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
Scale
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.
