Mexican Meatball Soup – Sopa de Albondigas

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 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 undoubtedly 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 usually done in a soup with broth, vegetables,  or a mild chipotle sauce.

If you haven’t had this delicious Mexican Meatball Soup, you have missed out on some of the more beautiful things in comfort food. One of my favorite things is to serve this soup over rice and dip fresh tortillas in the broth. Oh, my so delicious and filling. It’s the perfect lunch or dinner item for this chilly weather.

 

 

Be sure to scroll down to see the convenient recipe card with print options!

 

 

Equipment Needed for Mexican Meatball Soup – Sopa de Albondigas

• Sharp kitchen knife

• Cutting Board

• Large Bowl

• Measuring Cups

• Measuring spoons

• Large stockpot or Dutch Oven

• Ladle

 

 

 

Mexican Meatball Soup – Sopa de Albondigas

For Meatballs

• One and 1/2 pounds of lean ground beef

• Three cloves of garlic minced

• One small onion minced

• 1/4 cup of uncooked Jasmine rice

• 1/4 of a cup of fresh parsley chopped

• Three tablespoons of fresh mint chopped

• One teaspoon of dried oregano

• One teaspoon ground cumin

• kosher salt to own taste

• One egg, beaten

 

 

 

 

For the Mexican Meatball Soup – Sopa de Albondigas

• Five cups of vegetable broth

• Five cups of water

• Three cloves garlic, minced

• One medium onion diced

• Two large carrots sliced

• One rib of celery diced

• Four medium gold potatoes cut into 1-inch pieces

• One-14.5 ounce can of  diced tomatoes with chiles

• One- 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

 

 

 

How to make Mexican Meatball Soup

1. In a large bowl, add the lean ground beef, three cloves of garlic, one small minced jasmine rice, chopped parsley, chopped mint, dried oregano, ground cumin, kosher salt, and fresh ground pepper to taste.

2. 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.

3. Add the vegetable broth, and water, to a large soup pot, bring the liquids to a boil, and drop uncooked meatballs one by one into the large soup pot; cook for about 3 minutes in boiling broth.

4. Add 3 cloves of minced garlic, diced onion, sliced carrots, diced celery, potatoes, diced tomatoes, Spanish tomato sauce, lime juice, a pinch of cayenne, kosher salt, and fresh ground pepper to own taste.

5. 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.

6. Adjust seasoning if needed at this time.

7. Ladle the Mexican Meatball Soup – Sopa de Albondigas into a serving bowl; garnish with fresh cilantro and lime slices, and serve with warm tortillas

 

 

 

 

 

 

 

 

Use the Pin and Print Options to Save the recipe for later!

 

 

 

 

 

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2013Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific directions to the original content. You may not copy and paste recipes to share on Social Platforms.

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