Cozy & Nutritious: Albóndigas Soup Recipe for Chilly Days
When the temperatures drop, nothing warms the soul quite like a hearty bowl of Albóndigas Soup—a traditional Mexican meatball soup that’s both comforting and nutritious. This version uses lean beef and brown rice to create flavorful, protein-packed meatballs simmered in a rich tomato broth with seasonal vegetables. It's the perfect balance of wholesome and delicious!
Ingredients
For the Meatballs:
- 1 lb lean ground beef (93%)
- ½ cup cooked brown rice
- 1 tsp minced garlic
- 1 egg
- Optional: ¼ cup finely chopped cilantro
- ½ tsp cumin
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 8 ounce can of tomato sauce
For the Soup:
- 2 tsp olive oil
- ½ cup diced white or yellow onion
- 1 tsp minced garlic
- 3 carrots, peeled and sliced
- 3 red potatoes, peeled and cut into ½-inch pieces
- 6 cups beef broth
- 1 (15 oz) can diced tomatoes (with juice)
- ½ tsp ground cumin
- ½ tsp dried oregano
- 2 medium zucchini, sliced and quartered
- Salt and pepper to taste
- Optional topping: ¼ cup chopped cilantro
- 8 ounce can of tomato sauce
Instructions
- Make the Meatballs: In a large mixing bowl, combine the beef, cooked brown rice, garlic, egg, cilantro (if using), cumin, salt, and pepper. Mix well. Roll the mixture into ¾-inch meatballs and place them on a tray.
- Sauté the Aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and carrots, sautéing for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Build the Broth: Add potatoes, beef broth, diced tomatoes, cumin, and oregano. Bring to a simmer and let cook for 10 minutes.
- Add the Meatballs: Carefully place the meatballs into the simmering soup. Cook for 10–15 minutes, allowing the flavors to meld together.
- Finish with Zucchini: Add the zucchini and cook for 5 more minutes, just until tender.
- Serve & Enjoy: Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro if desired.
Pro Tip: Preventing Meatball Breakage
Some Albóndigas recipes call for uncooked rice in the meatball mixture, but this method requires a longer cook time, increasing the risk of the meatballs falling apart. Instead, I prefer pre-cooked brown rice, made a day ahead and refrigerated to maintain texture. A teaspoon of olive oil added while cooking the rice further helps preserve its integrity.
Why You’ll Love This Recipe
✔️ Packed with protein & fiber from lean beef and brown rice
✔️ Loaded with seasonal veggies for a nutrient boost
✔️ Naturally gluten-free and customizable
✔️ Perfect for meal prep—flavors get even better the next day!
Enjoy this warm, nourishing soup on a cold evening with family and friends. If you love this recipe, share it with someone who needs a little comfort in a bowl!
➡️ Join us next Wednesday for the final recipe in my seasonal soup series!