Description
This comforting Mexican Meatball Soup, also known as Albondigas Soup, features tender, flavorful meatballs simmered in a light, savory broth with vegetables like celery and green beans, seasoned with cumin and cilantro.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large celery stalk, cut into small chunks
- 1 large garlic clove, minced
- 1 teaspoon ground cumin (divided from total 2 tsp)
- 8 cups (2 liters) low-sodium chicken stock or beef stock
- 4 cups (1 liter) water
- 1/2 cup tomato sauce
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
For the Meatballs (Albondigas):
- 1 pound lean ground beef
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin (divided from total 2 tsp)
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnish:
- Fresh chopped cilantro
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook, stirring regularly, until tender, about 3 minutes.
- Add Aromatics: Add the minced garlic and 1 teaspoon of the ground cumin to the pot. Cook, stirring constantly, for 1 minute more, until fragrant.
- Add Liquids: Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Add the cut green beans.
- Prepare Meatballs: While the soup base simmers, prepare the meatballs. In a large bowl, combine the ground beef, chopped cilantro, salt, pepper, and the remaining 1 teaspoon of ground cumin, and the egg. Mix gently with your hands until just combined. Do not overmix.
- Form Meatballs: Shape the beef mixture into 1-inch meatballs. Using a small cookie scoop can help create uniform sizes.
- Cook Meatballs: Gently add the meatballs to the simmering soup, one at a time.
- Simmer Soup: Cover the pot and let the soup simmer gently for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Finish and Season: Stir in the dried oregano and cayenne pepper (if using). Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Serve: Ladle the soup and meatballs into bowls. Garnish with fresh chopped cilantro, if desired. Serve hot.
Notes
- Meatballs: Use lean ground beef (85/15 or 90/10). Gently mix the ingredients to keep the meatballs tender. Traditionally, some recipes include uncooked rice in the meatballs as a binder, but this version omits it.
- Broth: Low-sodium broth allows better control over the final saltiness.
- Vegetables: You can add other vegetables like diced carrots or potatoes along with the celery and onions.
- Spice Level: Adjust the amount of cayenne pepper or omit it for a milder soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.