This is Sopa de Albondigas, and it’s a prime example of comfort food done right. When you try my version of this Mexican meatball soup, you’ll be amazed at how something so light and refreshing can be packed with such bold flavors. It’s a must-try! I’ve been whipping up a lot of Mexican soups lately after discovering my all-time favorite Caldo de Res in our local Mexican grocery store, with its small little restaurant. We’ve also tried the chicken version, Caldo de Pollo. They all have the same concept of beautiful, clear broth with a punch of bold flavors (not spicy) that I get drawn to. This one has those plump albondigas, aka meatballs, and tons of perfectly cooked veggies. Who wouldn’t want this caldo de albondigas all the time?
What is Albondigas Soup?
You know, Albondigas Soup, pronounced “al-bone-dee-gus,” is something really special in Mexico. Over there, they call it Sopa De Albondigas, or Caldo De Albondigas. It’s one of those dishes you’ll find in just about every home, with recipes that have been lovingly passed down through generations. Every family has their own way of making it, but they all share that same comforting taste. It’s truly a staple. Some like it plain and broth-like, and some like it spiked with a little of their famous chilis. Whatever way you try it, you can always notice the fresh veggies and those delicious meatballs. Albondigas means “meatballs” in Spanish. This Mexican soup has a special kind of meatballs, with rice, herbs and spices. It also features whatever veggies are in your refrigerator according to the season. The broth gets enhanced by tomatoes, lime juice and warm Mexican spices. Although Albondigas originated in Spain and are typically enjoyed as tapas there, this soupified Mexican version is quite different. They are typically made with ground beef, but a mix of ground pork and beef is not uncommon. Here, the meatballs are cooked directly in the broth, so they soak up a lot of flavor.
What Veggies Can Go In This Soup?
When I make Albondigas Soup, I carefully choose the veggies based on what’s fresh and what I have on hand. The staples are usually potatoes, carrots, corn, celery, green beans, zucchini, and chayote, a type of Mexican squash. I don’t throw all the veggies in at once, though. To make sure each one is perfectly cooked, I add them at different times. Carrots and potatoes need more time to soften up, so they go into the pot first. Zucchinis and green beans don’t need as long, so I toss them in later. This way, each vegetable is just right, enhancing the soup’s flavor and texture.
Ingredients Needed
For Albondigas:
Ground beef – I usually use leaner beef for the meatballs, like 90% lean. It helps keep the soup from getting too greasy. This way, you get all the good flavors without too much fat floating on top. Garlic – Always use fresh. Rice – I use uncooked, as it’s more traditional. Some people use cooked rice. Eggs – Great binding agent. Herbs – Parsley and mint (optional). Spices – Oregano, cumin, black pepper and salt.
For Soup:
Oil – I use olive oil, but you can use whatever neutral oil is on hand. Vegetables & aromatics – Onion, garlic, carrots, celery, potatoes, canned diced tomatoes, zucchini and green beans. Broth – I use chicken broth. Either beef broth or vegetable broth can be used instead. Herbs and seasonings – Cumin, oregano, cilantro, lime juice, chili flakes and salt.
How to Make Albondigas Soup
What to Serve With this Soup?
This soup is really a full meal by itself. It’s nutritionally well-rounded, packed with vegetables, rice, and lean protein. It’s super hearty and filling. I often serve some tortillas with it, just charring them over a flame or in a hot pan. Rolled up, they’re perfect for dipping into the soup. And I usually add a scoop of Mexican rice right in the corner of the bowl, enjoying it between sips of the soup.
How Do You Keep the Meatballs from Falling Apart?
When making meatballs, you need something to hold them together while they cook. Things like breadcrumbs, eggs, or soaked bread can work. For Albondigas, I use eggs and rice as binders. I make sure to mix everything really well and then chill the meatballs in the fridge for a bit to help them keep their shape. If you’re not careful, the meatballs can fall apart during cooking. It’s important to handle them gently. I don’t just dump them all into the soup at once. Instead, I lower them in one at a time using a large serving spoon or a strainer. And when I stir the soup, I’m really careful not to break them.
Can I Use Other Ground Meat?
Yes, of course. Though it’s traditionally made with ground beef, you can make it with ground turkey or ground chicken for a lighter dinner option. You can even use half and half of ground beef and pork for more enhanced flavors.
How to Get Juicy, Tender Meatballs?
Don’t overmix the meatball mixture. Overwroking the ground meat tends to yield dry and tough meatballs. Just combine all the ingredients well enough and start rolling the meatballs. There you go… everything and anything you want to know about this special Mexican soup. So delicious and soul warming. Try all these new flavors this winter, or any time through out the year. We love bringing you all these ethnic and regional classics from all over the world… Now, where would you find an authentic albondigas soup? Right in your very own kitchen with a little help from GypsyPlate… 🙂 Check out our collection of favorite Mexican Recipes!
Albondigas Soup, on our Gypsy Plate… enjoy!
Check out some of our other Latin soup recipes!Picadillo SoupSopa de LentejasSopa de FideoAsopao de CamaronesAsopao de PolloBirria Ramen
Leftover and Storing: This soup is excellent the next few days, as all the flavors get enhanced while it sits. Simply refrigerate it in an airtight container up to 3-4 days and reheat when ready to eat. Meatballs tend to soak up the broth, you might need to add some extra chicken broth when reheating. This soup freezes well also, up to 2 months for best quality. Thaw it overnight in the refrigerator and reheat on stovetop.
