Albondigas Soup (Mexican meatball soup)

top view of a white bowl with handles that has Mexican meatball soup that is tomato based

5 from 1 vote

Albondigas Soup (Mexican meatball soup)

Albondigas Soup is a classic Mexican meatball soup that's hearty and full of wonderful flavor and warmth. Seasoned meatballs are dropped into a bubbling tomato-based soup with sautéed onion, carrot, celery, potatoes and zucchini for any easy, comforting meal that's a must try.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: Mexican

Diet: Gluten Free, Low Fat

Servings: servings

Author: Rena

Ingredients

For the meatballs

1 lb lean ground beef
1/2 cup plain bread crumbs
1 large egg
2 garlic cloves minced
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
1 tsp ground cumin
2 tsp smoked paprika
1/2 tsp fine kosher salt
1/4 tsp fine ground black pepper

For the soup

2 tbsp olive oil
1 medium onion diced
1 large carrot sliced
2-3 celery stalks diced
2 garlic cloves minced
2 medium potatoes cut into 1/2-inch cubes
2 small zucchini cut into half moons
1 (15 oz) can tomato sauce
2 cups mild salsa sauce
4 cups beef stock

Instructions

To a large bowl add all the ingredients for the meatballs. Mix very well to combine, then form into 1 tablespoon per meatball. You should get around 26-28 meatballs.
To make the soup, heat the oil in a large soup pot over medium-high heat. Sauté the onion, carrot, celery and garlic for 5 minutes.
Stir in the potato, zucchini, tomato sauce, salsa and stock. Bring the soup to a boil, then reduce the heat to a simmer.
Carefully add the meatballs with a slotted spoon. Simmer the soup for 20-30 minutes, or until the potatoes are tender and meatballs are cooked.

Notes

Albondigas Soup is great as leftovers, it tastes even better the next day! You can even double the recipe, and freeze half to eat several months later.

Storing in the refrigerator: Once the soup has cooled, transfer it to an airtight container. It will last in your fridge for about 3-5 days.
To freeze: Once completely cool, place it in a freezer ziplock bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will be kept in the freezer for up to 3 months.
To reheat: If frozen, thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30-second intervals in the microwave.

Nutrition