Albondigas Soup is a traditional Mexican Soup made with Meatballs, fresh vegetables, and a hearty tomato-infused broth. A soup that both Kids and Adults will enjoy!
What Is Albondigas Soup
Nestled within the heart of Mexican cuisine lies a dish that speaks of warmth, comfort, and centuries-old tradition: Albondigas Soup. This hearty soup, whose name translates to "meatballs" in Spanish, embodies a perfect harmony of flavors and textures that have delighted palates for generations.
Albondigas Soup is more than just a dish; it's a celebration of flavors, tradition, and the joy of sharing a meal with loved ones. From its humble beginnings in Mexican kitchens to its place on tables around the world, this soup continues to captivate with its simplicity and depth.
The Art of Preparation
Preparing Albondigas Soup is a labor of love. It starts with crafting the meatballs, where choices like oats or rice lend their unique textures. Some prefer a touch of spice with chili flakes or a hint of cumin, while others keep it simple yet robust with fresh herbs like cilantro. The key lies in simmering these ingredients together, allowing the flavors to meld and transform into a comforting bowl of goodness.
Over the years, I've made this soup many times using both ground beef or ground turkey, and I find each version equally delicious! There are slight variations in how people prepare meatballs; some recipes use oats, cooked rice, soaked bread, breadcrumbs, or saltine crackers as binders. I prefer using saltine crackers, but if they're not available, rolled oats work just as well. It all depends on personal preference 🙂 Generally, you'll need about ½ cup of either binder for 1 pound of ground meat.
SEE THE VIDEO BELOW OF HOW I MAKE MY ALBONDIGAS SOUP
What To Serve With Albondigas Soup
Once the Albondigas Soup is done cooking, ladle the soup into bowls. Squeeze some fresh lemon juice on top, and add freshly chopped cilantro. If you like spice, add a few drops of hot sauce like Tapatio or Valentina. The soup is served with warm corn tortillas or quesadillas.
How To Make Quesadillas
Ingredients for 4 - 6 people:
- 12 Corn Tortillas
- 2 cups of shredded cheese (Monterrey Jack Cheese, Cheddar, or Oaxaca Cheese) These are all great melting cheese, perfect for quesadillas.
Directions: To begin, heat a comal or skillet over medium to medium-high heat. First, add the tortillas and warm them on one side. Next, flip them over and fill one half with shredded cheese. Fold the tortillas over and gently press them down. Let them cook for about half a minute. Then, flip them over once more and continue cooking until the cheese has melted completely. Finally, to keep the quesadillas warm, place them in a tortilla warmer or wrap them in aluminum foil.
Other Hearty Soup Recipes You Might Like
CALDO DE RES (MEXICAN BEEF SOUP)
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Recipe
Albondigas Soup (Mexican Meatball Soup)
Ingredients
For the Albondigas (Meatballs)
- 1 lbs ground turkey (alternatively you can take ground beef)
- 1 egg
- 1 small shallot (alternatively ¼ onion)
- 2 garlic gloves
- salt & pepper
- 1 teaspoon dried oregano
- 12 saltine crackers
For the Soup
- 2 carrots
- 2 celery stalks
- 1 chayote
- 1 big potato (I used Yukon gold)
- salt & pepper to taste
- 3 corn ears
- 1 zucchini
- 2 cups broccoli florets
- 2 tablespoon chicken bouillon
- 8 cups water
- 7 oz tomato sauce (1 can Hunts tomato sauce)
For garnishing the finished Soup:
- 2 lemons - quartered
- 1 cup cilantro - chopped
- Tapatio Sauce (Hot Sauce)
Instructions
- 1. Add saltine crackers to a small ziplock bag, and smash them until they resemble a course meal.2. Prepare the Meatballs: Add ground meat to a medium sized bowl. Season with salt, pepper, and oregano. Crack in the egg. Finely dice / mince the shallot and the garlic gloves. Add them to the meat. Using your hands, mix everything good together, then add your smashed saltine crackers and mix until combined. Set aside.3. Peel and wash vegetables. Cut the carrots, cellery, chayote, and zuccini into 1 inch, and the potato into about 1 ½ inch pieces. ( bite sized pieces). Cut the broccoli into florets, and cut and half the corn.4. Using a 6 quart pot on medium heat, add about 2 tablespoons of olive oil. Form your meatballs into 1 to 1 ¼ inch balls, then add them slowly to the heated pot. Let the meatballs brown for a few minutes. Then carefully turn them over to brown on all sides. Take them out of the pan, and put them in a bowl to set aside. (They don't need to be fully cooked as we will add them later back to the soup). 5. To the pot we will now add the carrots, and the cellery. Slowly add about 2 cups of the water, and stir with a wooden spoon to deglaze the pot. (I use hot water).6. Now add the potatoes, chayote, and the corn pieces to the pot. Season with chicken boullion, then slowly add the rest of the hot water. You can add now the tomato sauce to the pot. Give it a quick stir, then close the pot with the lid. Let soup simmer for about 15 minutes. 7. About 15 minutes in, remove the lid and add the zuccini, broccoli, and the meatballs. Continue to cook another 5 minutes. We don't want the broccoli and the zuccini to be mushi. The soup is done now. Laddle soup into bowls. In Mexico you garnish the soup with a squeeze of fresh lemon juice, and add fresh copped cilantro. A couple drops of Tapatio, if you like. Serve the soup with corn tortillas, or quesadillas. Enjoy!
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