ALBONDIGAS (Mexican Meatball Soup)

Excellent choice! 🌶️🍲 Albondigas (Mexican Meatball Soup) is a cozy, flavorful traditional dish made with juicy meatballs simmered in a savory tomato broth filled with veggies and herbs. It’s hearty, comforting, and full of authentic Mexican flavor.

Here’s the classic homemade version 👇

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🍲 Albondigas (Mexican Meatball Soup)

🧂 Ingredients

For the meatballs:

• 1 lb (450 g) ground beef (or half beef, half ground pork)

• ¼ cup uncooked white rice

• 1 large egg

• 2 cloves garlic, minced

• 2 tbsp onion, finely chopped

• 2 tbsp fresh cilantro, chopped

• ½ tsp ground cumin

• Salt & pepper, to taste

For the soup:

• 1 tbsp olive oil

• ½ cup onion, chopped

• 2 cloves garlic, minced

• 4 cups beef broth (or chicken broth)

• 2 cups water

• 1 (14.5 oz) can diced tomatoes

• 2 medium carrots, peeled and sliced

• 2 small potatoes, cubed

• 1 zucchini, chopped (optional but traditional)

• 1 tsp ground cumin

• ½ tsp oregano

• Salt and pepper, to taste

• Fresh cilantro and lime wedges (for serving)

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🥣 Instructions

1. Make the meatballs:

   • In a bowl, mix all meatball ingredients just until combined (don’t overmix).

   • Roll into 1-inch balls and set aside.

2. Start the broth:

   • In a large pot, heat olive oil over medium heat.

   • Add onion and sauté 2–3 minutes until translucent.

   • Add garlic and cook another 30 seconds.

   • Stir in diced tomatoes, cumin, oregano, broth, and water.

   • Bring to a gentle boil.

3. Add vegetables:

   • Stir in carrots and potatoes. Simmer for about 10 minutes.

4. Add the meatballs:

   • Carefully drop meatballs into the simmering broth.

   • Reduce heat to low and simmer gently for 25–30 minutes, until the meatballs are cooked through and rice is tender.

5. Add zucchini (optional):

   • Stir in chopped zucchini in the last 10 minutes of cooking.

6. Serve:

   • Ladle soup into bowls and garnish with fresh cilantro.

   • Serve with lime wedges and warm corn tortillas on the side.

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💡 Tips

• Don’t brown the meatballs before adding them — simmering them raw keeps them tender and adds richness to the broth.

• Want it spicier? Add a diced jalapeño or a dash of chipotle chili powder.

• This soup tastes even better the next day after the flavors meld together.

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Would you like me to include a Crockpot or Instant Pot version of Albondigas Soup too?