Homemade Albondigas Soup

Meet the ultimate comfort food: Homemade Albondigas Soup, a hearty Mexican-inspired delight packed with tender meatballs, fresh veggies, and a rich, flavorful broth.

This satisfying soup is a perfect blend of spices, textures, and flavors that will leave you craving for more.

Ready Time

2 hrs

Yields

5 servings

Ingredients

Ground beef 1 pound
Medium onion 1
Garlic 3 cloves
Small egg 1
Breadcrumbs 1/2 cup
Chopped fresh parsley 1/4 cup
Chopped fresh mint 1/4 cup
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Cumin 1/2 teaspoon
Paprika 1/4 teaspoon
Cayenne pepper 1/4 teaspoon
Olive oil 2 tablespoons
Large onion 1
Garlic 2 cloves
Diced tomatoes 2 cups
Chicken broth 4 cups
Water 4 cups
Small zucchini 1
Small carrots 2
Small celery 2 stalks

Instructions

In a large mixing bowl, combine the ground beef, medium onion, garlic, egg, breadcrumbs, parsley, mint, salt, black pepper, cumin, paprika, and cayenne pepper. Mix well with your hands or a wooden spoon until everything is fully incorporated.

Use your hands to shape the mixture into small meatballs, about 1 1/2 inches in diameter.

You should end up with around 20-25 meatballs. Heat the olive oil in a large Dutch oven over medium-high heat.

Add the large onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute. Add the diced tomatoes, chicken broth, and water to the pot.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

Add the meatballs to the pot and simmer for another 10-15 minutes, or until they’re cooked through and float to the surface. Add the zucchini, carrots, and celery to the pot and simmer for another 10-15 minutes, or until the vegetables are tender.

Taste and adjust the seasoning as needed.

Serve hot, garnished with additional parsley and mint if desired.

Notes

Don’t overmix the meat mixture, or the meatballs might become dense. Use a gentle touch when shaping the meatballs, too – you want them to be light and tender.

For a more intense flavor, use homemade chicken broth instead of store-bought.

If you’re short on time, though, store-bought is perfectly fine! Make sure to not overcrowd the pot when adding the vegetables. You want them to cook evenly, so add them in batches if necessary.

If you want a spicy kick, add more cayenne pepper to taste.

If you’re serving a crowd with varying spice tolerance, consider serving the cayenne pepper on the side. Meatballs can be made ahead of time and refrigerated or frozen for later use.

Just thaw and add to the pot when you’re ready.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently over low heat, adding a bit more chicken broth if needed.

You can customize this recipe to your taste by adding other vegetables like diced bell peppers or sliced mushrooms.

Experiment and find your favorite combinations!