Why Make This Recipe
Mexican Meatball Soup, or Albondigas, is a delightful dish that brings warmth and comfort to any meal. This soup is not only packed with flavor but also offers a healthy mix of protein and vegetables. It’s a family-friendly recipe perfect for chilly nights and can be made in less than an hour. Plus, with simple ingredients, it’s easy to whip up any day of the week.
How to Make Mexican Meatball Soup
Ingredients:
- 1 lb ground beef
- 1/2 cup rice (or cauliflower rice for low carb)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon chili powder
- 1 cup zucchini, diced
Directions:
- In a bowl, combine ground beef, rice, cilantro, onion, garlic, egg, cumin, salt, and pepper. Form this mixture into small meatballs.
- In a large pot, bring the broth to a boil. Add the diced tomatoes and chili powder to the pot.
- Gently add the meatballs to the boiling broth and cook for about 10 minutes.
- Add the zucchini and cook for another 5-10 minutes until the meatballs are cooked through and the zucchini is tender.
- Serve hot, garnished with additional cilantro if desired.
How to Serve Mexican Meatball Soup
Mexican Meatball Soup is best served hot. You can enjoy it in bowls, garnished with fresh cilantro or avocado for extra flavor. It pairs well with crusty bread or tortilla chips, making for a complete meal.
How to Store Mexican Meatball Soup
To store Mexican Meatball Soup, let it cool down to room temperature. Then, place the soup in an airtight container and refrigerate. It will last for 3-4 days in the fridge. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Mexican Meatball Soup
- For a more flavorful broth, try using homemade chicken or vegetable broth.
- If you like it spicy, you can add jalapeños or more chili powder.
- To save time, you can prepare the meatballs in advance and store them in the refrigerator until you’re ready to cook the soup.
- For a healthier option, substitute rice with quinoa or cauliflower rice.
Variation
You can customize this soup by adding other vegetables like carrots, bell peppers, or corn. For a lighter version, use ground turkey or chicken instead of beef.
FAQs
1. Can I use a different type of meat?
Yes! You can use ground turkey, chicken, or even plant-based meat for a vegetarian version.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ingredients, this soup can be gluten-free.
3. Can I make this soup in a slow cooker?
Absolutely! You can prepare the meatballs and then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until everything is cooked through.
Albondigas
Ingredients
Method
- In a bowl, combine ground beef, rice, cilantro, onion, garlic, egg, cumin, salt, and pepper. Form this mixture into small meatballs.
- In a large pot, bring the broth to a boil.
- Add the diced tomatoes and chili powder to the pot.
- Gently add the meatballs to the boiling broth and cook for about 10 minutes.
- Add the zucchini and cook for another 5-10 minutes until the meatballs are cooked through and the zucchini is tender.
- Serve hot, garnished with additional cilantro if desired.