Albondigas Soup

Every time I make Albondigas Soup I'm transported back to my first taste of it at my friend's grandmother's kitchen in Mexico. She taught me that the secret lies in those perfectly seasoned meatballs and how the rice inside them slowly releases its starch creating an incredibly rich broth. After countless bowls and careful note-taking I've finally recreated that same comforting magic in my own kitchen.

What Makes This Soup Special

This isn't your average meatball soup. The combination of fresh herbs in the meatballs particularly the mint gives them an unexpected brightness. As they simmer they release their flavors into the broth creating layers of complexity. The uncooked rice inside the meatballs acts as both a binder and a thickener for the soup making every spoonful satisfying and complete.

Essential Ingredients

• For the Meatballs:
  • 1 lb ground beef (80/20 for best flavor)
  • 1/4 cup uncooked white rice
  • 1 large egg
  • 1/4 cup fresh mint leaves (crucial)
  • 1/4 cup fresh parsley
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
• For the Broth:
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion
  • 2 large garlic cloves
  • 6 cups homemade or quality broth
  • 1 can fire-roasted tomatoes
  • Fresh seasonal vegetables
  • Mexican oregano if possible

Let's Make The Soup

Perfect Your Meatballs

Combine meat rice egg and seasonings with your hands until just mixed don't overwork. The mixture will feel wet that's perfect. Shape into small meatballs about the size of a golf ball keeping your hands slightly wet prevents sticking.

Build Your Base

Cook those onions slowly until they're translucent and sweet about 7-8 minutes. Add garlic just until fragrant then pour in your broth and tomatoes. Let it come to a gentle boil this temperature is crucial for properly cooking the meatballs.

The Gentle Simmer

Drop those meatballs in one by one they'll sink to the bottom that's normal. Keep the heat at a gentle simmer never letting it boil hard or your meatballs will fall apart. Cover and let them cook undisturbed for 20 minutes.

Vegetable Timing

Add your vegetables in stages starting with the ones that take longest to cook. The carrots go first then green beans waiting until the end for quick-cooking zucchini and peas. This ensures everything is perfectly tender.

My Best Tips

Always check your meatballs are fully cooked by cutting one in half the rice should be tender. If your broth seems too thin by the end remove some meatballs and gently mash them this releases more rice starch to thicken the soup. Fresh mint makes a huge difference but if you can't find it use a mix of cilantro and parsley. Keep some extra hot broth ready to add if needed as the rice absorbs liquid.

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Make It Your Own

Try using a mix of ground beef and pork for richer meatballs. Add diced potatoes or Mexican squash for a heartier version. Some regions add chipotles in adobo for heat and smokiness. I sometimes drop a whole jalapeño in while simmering then remove it before serving for gentle heat. For extra color and nutrition add fresh spinach at the very end.

Serving and Storing

Serve in deep bowls with lime wedges fresh cilantro and warm corn tortillas on the side. A dash of hot sauce adds nice heat. This soup gets even better the next day as flavors develop. Store it with some extra broth the rice will continue absorbing liquid. When reheating do it gently to keep those meatballs intact. It freezes beautifully just thaw overnight in the fridge.

Frequently Asked Questions

→ What kind of mint should I use?

Spearmint or Mexican yerba buena works best. Don't use peppermint - it's too strong. If you can't find fresh, use dried mint from mint tea.

→ Can I use different veggies?

Switch it up based on what you've got. Try snap peas, zucchini, or corn. The soup's pretty flexible with vegetables.

→ Why aren't my meatballs holding together?

Make sure to mix everything really well, especially the egg. And drop them gently into the soup - don't stir for the first few minutes.

→ Can I use turkey instead?

Ground turkey works great for lighter meatballs. The herbs and rice still make them really flavorful.

→ Is the rice supposed to be cooked first?

Nope, use raw rice - it cooks inside the meatballs and helps bind them together while adding texture.

Conclusion

A delightful Mexican soup featuring herb-infused meatballs simmered in a rich, vegetable-packed broth. This comforting dish combines ground beef, rice, and fresh herbs to create a satisfying and flavorful meal that's perfect for any evening.