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Albondigas Soup

Albondigas Soup is a flavorful Mexican soup made with meatballs and a delicious, hot broth that will warm up your insides!
Albondigas Soup is a flavorful Mexican soup made with meatballs and a delicious, hot broth that will warm up your insides!

If you’ve been to a Mexican restaurant (and chances are you have), you’ve likely seen “Albondigas Soup” on the menu. If you’ve been to my blog (and chances are you have), you’ve likely seen many a soup recipe here, too. So many that sometimes I think I should have started a soup blog! I didn’t realize how much soup I actually made until I started documenting it. But what’s not to love about soup? It’s so easy to throw together, leftovers are usually always better the next day and it’s typically good for you, too.

I absolutely adore Albondigas soup. I think of it almost like a chicken noodle but with meatballs instead of pasta (“albondigas” means “meatballs” in Spanish).  Seeing as I am such a Mexican food fanatic, it was only a matter of time before I shared my own Albonigas soup recipe. I start with a “mirepoix” as I do with most soups, toss in a few more ingredients along with a little cumin for extra flavor. And the algondigas, of course! It’s hearty and flavorful and so comforting on a cold fall or winter day.

I go a little non-traditional with my Albondigas soup and sometimes throw some shredded parmesan on top. It doesn’t really need it but a little cheese never hurt anything, right? I always serve extra chopped cilantro on the side, too, but that’s because I’m cilantro-obsessed. Serve it as-is if you like, it’s a delicious soup that I know you’ll love!

Albondigas Soup is a flavorful Mexican soup made with meatballs and a delicious, hot broth that will warm up your insides!

More delicious soup recipes:

Albondigas Soup is a flavorful Mexican soup made with meatballs and a delicious, hot broth that will warm up your insides!

Albondigas Soup

Yield: 0

Note: Depending on the fat content of your meat, you may not need additional oil to brown meatballs. I grind my own pork loin which does not have much fat, therefore I use additional oil for this step.

Ingredients

For the meatballs

  • 2 pounds ground pork, grind your own if possible; can also use beef or turkey
  • 1 large egg
  • 1/2 cup chopped cilantro
  • 1/2 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t kosher salt
  • 1/2 freshly ground black pepper
  • 1 T canola oil

For the soup

  • 1/2 large yellow onion, chopped
  • 8 large carrots, cut into 1/2 inch pieces
  • 3 stalks celery, chopped
  • 1 t ground cumin
  • 8 oz can tomato sauce
  • 2 32 oz containers low-sodium chicken broth
  • 1/2 cup chopped parsley, for serving

Instructions

  1. Using your hands, mix together the ground pork, egg, chopped cilantro, onion, garlic and salt and pepper until thoroughly combined (do not overmix).
  2. Preheat a large stockpot over medium-high heat. Add oil, then meatballs (cook in two batches if necessary so as not to crowd the pan). Brown meatballs on all sides, remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add onion, carrots and celery to pot (add additional oil if necessary). Scrape up the brown bits from the bottom of pan. Cook for 5-10 minutes, stirring occasionally, reducing the heat if onions start to brown instead of sweat. Add cumin and cook for 2 minutes more.
  4. Add tomato sauce and chicken broth to pan and stir well. Add meatballs then bring broth to a simmer. Continue simmering for 30-90 minutes (better flavor the longer it simmers but 30 minutes will do the job just fine). Ladle into warmed soup bowls, garnish with chopped parsley (or serve it at the table) and serve.

Notes

Although unconventional, I like to serve my Albondigas Soup with a little shredded parmesan on the side. And always a good crusty bread!

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Christine from Cook the Story

Wednesday 11th of November 2015

This soup is beautiful, and I love that you grind your own pork for meatballs. So smart!

Kristy Bernardo

Wednesday 11th of November 2015

Thanks, Christine!

Kristen

Wednesday 11th of November 2015

Kristy--I love, love this soup. So much flavor! I love that you share your Mexican love with all of us--I am right there with you!

Kristy Bernardo

Wednesday 11th of November 2015

Thanks, Kristen!

Michelle | A Dish of Daily Life

Wednesday 11th of November 2015

This soup is so up my alley! I'm a Mexican fanatic too...and a soup one as well...but would you believe I have never made Albondigas soup?! I need to change that. Your recipe sounds absolutely delicious...can't wait to try it!

Kristy Bernardo

Wednesday 11th of November 2015

Ahhhhh!!! You need to, Michelle!! SO good :) Thanks!

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