Description
This Albondigas Soup (Mexican Meatball Soup) is a hearty, comforting dish featuring juicy, herb-infused meatballs, tender carrots, potatoes, celery, and chayote, all simmered in a bold, aromatic tomato broth. Bursting with authentic Mexican flavors, this soup is easy to make ahead, freezer-friendly, and perfect for chilly days. Serve with your favorite toppings like avocado, cilantro, and lime juice for a fresh, flavorful finish!
Ingredients
Scale
For the Soup:
- 1 cup long-grain white rice, divided
- 2 tbsp olive oil
- 1/2 small yellow onion, chopped
- 1 jalapeño, 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 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 (15 oz) cans fire-roasted tomatoes with juices
- 1 (4 oz) can mild diced green chiles
- 8 cups low-sodium beef broth
- 1 chayote, peeled, cored & chopped into 1/2-inch cubes (or sub 1/2 zucchini)
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground pork (or sub lean ground beef)
- 1 cup parboiled rice (from soup directions)
- 1/2 small yellow onion, minced
- 1 large egg
- 3 cloves garlic, minced
- 3 tbsp fresh cilantro, minced
- 2 tbsp fresh mint, minced
- 2 tbsp fresh parsley, minced (or 2 tsp dried)
- 1 1/2 tsp fresh oregano, minced (or 1/2 tsp dried)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Toppings:
- Avocado, diced
- Tomatoes, chopped
- Cilantro, chopped
- Sour cream
- Lime juice
- Hot sauce
Instructions
1. Parboil the Rice:
- Bring 4 cups of water to a boil in a Dutch oven.
- Add rice and ½ tsp salt, cook for 6 minutes, stirring occasionally.
- Drain and rinse with cold water. Set aside.
2. Cook the Soup Base:
- Heat olive oil in a large soup pot over medium-high heat.
- Add onions and jalapeño, cook for 3 minutes.
- Stir in carrots, celery, potatoes, and seasonings. Cook for 3 minutes.
- Add garlic and sauté for 30 seconds.
- Stir in tomatoes, green chiles, and beef broth.
- Cover, bring to a boil, then reduce heat to a low simmer. Cook uncovered for 20-25 minutes.
3. Make the Meatballs:
- In a large bowl, whisk the egg.
- Add 1 cup parboiled rice and all remaining meatball ingredients.
- Mix well and shape into 1 tbsp-sized meatballs (about 40-45 meatballs).
- Place meatballs on a parchment-lined baking sheet.
4. Add Meatballs & Finish the Soup:
- Gently add meatballs, remaining rice, and chayote to the soup.
- Add 1-2 cups water if a thinner soup is desired.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for 12-15 minutes, until meatballs are cooked through and rice is tender.
- Avoid stirring for the first 5 minutes to prevent meatballs from breaking.
5. Serve & Garnish:
- Ladle into bowls and top with avocado, cilantro, lime juice, or sour cream.
Notes
- Make-Ahead: Meatballs can be shaped ahead of time and refrigerated for up to 24 hours before cooking.
- Freezing Instructions: Freeze uncooked meatballs for up to 3 months and add them directly to simmering soup when ready. The cooked soup also freezes well for up to 3 months.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg