Ah, Mexican Albondigas Soup! Just saying the name brings a cozy warmth to my heart. This is one of those hearty dishes that reminds me of family gatherings, where everyone would gather around the table, and the soup would be bubbling away, filling the air with the most incredible aromas. I remember my abuela making something similar on rainy days, and I could hardly wait to dive in. It’s more than just soup; it’s like a warm hug in a bowl, filled with vibrant flavors and comforting goodness that wraps you up like a soft blanket.
The best part? It’s super versatile. You can switch up the veggies to whatever you have on hand, or if you’re feeling adventurous, toss in some spice for a little kick. Honestly, this soup has been a lifesaver for those chillier evenings when all I want is something simple yet satisfying. Let’s get to it — you won’t regret trying this out!
What’s in Mexican Albondigas Soup?
Let’s break down the ingredients because each one brings something special to the table!
Ground Beef or Ground Turkey: You can’t have meatballs without some kind of meat. I usually go for ground turkey for a leaner option, but ground beef gives a richer flavor if you’re feeling indulgent!
Uncooked Rice: This staple ingredient adds a lovely texture to the meatballs and plumps up as it cooks, soaking up all those delicious flavors.
Fresh Cilantro: Ah, cilantro — it’s like the fresh note in the symphony of flavors! Chopped finely, it adds brightness to the meatballs and to the soup.
Small Onion: Never underestimate the power of a finely chopped onion. It forms the base of many great dishes.
Egg: This helps to bind the meatball mixture together. It’s the glue that holds the deliciousness in!
Garlic: A couple of cloves of garlic lend a robust flavor that makes everything better.
Cumin: This spice adds that warm, earthy note characteristic of many Mexican dishes.
Salt and Black Pepper: Classic seasonings that enhance all the flavors. I always keep my salt and pepper handy for almost everything!
Olive Oil: Perfect for sautéing the onions and garlic, giving a great start to the soup.
Can of Diced Tomatoes: They provide a rich and tangy flavor that forms the soup’s base.
Chicken or Vegetable Broth: Choose chicken if you want a rich, hearty flavor, or vegetable for a lighter option.
Corn: Adds a sweet crunch. Fresh corn is a treat in summertime, but frozen works wonderfully too!
Carrot and Zucchini: These veggies are great additions that add color and nutrients to the stew.
Chili Powder and Paprika: For that subtle warmth and depth, these spices work wonders. Adjust them based on your spice preference!
Fresh Cilantro (for garnish): Because who doesn’t love a little extra pop of fresh flavors on top?
Lime Wedges: A squeeze of lime just elevates the soup, adding a punch of acidity that makes everything come alive!
Is Mexican Albondigas Soup Good for You?
Absolutely! This soup is not just delicious; it’s also packed with nutrients.
Ground Meat: Depending on whether you choose beef or turkey, you get a good dose of protein that’ll keep you satisfied.
Rice: While it adds carbs, it also provides energy. Just remember to keep things balanced!
Cilantro: Not only does it taste fresh, but it also has antioxidant properties that are great for your body.
Vegetables: The glorious array of veggies (carrots, zucchini, and corn) that you’ll toss into the soup means added vitamins and minerals. Talk about nutrition!
However, keep in mind the broth you choose; some can be on the salty side. Using low-sodium broth is a simple way to control your sodium intake.
Ingredients
– For the Meatballs:
– 1 lb ground beef or ground turkey
– 1/2 cup uncooked rice
– 1/4 cup fresh cilantro, chopped
– 1 small onion, finely chopped
– 1 egg
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp salt
– 1/2 tsp black pepper
– For the Soup:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 6 cups chicken or vegetable broth
– 1 cup corn (fresh or frozen)
– 1 carrot, diced
– 1 zucchini, diced
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
– Lime wedges for serving
*Serves: 6-8 people, depending on how hearty you serve it!*
How to Make Mexican Albondigas Soup?
1. In a large bowl, combine the ground meat, uncooked rice, chopped cilantro, onion, egg, minced garlic, cumin, salt, and black pepper. Mix well until all ingredients are combined. Form this mixture into meatballs, about 1-inch in size, and set them aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Toss in the minced garlic and sauté for another minute until fragrant.
3. Stir in the diced tomatoes and chicken broth. Bring everything to a boil.
4. Once boiling, gently add the meatballs to the soup. Reduce the heat to a simmer and cover the pot. Allow it to simmer for 20 minutes, letting those flavors meld beautifully.
5. After 20 minutes, toss in the corn, carrots, zucchini, chili powder, paprika, salt, and pepper to the pot. It’ll start to look colorful and vibrant! Continue to simmer for an additional 10-15 minutes until the vegetables are tender and the meatballs are cooked through.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side for that zing!
Warm Suggestions for the Soul
– This soup pairs beautifully with crusty bread or warm tortillas. I love to serve it with a dollop of sour cream for extra creaminess!
– Feeling adventurous? Experiment with your favorite vegetables or add some diced avocado on top just before serving.
– If you’re a fan of spice, don’t be shy about adding some jalapeños or a sprinkle of hot sauce for that extra kick.
There you have it, my friends! This Mexican Albondigas Soup is a perfect dish for any time you crave something hearty, warm, and full of flavor. I encourage you to try it out and make it your own. And if you do, I’d love to hear how it went—share your twists and turns! Happy cooking!
