Albondigas Mexican Meatball Soup Recipe
Cozy Up with a Bowl of Mexican Meatball Soup!
Looking for a hearty, flavorful, and comforting dinner? Our Mexican Meatball Soup is just the ticket! This isn’t your average meatball soup – we’re bringing the vibrant flavors of Mexico to a classic comfort food. Tender meatballs simmered in a rich, tomato-based broth with potatoes, carrots, and zucchini – it’s a complete meal in a bowl!
This soup is perfect for chilly evenings, family gatherings, or when you just need a little bit of warmth. It’s surprisingly easy to make, and the aroma that fills your kitchen will have everyone eagerly awaiting dinner. We love how the cumin and oregano add a lovely depth of flavor, perfectly complementing the savory meatballs and fresh vegetables.
What makes this soup special?
- Flavorful Meatballs: We use a blend of spices to create meatballs that are bursting with flavor.
- Hearty & Filling: Packed with vegetables and protein, this soup will keep you satisfied.
- Easy to Customize: Feel free to add your favorite vegetables or a touch of heat with some chili powder or jalapeños.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
Tips for the Best Mexican Meatball Soup:
- Don’t overcrowd the skillet: When browning the meatballs, work in batches to ensure they get a nice sear.
- Simmer, don’t boil: A gentle simmer allows the flavors to meld together beautifully.
- Adjust the seasoning: Taste as you go and add more salt, pepper, or spices to your liking.
- Garnish generously: A sprinkle of fresh cilantro adds a pop of color and freshness.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use ground turkey or chicken instead of beef?
A: Yes, you can! Ground turkey or chicken will work just as well. You may need to adjust the seasoning slightly.
Q: Can I add beans to this soup?
A: Definitely! A can of drained and rinsed black beans or pinto beans would be a delicious addition.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients in your beef broth to ensure it doesn’t contain any gluten.
Q: What can I serve with this soup?
A: This soup is a complete meal on its own, but you can also serve it with a side of warm tortillas, a dollop of sour cream, or a sprinkle of shredded cheese.
Mexican Meatball Soup
Ingredients
- 1 lb ground beef
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1/2 cup cooked rice
- 1 egg beaten egg
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp oregano
- 8 cups beef broth
- 1 can diced tomatoes 14.5 oz
- 1 lb potatoes cubed
- 1 cup carrots sliced
- 1 cup zucchini sliced
Instructions
- In a large bowl, combine the ground beef, diced onion, minced garlic, cooked rice, beaten egg, chopped cilantro, cumin, oregano, salt, and pepper. Mix well and form into 1-1.5 inch meatballs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, then set aside.
- In a large pot, sauté the diced onion and minced garlic until soft and fragrant (about 5 minutes).
- Add the beef broth, diced tomatoes, cumin, oregano, salt, and pepper. Bring to a simmer.
- Carefully add the browned meatballs, potatoes, carrots, and zucchini to the pot. Stir gently.
- Cover and simmer for 30-35 minutes, or until the vegetables are tender and the meatballs are cooked through. Adjust seasoning to taste.
- Ladle into bowls and garnish with extra cilantro, if desired. Serve hot.
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