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Albondigas Meatball Soup with Vegetables Recipe

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4.9 from 77 reviews

A hearty and comforting Albondigas Soup featuring tender meatballs made from ground beef and pork, simmered with rice, vegetables, and an aromatic blend of spices in a flavorful tomato and beef broth base. Perfect for a nutritious and satisfying meal.

Ingredients

Soup:

  • 1 cup long-grain white rice, uncooked, divided
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, chopped
  • 1 jalapeno pepper, minced
  • 2 medium carrots, sliced 1/2-inch thick
  • 2 stalks celery, sliced 1/2-inch thick
  • 2 small Yukon gold potatoes, chopped into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 15 oz. cans fire roasted tomatoes with juices
  • 1 4 oz. can mild diced green chiles
  • 8 cups low sodium beef broth
  • 1 chayote, peeled, cored, chopped into 1/2” cubes (may substitute 1/2 zucchini)

Meatballs:

  • 8 oz. lean ground beef
  • 8 oz. ground pork (may substitute lean ground beef)
  • 1 cup parboiled rice (from the soup rice)
  • 1/2 small yellow onion, minced
  • 1 large egg
  • 3 garlic cloves, minced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Toppings (choose your favorites):

  • Avocados
  • Tomatoes
  • Cilantro
  • Sour cream
  • Lime juice
  • Hot sauce

Instructions

  1. Parboil the Rice: Bring 4 cups of water to a boil in a Dutch oven. Add 1/2 teaspoon salt and the rice. Cook, stirring occasionally, for 6 minutes until the rice is partially cooked. Meanwhile, chop your vegetables. Drain the rice and rinse it thoroughly with cold water. Set aside.
  2. Sauté Aromatics and Vegetables: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped onions and minced jalapeno peppers. Cook for 3 minutes until softened. Add sliced carrots, celery, chunks of potatoes, and all the seasonings (chili powder, ground cumin, oregano, coriander, smoked paprika, salt, and pepper). Continue cooking for 3 more minutes. Add minced garlic and sauté for 30 seconds more until fragrant.
  3. Add Liquids and Simmer: Pour in the fire-roasted tomatoes with their juices, diced green chiles, and beef broth. Cover the pot and bring the liquid to a boil. Once boiling, reduce heat to low and let the soup simmer uncovered for 20-25 minutes to allow flavors to meld and vegetables to soften.
  4. Prepare the Meatballs: In a large bowl, whisk the egg. Add 1 cup of the parboiled rice along with ground beef, ground pork, minced onion, garlic, fresh cilantro, mint, parsley, oregano, chili powder, ground cumin, salt, and pepper. Mix everything thoroughly. Form the mixture into 1 tablespoon-sized meatballs and place them on a parchment-lined baking sheet. You should get about 40-45 meatballs.
  5. Cook Meatballs in Soup: Gently add the meatballs, the remaining parboiled rice, and chopped chayote (or zucchini) into the simmering soup. If desired, add 1-2 cups of water to adjust the consistency. Bring the soup back to a boil, then reduce heat to a gentle simmer. Cook uncovered for 12-15 minutes until meatballs are cooked through and rice is tender. Avoid stirring meatballs for at least 5 minutes after adding to prevent them from breaking apart.
  6. Serve: Ladle the soup into bowls and serve topped with your favorite garnishes such as diced avocados, chopped tomatoes, fresh cilantro, sour cream, lime juice, and hot sauce.

Notes

  • Use chayote for authentic flavor or substitute with zucchini if unavailable.
  • Parboiling the rice ensures the meatballs hold their shape and cook evenly.
  • Customize spices according to your preferred heat level, reducing chili powder or jalapeno if desired.
  • The soup can be adjusted for thickness by adding more or less broth or water.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://forkvista.com/albondigas-meatball-soup-with-vegetables-recipe/