There is nothing quite like a warm bowl of comfort on a chilly day, and this Hearty Mexican Albondigas Soup with Spiced Meatballs Recipe delivers exactly that and so much more. Imagine tender, flavorful meatballs seasoned with fragrant spices, nestled in a vibrant broth filled with fresh vegetables, rice, and a touch of heat from jalapeños. Every spoonful offers a wonderful harmony of textures and tastes that scream home-cooked goodness. This soup is not only a feast for your taste buds but also a nourishing, satisfying meal perfect for family dinners or cozy nights in.
Ingredients You’ll Need
Gathering the right ingredients for this soup is simple, yet each one plays an essential role in making this dish shine. From the ground beef that provides richness to the fresh cilantro that adds brightness, every element contributes to the depth of flavor, heartiness, and signature Mexican flair you want in your soup.
- Ground beef: Use 1 lb of lean ground beef as the base of your savory spiced meatballs.
- Uncooked white rice: Half a cup of rice helps the meatballs stay tender and slightly chewy.
- Fresh cilantro: A quarter cup, finely chopped, adds a refreshing herbal note.
- Egg: One lightly beaten egg binds the meatball mixture together perfectly.
- Garlic: Two cloves minced for the meatballs plus another two for the broth to build aroma and flavor.
- Ground cumin: One teaspoon to bring that warm, earthy undertone typical in Mexican dishes.
- Smoked paprika: One teaspoon, lending a subtle smoky depth.
- Ground coriander: Half a teaspoon for a hint of citrusy spice.
- Salt and pepper: To taste, balancing all the flavors.
- Olive oil: Two tablespoons used to sauté vegetables and develop a rich soup base.
- Onion: One medium, diced, for sweetness and texture.
- Jalapeño: One, seeded and diced, giving you just the right amount of gentle heat.
- Carrots: Two, peeled and sliced, adding natural sweetness and color.
- Potatoes: Two, peeled and diced, contributing creaminess and substance.
- Beef broth: Six cups to create a savory, hearty soup base.
- Diced tomatoes: One 14.5-ounce can to add acidity and richness.
- Dried oregano: One teaspoon for a fragrant herbal touch.
- Zucchini: One sliced, which adds freshness and balances the hearty elements.
- Fresh lime wedges: For serving, adding a zesty, bright finish.
- Extra chopped cilantro: To garnish and elevate the final presentation.
How to Make Hearty Mexican Albondigas Soup with Spiced Meatballs Recipe
Step 1: Make the Meatball Mixture
Start by combining the ground beef, uncooked rice, chopped cilantro, beaten egg, minced garlic, cumin, smoked paprika, coriander, salt, and pepper in a large bowl. Mix everything gently but thoroughly so that the flavors meld and the texture comes together perfectly. This mixture forms the foundation of your savory and spiced meatballs.
Step 2: Shape the Meatballs
Take about a tablespoon of the meat mixture and roll it into small meatballs roughly one inch in diameter. Keeping them bite-sized ensures they cook evenly and are easy to enjoy spoonful by spoonful in the soup.
Step 3: Prepare the Soup Base
Heat olive oil in a large pot over medium-high heat. Add diced onions and sauté until they become translucent and soft, which should take about 4 to 5 minutes. This step unlocks the sweetness of the onions and builds a flavorful base for your broth.
Step 4: Add Aromatics
Stir in minced garlic and diced jalapeño, cooking for another minute until the mixture becomes fragrant. This adds a subtle kick and aromatic complexity to the soup.
Step 5: Cook the Vegetables
Add sliced carrots and diced potatoes to the pot, stirring and cooking for 5 minutes until they start to soften. These veggies add sweetness, texture, and heartiness to your broth.
Step 6: Build the Broth
Pour in the beef broth and diced tomatoes, mix well, then add dried oregano. Bring everything to a gentle boil, letting the flavors marry. This rich and colorful broth will be the perfect home for your meatballs.
Step 7: Simmer the Meatballs
Carefully drop the meatballs into the boiling soup one by one so they don’t break apart. Lower the heat to medium-low and let the soup simmer for 20 to 25 minutes, until the meatballs are cooked through and the rice inside them becomes tender—a key to that wonderful texture.
Step 8: Add Zucchini
Stir in the sliced zucchini and cook for an additional 5 minutes. The zucchini adds a fresh, slightly crisp contrast to the denser vegetables and meatballs.
Step 9: Final Seasoning Check
Taste the soup and adjust with extra salt and pepper if needed. This step ensures your soup is perfectly balanced and bursting with flavor.
Step 10: Serve Hot and Garnish
Ladle your Hearty Mexican Albondigas Soup with Spiced Meatballs into bowls and serve hot—don’t forget the lime wedges and extra cilantro to brighten each bite!
How to Serve Hearty Mexican Albondigas Soup with Spiced Meatballs Recipe
Garnishes
Fresh garnishes like chopped cilantro and lime wedges are essential for bringing this soup to life. The cilantro adds a pop of green and fresh herbal notes, while a squeeze of lime juice brightens the whole bowl, balancing the richness of the meatballs and broth brilliantly.
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with warm corn tortillas or some crispy tortilla chips can take the meal to the next level. A simple avocado salad or pickled onions also complement the flavors beautifully, offering creamy and tangy contrasts.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of queso fresco or shredded sharp cheese on top for an extra indulgent touch. For a fun twist, add a dollop of sour cream or crema to each bowl to create a silky finish. Offering a side of fresh sliced radishes can add a crunchy, peppery bite that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making your next meal even more delicious.
Freezing
This soup freezes really well, making it a perfect make-ahead option. Freeze in portions using freezer-safe containers or bags for up to 3 months. Keep in mind that the texture of some vegetables may change slightly after freezing, but the meatballs and broth will still shine.
Reheating
Reheat leftovers slowly in a saucepan over medium heat, stirring occasionally until warmed through. If frozen, thaw overnight in the fridge before reheating to preserve the best texture and flavor.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a great substitution, but keep in mind they are leaner meats, so you may want to add a little olive oil or an extra egg for moisture to keep the meatballs tender.
Do I need to cook the rice separately before adding it to the meatballs?
Nope! The uncooked rice is added directly to the meat mixture and cooks inside the meatballs as they simmer in the soup. This method keeps the rice perfectly tender and helps the meatballs hold together.
How spicy is this soup?
The jalapeño provides a gentle heat that complements the spices without overpowering the dish. If you prefer less spice, you can reduce or omit the jalapeño, or remove all seeds to tone down the heat.
Can I make this soup vegetarian?
While the traditional recipe features beef, you can create a vegetarian version using plant-based ground meat alternatives and vegetable broth. Just keep in mind that texture and depth of flavor will differ slightly but still be delicious.
What’s the best way to reheat leftover albondigas soup?
Reheat gently on the stove over medium heat, stirring occasionally so it heats evenly without breaking the meatballs. Avoid microwaving for best texture, but if you must, do so in short bursts with stirring between.
Final Thoughts
If you’re in the mood for something that feels like a warm hug from the inside out, don’t hesitate to try this Hearty Mexican Albondigas Soup with Spiced Meatballs Recipe. It’s a comforting classic with just the right balance of spice, freshness, and heartiness to satisfy both your stomach and soul. Cooking and sharing this soup is sure to make moments around the table even more special—enjoy every chunky, flavorful spoonful!
Print
Hearty Mexican Albondigas Soup with Spiced Meatballs Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Hearty Mexican Albondigas Soup features flavorful spiced meatballs simmered in a rich beef broth with fresh vegetables and rice, creating a comforting and filling meal perfect for any season.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1/4 cup finely chopped fresh cilantro
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 zucchini, sliced
- Fresh lime wedges, for serving
- Extra chopped cilantro, for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, uncooked rice, chopped cilantro, beaten egg, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small meatballs approximately 1 inch in diameter, ensuring they are compact to hold together while cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onions and sauté for 4-5 minutes until they become translucent and fragrant.
- Add Garlic and Jalapeño: Incorporate minced garlic and diced jalapeño into the pot, cooking for an additional minute until the aroma intensifies.
- Cook Vegetables: Stir in sliced carrots and diced potatoes, allowing them to cook for 5 minutes until they start to soften, stirring occasionally.
- Add Broth and Tomatoes: Pour in beef broth and diced tomatoes, stir well to combine. Sprinkle in dried oregano and bring the mixture to a gentle boil.
- Simmer with Meatballs: Carefully drop meatballs one by one into the boiling broth. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, or until meatballs are cooked through and the rice inside is tender.
- Add Zucchini: Add sliced zucchini to the soup and cook for an additional 5 minutes until tender but still holding shape.
- Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed to balance flavors.
- Serve: Ladle the soup into bowls and serve hot, garnished with fresh lime wedges on the side and extra chopped cilantro on top.
Notes
- The uncooked rice in the meatballs expands during cooking, helping the meatballs stay tender and flavorful.
- Adjust the heat by including or omitting the jalapeño seeds based on desired spiciness.
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
