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Yields:
7 - 8 qt.
Prep Time:
35 mins
Total Time:
1 hr 35 mins
If you love Italian wedding soup, try this recipe next. Chock-full of vegetables and brimming with tender meatballs, albóndigas is a traditional Mexican meatball soup that is hearty enough to feed the whole family! The potatoes and tomato-based broth make the soup mild enough to be a family meal even the kids can enjoy, which is perfect since helping hands make forming the meatballs so much quicker. This comforting soup recipe will stay good for up to three days in the fridge and it tastes even better the day after it's made. Consider it a meal prep miracle!
What are albóndigas?
Albóndigas is the Spanish word for meatballs, which is exactly what these are. Albóndigas are beef-based, bound with rice and egg, and flavored with onion, garlic, cilantro, dried oregano, and cumin. They're very different from Italian meatballs but equally delicious! Fresh mint is an optional, but highly recommended ingredient, providing a refreshing, bright flavor. The best part about these? There is no need to bake or fry the meatballs prior to adding them to the broth. The egg and rice keep the 'em perfectly intact!
What is in albóndigas soup?
The ingredients can vary from one recipe to the next, but typically, albóndigas soup is made with a tomato-based broth, onion, carrot, hot peppers, potato, zucchini, and meatballs. Because the jalapeño is seeded, there's no need to fear a spicy soup; it just adds another layer of flavor! And of course, this soup would not be complete without a generous sprinkling of chopped cilantro.
Can you freeze albóndigas soup?
Yes! This soup can be frozen for up to three months when stored in an airtight container. Let it thaw in the fridge overnight and reheat it on the stove over low heat.
What do you eat with albóndigas soup?
While this soup boasts a broth with plenty of body, veggies, and the all-important meatballs, there is always room for accompaniments. A few pieces of avocado and a squeeze of lime would brighten up the dish. Serving this soup over a scoop of cooked rice, gumbo-style, makes the soup even more hearty. Finally, a few warmed corn or flour tortillas are perfect for dunking.
Can albóndigas be made ahead of time?
The meatballs can be formed, covered, and chilled for up to 1 day in advance. All of the vegetables, besides the potatoes, can be chopped up to two days ahead and stored in airtight containers in the fridge. Wait until it's time to make the soup to chop the potatoes to prevent discoloration.
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Ingredients
- 1
large yellow onion, finely chopped and divided
- 1 cup
chopped fresh cilantro, divided, plus more to serve
- 1/2 cup
long-grain white rice
- 2
large eggs
- 4
garlic cloves, finely chopped and divided
- 2 Tbsp.
chopped fresh mint (optional)
- 1 Tbsp.
plus 1 tsp. dried oregano, divided
- 1 Tbsp.
kosher salt, divided, plus more to taste
- 2 tsp.
ground cumin, divided
- 1 tsp.
ground black pepper, divided
- 2 lb.
ground beef (80/20)
- 2 Tbsp.
vegetable oil
- 4
medium carrots, peeled and sliced into 1/4-in. half-moons
- 1
medium jalapeño, seeded and diced
- 2 qt.
beef broth
- 1
(28-oz.) can crushed tomatoes
- 2
dried bay leaves
- 3
medium russet potatoes, peeled and cut into 1/2-in. cubes
- 3
medium zucchini, sliced into 1/2-in. thick half-moons
Cooked rice, to serve
Directions
- Step 1In a medium bowl, combine half the onion, 1/2 cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
- Step 2In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Sauté until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
- Step 3Add the zucchini and the remaining 1/2 cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
- Step 4Serve hot, over cooked rice, with extra cilantro.
Tip: Like any other soup or stew, this soup gets even better as it sits. Make it a day ahead for more concentrated flavor and for a chance to skim any fat off the top for a clearer broth.
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