Albondigas soup, a delightful concoction of savory meatballs simmering in a fragrant broth, can instantly transport you to a cozy kitchen filled with laughter and warmth. This comforting dish is not just food; it’s an experience, reminiscent of Sunday dinners at Grandma’s house where every bowl felt like a hug.
Picture this: the aroma of garlic and spices wafting through the air as you ladle steaming soup into bowls, each meatball bobbing happily atop vibrant vegetables. Perfect for chilly evenings or family gatherings, albondigas soup promises to be the star of your dinner table and a cherished memory in the making.
Why You'll Love This Recipe
- The ease of preparation makes this recipe perfect for busy evenings when comfort food is a must
- With vibrant colors and rich flavors, this soup is a feast for the eyes and palate
- You can easily adapt the ingredients based on your family’s preferences or what you have on hand
- Perfect for serving on special occasions or as a beloved weeknight staple
I still remember the first time I made albondigas soup; my friends couldn’t stop talking about it for weeks!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Ground Beef: Opt for lean ground beef to keep your meatballs juicy without being greasy.
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Rice: Use uncooked white rice; it absorbs flavors beautifully as it cooks in the broth.
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Fresh Herbs: Cilantro adds brightness; chop it finely for an aromatic punch.
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Onion: Choose a yellow onion for sweetness that balances with the spices.
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Garlic: Fresh cloves will pack a flavorful punch; don’t skimp on this essential ingredient.
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Canned Tomatoes: Use diced tomatoes with green chilies for added flavor and excitement.
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Vegetable Broth: Homemade is best, but store-bought will save time without sacrificing flavor.
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Carrots and Zucchini: Chop these veggies into bite-sized pieces to add color and texture.
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Spices (Cumin & Oregano): Essential for that authentic Mexican flavor profile; use fresh if possible!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
The Meatball Mixture: In a large bowl, combine ground beef, uncooked rice, minced garlic, chopped onion, cilantro, cumin, oregano, salt, and pepper until well blended. Form into small meatballs about one inch in diameter.
Sear Those Meatballs!: Heat olive oil in a large pot over medium heat. Add meatballs in batches until browned on all sides—this should take about 5 minutes. Don’t overcrowd them; they need space to brown nicely!
Create the Broth Base: After browning all meatballs, remove them from the pot. In the same pot, add diced tomatoes (with juices), vegetable broth, carrots, zucchini, and any leftover onion bits. Stir well to combine.
Add Back Your Meatballs!: Carefully return meatballs to the pot. Bring everything to a gentle simmer over medium heat. Cook for about 30 minutes until the meatballs are cooked through and veggies are tender.
Taste Test & Adjust Seasoning: After simmering, taste your soup! Adjust seasoning with additional salt or pepper if needed. If you’re feeling adventurous, squeeze some lime juice in there—it’s magical!
Serve It Up!: Ladle hot soup into bowls and garnish with extra cilantro or avocado slices for an added touch of freshness. Enjoy this cozy meal with crusty bread or warm tortillas!
Now that you’ve got your hands dirty creating this beautiful albondigas soup masterpiece—the most important part is sharing it with loved ones or savoring it all by yourself while binge-watching your favorite series!
You Must Know
- This savory albondigas soup is a comforting dish that warms both heart and soul
- The rich broth paired with tender meatballs creates an aromatic experience that’s perfect for chilly evenings
- Plus, leftovers only get better, making it a fantastic meal prep choice
Perfecting the Cooking Process
Sear the meatballs first for a flavorful crust, then simmer them gently in the broth while adding vegetables to ensure even cooking and maximum flavor.
Add Your Touch
Feel free to swap out ground beef for turkey or add your favorite veggies like zucchini or corn. A splash of lime juice brightens the flavors beautifully.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat on the stove over medium heat until warmed through for best results.
Chef's Helpful Tips
- For perfect albondigas, use day-old bread soaked in milk for moist meatballs
- Don’t skip browning them; it adds depth
- If you want extra flavor, try adding smoked paprika or cumin to the broth
The first time I made albondigas soup, my friends couldn’t stop raving about it! They even begged me for the recipe—success tastes so good!
FAQ
What ingredients are needed for albondigas soup?
You’ll need ground meat, rice, spices, broth, and assorted vegetables for a hearty dish.
Can I make albondigas soup ahead of time?
Absolutely! It tastes even better when flavors meld overnight in the fridge.
Is there a vegetarian version of albondigas soup?
Yes! Swap meatballs with lentil or mushroom-based alternatives for a delicious vegetarian option.
Albondigas Soup
Albondigas soup is a heartwarming dish featuring tender meatballs simmered in a flavorful broth brimming with vibrant vegetables. This comforting recipe evokes nostalgia, making it perfect for family gatherings or cozy evenings at home. With its aromatic blend of spices and fresh ingredients, every bowl offers a taste of tradition and warmth that you can easily adapt to suit your family’s preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 1 lb lean ground beef
- 1/2 cup uncooked white rice
- 1/4 cup fresh cilantro, chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, combine ground beef, rice, garlic, onion, cilantro, cumin, oregano, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs in batches and brown on all sides for about 5 minutes. Remove from pot.
- In the same pot, add diced tomatoes (with juices), vegetable broth, carrots, zucchini, and any leftover onion bits. Stir well.
- Return meatballs to the pot and bring to a gentle simmer over medium heat. Cook for about 30 minutes until meatballs are cooked through and veggies are tender.
- Adjust seasoning if needed and serve hot with cilantro or avocado as garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
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