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Mexican Meatball Soup, or Sopa de Albondigas, is a hearty, comforting dish beloved in Mexican cuisine for its rich flavors and comforting warmth. This delicious soup combines tender, juicy meatballs with vibrant vegetables and herbs, creating a satisfying, nourishing meal that’s perfect for any occasion. With roots in Mexican and Spanish culinary traditions, this recipe has been passed down through generations, often varying in flavor and ingredients depending on the region or family. This Mexican Meatball Soup recipe honors those traditional flavors while being simple enough to make at home.
Ingredients for Mexican Meatball Soup
For the Meatballs (Albondigas)
- Ground beef or ground pork – 1 lb (450g), or a mix of both for added richness
- White rice – 1/4 cup, uncooked (acts as a binder and adds texture)
- Egg – 1 large, lightly beaten
- Garlic – 2 cloves, minced
- Cilantro – 2 tbsp, finely chopped
- Mint leaves – 1 tbsp, finely chopped (optional, but traditional)
- Ground cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
For the Soup Broth
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Tomatoes – 4 ripe, chopped (or 1 can diced tomatoes, 14 oz)
- Carrots – 2, sliced into rounds
- Potatoes – 2, peeled and cubed
- Celery – 2 stalks, sliced
- Zucchini – 1 medium, diced
- Green beans – 1/2 cup, cut into 1-inch pieces
- Vegetable or chicken broth – 6 cups
- Bay leaves – 2
- Ground cumin – 1 tsp
- Dried oregano – 1 tsp
- Salt – to taste
- Black pepper – to taste
- Fresh cilantro – for garnish
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