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
Scale
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.
