook Time 30min

Total Time 50min

Servings 6

Ingredients:

For the meatballs

• 1 pound ground beef I use 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

For the soup

• 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 do not drain

• 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:

1. For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

2. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

3. For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.

4. Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.

5. Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

6. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

7. Sprinkle with chopped cilantro, then serve.

Notes:

• Many albondigas recipes call for uncooked rice in the meatballs. I prefer to use cooked rice because the meatballs don’t have to simmer for as long.

• I find that an extended simmer time to soften raw rice can sometimes cause the meatballs to break apart in the soup.

• You can absolutely use uncooked rice if you prefer, use 1/4 cup of uncooked rice instead of the 1/2 cup of cooked rice that this recipe calls for. Just be sure to adjust your cook time accordingly.

Nutritional Info:

Calories: 269kcal | Carbohydrates: 21g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 678mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5580IU | Vitamin C: 24.2mg | Calcium: 84mg | Iron: 4.2mg