My Mom’s Version of Albondigas (Mom’s Mexican Soup )

Ingredients

Albondigas (Meatballs)

1 pound lean ground beef

1 large egg

½ cup white onion finely diced

¼ cup long grain white rice uncooked

3 garlic cloves finely minced

2 teaspoons salt plus more to taste

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon ground black pepper

½ teaspoon dried oregano

Soup

48 ounces low-sodium chicken broth

15 ounce can crushed tomatoes undrained

3 large carrots peeled and chopped into 1-inch pieces

3-4 large russet potatoes about 1 pound, peeled and chopped into 1-inch pieces

2 zucchini squash about 12 ounces once chopped, cut into 1-inch pieces

Optional: freshly chopped cilantro and lime wedges

Instructions

Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.

Form 2-inch balls from the mixture and set the balls on a plate for later.

Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.

Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.

Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.

Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.

Notes

Make Ahead: You can make this soup a couple of days in advance, and store it, tightly covered (or even in the soup pot), in the refrigerator. To serve, bring to a simmer on the stovetop until everything is warmed through.

Storage: Cool soup completely, then store leftovers in an airtight container in the fridge for up to 4 days. Reheating on the stovetop is recommended, but you can also use the microwave.

Freezing: Cool completely, then store in airtight, freezer-safe containers or freezer bags for up to 6 months. Thaw in the refrigerator, then reheat on the stovetop (recommended) or in the microwave.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey instead of ground beef for the meatballs?

Yes, you can substitute ground turkey for ground beef in the meatballs.

It will offer a leaner option while maintaining the delicious flavors of the soup.

How can I prevent the rice in the meatballs from becoming mushy?

To prevent the rice from becoming mushy, make sure to not overmix the meatball mixture.

Also, allowing the meatballs to cook undisturbed for the initial 10 minutes in the broth helps them set without breaking apart.

Can I make this soup in advance?

Absolutely! Albondigas soup reheats well. You can make it in advance, let it cool, and refrigerate.

Reheat on the stovetop or in the microwave when ready to serve.

Are there other vegetables I can add to the soup?

Yes, you can customize the soup by adding vegetables like bell peppers, peas, or corn.

Adjust the cooking time to ensure all vegetables are cooked to your liking.

What are some optional garnishes for the soup?

Freshly chopped cilantro and lime wedges make excellent garnishes for Albondigas soup.

The cilantro adds a burst of freshness, and lime wedges can be squeezed for a hint of citrus flavor.

Can I make the meatballs ahead of time and refrigerate them?

Absolutely! You can prepare the meatballs in advance, store them in the refrigerator, and add them to the simmering broth when ready to cook the soup.

Is it necessary to precook the rice in the meatballs?

No, the rice will cook perfectly in the broth as the meatballs simmer.

Using uncooked rice in the meatball mixture allows it to absorb the flavorful broth, adding a delightful texture to the soup.

Can I substitute fresh tomatoes for crushed tomatoes?

Yes, you can use fresh tomatoes, but you may need to peel and crush them or use tomato sauce as an alternative.

Adjust the quantity based on your preference for the tomato flavor.

What can I do if the soup becomes too thick during simmering?

If the soup becomes too thick, you can add more water, one cup at a time, until you achieve your desired consistency.

Adjust the seasoning as needed after adding more water.