Albondigas Soup
Indulge in the comforting embrace of Albondigas Soup, a traditional Mexican dish packed with flavor and nourishment. Tender beef and rice meatballs simmer gently in a seasoned tomato broth alongside hearty potatoes, carrots, and zucchini for a soul-warming experience.
This recipe strikes a perfect balance between wholesome ingredients and rich, satisfying taste. Each bite delivers tender meatballs infused with garlic and cumin, paired with perfectly cooked vegetables in a vibrant, aromatic broth. It’s a meal the whole family will cherish.
Whether you’re seeking a hearty dinner or a flavorful way to gather loved ones at the table, this Albondigas Soup is a culinary hug in a bowl. Ready to impress both kids and adults alike? Let’s dive in!
Albondigas Soup: Ingredients That Bring Comfort to Your Table
- Ground Beef: The foundation of the meatballs, lending richness and a hearty texture to the soup.
- Cooked Rice: Adds tenderness and structure to the meatballs, creating a delightful bite with every spoonful.
- Cilantro Leaves: Infuses the dish with fresh, herbaceous notes, elevating the flavor profile.
- Tomatoes (Diced & Sauce): Form the vibrant, savory base of the broth, delivering depth and tang.
- Russet Potatoes: A starchy addition that brings heartiness and satisfying substance.
- Zucchini: Offers a tender, mild sweetness that balances the richness of the broth.
- Carrots: Add a touch of natural sweetness and color to the comforting medley.
- Beef Broth: The soul of the soup, tying every element together with savory warmth.
Each ingredient plays a vital role, creating a harmonious symphony of flavors in this classic Albondigas Soup.
Albondigas Soup: A Complete Guide to Enhancing This Classic Recipe
Recipe Tips
- Keep the Meatballs Tender and Flavorful
Use freshly cooked rice for the meatballs as it creates a softer texture and helps bind the mixture. Avoid overmixing the meatball ingredients, as this can result in dense, tough meatballs. For extra depth, refrigerate the formed meatballs for 20 minutes before adding them to the soup. - Achieve a Balanced Broth
Don’t drain the canned diced tomatoes; their juices contribute to the broth’s rich and slightly tangy flavor. If you prefer a spicier kick, add a pinch of chili powder or diced jalapeños while simmering the broth. Taste frequently and adjust seasoning with salt and pepper to your preference. - Cook Vegetables to Perfection
Add the vegetables in stages to ensure each ingredient retains its ideal texture. For example, start with harder vegetables like potatoes and carrots, followed by zucchini in the final minutes of cooking to keep it tender-crisp.
What to Serve with Albondigas Soup
- Warm Corn Tortillas
Soft, freshly warmed corn tortillas are perfect for dipping into the flavorful broth and pairing with the tender meatballs. They add a classic, authentic touch to your meal. - Mexican Rice
A side of fluffy Mexican-style rice enhances the meal’s heartiness, absorbing the soup’s savory broth and complementing the spices beautifully. - Avocado Slices with Lime
Creamy avocado slices, drizzled with a squeeze of lime, add a refreshing contrast to the rich soup. They also provide a boost of healthy fats to round out the dish.
FAQ
1. Can I make this soup ahead of time?
Absolutely! Prepare the soup up to the point of adding the zucchini. Refrigerate it, then reheat and add the zucchini just before serving to keep it fresh and crisp.
2. Can I freeze Albondigas Soup?
Yes, this soup freezes well. For best results, freeze without the zucchini and cilantro garnish. Reheat and add these ingredients fresh before serving.
3. What substitutes can I use for beef?
Ground turkey or chicken can replace beef in the meatballs. Adjust seasoning as needed, as these proteins have a milder flavor.
4. How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as your beef broth and canned tomatoes are certified gluten-free. Double-check labels to ensure no hidden gluten ingredients.
Albondigas Soup
Ingredients
- For the Meatballs:
- 1 pound ground beef 90% lean
- 1 egg
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1/4 cup chopped cilantro leaves
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Soup:
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 3 carrots peeled, quartered, and sliced
- 1 1/2 cups Russet potatoes peeled and diced into 1/2-inch cubes
- 6 cups beef broth
- 1 15-ounce can diced tomatoes (with liquid)
- 1 8-ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini quartered and sliced
- 1/4 cup chopped cilantro leaves
- Salt and pepper to taste
Instructions
- For the Meatballs:
- In a large mixing bowl, combine the ground beef, egg, cooked rice, garlic, cilantro, cumin, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Shape the mixture into small meatballs, approximately 3/4 inch in diameter. Arrange the meatballs on a tray and set aside.
- For the Soup:
- Heat the olive oil in a large pot over medium heat. Sauté the onion and carrots for 3–4 minutes, stirring occasionally.
- Add the garlic and cook for an additional 30 seconds until fragrant. Incorporate the potatoes, beef broth, diced tomatoes (with their liquid), tomato sauce, cumin, and oregano. Stir to combine and bring the mixture to a gentle simmer.
- Allow the soup to simmer for 10 minutes before carefully adding the meatballs to the pot. Continue simmering for another 10 minutes to cook the meatballs through.
- Add the zucchini and cook for an additional 5 minutes. Season the soup with salt and pepper according to taste.
- Garnish with chopped cilantro before serving warm.
