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Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup Recipe
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Looking for ultimate comfort in a bowl? You found it. This savory, hearty Mexican meatball soup features tender beef simmered in a rich tomato broth with potatoes, carrots, and peas. It is fast to make. It is authentic. And it is perfect for cold nights.

Ingredients

Scale

For the Meatballs:

  • 1 1/4 lbs lean ground beef (Aim for 90% to 92% lean to avoid a greasy broth)
  • 1/4 cup cooked long-grain white rice (Pre-cooked rice keeps the meatballs tender)
  • 2 cloves garlic (Minced)
  • 1 tbsp fresh parsley (Chopped)
  • 1/2 tbsp fresh mint leaves (Chopped. This is the secret flavor ingredient)
  • 1 tsp smoked paprika
  • Salt and pepper (To taste)
  • 1 large egg (Beaten. This holds everything together)

For the Broth & Vegetables:

  • 1 tbsp olive oil
  • 1 medium onion (Diced)
  • 6 1/4 cups beef broth (High-quality is best)
  • 1 lb canned crushed tomatoes
  • 3 medium carrots (Peeled and chopped)
  • 3 small potatoes (Chopped)
  • 3/4 cup peas (Fresh or frozen)

Instructions

1. Mix the Meatballs

Grab a large mixing bowl. Combine the ground beef, cooked rice, minced garlic, parsley, mint, and smoked paprika. Add a pinch of salt and black pepper. Pour in your beaten egg.

2. Roll the Meatballs

Use your clean hands to gently mix. Stop as soon as it is combined. Treat the meat like a delicate pastry dough. Overmixing makes dense meatballs. Roll the mixture into uniform, golf-ball-sized spheres. Place them on a plate.

3. Build the Savory Broth

Place a large pot or Dutch oven over medium heat. Add the olive oil. Once the oil is shimmering, toss in the diced onions. Cook for a few minutes until they are translucent and smell sweet.

4. Boil the Base

Pour in the crushed tomatoes and beef broth. Turn the heat up slightly. Bring this vibrant red liquid to a rolling boil.

5. Add the Hearty Vegetables

Tumble in the chopped carrots, potatoes, and peas. Let them cook in the bubbling broth for exactly 8 minutes. They will start to tenderize, but they will not be fully soft yet.

6. Simmer the Meatballs

Lower the heat to a gentle, rolling simmer. You do not want a violent boil. Carefully drop your resting meatballs into the pot one by one. Do this gently so they do not break.

7. Finish and Serve

Let the meatballs simmer for 15 minutes. You will know they are done when they float slightly to the surface and feel firm. Taste the broth. Adjust the salt and pepper if needed. Serve hot.

Notes

Serving Suggestions:

Ladle into deep, wide bowls. Squeeze a fresh lime wedge right over the top. The bright acid cuts through the savory beef broth perfectly. Serve with warm corn tortillas.

Craving something sweet afterward? After a warm, savory bowl, a cold scoop of homemade pistachio ice cream makes the perfect contrast.

Tips & Tricks:

  • Do not overwork the meat. Mix it until just combined.
  • Be gentle. When dropping meatballs into the pot, do it slowly. Dropping them from too high will cause hot broth to splash.
  • Spice it up. Blend a canned chipotle pepper into the crushed tomatoes if you want a fiery kick.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 4 days. It actually tastes even better the next day.
  • Freezer: Freeze fully cooked soup in heavy-duty bags for up to 3 months. Thaw overnight in the fridge before eating.
  • Reheating: Warm gently on the stovetop over medium-low heat. Do not boil it fast. This protects your potatoes from turning into mush.

Find it online: https://saboresmexicana.com/albondigas-soup/