Albondigas Mexican Meatball Soup

In by Lisa Soldo-JohnsonLeave a Comment

Albondigas is an authentic Mexican soup packed with juicy meatballs and swimming in a zesty tomato broth. It’s a recipe from my cookbook, It Begins at the Table, that I simply can’t resist making over and over again.  In fact, I usually make a double pot and freeze this hearty soup in individual containers so I can have a delicious, healthy meal on the table anytime I need it in only minutes.

Print Recipe
Albondigas Mexican Meatball Soup Yum
A hearty Mexican soup packed with juicy meatballs and swimming in a zesty tomato broth.
Cuisine Mexican
Keyword gluten-free
Prep Time 25 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Cuisine Mexican
Keyword gluten-free
Prep Time 25 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Combine beef, pork, rice, bread crumbs, eggs, 1/2 cup onion, 2 minced garlic cloves, mint, cilantro, 1 teaspoon salt, pepper, cumin, oregano, and red pepper in a large bowl. Using your hands, mix the ingredients together and roll the meat into golf ball size meatballs.
  2. Heat a large sauté pan or wide bottom pot over medium heat. When the pan is hot, add the oil and heat for 30 seconds. Add the remaining 1 cup of onions and the remaining 3 minced garlic cloves, sautéing for 5 minutes or until onions are slightly translucent.
  3. Stir in the tomatoes and simmer for an additional 5 minutes.
  4. Lay the meatballs on top of the tomatoes and gently pour the chicken broth over them, being careful not to break the meat apart. Lower the heat to medium-low and simmer for 1 hour. Do not stir the meatballs while they are cooking.
  5. Serve with toasted flour or corn tortillas and lime wedges.

Leave a Comment