Albondigas - Easy Mexican Meatball Soup

A photo of Mexican albondigas in a green and yellow bowl.

Albondigas - Easy Mexican Meatball Soup

This hearty chicken broth and tomato soup with rice, chorizo and beef meatballswill surely satisfy the comfort food cravings.

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Course: Main dish

Cuisine: Mexican

Keyword: chicken soup, meatballs, Mexican food

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 1446kcal

Author: Analida Braeger

Equipment

Ingredients

For the Meatballs

½ lb Lean ground beef
½ lb Fresh chorizo casing removed
1 Egg beaten
2 cloves Garlic minced
½ cup White rice fully cooked
¼ cup Cillantro chopped
1 tsp Cumin ground
½ tsp Salt Kosher
¼ tsdp Black pepper ground

For the soup

6 cups Chicken broth
½ Onion diced
3 stalks Celery diced
1 Carrot diced, fine
14.5 oz Diced Tomatoes ( 1 can)
½ tsp Cumin ground
1 tsp Oregano dried
½ Cup Cilantro chopped
1 tsp Salt add to taste
½ tsp Pepper add to taste

Instructions

Prepare the meatballs:

Combine the beef, chorizo, egg, garlic, rice, cilantro, cumin, oregano, salt and pepper in a large bowl.
Roll the mixture in your hands to form a ball that is about 1 ounce. This should be about 1.25 to 1.5 inches in diameter. This will yield about 20 meatballs. I like to use a 1 Tbsp cookie scooper.
Set the meatballs aside on a tray. You can brown them in a pan on medium heat or drop them in the soup broth raw.

Prepare the soup:

Combine the chicken broth, onion, celery, tomatoes, carrot, cumin, oregano and cilantro in a large soup pot.
Bring the pot to a boil and then lower the heat to simmer for 12 minutes.
Raise the heat to just boiling then drop in the meatballs. Bring the soup back to a boil after adding the meatballs.
Add more salt and pepper to taste.

Notes

Ingredient Notes:

Chorizo: Use the fresh uncooked type chorizo and not the dry cured one.
Beef: I like to use lean ground beef but feel free to substitute ground turkey or chicken.
Tomato: I prefer the diced tomato without any seasonings but you can switch this up to a fire roasted type or a spicy version like Rotel.
Broth: Chicken broth or chicken stock will work for this dish. You can change up the flavor a bit with beef broth also.
Rice: Some like to use uncooked rice but I prefer to use cooked rice or leftover rice. A medium grain variety is good.
Vegetables: You can vary these a bit depending on what you have on hand. I like onion, carrot and celery but you can add sliced green beans, small chunks of potato or zucchini. If you use potato be sure to get the type with the waxy skin. Those hold up better in soups.
Fresh Herbs: You can change up the flavors of the meatballs with some fresh mint, parsley, chives or fresh cilantro.
Other flavor ideas: Try some sliced jalapeños and limes on the side. Add 1 tsp chili powder or cayenne pepper to the soup broth for a spicy kick. Warm corn tortillas are also a nice side dish.

FAQs:

How long can I store albondigas soup?

You can store the soup for 3-4 days in the refrigerator in a sealed container. Be sure to allow the soup completely cool before storing.

Can I freeze the soup?

Yes, you can freeze the soup and meatballs in an airtight container for 4-6 months.

Can I use uncooked rice in the meatballs?

I prefer to use cooked rice to shorten the cooking time of the meatballs.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs and refrigerate until it you are ready to make the broth. The meatballs can be stored for up to 3 days in the refrigerator or frozen for up to 3 months. You can also make the broth in advance and store for up to 3 days in the refrigerator.

How can I prevent the meatballs from falling apart in the soup?

Be sure you mix them thoroughly with the egg before adding to the soup. You can also brown them in a pan in advance.

How do I know when the meatballs are done?

Cook them in the soup until they reach an internal temperature of 160°F.

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