Traditional Mexican Albondigas Soup Recipe

Ingredients

  • 1/2 pound of ground beef
  • 1/2 pound of ground pork
  • 1/4 cup of long-grain rice
  • 2 tablespoons of chopped fresh mint
  • 2 tablespoons of chopped cilantro
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 egg
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) of diced tomatoes
  • 4 cups of beef broth
  • 1 cup of frozen peas
  • 1 cup of chopped carrots
  • 1 tablespoon of olive oil

Steps and instructions

  1. In a large bowl, combine the ground beef, ground pork, rice, mint, cilantro, salt, pepper, and egg. Mix until all ingredients are well combined.
  2. Form the mixture into round meatballs, each about an inch in diameter.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion turns translucent.
  4. Add the diced tomatoes (with their juice) and beef broth to the pot. Bring the mixture to a simmer.
  5. Once the broth is simmering, carefully drop in the meatballs. Allow the soup to return to a simmer, then reduce the heat to low.
  6. Cover the pot and let the soup cook for 20 minutes.
  7. After 20 minutes, add the chopped carrots and frozen peas to the pot. Stir gently to mix them into the soup, then cover the pot again and let the soup cook for another 20 minutes.
  8. Check the meatballs for doneness by cutting one open. If it is no longer pink in the middle, the soup is done. If the meatballs are still pink in the middle, cover the pot and cook for another 5-10 minutes.
  9. Once the meatballs are cooked through, the soup is ready to be served.

Tools for making

Recipe variations

  • Use ground turkey or chicken instead of beef and pork for a lighter version.
  • Add cooked quinoa or couscous instead of rice for a different texture.
  • Replace the mint with fresh basil or parsley for a different herb flavor.
  • Add diced bell peppers or zucchini for added vegetables.
  • Use vegetable broth instead of beef broth for a vegetarian option.
  • Add a pinch of cayenne pepper or red pepper flakes for a spicier version.
  • Top the albondigas with grated cheese such as Monterey Jack or Cheddar before serving.
  • Serve the albondigas over cooked pasta or rice for a heartier meal.
  • Add a squeeze of lime juice or a splash of vinegar for a tangy twist.
  • Experiment with different spices such as paprika, cumin, or oregano to customize the flavor.

Recipe overview

This recipe is for a hearty and delicious Albondigas soup, a traditional Mexican dish known for its comforting qualities. Albondigas means 'meatballs' in Spanish, and this soup is full of them, along with vegetables like peas and carrots. The meatballs themselves are made from a blend of beef and pork, and are seasoned with herbs like mint and cilantro for unique flavor. These are then cooked in a broth rich with flavors from onions, garlic, and tomatoes. This recipe requires some preparation, but the result is a warming, satisfying meal that's great for cold days or anytime you need a pick-me-up. Expect a soup that's bursting with flavors and packed with hearty ingredients. Enjoy!

Common questions

  1. Can I use different types of meat for the meatballs? Yes, you can use different types of ground meat like chicken, turkey, or a combination of meats.
  2. Can I substitute the rice with something else? Yes, you can substitute the rice with quinoa, couscous, or even breadcrumbs.
  3. Can I use dried herbs instead of fresh herbs? Yes, you can use dried mint and dried cilantro, but reduce the quantity to 1 tablespoon each.
  4. Can I make the meatballs in advance? Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking.
  5. Can I freeze the leftover soup? Yes, you can freeze the leftover soup in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large mixing bowl - Used for combining the ground meat and other ingredients.
  • Large pot - Used for cooking the albondigas soup.
  • Wooden spoon - Used for stirring the soup and meatballs.
  • Knife - Used for chopping the onion, garlic, and carrots.
  • Cutting board - Used as a surface for chopping the vegetables.
  • Measuring cups - Used for accurately measuring the ingredients.
  • Measuring spoons - Used for measuring the salt, pepper, and other spices.
  • Soup ladle - Used for serving the albondigas soup into bowls.
  • Soup bowls - Used for serving the soup.
  • Soup spoons - Used for eating the soup.

Origin stories

Albondigas soup is a traditional Mexican dish, but its roots stretch far beyond the borders of Mexico. The concept of meatballs, or "albondigas" in Spanish, has a history that dates back to the period of Al-Andalus, an era of Muslim rule in Spain from the 8th to the 15th century. The word "albondigas" itself is derived from the Arabic "al-bunduq," meaning hazelnut, likely a reference to the small, round shape of the meatballs. Brought to Mexico by the Spanish, the dish evolved to incorporate local flavors, resulting in the rich, hearty soup known today. So, while enjoying this delightful dish, you're not just savoring a Mexican classic, but a culinary legacy that spans centuries and continents.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.