Mexican Albondigas Soup

There’s just something about the smell of simmering tomatoes and spices on a cool Texas evening that makes my heart sing. And when that aroma is coming from a pot of Mexican Albondigas Soup, well, the whole family knows it’s going to be a good night. I’ve made this comforting soup more times than I can count in my own kitchen, tweaking it until it was absolutely perfect. This recipe is packed with flavor, hearty meatballs, and enough veggies to make even the pickiest eaters happy. Prepare to enjoy a soup that warms you from the inside out, and that’s easier to make than you might think!

I promise, you’ll get a simple, delicious, and family-approved Mexican Albondigas Soup recipe that is perfect for weeknights or lazy weekends. Let’s get cooking!

Why This Recipe Works

As a busy mom of two, I need recipes that are quick, easy, and satisfying. This Mexican Albondigas Soup ticks all those boxes! Here’s why it’s a winner in our house:

• Quick and Easy: From start to finish, you can have this soup on the table in under an hour.
• Kid-Approved: My kids love the mini meatballs and the flavorful broth. It’s a great way to sneak in some extra veggies.
• Make-Ahead Friendly: The soup tastes even better the next day, making it perfect for meal prepping.
• Budget-Friendly: Uses simple ingredients that you likely already have in your pantry and refrigerator.

Ingredients

• 1 pound ground beef
• 1/2 cup cooked rice
• 1 egg, lightly beaten
• 1/4 cup chopped onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 6 cups chicken broth
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional garnishes: fresh cilantro, lime wedges, avocado slices

Ingredient Notes

Let’s talk about these ingredients a bit more. The quality of your ground beef definitely matters for the meatballs. I like to use 85/15 ground beef. If you are looking to lighten the recipe, ground turkey or chicken works great too. I highly recommend using cooked rice in the meatballs for moisture. Day-old rice works great, and helps bind the meatballs together! For the broth, I prefer chicken broth but vegetable broth is an acceptable substitute. Don’t skip the fresh cilantro in the meatballs or as a garnish; it adds a bright, fresh flavor that really makes the soup sing. Also, the oregano and chili powder add the perfect touch of authentic Mexican flavor. If you don’t have dried oregano, Italian seasoning will work in a pinch, too. As for vegetables, feel free to swap in your favorites. Corn, green beans, or even a little bit of chopped bell pepper would be delicious additions. I buy my dried spices at the local grocery store, but you can find them in bulk at most health food stores.

Step-by-Step Instructions

Step 1: Make the Meatballs. In a large bowl, combine the ground beef, cooked rice, egg, chopped onion, cilantro, cumin, garlic powder, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.

Step 2: Form the Meatballs. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. Aim for about 20-25 meatballs. This is a great task for little helpers if you have kids in the kitchen!

Step 3: Sauté Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The onions should be translucent and the garlic should smell amazing!

Step 4: Add Tomatoes and Broth. Pour in the crushed tomatoes and chicken broth. Stir in the carrots, celery, zucchini, potato, oregano, chili powder, salt, and pepper. Bring the mixture to a simmer. The tomatoes will add a rich color and base for the soup, and the chicken broth gives it a wonderful flavor.

Step 5: Cook the Meatballs. Gently drop the meatballs into the simmering soup. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender. Stir occasionally to prevent sticking. After testing this several times, I learned that it’s important to let the soup simmer gently so the meatballs don’t fall apart.

Step 6: Serve and Garnish. Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh cilantro, lime wedges, and avocado slices, if desired. A squeeze of lime juice really brightens up the flavors!

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing the meatball mixture will result in tough meatballs. Gently combine the ingredients until just mixed.
• Size Matters: Make sure the meatballs are uniform in size so they cook evenly.
• Veggie Prep: Chop all the vegetables into similar-sized pieces so they cook at the same rate.
• Flavor Boost: For a richer flavor, brown the meatballs in the pot before adding the vegetables and broth.
• Kid-Friendly Tip: If your kids are sensitive to spice, reduce or omit the chili powder.
• Make-Ahead Tip: The soup tastes even better the next day! Prepare it in advance and store it in the refrigerator.
• Reheating: Reheat the soup gently over medium heat, stirring occasionally.

Storage & Meal Prep

This Mexican Albondigas Soup stores beautifully, making it perfect for meal prepping. Once the soup has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Just thaw it in the refrigerator overnight before reheating.

For meal prepping, you can chop all the vegetables ahead of time and store them in the refrigerator. You can also prepare the meatball mixture in advance, but wait to roll them into balls until just before cooking. This helps prevent them from drying out. If you’re short on time, use pre-made meatballs from the grocery store.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Use gluten-free breadcrumbs or rice flour in the meatball mixture to make this soup gluten-free.
• Dairy-Free: Omit the garnishes or use a dairy-free sour cream alternative.
• Vegetarian: Replace the ground beef with lentils or black beans for a vegetarian version.
• Spicy: Add a pinch of cayenne pepper or a diced jalapeño to the soup for a spicy kick.
• Seasonal Twist: In the fall, add some butternut squash or sweet potato to the soup for a warm, seasonal flavor.

I’ve personally tested the gluten-free variation with rice flour, and it works great! I haven’t tried the vegetarian version myself, but I think lentils would be a fantastic substitute for the ground beef. As always, feel free to experiment and adjust the recipe to your liking!

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! In fact, the flavors of this soup deepen overnight, making it even more delicious the next day. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop.

How do I know when the meatballs are done?

The meatballs are done when they are cooked through and no longer pink in the center. You can test one by cutting it open to check for doneness. They should be firm to the touch.

Can I substitute any of the vegetables?

Of course! Feel free to use whatever vegetables you have on hand or that your family enjoys. Corn, green beans, bell peppers, or even spinach would be great additions.

How long will the leftovers last?

Leftovers will last for up to 3-4 days in the refrigerator, stored in an airtight container. You can also freeze the soup for up to 2-3 months.

Is this soup kid-friendly?

Yes, this soup is definitely kid-friendly! My kids love the mini meatballs and the flavorful broth. If your kids are sensitive to spice, you can reduce or omit the chili powder.

Can I use ground turkey or chicken instead of ground beef?

Absolutely! Ground turkey or chicken are great substitutes for ground beef in this recipe. They will give the meatballs a slightly different flavor, but they will still be delicious.

What if my soup is too thick?

If your soup is too thick, simply add a little more chicken broth until it reaches your desired consistency.

Serving Suggestions

This Mexican Albondigas Soup is a complete meal on its own, but here are a few serving suggestions to make it even better:

• Serve with a side of warm tortillas or crusty bread for dipping.
• Top with a dollop of sour cream or Greek yogurt.
• Garnish with a sprinkle of shredded cheese.
• Add a side salad for a light and refreshing meal.

For plating, I like to ladle the soup into bowls and top it with a generous sprinkle of fresh cilantro, a squeeze of lime juice, and a few slices of avocado. It’s a simple but beautiful presentation that everyone will love. And if you’re serving a crowd, you can set out a toppings bar with various garnishes so everyone can customize their own bowl.

Portion sizes will vary depending on your family’s needs, but I usually aim for about 1 1/2 to 2 cups of soup per person. This recipe makes about 6-8 servings.

I hope you and your family enjoy this comforting and flavorful Mexican Albondigas Soup as much as we do. It’s a dish that brings us together around the table, creating memories that will last a lifetime. Don’t be afraid to experiment with the recipe and make it your own. And most importantly, have fun in the kitchen!

I can’t wait to hear how this recipe turns out for you! Leave a comment below and let me know what you think. And if you’re looking for more delicious and family-friendly recipes, be sure to explore the rest of FamiliesRecipes.com.

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