If you are craving a hearty, comforting meal that feels like a warm hug on a chilly day, then this Albondigas Soup Recipe is exactly what you need. This traditional Mexican meatball soup brings together juicy, spiced meatballs swimming in a richly flavored broth loaded with fresh vegetables, herbs, and just the right kick from roasted tomatoes and chiles. Every spoonful bursts with vibrant layers of flavor, balancing tender textures with refreshing brightness that’ll have you coming back for seconds. Whether it’s a family dinner or a cozy night in, this Albondigas Soup Recipe stands out as a timeless favorite worth making again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Albondigas Soup Recipe so memorable. Each one plays an essential role, whether it’s building the meaty, aromatic meatballs or enriching the broth with depth and freshness.
- Ground beef or sirloin (90/10): The base for your meatballs, providing juicy flavor and the perfect texture.
- White onion, finely minced and diced: Adds a sweet, savory foundation both in the meatballs and the broth.
- Cooked white rice: A binder for the meatballs that keeps them tender yet sturdy.
- Kosher salt and freshly cracked black pepper: Essential for seasoning each component just right.
- Ancho chili powder, ground cumin, and garlic powder: The warm spices that give the meatballs their irresistible Mexican flair.
- Egg: Helps hold the meatballs together without making them dense.
- Minced cilantro and chopped fresh mint: Fresh herbs that brighten and add unexpected layers to the meatballs and soup.
- Roma tomatoes and garlic cloves: Roasted for a smoky, richly flavored base for the broth.
- Chile de arbol: For a subtle spicy heat that lifts every bite.
- Olive oil: Used to roast veggies and sauté aromatics, contributing to the soup’s depth.
- Yukon gold or baby potatoes and peeled chopped carrots: Hearty vegetables that soak up the broth beautifully.
- Chicken or beef stock and bouillon cube: Forms the savory, comforting liquid of the soup.
- Green beans and chopped zucchini: Fresh green vegetables added late for crunch and freshness.
How to Make Albondigas Soup Recipe
Step 1: Make the Meatballs
Start by combining the ground beef or sirloin with finely minced white onion, cooked rice, salt, pepper, ancho chili powder, cumin, garlic powder, egg, and fresh herbs—cilantro and mint—in a large bowl. Mixing everything gently by hand ensures the meatballs remain tender and juicy. Then, roll the mixture into small balls, about one to two tablespoons each, for perfectly sized bites that cook evenly.
Step 2: Broil the Meatballs
Place your rolled meatballs on a parchment-lined baking sheet and broil them for 7 to 8 minutes. This step gives them a lovely browned exterior that adds texture and depth of flavor before they go into the soup. Be careful not to overcook here; they only need a quick sear, as they’ll finish cooking in the simmering broth.
Step 3: Roast Tomato and Garlic Base
Preheat your oven to 425°F and toss quartered roma tomatoes and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast until blistered and caramelized, about 25 minutes. This roasting process transforms simple ingredients into a rich, smoky sauce that is the heart of this Albondigas Soup Recipe.
Step 4: Blend the Sauce
Transfer the roasted tomatoes and garlic to a blender along with the chile de arbol and blend until silky smooth. This vibrant sauce is what gives the soup its signature color and smoky heat.
Step 5: Build the Soup Base
In a large Dutch oven or soup pot, heat the remaining olive oil over medium heat. Sauté diced white onion lightly, then add the blended tomato mixture. Let it cook for a few minutes until some liquid evaporates and the flavors intensify.
Step 6: Add Stock and Vegetables
Pour in the chicken or beef stock along with the bouillon cube, chopped carrots, and potatoes. Bring this to a simmer, allowing the vegetables to start softening. This is where the soup truly begins to develop its comforting wafting aroma.
Step 7: Simmer Meatballs in the Soup
Gently add the broiled meatballs to the pot. Cover and let everything simmer together for 30 minutes so the meatballs finish cooking while imparting their savory juices into the broth.
Step 8: Add Green Veggies
Finally, stir in chopped zucchini and green beans, cooking a further 5 to 10 minutes until they become tender but still have a slight snap. Finish by seasoning the soup with salt, pepper, and stirring in freshly chopped cilantro for a bright finish.
How to Serve Albondigas Soup Recipe
Garnishes
A squeeze of fresh lime juice is a simple garnish that instantly lifts the entire bowl with zesty brightness. Adding chopped cilantro or a sprinkle of freshly ground black pepper on top creates a vibrant, fresh note that complements the rich broth beautifully.
Side Dishes
This soup is wonderful on its own, but it’s even better served alongside warm corn or flour tortillas for dipping. A side of Mexican rice or a light salad with avocado and radishes can also round out the meal and bring additional textures and flavors to the table.
Creative Ways to Present
For a fun twist, serve the meatballs and broth separately—meatballs on a platter with lime wedges and herbs, and the broth in small bowls for dipping. This interactive style encourages everyone to savor the components individually or together as they like, turning mealtime into a playful, communal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Albondigas Soup should be cooled to room temperature, then transferred to airtight containers and refrigerated. It will stay fresh and flavorful for up to 3 days, making it a perfect recipe to enjoy for lunch the next day or a quick weeknight dinner.
Freezing
This soup freezes beautifully. For best results, store meatballs and broth together in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve the soup’s texture and flavors.
Reheating
Reheat Albondigas Soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of stock or water if the soup seems too thick. Heating slowly helps maintain the tenderness of the meatballs and the integrity of the fresh vegetables.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be swapped in for beef to make a lighter Albondigas Soup Recipe. Just be mindful they cook a bit faster, so adjust your simmering times accordingly to avoid overcooking.
Is it okay to skip the rice in the meatballs?
Rice helps bind the meatballs and keeps them tender, but you can omit it if you prefer a lower-carb version. You might want to add a bit more egg or bread crumbs to maintain the meatballs’ shape and texture.
How spicy is this soup?
This Albondigas Soup Recipe has a gentle to moderate heat from the chile de arbol and ancho chili powder. If you prefer it milder, reduce the chile or remove the seeds before blending. To up the heat, add extra chiles or a pinch of cayenne pepper.
Can I make the meatballs ahead and freeze them before cooking the soup?
Yes, prepping and freezing the meatballs ahead of time is a great timesaver. Just freeze them raw on a baking sheet, then transfer to a freezer bag. When ready to cook, broil directly from frozen, adding a few extra minutes as needed.
What can I substitute if I don’t have fresh mint?
If fresh mint isn’t available, you can skip it or use a small amount of dried mint or chopped fresh basil for an herbal twist. The mint adds a refreshing brightness, but the soup will still be delicious without it.
Final Thoughts
This Albondigas Soup Recipe is a gem worth bookmarking for cozy nights and anytime you want to impress with little effort. Its soulful flavors and inviting textures make it an absolute crowd-pleaser, promising warmth and satisfaction in every bowl. I can’t wait for you to try it and discover how quickly this delicious, homemade soup becomes one of your favorite comfort foods too.
Print
Albondigas Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Description
A comforting and flavorful Mexican Albondigas Soup featuring tender homemade beef meatballs simmered in a rich, roasted tomato and chile broth with fresh vegetables, perfect for a hearty family meal.
Ingredients
For the Meatballs
- 1 lb ground beef or sirloin (90/10)
- 1/4 white onion, finely minced
- 1/2 cup cooked white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 egg
- 1/3 cup minced cilantro
- 1/4 cup chopped fresh mint
For the Soup Base
- 4 roma tomatoes, quartered
- 4 garlic cloves
- 3–4 chile de arbol
- 4 tablespoons olive oil, divided
- 3/4 white onion, diced
- 1 lb Yukon gold or baby potatoes, chopped
- 3 medium carrots, peeled and chopped
- 6 cups chicken or beef stock
- 1 beef or chicken bouillon cube
- 2 cups green beans, cut into 1″ pieces
- 1 large zucchini, chopped
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
Instructions
- Make Meatballs: In a large mixing bowl, combine ground beef, finely minced onion, cooked white rice, kosher salt, black pepper, ancho chili powder, ground cumin, garlic powder, egg, minced cilantro, and chopped fresh mint. Mix by hand gently until just combined to ensure tender meatballs.
- Shape Meatballs: Portion the meat mixture into balls about 1-2 tablespoons each. Place them evenly spaced on a parchment-lined baking sheet to prepare for broiling.
- Broil Meatballs: Set your oven to broil on high. Broil the meatballs for 7-8 minutes until they are just barely browned on the outside. Remove from the oven and set aside for soup assembly.
- Roast Tomatoes and Garlic: Preheat the oven to 425°F. On a small baking sheet lined with parchment paper, toss quartered roma tomatoes and garlic cloves with 2 tablespoons of olive oil, seasoning with salt and pepper. Roast for about 25 minutes until tomatoes are blistered and soft.
- Make the Tomato-Chile Puree: Transfer the roasted tomatoes and garlic to a blender along with the chile de arbol. Blend until smooth, creating the base for the soup.
- Sauté Onion with Tomato Puree: Heat the remaining 2 tablespoons of olive oil in a large dutch oven or soup pot over medium heat. Add diced white onion and the blended tomato mixture. Cook for 3-4 minutes to reduce excess liquid and deepen flavors.
- Add Stock and Vegetables: Pour in the chicken or beef stock and add the bouillon cube. Stir in chopped carrots and potatoes. Bring the mixture to a gentle simmer.
- Simmer Meatballs: Carefully add the broiled meatballs to the pot. Cover and let simmer for 30 minutes, allowing the meatballs to cook through and the flavors to meld.
- Add Remaining Vegetables: Add chopped zucchini and green beans to the soup. Continue to simmer uncovered for another 5-10 minutes until the vegetables are just tender. Season with salt and pepper to taste. Stir in chopped cilantro for fresh herby notes.
- Serve: Ladle the albondigas soup into bowls. Serve hot with lime wedges and warm tortillas on the side for an authentic dipping experience.
Notes
- Broiling the meatballs ahead of simmering helps to lock in their shape and adds a nice browned flavor.
- If you prefer a milder soup, reduce the number of chile de arbol to suit your taste.
- Using fresh herbs like cilantro and mint in the meatballs enhances their aroma and freshness.
- Substitute ground turkey or chicken for a leaner option if desired.
- The soup can be made a day ahead and reheated; flavors will deepen overnight.
- Serve with warm corn or flour tortillas and lime wedges for an authentic Mexican meal.
