Description

Warm, comforting, and packed with bold flavors, Albondigas Soup: A Flavorful Mexican Meatball Soup is a must-try dish. Juicy, herb-infused meatballs simmer in a rich, savory broth with tender vegetables, creating a meal that’s both satisfying and nourishing. Whether you’re making it for a family dinner or meal prepping for the week, this traditional Mexican soup is as delicious as it is heartwarming!

Ingredients

Scale

For the Meatballs

2 tbsp long-grain rice, cooked
6 oz ground pork
6 oz lean ground sirloin
1 large egg
3 mint leaves, finely chopped
½ tsp Mexican oregano (or regular oregano)
½ tsp kosher salt
½ tsp ground black pepper
¼ tsp ground cumin
½ medium white onion, finely chopped
2 cloves garlic, minced
½ cup ground chicharrón (fried pork rinds)

For the Broth

½ lb tomatoes, roughly chopped
½ medium white onion, roughly chopped
2 garlic cloves
1 tbsp vegetable oil
7 cups beef broth or stock
½ tsp kosher salt
2 cups russet potato, peeled and cut into ½-inch cubes
3 medium carrots, peeled and cut into ½-inch pieces
1 large zucchini, peeled and cut into ½-inch pieces
2 jalapeños, with stems left on and slit from top to bottom
¼ cup cilantro, chopped
2 tbsp mint leaves, chopped

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Instructions

Prepare the Meatballs
- Cook the rice according to package instructions, then let it cool.
- In a large mixing bowl, combine the cooked rice, ground pork, ground sirloin, egg, mint, oregano, salt, pepper, cumin, onion, garlic, and chicharrón.
- Mix thoroughly, then form into 1-inch meatballs and set aside.
Blend the Tomato Base
- In a blender, combine the tomatoes, onion, and garlic.
- Blend until smooth.
Cook the Broth
- Heat the vegetable oil in a large pot over medium heat.
- Add the blended tomato mixture and cook for about 5 minutes, stirring occasionally.
- Pour in the beef broth and add the salt. Bring to a boil.
Add the Meatballs and Vegetables
- Once the broth is boiling, gently drop in the meatballs.
- Add the potatoes, carrots, zucchini, and jalapeños.
- Reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Finish and Serve
- Stir in the chopped cilantro and mint.
- Taste and adjust seasoning with additional salt if needed.
- Ladle the soup into bowls, ensuring each serving has meatballs and vegetables.
- Garnish with extra cilantro if desired and serve hot.

Notes

For a spicier broth, leave the jalapeños whole instead of slitting them.
For a gluten-free version, replace chicharrón with ground tortilla chips.
If making ahead, store in an airtight container and refrigerate for up to 4 days.
Freezing tip: Freeze the soup without the zucchini for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired