This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs. Always a crowd-pleaser!
With winter still in full force, there is nothing I crave more than a hearty bowl of soup. Not only is soup a great way to add several servings of vegetables into your day but it’s a great way to stretch your food budget.
Case in point: this rich and flavorful albondigas soup uses just 16 ounces of ground beef to create six generous portions. If you’re looking to eat less meat or make higher-priced grass-fed beef stretch further, soup is always a great option.
Scented with fresh cilantro, warm cumin, dried oregano, and fresh garlic, these little beef and rice meatballs are insanely delicious and fun to eat.
Chipotle peppers in adobo sauce add a slight kick of heat and a subtle smokiness that pairs perfectly with the warm cumin and fresh lime juice. If you or your family is not a big fan of them just leave out. The soup will still be delicious.
Sprinkle with fresh cilantro right before serving and dinner is done. Your spoon is waiting.
Albondigas Soup (Mexican Meatball)
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium zucchini (diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (minced)
- 8 cups chicken broth
- 2 tablespoons lime juice
- salt and pepper to taste
- cilantro (optional garnish)
- Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated.
- Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
- Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
- Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well.
- Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes.
- Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.