Albondigas, the beloved Mexican meatball soup, is a comforting dish that warms both the body and soul. With tender meatballs nestled in a hearty broth filled with vibrant vegetables and spices, this dish is perfect for family gatherings or cozy nights in. It’s a delightful medley of flavors that will transport you straight to the heart of Mexico. Let’s embark on the journey of creating this scrumptious Albondigas Recipe that is sure to impress your loved ones!

Why This Recipe Works

This Albondigas Recipe stands out due to its combination of fresh ingredients, aromatic spices, and the balance of textures. The meatballs are juicy and flavorful, thanks to the blend of ground beef and pork, complemented by the rice that adds a delightful chew. The broth is rich and savory, enhanced by fire-roasted tomatoes and spices that elevate the entire dish. Each spoonful is a burst of flavor, making it a favorite in many households.

Ingredient Rundown

1 cup long-grain white rice, uncooked, divided: Provides a hearty base for the meatballs.
2 tablespoons olive oil: For sautéing the vegetables and adding richness.
1/2 small yellow onion, chopped: Adds sweetness and depth to the broth.
1 jalapeno pepper, minced: Brings a subtle heat that can be adjusted to taste.
2 medium carrots, sliced 1/2-inch thick: Adds sweetness and color to the soup.
2 stalks celery, sliced 1/2-inch thick: Contributes to the soup’s aromatic base.
2 small Yukon gold potatoes, chopped into 1-inch chunks: Adds heartiness and texture.
4 garlic cloves, minced: Infuses the dish with a robust flavor.
2 teaspoons chili powder: Enhances the warmth and complexity of the broth.
1 1/2 teaspoons ground cumin: Adds an earthy flavor that perfectly complements the other spices.
1 teaspoon each of dried oregano and ground coriander: Brings herbal notes to the dish.
1/2 teaspoon each of smoked paprika, salt, and pepper: Season to taste, enhancing the overall flavor.
2 (15 oz.) cans fire-roasted tomatoes with juices: Provides a rich base for the soup.
1 (14 oz.) can mild diced green chiles: Adds a touch of heat and flavor.
8 cups low sodium beef broth: The heart of the soup, creating a rich, savory base.
1 chayote, peeled and cored, chopped into 1/2 cubes (may sub zucchini): Adds a unique texture and flavor.
8 oz. lean ground beef: The primary protein source for the meatballs.
8 oz. ground pork (may sub lean ground beef): Adds moisture and flavor to the meatballs.
Rice from above: For binding the meatballs and adding texture.
1/2 small yellow onion, minced: For flavoring the meatball mixture.
1 large egg: Binds the meat mixture together.
3 garlic cloves, minced: More flavor in the meatballs.
3 tablespoons minced fresh cilantro: Brightens up the meatballs.
2 tablespoons minced fresh mint: Adds a refreshing taste.
2 tablespoons minced fresh parsley or 2 teaspoons dried: Herbaceous flavor for the meatballs.
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried: For an aromatic touch.
1/2 teaspoon each of chili powder, ground cumin, salt, and pepper: For seasoning the meatballs.
Avocados, tomatoes, cilantro, sour cream, lime juice, hot sauce: For serving, adding freshness and creaminess.

Equipment & Tools

Large pot: Essential for simmering the soup.
Mixing bowl: For combining the meatball ingredients.
Wooden spoon or spatula: For stirring and sautéing.
Measuring cups and spoons: For accurate ingredient measurements.
Knife and cutting board: For chopping vegetables and herbs.
Baking sheet: If baking the meatballs before adding to the soup.

Cook Albondigas Recipe Like This

Step 1: Prepare the Meatballs

In a mixing bowl, combine the ground beef, ground pork, half of the uncooked rice, minced onion, egg, minced garlic, cilantro, mint, parsley, oregano, chili powder, cumin, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.

Step 2: Shape the Meatballs

Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet as you go.

Step 3: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, jalapeno, carrots, celery, and potatoes. Sauté for about 5-7 minutes, until the vegetables begin to soften.

Step 4: Add Spices and Broth

Stir in the minced garlic, chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Then, add the fire-roasted tomatoes, green chiles, and beef broth. Bring to a simmer.

Step 5: Cook the Meatballs

Carefully add the meatballs to the simmering broth. Allow them to cook for about 25-30 minutes, or until cooked through and the rice has expanded and softened.

Step 6: Add Remaining Ingredients

In the last 10 minutes of cooking, add the chayote or zucchini and the remaining uncooked rice to the pot. This allows the vegetables to cook through while keeping their texture.

Step 7: Serve and Garnish

Once everything is cooked, taste and adjust seasoning as necessary. Serve the soup hot, garnished with fresh avocado, diced tomatoes, chopped cilantro, a dollop of sour cream, lime juice, and hot sauce to taste.

Variations for Dietary Needs

Vegetarian Option: Substitute the meat with plant-based ground meat and use vegetable broth instead of beef broth.
Gluten-Free Option: Ensure all canned ingredients are gluten-free and use gluten-free breadcrumbs if needed.
Low-Carb Option: Replace the rice with cauliflower rice for a lighter version.
Spicy Option: Use a hotter variety of chili or add more jalapenos to increase the heat.

Errors to Dodge

Overmixing the Meat: This can lead to tough meatballs. Mix just until combined.
Skipping the Sauté Step: Sautéing the vegetables before adding liquid enhances the flavors of the broth.
Not Tasting the Broth: Always taste and adjust the seasoning before serving.
Skipping Fresh Herbs: Fresh herbs add brightness to the dish, so don’t skip them!

Storing Tips & Timelines

Leftover Albondigas Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious the next day. If you want to store it for a longer time, freeze the meatballs and broth separately. The soup can last up to 3 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.

Questions People Ask

Can I make Albondigas ahead of time?

Absolutely! It’s a great dish to prepare in advance. Just store it in the refrigerator and reheat when ready to serve.

What can I serve with Albondigas?

Pair it with warm tortillas, cilantro lime rice, or a fresh salad for a complete meal.

Can I use different types of meat?

Yes! You can mix and match different ground meats such as turkey, chicken, or even a combination of meats to suit your preference.

How do I know when the meatballs are done?

The meatballs should be cooked through, and their internal temperature should reach 160°F. They will also float to the top of the soup when fully cooked.

See You at the Table

With this Albondigas Recipe, you have the opportunity to create a heartwarming dish that envelops your kitchen with comforting aromas. Whether it’s a chilly evening or a cheerful family gathering, this soup is sure to bring smiles to the table. Enjoy every bite, and share the warmth with those you love!