Grandma’s famous Albondigas soup (+video)
Grandma’s famous Albondigas soup (+video)
Albondigas soup is a delicious Mexican recipe with meatballs, vegetables and spices! This simple Albondigas soup is full of flavor and will surely become a favorite of people.
Enjoy with hot flour tortillas or some tacos, but get ready to fall in love with this simple albondigas soup recipe. This is a recipe that has been passed down for decades, and it is very delicious.
Mexican Albondigas Soup
Have you heard of or tasted Albondigas soup? If you haven’t already-you missed it completely! However, now is your chance to try.
What is albondigas soup made of? This traditional Mexican soup has a delicious soup base filled with tomatoes and other vegetables, including homemade meatballs. It also has rice occasionally!
This recipe was remade based on the soup my great grandmother made, and we finally made it! It’s delicious, just like grandma’s!
All the flavors of this soup are delicious and simple. After making the seasoned broth base, add meatballs and vegetables, then simmer until cooked-to make a simple and delicious Mexican soup recipe.
How to make Albondigas soup
I always make meatballs first. You can use frozen or pre-made meatballs, but these are very simple to make and taste great! I guarantee that homemade meatballs are the best choice for making Albondigas soup.Just combine the following Ingredients Together:
- Ground beef
- 1 egg, beaten
- Minced garlic
- Chopped coriander
- cumin
- Salt and pepper
- Cooked rice (optional)
meatball. Make meatballs by mixing these ingredients and rolling them between your hands (the meatballs we make are about 1.5 inches wide). You can make about 20 – 24 meatballs in total. Fry each meatball in a hot pan for a few minutes. Make sure all sides are browned. When preparing the rest of the soup, set aside the meatballs.
boil. Put chicken broth, celery, tomatoes, cumin, oregano, and coriander leaves in a large pot. Bring these ingredients to a boil over high heat. Once it boils, reduce the heat and simmer for about 10 minutes.
simmer. Add the meatballs and potatoes to the soup mixture. Bring the heat to a boil so that the meatballs can cook a little. Return to simmer and cook for another 20 minutes. Add a pinch of salt and pepper to your liking to enjoy the deliciousness and warmth.
Can you add rice to the albondigas soup? You can add rice to the meatballs when making the meatballs, or as much as you can add to the soup, cook it in the last 20 minutes of simmering.
Slow cooker instructions, storage + side
Want to make this in a clay pot? Simply add all the ingredients (except coriander) to the slow cooker and cook on low heat for 4 hours. Add coriander at the end, adding salt and pepper if necessary.
How to store + frozen albondigas? Chill and store in an airtight container in the refrigerator for 3-4 days, or freeze in the container or double-bag it in a freezer bag. Reheat, thaw in the refrigerator overnight, then return to the stove and cook until heated through. You can also heat it in a microwave.
Here are some recipes we like to pair with albondigas:
The taste of this Mexican Albondigas soup is so delicious that it will fill your entire house. Your family will beg for second and third help! If you try Grandma’s recipe, please let us know, we hope you like it as much as we do.
More soup recipes:
Course soup
Mexico food
Preparation time 20 minutes
30 minutes cooking time
Total time 50 minutes
6 servings
Calories 273 kcal
Author Little Luna
meatball
- 1 pound ground beef
- 1 egg beaten
- 2 teaspoons minced garlic
- 1/2 cup cilantro chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup rice optional
soup
- 4 cups low-sodium chicken broth
- 1/2 carrot sliced
- 1 celery stalk cut into pieces
- 1 (16oz) diced tomatoes that can be undrained
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup cilantro
- 1 diced potato
- Salt and pepper to taste
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Meatballs: Mix all the ingredients thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made about 1.5 inches wide). Fry in a hot pan for a few minutes. Set aside.
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In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano and coriander leaves.
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Bring the water to a boil, reduce the heat, and simmer for 10 minutes.
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Put the meatballs and potatoes into the soup and boil it slightly to make the meatballs cook quickly. Return to simmer and cook for another 20 minutes. Season with salt and pepper. Enjoy the warmth.
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