Mexican Meatball Soup – Sopa de Albondigas is pure Mexican comfort food made with love, then ladled in a favorite bowl to be enjoyed on a cold day. This fabulous soup centers around the famous Mexican Albondigas or Meatballs made with lean ground beef, rice, minced onions, garden fresh parsley, mint, oregano, and cumin, served in a warm broth with seasonal veggies
Who doesn’t love a fabulous meatball made with love? Often the Italian and Swedish cultures are the most noted in our American restaurants for their meatball making skills. However, bet your bottom dollar a few Spanish cultures would certainly give them a hard run for their money-making albóndigas or Spanish meatballs.
In Spain and Mexico, meatballs are called albóndigas, derived from the Arabic al-bunduq. Albóndigas are thought to have originated as an Arabic dish imported to Spain. You might find Spanish albóndigas served as an appetizer or main course, often with a tomato sauce. Mexican albóndigas are often served in a soup with broth, vegetables, or with a mild chipotle sauce.
If you haven’t had this delicious Mexican Meatball Soup, you have totally been missing out on some of the finer things in comfort food. Once of my favorite things to do is serve this soup over rice and dip fresh tortillas in the broth, oh, my so totally delicious and filling. It’s the perfect lunch or dinner item for this chilly weather coming our way.
Mexican Meatball Soup – Sopa de Albondigas
- 1 and 1/2 pounds of lean ground beef
- 3 cloves of garlic minced
- 1 small onion minced
- 1/4 cup of uncooked Jasmine rice
- 1/4 of a cup of fresh parsley chopped
- 3 tablespoons of fresh mint chopped
- 1 teaspoon of dried oregano
- 1 teaspoon ground cumin
- kosher salt to own taste
- 1 egg, beaten
For Albondigas soup
- 5 cups vegetable broth
- 5 cups of water
- 3 cloves garlic, minced
- 1 medium onion diced
- 2 large carrots sliced
- 1 rib of celery diced
- 4 medium gold potatoes cut into 1-inch pieces
- 1-14.5 ounce can of diced tomatoes with chiles
- 1- 8-ounce can of Spanish tomato sauce
- Juice of 2 fresh limes
- a pinch of cayenne pepper
- kosher salt to own taste
- fresh ground pepper to own taste
- Lime slices for garnish
- fresh cilantro for garnish
- warm tortillas to serve with
- In a large bowl add the lean ground beef, 3 cloves of garlic, 1 small minced, jasmine rice, chopped parsley, chopped mint, dried oregano, ground cumin, kosher salt and fresh ground pepper to taste.
- Shape the meat mixture into meatballs about 1-inch in diameter. You should get about 25 to 30 meatballs, depending on the size you roll them into.
- Add the vegetable broth, and water, to a large soup pot, bring the liquids to a boil, drop uncooked meatballs 1 by 1 into the large soup pot; cook for about 3 minutes in boiling broth.
- Add 3 cloves of minced garlic, diced onion, sliced carrots, diced celery, potatoes, diced tomatoes, and Spanish tomato sauce, lime juice, a pinch of cayenne, kosher salt, and fresh ground pepper to own taste.
- Reduce to low heat, cover and let simmer over low heat for another 25-35 minutes or until meatballs are cooked through and vegetables are fork tender.
- Adjust seasoning if needed at this time.
- Ladle the Mexican Meatball Soup – Sopa de Albondigas into a serving bowl; garnish with fresh cilantro and lime slices, serve with warm tortillas.
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