Mexican Meatball Soup, or Albondigas Soup, is a delicious and hearty dish that has become popular worldwide. This traditional Mexican soup is made with tender meatballs made from ground beef, rice, and a blend of aromatic herbs and spices.
The combination of fragrant spices, savory broth, and tender meatballs creates a comforting and satisfying meal that's perfect for any occasion. Whether you want to try something new or enjoy a classic Mexican dish, Mexican Meatball Soup is sure to please.
In addition, Albóndigas soup is known for its versatility – it can be made with a variety of meats, including beef, pork, or chicken, and can be customized with different herbs and spices to suit your taste.
With its comforting warmth and delicious flavors, it's no wonder that this soup has become a beloved classic in Mexican cuisine.
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Mexican Meatball Soup
Mexican Meatball Soup, also known as Albóndigas soup, is a traditional and flavorful dish in Mexican cuisine. This soup has a rich history and has been passed down through generations. The dish originated in Spain and was brought to Mexico during the colonial era.
It has since become a beloved staple in Mexican households and is often served on special occasions and holidays. The soup consists of juicy meatballs made from ground beef or pork that are simmered in a flavorful broth with vegetables such as carrots, potatoes, and onions.
With its delicious taste and cultural significance, Mexican Meatball Soup is a must-try for anyone who loves authentic and hearty Mexican cuisine.
What are some tips and tricks for making the perfect meatballs for this soup?
Making the perfect meatballs for soup requires some attention to detail. Check out the tips below:
- The first tip is to choose the right type of meat. Ground beef with a higher fat content will produce juicier and more flavorful meatballs.
- To add even more flavor, mix in some ground pork or veal. Another important step is not to overmix the meat mixture. Overmixing can result in tough meatballs. Instead, mix just until everything is combined.
- Adding breadcrumbs, eggs, and seasonings such as garlic and herbs can help bind the meatballs together and add extra flavor.
- It's also important to shape the meatballs evenly and ensure they are all the same size so they cook evenly.
- When cooking the meatballs, it's best to brown them in a skillet first to add a crust and prevent them from falling apart in the soup.
- Finally, don't overcook the meatballs in the soup. Let them simmer gently until cooked through, but avoid boiling them vigorously, as this can also result in tough meatballs.
By following these tips and tricks, you can make delicious and perfectly cooked meatballs for your soup.
What type of broth is traditionally used for Mexican Meatball Soup?
The type of broth used for Albondigas Soup can vary depending on the region and personal preference. However, chicken broth or beef broth is the most commonly used broth for this soup.
Chicken broth is often favored because it is lighter in flavor and allows the other ingredients to shine through, while beef broth provides a richer and heartier flavor.
Some recipes may also call for a combination of both broths for added depth of flavor.
Regardless of the type of broth used, Albondigas Soup is a comforting and satisfying dish that is perfect for warming up on a chilly day.
What Types of Meat
Ground beef is the most commonly used meat to make meatballs in Mexican Meatball Soup. However, other meats such as ground pork, ground turkey, and even ground lamb can also be used.
Each type of meat has a slightly different taste and texture. Ground beef is the traditional choice for Albondigas Soup and has a rich and savory flavor that pairs well with the spices and vegetables in the soup. It also has a firm texture that holds up well in the broth.
Ground pork is another popular choice for meatballs, and it adds a slightly sweeter and milder flavor than ground beef. The texture is softer and more tender, making for a melt-in-your-mouth experience.
Ground turkey is a leaner option, and while it has a milder flavor than beef or pork, it still provides a good base for the meatballs. The texture is also lighter and more delicate.
Ground lamb has a distinctive flavor that can be quite strong and has an acquired taste. The texture is tender and juicy, making it a good option for those who prefer a more flavorful meatball.
Overall, the type of meat used in Albondigas Soup is a matter of personal preference, but each choice can provide a unique twist to this classic dish.
What ingredients are needed to make Mexican Meatball Soup?
This recipe has a prep time of 30 minutes, then a cook time of 30 minutes. Here are the ingredients which serve 6.
- Lean ground beef
- Pork sausage
- Raw white rice – basmati works great
- Garlic – minced
- Fresh cilantro – finely minced
- Sea salt
- Cumin – adds a warm and earthy flavor with a slightly nutty and smoky undertone
- Dried oregano – add a savory flavor and aroma to the dish.
- Sweet chili powder – provides a balance of flavors, as it pairs well with the savory meatballs and rich broth
- Large egg
- Olive oil
- Carrot – diced
- Medium onion – minced
- Zucchini – diced
- Red bell pepper – diced
- Garlic – minced
- Chili powder
- Smoked paprika
- Lime – juiced
- Lime zest – adds a fresh and tangy note
- Tomatoes with green chiles
- Sweet corn – drained
- Beef broth, or more
How to make Mexican Meatball Soup?
Now that you have all your ingredients, it's time to assemble them.
- Before anything else, the meatballs are first prepared by mixing all the ingredients together and, using a small two teaspoons cookie scoop, scoop the meat into 36-42 balls. Gently roll them with your hands into balls.
- After that, heat the oil in a large Dutch oven or saucepan over medium-high heat. Once hot, add the onion, carrot, zucchini, red bell pepper, and garlic, stir and cook for 5 minutes.
- Next, add the paprika, chili powder, lime juice, and zest, followed by the beef broth and canned tomatoes, and bring the mixture to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup, and DO NOT stir. Let them cook for 10 minutes without stirring. After that, gently stir. Add the corn to the pot and let it cook for 5 minutes. Taste and adjust for salt and pepper.
- Serve garnished with chopped cilantro.
- 1/2 lb lean ground beef
- 1/2 lb pork sausage
- ½ cup raw white rice, basmati works great
- 2 cloves garlic, minced
- ¼ cup finely minced fresh cilantro
- 2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet chili powder
- 1 large egg
- 2 tablespoons olive oil
- 1 medium carrot, diced
- 1 medium onion, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 lime, juiced
- 1 tsp lime zest
- 1 can of tomatoes with green chiles
- 1 can sweet corn, drained
- 6 cups beef broth, or more
- Mix all the meatball ingredients in a large bowl. Using a small 2 teaspoons cookie scoop, scoop the meat into 36-42 balls. Gently roll them with your hands into balls.
- Heat the oil in a large Dutch oven or saucepan over medium-high heat. Once hot, add the onion, carrot, zucchini, red bell pepper, and garlic, stir and cook for 5 minutes.
- Next. add the paprika, chili powder, lime juice, and zest, followed by the beef broth, and canned tomatoes, and bring the mixture to a boil.
- Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes without stirring, after that gently stir.
- Add the corn to the pot and let it cook for 5 minutes.
- Taste and adjust for salt and pepper.
- Serve garnished with chopped cilantro.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 97mgSodium: 2022mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 26g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.