Go Back
Homemade Albondigas Recipe photo

Albondigas Recipe

This Albondigas Recipe is a heartwarming Mexican meatball soup bursting with flavor and comfort!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 cup long-grain white rice uncooked, divided
  • 2 tablespoons olive oil
  • 1/2 small yellow onion chopped
  • 1 jalapeno pepper minced
  • 2 medium carrots sliced 1/2-inch thick
  • 2 stalks celery sliced 1/2-inch thick
  • 2 small Yukon gold potatoes chopped into 1-inch chunks
  • 4 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (15 oz.) cans fire-roasted tomatoes with juices
  • 1 (14 oz.) can mild diced green chiles
  • 8 cups low sodium beef broth
  • 1 chayote peeled and cored, chopped into 1/2 cubes (may sub zucchini)
For the Meatballs:
  • 8 oz. lean ground beef
  • 8 oz. ground pork (may sub lean ground beef)
  • 1/2 small yellow onion minced
  • 1 large egg for binding
  • 3 cloves garlic minced
  • 3 tablespoons fresh cilantro minced
  • 2 tablespoons fresh mint minced
  • 2 tablespoons fresh parsley minced or 2 teaspoons dried
  • 1 1/2 teaspoons fresh oregano minced or 1/2 teaspoon dried
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For Serving:
  • Avocados, tomatoes, cilantro, sour cream, lime juice, hot sauce for serving

Equipment

  • Large Pot
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Baking sheet

Method
 

Preparation:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Leftover Albondigas can be stored in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the meatballs and broth separately for up to 3 months.
  • Always taste and adjust the seasoning before serving for the best flavor.