This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!
I make soup almost every week, my kids adore lasagna soup, chicken tortellini soup, cabbage roll soup, and this Mexican style albondigas meatball soup.
Albondigas soup made with beef meatballs, vegetables and potatoes.
I’ve professed my love for soup many times, but sometimes I crave something different than your standard chicken noodle. This albondigas soup is a Mexican style soup loaded with veggies, potatoes and tender spiced meatballs. It’s full of bold flavors and totally satisfying! Looking for more amazing soup ideas? You can’t go wrong with beef barley soup, Zuppa Toscana or New England clam chowder.
To make this recipe, you will need ground beef, rice, egg, garlic, cilantro, cumin, salt, pepper, olive oil, onion, carrots, potatoes, beef broth, tomatoes, tomato sauce, oregano and zucchini.
HOW DO YOU MAKE ALBONDIGAS SOUP?
The first step is to make your meatballs. I use a combination of lean ground beef, cooked rice, garlic, cilantro and cumin. The beef mixture is formed into small balls. Make the soup base by sauteeing onions, carrots and garlic in olive oil. Next, add potatoes, beef broth, tomatoes and seasonings to the pot. Bring the vegetables and broth mixture to a simmer, then add the meatballs and finally the zucchini. Top with a little fresh cilantro, then serve and enjoy.
Ground beef, rice, herbs and garlic in a mixing bowl.
TIPS FOR ALBONDIGAS SOUP
Be sure to cut your potatoes into small pieces so that they’ll be done at the same time as the meatballs.
This Mexican meatball soup is written to be mild in terms of spice level. If you prefer hot and spicy food, you can add some crushed red pepper flakes or a few teaspoons of hot sauce to the broth.
Albondigas soup makes great leftovers! Simply reheat your soup on the stove top or in the microwave.
This soup is hearty enough to stand as a complete meal, but I often serve it with a side of bread or tortilla chips.
Be sure that the soup does not come to a boil, or the meatballs can become tough.
Mint is a traditional addition to albondigas soup. I typically don’t use it because my kids don’t care for it, but feel free to add a small amount of chopped fresh mint leaves to the meatballs if you like.
- 1lb lean beef
- 2 potatoes
- 1 can tomato sauce
- 2 full teaspoon of Rice long grain
- 2 carrots
- Cilantro 1/2 cup
- Half an onion chopped
- 1 jalapeño
- 1 egg
- 2 Tsp flour
- Salt, pepper, comino, pepper, garlic powder, onion powder.
- In a large bowl add the meat, salt, pepper, garlic powder, pepper, comino,
- 1 egg and 1 tsp of flour, the rice and combine. Make into meatballs. Set aside.
- I don’t measure so start w a 1/2 tsp of seasoning and go from there.
Chop the potatoes and onion
Sauté together in oil for abt 3 min stirring frequently, add 1 tsp flour to that and sauté for about another min.
I don’t measure so I add water abt 2” above the potatoes.
Add 1/2 can of Tomato sauce ( to start ) it’s up to you how you like it.
cilantro, 1 tsp of seasonings noted above, and adjust to your liking ,add carrots( sliced), jalapeño (sliced)
Add the meatballs gently and cover, simmer for abt 30 min or until meatballs are done and potatoes are tender. May be less depending