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Hearty Albondigas Soup

A comforting bowl of Hearty Albondigas Soup filled with juicy meatballs, rich broth, and vibrant vegetables, perfect for chilly evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1/2 cup cooked rice For a gluten-free option, substitute with quinoa or omit.
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
For the Soup
  • 6 cups beef or chicken broth Use good quality broth for best flavor.
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 medium carrots, sliced
  • 1 medium zucchini, sliced
  • 1/2 cup green beans, chopped
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 Juice of 1 lime (for serving)

Method
 

Preparation
  1. In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, cumin, oregano, salt, pepper, and beaten egg. Mix well using your hands until everything is well incorporated.
  2. Form the mixture into small meatballs, about one inch in diameter, and set them aside on a plate.
Cooking
  1. In a large pot, heat the broth over medium-high heat. Once it’s simmering, add the diced tomatoes with their juice, followed by the sliced carrots and zucchini. Allow the vegetables to cook for about 5-7 minutes, until they begin to soften.
  2. Carefully add the meatballs to the soup. You can drop them in directly or use a slotted spoon. Let them simmer in the broth for about 15-20 minutes, or until they are fully cooked through.
  3. Add the green beans for an extra crunch, and let the soup simmer for another 5 minutes. Taste and adjust the seasoning if necessary.
  4. Remove the pot from heat, and stir in the chopped cilantro for freshness. Serve hot with lime wedges on the side for squeezing over the soup just before enjoying.

Notes

For extra flavor, consider adding a splash of soy sauce or Worcestershire sauce. You can also make this soup vegetarian by swapping meatballs for chickpea patties or lentils. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2-3 months. If the soup becomes too watery, simmer it uncovered to reduce the liquid. For a spicy kick, add diced jalapeños or a pinch of cayenne.