Albondigas Soup {Easy, Mexican Meatball Soup}
Albondigas Soup, is a hearty, healthy, Mexican soup made with beef & rice meatballs, potatoes, and veggies cooked in a flavorful tomato broth. It's an easy one-pot meal made on the stove top! But you can also make it in the Instant Pot or Crock Pot...instructions included in notes!
Servings: 6
Ingredients
Albondigas (Meatballs):
- 1 lb. lean ground beef (I used organic 85% lean)
- ¼ cup long grain white rice, uncooked (I used Jasmine rice)
- ¼ cup yellow onion, finely diced
- ½ cup fresh cilantro, finely chopped (or try fresh mint, or combo of both)
- 2 garlic cloves, crushed or minced
- 1 large egg, beaten
- 1 ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (I used McCormick brand)
Soup:
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1 (15 oz.) can diced tomatoes
- 2 russet potatoes, peeled and chopped into 1" cubes (about 1.5 pounds)
- 2 carrots, sliced ½" thick
- 2 celery ribs, sliced
- 8 cups low-sodium chicken broth (or use beef broth)
- ½ teaspoon ground cumin
- 1 large zucchini, cut lengthwise & sliced ½'' thick (or use Mexican squash)
- salt & pepper to taste
Toppings:
- fresh cilantro, chopped
- lime wedges
- jalapeño, sliced or diced (optional, for added heat)
Instructions
- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Heat olive oil in a large Dutch-oven (mine was 6 quart), or large pot, over medium-high heat.
- Once hot, add the onions, and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, ½ teaspoon cumin, and broth. Bring to a boil.
- Carefully drop in the meatballs, one at a time. Cover, reduce heat to medium-low and cook for 25 minutes.
- Stir in the zucchini, cover and cook an additional 5 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas. Enjoy!
Video
Notes
Herbs:
I used fresh cilantro for the meatballs, because it is what I usually have on hand. But, we have also tried it with fresh mint, and it is delicious! You can also try a combination of both cilantro and mint.Alternative Cooking Methods
Albondigas Soup can also be made in the Slow Cooker or Instant Pot! Here's how: Slow Cooker Instructions:- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Broil the meatballs in the oven for about 5 minutes per side on HIGH, (this will help hold their shape).
- Add all of the Soup ingredients, except for the olive oil and the zucchini, into the Crock pot. (The olive oil isn't needed, since the onions will not be sautéed.)
- Add the broiled meatballs, then cook for 5-6 hours on low. Add the zucchini, cook an additional 10 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas.
- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Turn the Instant Pot onto the “Sauté” setting on “HIGH” and add the olive oil.
- Once hot, add the onions, and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, ½ teaspoon cumin, and 6 cups of broth. Bring to a boil.
- Carefully drop in the meatballs, one at a time.
- Turn off the Saute setting. Close the lid, and set the pressure valve to “sealing”.
- Turn the Instant Pot to “Manual” mode for 4 minutes (or Pressure Cook on HIGH).
- Once done, allow a 10 minute natural release, then set the valve to “venting”.
- Once the pin has dropped, open the lid and stir in the zucchini.
- Set the Instant Pot to “Saute” on "HIGH" and cook an additional 5 minutes.
- Turn off the Instant Pot. Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas.