What is albondigas soup made of?

Albondigas soup is made with homemade meatballs crafted from ground beef, rice, herbs like mint and parsley, and seasonings such as cumin and chili powder. These meatballs are simmered in a tomato-based broth enriched with garlic, onion, potatoes, carrots, and fresh herbs. The result is a balanced soup full of texture and flavor.

What does albondigas mean in English?

In English, “albondigas” translates to “meatballs.” The term has Arabic origins and was introduced to Spanish cuisine centuries ago. In the context of this dish, it refers specifically to the seasoned, hand-rolled meatballs used in the soup.

Why are they called albondigas?

They’re called albondigas because of their rounded shape and meat-based composition. The term reflects both the technique of rolling the ingredients by hand and the cultural roots that date back to the Moors in Spain. In Mexican cooking, albondigas have evolved to include rice and herbs, making them unique.

Is albondiga soup healthy?

Yes, albondiga soup is a nutritious choice. It’s high in protein, rich in vitamins from the vegetables, and balanced with complex carbs from the rice. With only 332 calories per serving and minimal saturated fat, it's a filling yet wholesome option for family dinners or meal prep.

Albondigas Soup Recipe: Bold Mexican Comfort in Every Spoonful

Description

Albondigas soup is a bold, healthy Mexican meatball soup packed with herbs, veggies, and flavor. Make this comforting classic in under 1 hour.

Ingredients

For the Meatballs:
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 cup long grain rice, uncooked
- 1 large egg, beaten
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 1 (14.5-ounce) can diced tomatoes
- 3 cups low-sodium beef broth
- 3 cups water
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped

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Instructions

In a large bowl, combine all the meatball ingredients. Mix gently until just combined. Shape into 1-inch meatballs, yielding about 25-30 pieces. Refrigerate while preparing the soup.
In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
Stir in the chopped carrots and potatoes. Cook for 3 to 5 minutes until they begin to brown lightly.
Add diced tomatoes, beef broth, water, salt, pepper, cayenne, and bring to a boil. Reduce heat and simmer for 5 minutes.
Carefully add the meatballs one by one into the simmering soup. Stir gently with a wooden spoon. Cover and simmer on low to medium heat for about 15 minutes, or until the meatballs are fully cooked.
Stir in lemon juice, cilantro, and parsley. Taste and adjust seasoning as needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Mexican