If you have ever craved a soup that wraps you in cozy warmth while delivering bold, vibrant flavors, this Albondigas Soup Recipe is an absolute must-try. It’s a heartwarming Mexican classic featuring tender, juicy meatballs simmered in a fragrant, roasted tomato broth loaded with fresh vegetables and herbs. Every spoonful offers a delightful balance of spice, earthiness, and freshness that will make you feel like you’re enjoying a hug in a bowl. Whether you’re cooking for family or friends, this Albondigas Soup Recipe will soon become your go-to comfort meal.
Ingredients You’ll Need
The beauty of this Albondigas Soup Recipe lies in its truly simple yet essential ingredients. Each component plays a vital role—from the tender meatballs to the smoky, roasted tomato base, and the medley of fresh vegetables that bring color and texture. Here’s everything you’ll gather before you start cooking:
- 1 lb ground beef or sirloin (90/10): The foundation of the meatballs, providing the perfect balance of juiciness and flavor.
- 1/4 white onion, finely minced: Adds sweet sharpness right into the meatball mixture for depth.
- 1/2 cup cooked white rice: Helps bind the meatballs and keeps them tender as they cook.
- 1 teaspoon kosher salt: Enhances every ingredient and brings out their natural flavors.
- 1/2 teaspoon freshly cracked black pepper: Adds subtle heat and a fragrant finish to the meatballs.
- 1 teaspoon ancho chili powder: Brings a mild smoky warmth that’s signature to this soup.
- 1 teaspoon ground cumin: Introduces slightly nutty, earthy tones to the overall dish.
- 1 teaspoon garlic powder: Adds rounded garlicky depth without the bite of fresh garlic in the meatballs.
- 1 egg: Acts as a binder to hold the meatball ingredients together perfectly.
- 1/3 cup minced cilantro: Offers a vibrant, fresh herbal note that wakes up the flavors.
- 1/4 cup chopped fresh mint: Adds a surprising refreshing coolness balancing the heat.
- 4 roma tomatoes, quartered: The base of the broth, these get roasted for extra sweetness and depth.
- 4 garlic cloves: Roasted to mellow out pungency and add caramelized aroma to the soup.
- 3-4 chile de arbol: Provides subtle smoky heat for that authentic Mexican kick.
- 4 tablespoons olive oil: Used for roasting and sautéing, infusing richness to the flavors.
- 3/4 white onion, diced: Adds texture and sweetness to the broth.
- 1 lb Yukon gold or baby potatoes, chopped: Offers comforting creaminess and body to the soup.
- 3 medium carrots, peeled and chopped: Lends natural sweetness and texture.
- 6 cups chicken or beef stock: The flavorful liquid foundation of the soup.
- 1 beef or chicken bouillon cube: Boosts savory richness in the broth.
- 2 cups green beans, cut into 1″ pieces: Adds fresh crunch and a bright pop of green color.
- 1 large zucchini, chopped: Brings delicate mildness and soft texture.
- 1/3 cup chopped cilantro: Stirred in at the end to brighten all the layers of flavor.
How to Make Albondigas Soup Recipe
Step 1: Prepare the Meatballs
Start by combining your ground beef, finely minced white onion, cooked white rice, salt, pepper, ancho chili powder, cumin, garlic powder, egg, cilantro, and fresh mint in a large mixing bowl. Use your hands to gently mix everything just until combined—overmixing can toughen the meatballs. Then, shape the mixture into small balls, about 1 to 2 tablespoons each, and place them on a parchment-lined baking sheet. Broil these meatballs on high for 7-8 minutes, just until they get lightly browned on the outside. This step locks in the juices and sets the meatballs nicely before adding to the soup.
Step 2: Roast the Tomato Base
While the meatballs cook, preheat your oven to 425°F and prepare another baking sheet with parchment paper. Toss the quartered roma tomatoes and whole garlic cloves with 2 tablespoons of olive oil, then season lightly with salt and pepper. Roast them for about 25 minutes, until the tomatoes are blistered and their flavors have concentrated beautifully. Once roasted, transfer these into a blender with the chile de arbol and purée until smooth. This rich, smoky tomato sauce forms the heart of our soup.
Step 3: Build the Soup
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced white onion and sauté briefly before stirring in the roasted tomato-chile mixture. Cook for 3-4 minutes to reduce some of the liquid and deepen the flavors. Next, pour in the chicken or beef stock, dissolve the bouillon cube, and add in your chopped carrots and potatoes. Bring everything to a gentle simmer before nesting in your broiled meatballs. Cover the pot and let the soup simmer for 30 minutes, allowing all those flavors to mingle and the meatballs to cook through perfectly.
Step 4: Add the Fresh Veggies
After simmering, stir in the chopped zucchini and green beans. Continue cooking for another 5 to 10 minutes, just until the vegetables are tender but still hold their shape. At this stage, taste the soup and season with additional salt and pepper if needed. Finally, sprinkle in the chopped cilantro for a fresh, herbal finish that makes the dish come alive.
How to Serve Albondigas Soup Recipe
Garnishes
To elevate your Albondigas Soup Recipe, consider serving with wedges of fresh lime. A squeeze of lime juice brightens the rich flavors and adds lovely acidity that balances the smoky and earthy notes perfectly. You can also add a sprinkle of chopped fresh cilantro on top for extra color and vibrancy.
Side Dishes
This soup is wonderfully satisfying on its own, but it pairs exceptionally well with warm corn tortillas or crispy tortilla chips. These sides are great for dipping and complement the soup’s hearty broth and tender meatballs beautifully. A simple Mexican rice or a fresh green salad also make excellent accompaniments to round out the meal.
Creative Ways to Present
For a festive touch, serve your Albondigas Soup Recipe in rustic bowls with a small bowl of extra chopped herbs and lime wedges on the side, inviting guests to customize their bowls. You could even present the meatballs separately for a fun “build-your-own” approach, letting everyone add them to their bowls as they please. This is a great way to engage family or guests in the meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Albondigas Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other odors. The flavors often intensify overnight, making leftovers just as delightful as the first serving.
Freezing
You can absolutely freeze this Albondigas Soup Recipe for longer storage. Transfer cooled soup to freezer-safe containers, leaving some headspace to allow for expansion. It will keep well frozen for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. This slow warming helps preserve the texture of the meatballs and tender vegetables. If the soup has thickened, add a splash of broth or water to loosen it to your preferred consistency. Avoid microwave reheating if possible, as even heating is key to keeping the soup’s delicious texture.
FAQs
Can I use ground turkey or chicken instead of beef for this Albondigas Soup Recipe?
Yes, ground turkey or chicken work nicely as lighter alternatives. Keep in mind these meats are leaner and can dry out more easily, so handle the meatball mixture gently when mixing and try not to overcook the meatballs for the best texture.
How spicy is this Albondigas Soup Recipe?
This soup has a moderate level of heat thanks to the chile de arbol and ancho chili powder. If you prefer it milder, reduce the number of chiles or remove the seeds before blending. For more heat, you can add extra chile or a dash of hot sauce when serving.
Can I prepare the meatballs in advance?
Absolutely! You can prepare and broil the meatballs ahead of time and refrigerate them for up to one day before adding to the soup. This makes assembling the soup on the day much quicker and easier.
What if I don’t have a blender to puree the tomato mixture?
If you don’t have a blender, you can use a food processor or even finely mash the roasted tomatoes and garlic with a fork or potato masher for a rustic texture. The soup will still be delicious!
Is this Albondigas Soup Recipe gluten-free?
Yes, as long as you use gluten-free stock and bouillon, this recipe is naturally gluten-free. Always double-check ingredient labels to be sure, especially for processed items like bouillon cubes.
Final Thoughts
This Albondigas Soup Recipe is a soul-soothing bowl that invites you to slow down and savor every bite. It balances heartiness with fresh, vibrant flavors, making it a true crowd-pleaser anytime you want a comforting dish with a little personality. I encourage you to gather these simple ingredients, follow the steps, and treat yourself and loved ones to a bowl of magic that warms from the inside out.
Print
Albondigas Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Description
Albondigas Soup is a hearty Mexican meatball soup featuring tender beef meatballs simmered in a flavorful broth made with roasted tomatoes, chile de arbol, fresh vegetables, and a blend of aromatic spices. This comforting recipe combines textures and vibrant flavors, perfect for a satisfying family meal.
Ingredients
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
Soup Base and Vegetables
- 4 roma tomatoes, quartered
- 4 garlic cloves
- 3–4 chile de arbol
- 4 tablespoons olive oil
- 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
Instructions
- Make Meatballs: In a large mixing bowl, combine ground beef, minced white onion, cooked rice, kosher salt, black pepper, ancho chili powder, ground cumin, garlic powder, egg, minced cilantro, and chopped fresh mint. Mix by hand until just combined to avoid tough meatballs.
- Portion and Shape Meatballs: Portion the meat mixture into roughly 1-2 tablespoon-sized balls and roll them gently with your hands. Place the meatballs on a parchment-lined baking sheet, ensuring they do not touch each other.
- Broil Meatballs: Place the baking sheet under the broiler on high heat. Broil the meatballs for 7-8 minutes or until they are just barely browned on the outside. Remove from heat and set aside.
- Prepare Roasted Tomato Base: Preheat the oven to 425°F (220°C). Toss the quartered roma tomatoes and garlic cloves with 2 tablespoons of olive oil and season them with salt and pepper. Arrange them on a small baking sheet lined with parchment paper.
- Roast Tomatoes and Garlic: Roast the tomatoes and garlic in the oven for 25 minutes or until the tomatoes are blistered and softened, releasing their juices and intensifying their flavor.
- Blend the Tomato Sauce: Transfer the roasted tomatoes and garlic along with the chile de arbol into a blender. Blend until smooth to create a spicy, smoky salsa base for the soup.
- Sauté Onions and Combine Sauce: In a large Dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced white onion and cook for 3-4 minutes until translucent. Pour in the blended tomato mixture and cook for an additional 3-4 minutes, allowing some liquid to evaporate and flavors to meld.
- Add Stock and Vegetables: Add the chicken or beef stock, crumbled bouillon cube, chopped carrots, and potatoes to the pot. Bring the mixture to a simmer, stirring occasionally.
- Simmer Meatballs in Soup: Gently add the broiled meatballs into the pot. Cover and let simmer for 30 minutes to cook the meatballs through and tenderize the vegetables.
- Add Remaining Vegetables: Stir in green beans and chopped zucchini. Continue to simmer for another 5-10 minutes, until these vegetables are just tender but still retain some firmness. Season the soup to taste with salt and pepper. Stir in the chopped cilantro at the end for a fresh herb finish.
- Serve: Ladle the albondigas soup into bowls and serve with lime wedges and warm tortillas on the side for dipping and added flavor enhancement.
Notes
- Broiling the meatballs before adding them to the soup helps them hold their shape and adds a nice browned flavor.
- Roasting the tomatoes and garlic enriches the soup with a deep, smoky sweetness.
- Adjust the amount of chile de arbol to control the heat level of the soup.
- This soup can be made with either beef or chicken stock depending on preference.
- Serve with lime and tortillas to add fresh acidity and texture.
