Albóndigas, or Mexican meatball soup, is a cherished dish passed down through generations. This hearty, flavorful soup combines tender meatballs with a rich tomato and chile-based broth, seasoned to perfection. Whether you’re recreating family traditions or exploring Mexican cuisine, this recipe will transport you straight to a warm kitchen in Mexico City or San Luis Potosí.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ¼ onion, finely diced
- 3 garlic cloves, minced (or garlic powder as an alternative)
- 2 tablespoons ground cumin
- 1 cup rice (uncooked)
- 1 egg
- 1 teaspoon salt
For the Broth:
- 2 guajillo chiles
- 3 Roma tomatoes
- 5 chiles de árbol (optional, for spice)
- 2 garlic cloves
- ¼ onion
- 2 bay leaves
- 2 cloves
- Water (as needed)
- Salt (to taste)
For the Soup Base:
- 1 tablespoon vegetable oil
- 1 cup fideo (vermicelli noodles)
- Epazote (optional, for added aroma)
Optional Accompaniments:
- White rice
- Chopped cilantro
- Lime wedges
Preparing the Meatballs
Season the Ground Beef
- In a molcajete (or mortar and pestle), grind together 3 cloves of garlic, 2 tablespoons ground cumin, and 1 teaspoon salt until you form a paste.
- Combine the garlic paste with the ground beef and rice in a mixing bowl. If using garlic powder instead of fresh garlic, mix it directly with the meat.
- Add one egg to the meat mixture for binding. Mix thoroughly until evenly combined.
- Shape the mixture into meatballs of your preferred size and set them aside.
Preparing the Broth
Prepare the Chiles and Tomatoes
- Remove the stems and seeds from the guajillo chiles, then rinse them thoroughly.
- Place the guajillo chiles and optional chiles de árbol in a pot with hot water. Cover the pot and let them soak for about 5 minutes, or until softened.
- In a separate pot, boil the Roma tomatoes until their skins start to peel. Remove from heat and set aside.
Blend the Ingredients
4. In a blender, combine the soaked chiles (with their soaking water), boiled tomatoes, 2 garlic cloves, ¼ onion, bay leaves, and cloves. Blend until smooth, ensuring a rich, vibrant sauce.
Assembling the Soup
Toast the Fideos
- Heat oil in a large pot over medium heat. Add the fideos and stir constantly until they turn golden brown.
Combine Sauce and Noodles
2. Pour the blended chile-tomato sauce into the pot with the toasted fideos. Stir well and bring the mixture to a gentle boil.
Cook the Meatballs
3. Once the broth starts to boil, carefully add the meatballs to the pot. Ensure they are fully submerged in the sauce.
4. Reduce the heat to medium and let the soup simmer until the meatballs are fully cooked and the rice inside them is tender, about 25-30 minutes.
Adjust Consistency
5. Add more water to the soup if needed, depending on your preferred consistency. Season with salt to taste and add a sprig of epazote for extra flavor, if desired.
Serving Suggestions
- Serve the albóndigas soup hot with a side of fluffy white rice for a complete meal.
- Garnish with chopped cilantro and a squeeze of lime for a fresh, zesty finish.
- Pair with warm tortillas or crusty bread for a comforting touch.
Tips for Perfect Albóndigas Soup
- Choose Your Spice Level: Adjust the number of chiles de árbol based on your heat tolerance. You can omit them entirely for a milder broth.
- Enhance the Flavor: Toasting the fideos before adding the sauce deepens the overall flavor of the dish.
- Avoid Overmixing: When preparing the meatball mixture, avoid overworking it to ensure tender, not dense, meatballs.
- Substitute Proteins: You can use ground pork, chicken, or turkey instead of beef for a variation.
- Make It Ahead: Prepare the meatballs and sauce in advance to save time when assembling the soup.
Frequently Asked Questions
Can I freeze albóndigas soup?
Yes, this soup freezes well. Store it in an airtight container for up to three months. Thaw and reheat gently on the stovetop.
What if I don’t have guajillo chiles?
You can substitute them with ancho chiles or a combination of paprika and cayenne for a similar smoky flavor.
How do I know the meatballs are cooked?
The meatballs are ready when they are firm to the touch and no longer pink in the center.
Can I make this soup vegetarian?
Yes, you can substitute the meatballs with plant-based alternatives or skip them entirely. Use vegetable broth instead of water or chicken stock.
What is epazote, and is it necessary?
Epazote is a Mexican herb with a unique, pungent flavor. While optional, it adds a traditional touch to the dish.
This albóndigas soup is a testament to the comforting flavors of Mexican cuisine. With its tender meatballs and robust broth, it’s perfect for bringing family and friends together over a hearty, satisfying meal. Enjoy this recipe as a nod to tradition and a celebration of flavor!