Albondigas Soup with Vegetables

This classic Albondigas Soup is comfort food at its finest brimming with tender beef meatballs vegetables and a savory tomato broth that always reminds me of family gatherings around my grandmother’s table This simple yet hearty meal comes together quickly and always disappears fast whenever I serve it

My family has always loved how filling and satisfying this soup is Whenever I make a big batch the kitchen smells incredible and we always go back for seconds

Ingredients

• Lean ground beef: Provides robust flavor and keeps the meatballs juicy Look for the freshest beef with a bright color
• Large egg: Helps bind the meatball mixture together farm fresh if possible
• White onion: Brings natural sweetness and deep flavor Finely dice for best texture
• Long grain white rice: Uncooked rice makes the meatballs extra tender Choose a good quality rice that cooks evenly
• Garlic cloves: Adds a bold savory layer Mince it finely for even distribution
• Salt: Essential for seasoning the meatballs and the soup itself Taste as you go to prevent over salting
• Ground cumin: Delivers earthy spicy flavor a must for Mexican-inspired dishes Use freshly ground if available
• Garlic powder: Intensifies the aromatic depth and layers beautifully with fresh garlic
• Ground black pepper: Balances savory and spicy notes Freshly ground gives the best result
• Dried oregano: Classic for Mexican soups Choose a bright green oregano for potency
• Low-sodium chicken broth: The flavorful base of the soup lets the other ingredients shine Opt for low sodium to control saltiness
• Can crushed tomatoes: Provides rich tangy body to the broth Look for a can without extra additives
• Large carrots: Adds sweetness and a hearty bite Peel and chop them evenly to ensure uniform cooking
• Russet potatoes: Brings creamy comfort to the soup Pick potatoes that are firm and smooth
• Zucchini squash: Gives a pop of color and tender texture Make sure they are firm and bright green
• Optional Freshly chopped cilantro and lime wedges: These fresh touches add a lively finish to each bowl

Step-by-Step Instructions

Make the Meatball Mixture:

Combine the ground beef egg diced onion uncooked rice minced garlic salt cumin garlic powder black pepper and dried oregano in a large bowl Mix everything just until it comes together being careful not to overwork the meat

Form the Meatballs:

Use your hands to roll the mixture into smooth 2 inch meatballs Place them on a plate and set aside while you prepare the soup broth

Prepare the Soup Base:

Pour the chicken broth and crushed tomatoes into a big soup pot or Dutch oven Set over medium high heat and bring to a steady boil Allow the flavors to meld together as the pot heats

Cook the Meatballs:

Gently lower the meatballs into the simmering broth Take care not to crowd them Let them cook undisturbed for 10 minutes so the rice can start to expand and the beef firms up

Add Vegetables and Simmer:

Once the meatballs are partially cooked add the carrots potatoes and zucchini Stir gently Bring everything back to a gentle boil and cook for around 5 more minutes Reduce the heat to medium low

Finish Cooking:

If the broth has reduced too much add 2 to 3 cups of water Stir and let the soup simmer for another 10 to 15 minutes or until the vegetables are fork tender The meatballs will finish cooking and absorb all the flavors

Rest and Serve:

Turn off the heat and let the soup stand for about 5 minutes Ladle into bowls and top with generous amounts of chopped cilantro and a squeeze of lime juice if you like

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My favorite addition is always the fresh cilantro and lime at the end They transform the soup and remind me of the way my abuela would always finish soups with a squeeze of citrus Her little touch brought the whole meal to life and still makes this dish extra special for me

Storage Tips

Cool soup completely before transferring to an airtight container in the refrigerator It stays fresh for up to 4 days For longer storage freeze individual portions in freezer-safe containers Soup reheats best on the stove top over a gentle simmer which helps keep the meatballs intact

Ingredient Substitutions

If you prefer ground turkey or chicken you can swap them for beef Just make sure the meat is not too lean to keep the meatballs moist Feel free to swap russet potatoes for Yukon golds or even sweet potatoes for a different flavor For gluten free needs replace white rice with cooked quinoa in the meatballs

Serving Suggestions

Serve your Albondigas Soup with warm corn tortillas rice or a crisp green salad A dollop of sour cream or a sprinkle of cotija cheese on top adds extra creaminess and flavor Pass extra lime wedges at the table for a burst of freshness

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Cultural Context

Albondigas Soup holds a cherished place in Mexican households It is a recipe passed down through generations and always signals comfort and togetherness Supposedly albondigas came to Mexico with Spanish settlers but the soup evolved to star bright veggies and fragrant herbs that reflect local traditions Today it is enjoyed at both humble family dinners and festive occasions

Recipe FAQs

→ What is the best ground meat to use?

Lean ground beef offers a traditional, tender texture, but ground turkey or pork can be substituted for a lighter or different flavor.

→ Can I prepare the meatballs ahead of time?

Yes, assemble and shape the meatballs in advance, then refrigerate until ready to simmer in the broth for fresher texture.

→ How do I keep the meatballs from falling apart?

Gently combine just until mixed, and use enough egg and rice for binding. Avoid over-mixing to maintain the meatballs' shape.

→ Can I freeze this dish for later?

Absolutely. Cool completely and store in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop.

→ What vegetables work well in this soup?

Potatoes, carrots, and zucchini are classic, but chayote, corn, or even green beans make delicious additions or substitutions.

→ How can I add extra flavor?

Finish individual bowls with fresh cilantro, a squeeze of lime, or a pinch of chili flakes for brightness and subtle heat.