Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup, a traditional Mexican meatball soup, is a comforting and wholesome dish, perfect for family meals. This soup features tender, flavorful meatballs simmered in a fragrant broth enriched with fresh vegetables, herbs, and subtle spices. The addition of spearmint or Mexican yerba buena gives the soup a distinctive fresh note, creating a unique flavor profile that sets it apart from other meatball soups.

This recipe is versatile, allowing you to use ground turkey instead of beef, and you can adjust the vegetables based on what is available in your kitchen. The combination of rice in the meatballs and hearty vegetables in the broth makes Albondigas Soup not only delicious but also filling and nutritious.

Ingredients for Albondigas Soup

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 quarts chicken stock or beef stock
• 1 quart water
• 1/2 cup tomato sauce
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup white rice
• 1 pound ground beef (or ground turkey)
• 1/4 cup loosely packed chopped fresh spearmint leaves
• 1/4 cup loosely packed chopped fresh parsley
• 1 1/2 teaspoons salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 large egg
• 1 1/2 cups frozen or fresh peas
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• 1 dash cayenne pepper, optional
• 1/2 cup chopped fresh cilantro for garnish

Step-by-Step Instructions

Make the Soup Base

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the green beans and carrots to the simmering broth. Let the vegetables cook gently while preparing the meatballs.

Prepare the Meatballs

4. In a large bowl, combine the ground beef with uncooked rice, chopped spearmint, parsley, salt, and pepper. Mix thoroughly.
5. Add the raw egg to the mixture and combine until uniform.
6. Shape the mixture into 1-inch meatballs, ensuring they are firm but not compacted too tightly.

Add Meatballs and Peas

7. Gently drop the meatballs one by one into the simmering soup. Cover the pot and allow the meatballs to cook for about 30 minutes, until they are fully cooked and tender.
8. Stir in the peas towards the end of cooking. Sprinkle with oregano, adjust the salt and pepper to taste, and add a dash of cayenne if you like a subtle heat.

Serve and Garnish

9. Ladle the soup into bowls, ensuring each serving has several meatballs and plenty of vegetables. Garnish with fresh chopped cilantro for a vibrant finish.

Tips for the Perfect Albondigas Soup

• Use fresh spearmint or yerba buena for the authentic taste. If unavailable, dried mint from herbal tea can be a substitute.
• Mix the rice thoroughly into the meat to ensure the meatballs hold together without falling apart.
• You can customize vegetables depending on seasonality – zucchini, corn, or spring peas can enhance the flavor and nutrition.
• Albondigas Soup improves in flavor if made ahead, making it excellent for meal prep.

Nutrition Highlights (per serving)

• Calories: 320–350 kcal
• Protein: 20–25 g
• Fat: 15 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sodium: 700 mg
• Sugar: 5 g

Albondigas Soup is a hearty, comforting, and aromatic Mexican classic. It’s perfect for cold evenings, family gatherings, or whenever you crave a warm, nourishing bowl of soup.

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