Albóndigas Soup is the ultimate Mexican comfort food. It’s a hearty, flavorful broth filled with tender herb-infused meatballs and vegetables. Every family has their own version, but this is a classic and beloved recipe.
Albóndigas (Mexican Meatball Soup)
This recipe breaks down into two main parts: making the flavorful broth and preparing the delicate meatballs.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients
For the Soup Broth:
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1 tablespoon olive oil or vegetable oil
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1 medium white onion, chopped
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2 cloves garlic, minced
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8 cups (2 quarts) beef broth, chicken broth, or water
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2 cups tomato sauce or 1 (14.5 oz) can diced tomatoes, undrained
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2 large carrots, peeled and sliced into rounds
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2 stalks celery, sliced (optional, but adds great flavor)
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1 large potato, peeled and cubed (Yukon Gold is perfect)
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1 teaspoon dried oregano (preferably Mexican oregano)
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1 bay leaf
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Salt and black pepper to taste
For the Meatballs (Albóndigas):
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1 pound ground beef (or a 50/50 mix of beef and pork)
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1/4 cup uncooked long-grain white rice
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1/4 cup fresh mint, finely chopped (this is the secret ingredient!)
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1/4 cup fresh cilantro, finely chopped
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1 large egg, lightly beaten
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2 cloves garlic, minced
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1/4 cup finely chopped onion
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1 teaspoon ground cumin
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Salt and black pepper to taste
For Serving:
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Fresh lime wedges
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Chopped fresh cilantro
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Warm corn tortillas
Instructions
Part 1: Make the Soup Base
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Sauté Aromatics: In a large soup pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the Broth: Pour in the beef broth and tomato sauce (or diced tomatoes). Add the dried oregano and bay leaf. Bring to a boil, then reduce the heat to a simmer. Let it simmer gently while you prepare the meatballs.
Part 2: Form the Meatballs
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Combine Ingredients: In a large bowl, add the ground beef, uncooked rice, mint, cilantro, egg, garlic, onion, cumin, salt, and pepper.
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Mix Gently: Using your hands, mix everything until just combined. Do not overmix, or the meatballs will become tough.
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Form Meatballs: With damp hands (to prevent sticking), shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.
Part 3: Cook the Soup
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Cook the Vegetables: Add the sliced carrots, celery, and cubed potato to the simmering broth. Let them cook for about 10 minutes.
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Add the Meatballs: Carefully drop the raw meatballs into the simmering broth one by one. Do not stir immediately to allow them to set.
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Simmer to Cook: After a few minutes, gently stir the soup. Let it simmer uncovered for 25-30 minutes, or until the rice inside the meatballs is fully cooked and tender, and the vegetables are soft.
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Final Seasoning: Skim off any excess fat from the surface. Taste the broth and adjust seasoning with more salt and pepper as needed. Remove the bay leaf.
Part 4: Serve
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Ladle the hot soup into deep bowls, making sure everyone gets plenty of broth, vegetables, and meatballs.
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Serve immediately with a wedge of lime to squeeze over the top and a sprinkle of fresh cilantro. Warm corn tortillas are essential for dipping.
Helpful Tips & Variations
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The Secret Ingredient (Mint): Don’t skip the fresh mint! It’s the traditional herb that gives albóndigas their distinctive, fresh flavor and helps cut the richness of the meat.
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Rice in the Meatballs: Using uncooked rice is traditional. It soaks up the broth’s flavor and expands, making the meatballs incredibly tender and light.
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Avoid Overmixing: This is the #1 rule for tender meatballs. Mix the ingredients until they are just combined.
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Spice it Up: For a bit of heat, add a finely chopped serrano or jalapeño pepper to the meatball mixture or to the broth while it simmers.
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Other Vegetables: Feel free to add other vegetables like zucchini, corn, or green beans in the last 10-15 minutes of cooking.
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Make it Clearer: For a clearer, lighter broth, you can skip the tomato sauce. Simply use broth and add an extra cup of water. The flavor will be different but still authentically delicious.
Enjoy this bowl of pure comfort! It’s a forgiving recipe, so make it your own. ¡Buen provecho