Albondigas Soup Recipe
Savor the warmth and flavor of this classic Albondigas Soup, where tender meatballs and fresh vegetables come together in a rich, aromatic broth. Perfect for a cozy, hearty meal that brings a taste of tradition to your table.
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Servings: 6
Ingredients
- Albondigas Meatballs
- 1 pound lean ground beef
- 1 large egg
- ¼ cup long grain white rice uncooked
- ½ cup finely diced white onion
- 3 garlic cloves finely minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 2 teaspoons salt plus additional to taste
Soup:
- 48 ounces low-sodium chicken broth
- 1 can 15 ounces crushed tomatoes, undrained
- 3 large carrots peeled and cut into 1-inch pieces
- 3-4 large russet potatoes around 1 pound, peeled and chopped into 1-inch chunks
- 2 zucchini squash approximately 12 ounces, diced into 1-inch pieces
Optional:
- Freshly chopped cilantro
- Lime wedges for garnish
Instructions
- Combine the ground beef, egg, rice, onion, minced garlic, cumin, garlic powder, black pepper, oregano, and salt in a large mixing bowl. Mix until everything is just incorporated, using your hands or a spoon.
- Shape the mixture into 2-inch meatballs, setting each one aside on a plate as you go.
- In a large soup pot or Dutch oven, bring the chicken broth and crushed tomatoes to a boil over medium-high heat. Carefully drop the meatballs into the boiling broth, cooking them for about 10 minutes.
- Add the chopped carrots, potatoes, and zucchini to the pot. Allow the mixture to return to a boil for about 5 minutes before reducing the heat to medium-low.
- If needed, pour in an additional 2-3 cups of water to maintain the soup’s consistency. Let the soup simmer gently for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
- Remove the pot from the heat and let the soup rest for 5 minutes before ladling it into bowls. Serve with a sprinkle of freshly chopped cilantro and a squeeze of lime for a burst of fresh flavor.
Notes
- Make Ahead: Prepare soup up to 2 days in advance and store covered in the fridge. Reheat by simmering on the stovetop.
- Storage: Cool completely and refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
- Freezing: Freeze in airtight containers or bags for up to 6 months. Thaw in the fridge, then reheat on the stovetop or microwave.
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