Mexican Albondigas Soup is a warm and comforting dish filled with tasty meatballs made from ground beef and rice. It’s packed with flavors from fresh veggies and spices that light up your taste buds!
On chilly days, this soup is my go-to! The meatballs are so good, I could eat them with a spoon all by themselves. Plus, who doesn’t love a big bowl of warmth? 🌶️🥣
Key Ingredients & Substitutions
Ground Beef: This is the heart of the meatballs. If you’re looking for a leaner option, ground turkey or chicken work great too! They can alter the flavor a bit, but still deliver tasty results.
White Rice: Rinsing the rice helps to remove excess starch, keeping the meatballs from getting mushy. If you’re looking for a gluten-free option, use quinoa or even cauliflower rice to keep things light.
Cilantro: Fresh cilantro adds a nice pop of flavor, but if you’re not a fan, parsley can step in as a milder substitute without the intense taste.
Broth: Beef broth gives a rich flavor, but vegetable broth is a fantastic substitute, especially for a lighter version! You can also use low-sodium broth for a healthier twist.
Spinach or Kale: These leafy greens add great nutrition! If you want a milder flavor, try using Swiss chard or even cabbage. They all work wonderfully!
How Do I Make Sure My Meatballs Stay Juicy?
One of the biggest concerns when making meatballs is keeping them tender and juicy. Here are some tips to ensure success:
- Create a Good Mixture: Mix the meat, rice, and seasonings just until combined. Overmixing can make them tough.
- Use an Egg: This helps bind the ingredients while adding moisture to the meatballs.
- Be Gentle: When forming the meatballs, handle them with care. Too much pressure can make them dense.
- Simmer, Don’t Boil: Add them to simmering broth gently, not boiling, to keep them from breaking apart. A gentle cook allows for even cooking without drying them out.
With these tips, your meatballs will be delicious and moist every time! Enjoy cooking this wholesome dish!
Mexican Albondigas Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/4 cup white rice, rinsed and drained
- 1 egg
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
For the Soup Broth:
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 6 cups beef or vegetable broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup fresh spinach or kale, chopped
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
Preparing this delicious Mexican Albondigas Soup will take about 30 minutes for preparation and another 30 minutes for cooking. So, you can enjoy your comforting bowl in just about 1 hour!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, rinsed rice, egg, finely chopped onion, minced garlic, cilantro, cumin, salt, and pepper. Combine all the ingredients until well mixed. Form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.
2. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes, until translucent and soft. Add the minced garlic and cook for another minute until it becomes fragrant.
3. Add the Veggies and Broth:
Next, add the diced carrots, potatoes, and tomatoes into the pot, stirring everything together. Pour in the beef or vegetable broth and bring it to a boil. Once boiling, lower the heat to medium-low and let it simmer for about 10 minutes so the vegetables can start to soften.
4. Simmer with the Meatballs:
Carefully add the meatballs into the simmering broth. Be sure to give them some space and not overcrowd the pot. Cover and let cook for 20-25 minutes, stirring gently every now and then, until the meatballs are cooked through and the rice is tender.
5. Add the Greens:
After the meatballs are cooked, stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted. Check the seasoning, adjusting salt and pepper to your taste.
6. Serve and Enjoy:
Serve your Mexican Albondigas Soup hot, garnished with fresh cilantro and lime wedges on the side for a bit of zesty flavor. This soup pairs beautifully with warm bread too! Enjoy every comforting bite!
Now, sit back and savor this wonderful meal that’s bound to bring warmth and joy to your table!
Can I Use Different Types of Meat for the Meatballs?
Absolutely! Ground turkey or chicken are great alternatives if you want a leaner option. You can also use ground pork for a richer flavor. Just keep in mind that cooking times might vary slightly depending on the meat you choose.
What if I Don’t Have Fresh Cilantro?
If fresh cilantro isn’t available, you can substitute with fresh parsley for a milder flavor. Dried cilantro is also an option, but use it sparingly—about a tablespoon should suffice since its flavor is more intense when dried.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup and store it in the fridge for up to 3 days. Just reheat it gently on the stove. Also, remember the meatballs might absorb some broth; if it looks thick, add a little water or broth when reheating.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stove!
