So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

Welcome to the land of easy cooking where comfort meets convenience. If you are in the mood for a delicious bowl of nostalgia wrapped in a cozy blanket, then let me introduce you to the star of the show—Mexican Albondigas Soup. This isn’t just any soup. It’s a flavorful fiesta in a bowl, packed with juicy meatballs, fresh veggies, and a broth that will make you feel like you’re wrapped in a warm hug. Trust me, your taste buds will thank you, and the best part, you won’t have to call for takeout because you can make this right at home.

Why This Recipe is Awesome

So why should you care about this recipe? Oh, I am so glad you asked! First off, it’s idiot-proof. Seriously, if I can whip this up without losing a finger or turning the kitchen into a crime scene, so can you. Plus, it’s versatile enough to impress fancy guests or just satisfy your own late-night cravings. You can throw in whatever you have lying around, and it still makes you feel like you’re at a fancy restaurant. It’s comforting, it’s healthy, and it might just become your new go-to when you want to feel like a rockstar without all of the rockstar effort. I mean, who doesn’t want to be a kitchen hero with minimal sweat involved?

Ingredients You’ll Need

Alright, time to grab your apron (or just a shirt you don’t mind getting a little messy). Here’s your shopping list for this magical elixir of yum:

• 1 lb. lean ground beef (I used organic 85% lean because why not)
• 1/4 cup long grain white rice, uncooked (hello, Jasmine rice)
• 1/4 cup yellow onion, finely diced (because it’s great in everything)
• 1/2 cup fresh cilantro, finely chopped (feel free to get wild and try mint instead)
• 2 garlic cloves, crushed or minced (more garlic, more love)
• 1 large egg, beaten (the glue that binds our meatballs)
• 1 ¼ tsp salt (or a bit more if you’re feeling salty)
• 1/4 tsp ground black pepper
• 2 tsp dried oregano (the herb that dreams are made of)
• 1 tsp ground cumin (it’s a flavor party)
• 1/2 tsp chili powder (I used McCormick brand, so you know it’s legit)
• 1 Tbsp olive oil (or the grease of your choice)
• 1 cup yellow onion, chopped (oops, we need more onions)
• 3 garlic cloves, minced (yes, MORE garlic)
• 1 (15 oz.) can diced tomatoes (get that flavor in there)
• 2 russet potatoes, peeled and chopped into 1" cubes (about 1.5 pounds of starchy goodness)
• 2 carrots, sliced 1/2" thick (for a pop of color)
• 2 celery ribs, sliced (because we’re fancy like that)
• 8 cups low-sodium chicken broth (or beef broth if you want to be wild)
• 1/2 tsp ground cumin (yes, I said it again)
• 1 large zucchini, cut lengthwise & sliced 1/2” thick (or Mexican squash if that’s your jam)
• Salt and pepper to taste (because who doesn’t love seasoning)
• Fresh cilantro, chopped (for that fresh garnish vibe)
• Lime wedges (to squeeze that tanginess)
• Jalapeño, sliced or diced (optional, for those who fancy a little heat)

With this lineup, you’re ready to create a masterpiece. Alright, ready to cook? Let’s roll.

Step-by-Step Instructions

1. In a large bowl, toss in all the meatball ingredients. You can use a large spoon or even your hands (because who needs fancy tools, right?). Mix until well combined.

2. Next, scoop out a heaping tablespoon of the mixture. I used a cookie scoop, but hey, use whatever you have, and gently roll it into a ball. Place these little spheres of joy on a tray and set aside.

3. In a large Dutch oven (or any big pot you have), heat that olive oil over medium-high heat.

4. Once that oil is hot and shimmering, add the chopped onions and let them cook for about two minutes. Stir occasionally, and try not to burn them.

5. Stir in the minced garlic and diced tomatoes and let them sizzle for about two minutes. The smell will make you feel like a chef on a cooking show.

6. Toss in the peeled and chopped potatoes, sliced carrots, sliced celery, ½ tsp of cumin, and the broth. Bring that whole magical concoction to a boil.

7. Carefully drop in the meatballs, one at a time. Don’t throw them in like you’re tossing a salad; we want them to be gentle. Cover, reduce the heat to medium-low, and let it simmer for 25 minutes.

8. After 25 minutes of aroma-filled bliss, stir in the zucchini and cover again. Cook for five more minutes.

9. Do a taste test, because, let’s be real, you know you want to. Adjust with more salt and pepper if needed.

10. Serve it up in bowls, squeeze in some lime juice, and top with cilantro (add jalapeños if you want to bring the heat). You can also serve with warm tortillas for that extra comfort factor.

Common Mistakes to Avoid

• Ignoring the prep: Thinking you can just start throwing things in the pot without chopping and prepping is a rooky mistake. You’ll end up with chunks of carrot the size of your fist.
• Overcrowding the soup: Trying to make too many meatballs at once? Nope, save some room for that soup. They need their space to shine.
• Skipping the taste test: Not tasting as you go? Rookie error! You’re the chef, you have the power to make it perfect.
• Not allowing it to simmer: Don’t rush the process. This is soup, not a highway. Give it time to develop those flavors.

Alternatives & Substitutions

• Ground Beef: Not a beef fan? Ground turkey works great too. Or go vegetarian with some black beans or lentils.
• Rice: If you are feeling a bit fancy or gluten-free, swap rice for quinoa or even cauliflower rice.
• Vegetables: This soup can handle whatever you throw at it. Toss in some bell peppers, corn, or any other veggies you love.
• Broth: Not feeling chicken or beef broth? Homemade veggie broth is your new best friend.
• Herbs: Switch cilantro for fresh parsley or basil. Make it your own.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that?

How spicy will this soup be? That entirely depends on how many jalapeños you toss in. If you’re a spice warrior, go crazy. If not, leave them out. Consider it an optional adventure.

How do I store leftovers? Just toss it in an airtight container and store it in the fridge. It’ll still be delish for a few days—if it even lasts that long.

Can I freeze this soup? Absolutely! Just be sure to leave out any fresh veggies you add last minute. They don’t freeze well and you want that fresh crunch when you reheat.

Is it kid-friendly? Totally! Replace any jalapeño with sweet corn and let them have at it. They won’t even know they’re eating veggies.

Final Thoughts

Now that you’ve conquered the art of making Mexican Albondigas Soup, go impress someone—or yourself—with your new culinary skills. You’ve earned it! Whether you’re having a cozy night in or throwing a last-minute dinner party, this soup is the heavyweight champion of comfort food. So what are you waiting for? Grab those ingredients and start cooking because dinner isn’t going to make itself. Enjoy every spoonful—you deserve it. Happy cooking!

Mexican Albondigas Soup

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• Author: admin
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A comforting bowl of Mexican Albondigas Soup filled with juicy meatballs, fresh veggies, and a flavorful broth.

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Ingredients

Scale 1x2x3x

• 1 lb. lean ground beef
• 1/4 cup long grain white rice, uncooked
• 1/4 cup yellow onion, finely diced
• 1/2 cup fresh cilantro, finely chopped
• 2 garlic cloves, crushed or minced
• 1 large egg, beaten
• 1 ¼ tsp salt
• 1/4 tsp ground black pepper
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 Tbsp olive oil
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• 1 (15 oz.) can diced tomatoes
• 2 russet potatoes, peeled and chopped into 1” cubes
• 2 carrots, sliced 1/2″ thick
• 2 celery ribs, sliced
• 8 cups low-sodium chicken broth
• 1/2 tsp ground cumin
• 1 large zucchini, cut lengthwise & sliced 1/2” thick
• Salt and pepper to taste
• Fresh cilantro, chopped
• Lime wedges
• Jalapeño, sliced or diced (optional)

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Instructions

1. In a large bowl, combine all meatball ingredients and mix until well combined.
2. Scoop out a heaping tablespoon of the mixture and roll it into a ball, placing it on a tray. Repeat until all mixture is used.
3. In a large Dutch oven, heat olive oil over medium-high heat.
4. Add chopped onions and cook for about two minutes, stirring occasionally.
5. Stir in minced garlic and diced tomatoes, cooking for another two minutes.
6. Add peeled and chopped potatoes, sliced carrots, sliced celery, 1/2 tsp cumin, and broth. Bring to a boil.
7. Carefully drop in meatballs one at a time, then cover and simmer on medium-low heat for 25 minutes.
8. Stir in zucchini and cook for an additional 5 minutes.
9. Taste and adjust seasoning with salt and pepper as necessary.
10. Serve in bowls with lime juice and cilantro, and add jalapeños if desired.

Notes

This soup can be customized with different vegetables and proteins. It’s also great for leftovers and can be frozen for future meals.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 90mg

Keywords: soup, beef, meatballs, comfort food, Mexican