Albondigas Soup (Mexican Meatball Soup)
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Not your typical Albondigas Soup recipe, our version features meatballs that are positively PACKED with flavor, a colorful lineup of veggies, and an unforgettably rich and delicious broth!
It all started with an open can of chipotles en adobo in my fridge. That and the fact that I had pulled some frozen ground beef out the night before to thaw. Both needed to be used and, well, this new version of Albondigas Soup was born!
I often like to combine beef and pork for my meatballs and so while I was conjuring up ideas for a Mexican-themed meatball dish, it only stood to reason to combine the beef with….drumroll….homemade Mexican chorizo! You can buy chorizo in most grocery stores, but I highly recommend making it yourself. First and foremost nothing compares to the flavor of homemade – it’s out of this world. It’s also extremely easy to make and freeze really well so you can have it on hand whenever you need it. It gets rave reviews from our readers and we’re confident you’re going to love it too. And you’re also going to love what it does to these meatballs!
Another wonderful flavor element is the addition of masa harina. Meatballs generally call for breadcrumbs but I wanted to pack as much of that “Mexican flavor” into the soup as possible. With its deliciously rich corn flavor, the masa harina was the perfect choice. You can find masa harina in most well-stocked grocery stores or at a local Mexican grocery store, or you can purchase it online here.
And don’t worry about all that masa harina going to waste. If you like chili, try adding some of it to your next batch. I do it all the time. It will not only thicken the chili nicely but will also impart an absolutely fabulous flavor. You can also add a little of it to your next batch of cornbread – yum!
This Mexican Meatball Soup packs some serious flavor with its winning combination of ingredients. Get ready for a fun, delicious, and thoroughly satisfying soup!
Albondigas Soup Recipe
Let’s get started!
Place all the ingredients for the meatballs in a bowl. Combine the ingredients until they’re all incorporated.
Form the meat mixture into 1-inch sized balls.
Preheat the oven to 400 degrees F and place the meatballs on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
While the meatballs are baking, get going on the soup.
Heat the oil over medium-high heat in a large stock pot and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
Add the beef broth.
Add all remaining ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes.
Add the baked meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.
Dish up the Albondigas Soup and serve sprinkled with some chopped cilantro.
Enjoy!
For more delicious soups and stews be sure to try our:
- Minestrone Soup
- Ham and Bean Soup
- Chicken Orzo Soup
- Cream of Mushroom Soup
- Beef Barley Soup
- Chicken Tortilla Soup
- Wonton Soup
- New England Clam Chowder
- Curried Lentil Soup
- White Bean and Sausage Soup
- Pozole Rojo
- Cream of Celery Soup
- German Potato Soup
- Italian Wedding Soup
- Harira
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Albondigas Soup (Mexican Meatball Soup)
Ingredients
- For the Meatballs:
- 3/4 pound ground beef
- 1/4 pound Easy Homemade Mexican Chorizo , (HIGHLY recommended!) or store-bought
- 1/4 cup Masa Harina
- 1 large egg
- 1/2 cup finely chopped onions
- 2 cloves garlic , minced
- 1 chipotle en adobo , chopped + 2 teaspoons adobo sauce from can
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow or white onion chopped
- 1 clove garlic minced
- 1 14 oz can of corn , drained
- 1 14 oz can of black beans , rinsed and drained
- 1 14 oz can of petite diced tomatoes
- 1 4.5 oz can of diced green chilies with liquid
- 2 chipotles en adobo , chopped
- 10 cups beef stock
- 1/3 cup uncooked long-grain rice
- 1 bay leaf
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 cup chopped fresh cilantro
- Extra chopped cilantro for garnish
Instructions
- Preheat the oven to 400 degrees F.Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
- While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.Serve hot sprinkled with some fresh chopped cilantro.
Nutrition
First published on The Daring Gourmet on February 6, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
The Albondigas is simmering on the cooktop as I write…..it has now become a “family favourite” – it’s deliciousness has been tried and tasted to everyone’s enjoyment! Such an easy recipe to put together to feed a crowd……and very healthy! (I make the meatballs the day before just to keep it easier time-wise). I also added some lime juice for some zing, and sour cream on the side. The flavours of this soup are amazing! Thank you Kimberly!
Oh I’m so happy this has become a favorite and I really appreciate the positive feedback, thank you Christine! <3
I had to make a few substitutions (for example, shallots instead of onions and whole dried new mexico chile pods [chopped up] instead of the canned chipotle in adobo) but it was still FALL OUT OF YOUR CHAIR delicious!!!! I think I will make this for a big party and then place out toppings — diced avocado, diced onions, cilantro, limes, cooked shrimp, cojita cheese, tortilla chips, etc — and it would be a total hit. LOVE this recipe! Super easy and fast too.
Oh that’s wonderful, Mariah, I’m thrilled to hear that and really appreciate the feedback, thank you! <3
Having found the tinned chipotle chillis the other week, we tried this tonight and loved it. We tend to dial down on the chilli a bit and dial up on the garlic (we do live in France!). Even so, we needed a bit of creme fraiche to douse the flames! But we’ll be doing this again, and again… Thanks, another winner.
Fantastic, Lyn, thank you! I’ll admit I’m a bit of wimp when it comes to excessive heat and I likewise like to add a bit of creme to mine. I do the same thing with spicy chili stews. It not only cuts the heat down but I think also improves the flavor, so it’s a win-win. And naturally, the more garlic the merrier!
I too am a giant meatball fan and I appreciate you’re wanting to come up with delicious new meatball ideas. This one is fantastic. Love how you added a Mexican spin to them using masa. Very nice!
Thanks, Renee, the masa adds such a terrific flavor!
Love this Mexican spin on a traditional meatball soup – so delicious!
Thanks, Melanie!
This soup sounds amazing! I am loving all of the flavors in this. :) And how can you go wrong adding meatballs to a soup?
Thanks, Carrie, and so true – hoorah for meatballs!
This looks so good, loving all the flavors!
Thanks, Sharon!