Few dishes warm the soul and fill the home with as much comfort as Albondigas, a traditional Mexican meatball soup. Known as “sopa de albóndigas” in Spanish, this dish combines tender, flavorful meatballs simmered in a fragrant tomato-based broth, along with fresh vegetables like carrots, zucchini, and potatoes. The result is a hearty, wholesome meal that’s perfect for both weeknight dinners and special family gatherings. Albondigas is more than just soup; it’s a tradition passed down through generations, often associated with home-cooked love and comfort. Let’s dive into how to make this authentic dish from scratch.
Ingredients
For the Meatballs (Albóndigas):
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1 pound ground beef (or half beef and half ground pork)
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½ cup uncooked white rice (rinsed)
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1 large egg, lightly beaten
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2 cloves garlic, minced
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½ small white onion, finely chopped
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¼ cup fresh cilantro, finely chopped
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon chili powder (optional for a little heat)
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1 teaspoon salt
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½ teaspoon black pepper
For the Soup Base:
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2 tablespoons olive oil
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½ medium white onion, chopped
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3 cloves garlic, minced
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4 medium ripe tomatoes (or 1 can, 14 oz, fire-roasted tomatoes)
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6 cups beef broth (or chicken broth)
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2 medium carrots, sliced into rounds
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2 medium potatoes, peeled and cubed
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2 medium zucchini, sliced into half-moons
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1 small bunch fresh cilantro, stems tied with kitchen twine
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1 teaspoon ground cumin
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1 teaspoon oregano
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Salt and pepper to taste
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Juice of 1 lime (optional, for serving)
Garnishes (Optional but Recommended):
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Fresh cilantro, chopped
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Diced avocado
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Warm corn tortillas or crusty bread
Step-by-Step Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground meat, rice, egg, garlic, onion, cilantro, cumin, oregano, chili powder (if using), salt, and pepper. Use your hands to gently mix until all ingredients are incorporated, being careful not to overwork the meat so the meatballs stay tender. Form the mixture into small golf ball-sized meatballs and place them on a tray or plate. Set aside while you prepare the broth.
Step 2: Make the Tomato Broth
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Blend the fresh tomatoes into a smooth puree (or use canned tomatoes) and pour them into the pot. Allow the tomato mixture to simmer for about 8–10 minutes, stirring occasionally, until it deepens in color and thickens slightly.
Add the beef broth, cumin, oregano, and the tied cilantro stems to the pot. Bring the mixture to a gentle boil. This flavorful base will become the foundation for the albondigas soup.
Step 3: Add the Meatballs
Once the broth is boiling, carefully drop in the meatballs one at a time. Reduce the heat to medium-low and let them simmer gently. Avoid stirring too much at this point, as the meatballs are delicate until they firm up during cooking. Allow them to cook for about 15 minutes, during which the rice inside will begin to expand and tenderize.
Step 4: Add Vegetables
After the meatballs have simmered for 15 minutes, add the carrots and potatoes. Continue cooking until the vegetables are nearly tender, another 10–12 minutes. Finally, add the zucchini and cook for an additional 5 minutes, just until tender but not mushy. Taste the broth and adjust seasoning with more salt and pepper if needed.
Step 5: Serve and Garnish
Remove the tied cilantro stems from the pot and discard. Ladle the soup into bowls, making sure each serving has a generous portion of meatballs, vegetables, and broth. Garnish with freshly chopped cilantro, a squeeze of lime juice, and diced avocado if desired. Serve hot with warm tortillas or bread for dipping.
Tips and Variations
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Meat Choice: While beef and pork are traditional, you can use ground turkey or chicken for a lighter version.
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Rice Substitute: Some families use cooked rice, while others use raw rice to help the meatballs hold together. Raw rice cooks as the meatballs simmer, adding a soft texture.
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Spicier Version: Add a diced jalapeño or a spoonful of chipotle in adobo sauce to the broth for extra heat.
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Make Ahead: The meatballs can be shaped a day in advance and refrigerated until ready to cook.
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Storage: Albondigas soup keeps well in the refrigerator for up to 3 days, and the flavors deepen as it sits.
