I make this Albondigas Soup almost every week and my kids are just adore this!
I’ve professed my love for soup many times, but sometimes I crave something different than your standard chicken noodle.
This Albondigas Soup is a Mexican style soup loaded with veggies, potatoes and tender spiced meatballs. It’s full of bold flavors and totally satisfying! Give it a try and you will love it!
TO MAKE ALBONDIGAS SOUP, YOU WILL NEED
- 8 cups vegetable broth
- 1 packet vegan ground meat (I used Impossible)
- 1 tbsp all-purpose flour (optional, see above)
- 1 chayote squash
- 1 Mexican zucchini
- 2–3 potatoes
- ½ medium onion
- 1 ear of corn
- 2 carrots
- 3 tomatoes
- 2 dry chiles pasilla, soaked or (¼ cup Padilla powder)
- ⅓ cup rice, dry
- 4 garlic cloves
- Mint, small handful
- Cilantro, small handful
- Salt to taste
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE ALBONDIGAS SOUP?
Step 1: Make vegetable broth by adding 8 cups of water to the pot. Mix in 1 tbsp of Vegetable Better Than Bouillon paste. Turn on medium-high heat and wait for it to boil.
Step 2: Meanwhile dice your vegetables (besides tomatoes, onion, garlic, and Pasilla chilies) into thick-sized pieces and set them aside.
Step 3: In a large mixing bowl, place the vegan ground beef. Add onion, garlic, mint, and cilantro to a food processor and process.
You can also use a molcajete instead of a processor for this part if you have one but DO NOT use a blender as the mixture can get too runny and your meatballs will fall apart.
Step 4: Add the onion/garlic/herb mixture to the vegan meat along with salt, flour, and dry rice. Use your hands to mix it in as if you were kneading dough.
Step 5: Grab about 1/4 cup of the seasoned meat and use both your hands to create meatballs.
Step 6: Add the meatballs to the pot with vegetable broth along with the diced veggies.
Step 7: Finally, blend the tomatoes, Chile pasilla (or pasilla chili powder) in a blender and add to the broth.
Step 8: Cook on simmer for 12-15 minutes or until meatballs and veggies are cooked.
Step 9: Serve and top with fresh cilantro on top, and a side of tortillas or tortilla chips.
Step 10: Enjoy your freshly made Albondigas Soup!
RECIPE NOTES AND HELPFUL TIPS:
If you are looking for a substitute that tastes just like the real deal, I highly recommend using Impossible ground beef.
I made this recipe with veggies that my mom would add to this soup to make it as authentic as I could. You can also add other veggies if you’d like!
I highly recommend adding both cilantro and mint to make it delicious and authentic.
However, if you are not a fan of mint/cilantro you can also substitute with oregano. Make sure to blend all herbs/garlic/onion in a food processor or with a molcajete (mortar and pestle).
If you blend them in the blender the mixture will be too runny and make your meatballs fall apart when cooking.
To help with binding I recommend adding 1 tbsp of all-purpose flour to avoid them breaking apart.
NUTRITIONAL INFORMATION:
Yield: 4 – 6 | Estimate the nutritional information for each serving:
Calories: 364kcal | Carbohydrates: 23g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1156mg | Potassium: 1013mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 4mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. What is Albondigas Soup?
Albondigas Soup (also known as Mexican meatball soup) is an authentic soup from Mexico. This dish dates back to the 13th century and originated from a similar Arabic dish.
Albondigas Soup was imported to Spain during those days when the Iberian Peninsula was under the Muslim rule. Lots of dishes where introduced to Spain during this time and this was one of them.
2. What makes Albondigas Soup special?
These meatballs are unique because they are made with fresh mint and dry rice. The rice and mint really make these delicious and on-of-a-kind!
The broth also make this dish special because of the flavorful chili and tomato blend.
3. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them until ready to cook. This can be a time-saving step for busy days.
4. What rice is suitable for Albondigas Soup?
Use long-grain white rice or jasmine rice. Rinse the rice before adding it to the soup to prevent excess starch.
5. How do I prevent the meatballs from falling apart during cooking?
Ensure the meatball mixture is well combined and not too wet. Chilling the meatballs before adding them to the soup can also help them hold their shape.
6. Can I freeze Albondigas Soup?
Yes, Albondigas Soup freezes well. However, it’s recommended to freeze the soup without the rice, as rice can become mushy upon thawing and reheating.
7. Can I make Albondigas Soup in a slow cooker or Instant Pot?
Yes, both methods work well. Adjust the cooking times accordingly, and ensure the meatballs are cooked through before serving.
8. What’s the best way to reheat leftovers?
Reheat Albondigas Soup on the stove over low to medium heat. Add a bit of broth if needed to reach the desired consistency.
9. What is a good side dish to serve with Albondigas Soup?
Warm tortillas, crusty bread, or a simple green salad complement Albondigas Soup well.
Let’s Make This Easy, Healthy Albondigas Soup!
And there you have it – this easy, healthy Albondigas Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
The BEST Albondigas Soup (Mexican Meatball Soup)
Print ThisIngredients
- 8 cups vegetable broth
- 1 packet vegan ground meat (I used Impossible)
- 1 tbsp all-purpose flour (optional, see above)
- 1 chayote squash
- 1 Mexican zucchini
- 2–3 potatoes
- ½ medium onion
- 1 ear of corn
- 2 carrots
- 3 tomatoes
- 2 dry chiles pasilla, soaked or (¼ cup Padilla powder)
- ⅓ cup rice, dry
- 4 garlic cloves
- Mint, small handful
- Cilantro, small handful
- Salt to taste
Instructions
Step 1: Make vegetable broth by adding 8 cups of water to the pot. Mix in 1 tbsp of Vegetable Better Than Bouillon paste. Turn on medium-high heat and wait for it to boil.
Step 2: Meanwhile dice your vegetables (besides tomatoes, onion, garlic, and Pasilla chilies) into thick-sized pieces and set them aside.
Step 3: In a large mixing bowl, place the vegan ground beef. Add onion, garlic, mint, and cilantro to a food processor and process.
You can also use a molcajete instead of a processor for this part if you have one but DO NOT use a blender as the mixture can get too runny and your meatballs will fall apart.
Step 4: Add the onion/garlic/herb mixture to the vegan meat along with salt, flour, and dry rice. Use your hands to mix it in as if you were kneading dough.
Step 5: Grab about 1/4 cup of the seasoned meat and use both your hands to create meatballs.
Step 6: Add the meatballs to the pot with vegetable broth along with the diced veggies.
Step 7: Finally, blend the tomatoes, Chile pasilla (or pasilla chili powder) in a blender and add to the broth.
Step 8: Cook on simmer for 12-15 minutes or until meatballs and veggies are cooked.
Step 9: Serve and top with fresh cilantro on top, and a side of tortillas or tortilla chips.
Step 10: Enjoy your freshly made Albondigas Soup!
