Albondigas are traditional Spanish or Mexican meatballs, typically served in a savory broth or as a stand-alone dish. They are flavorful, tender, and versatile, often made with a combination of ground beef (or pork, or a mix), herbs, rice or breadcrumbs, and spices. Albondigas can be cooked in a rich tomato-based sauce or broth, sometimes with vegetables like carrots, potatoes, and zucchini added.
Here’s a delicious Mexican Albondigas recipe, featuring the classic combination of beef, rice, and a flavorful broth.
Mexican Albondigas (Meatball Soup)
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mixture of beef and pork)
- 1/2 cup cooked white rice (cooled)
- 1/4 cup breadcrumbs (optional, if you don’t want to use rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp olive oil (for frying)
For the Soup/Broth:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium tomatoes, chopped (or 1 can of diced tomatoes, drained)
- 1 medium carrot, peeled and sliced
- 1 zucchini, chopped
- 1 small potato, peeled and cubed (optional)
- 6 cups beef or chicken broth (or water)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions:
1. Prepare the Meatballs:
- In a large bowl, combine the ground beef, cooked rice, breadcrumbs (if using), onion, garlic, cilantro, egg, cumin, oregano, salt, pepper, and red pepper flakes (if using). Mix everything together thoroughly until evenly combined.
- Once the mixture is well-mixed, form the mixture into small meatballs, about 1-1.5 inches in diameter. You should have about 18-20 meatballs, depending on the size.
2. Brown the Meatballs:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Carefully place the meatballs in the pot in batches, browning them on all sides. This should take about 5-6 minutes per batch. Don’t worry if they’re not fully cooked through at this point, as they’ll finish cooking in the broth. Remove the meatballs from the pot and set them aside on a plate.
3. Prepare the Broth:
- In the same pot, add another 1 tablespoon of olive oil. Add the chopped onion and cook over medium heat until softened, about 4-5 minutes.
- Add the chopped tomatoes and cook for another 2-3 minutes until the tomatoes start to break down and release their juices.
- Stir in the carrot, zucchini, and potato (if using). Then add the beef or chicken broth (or water). Bring the mixture to a simmer.
- Season the broth with cumin, oregano, salt, and pepper to taste.
4. Simmer the Albondigas:
- Once the broth is simmering, carefully return the browned meatballs to the pot.
- Cover the pot and let the albondigas simmer in the broth for about 25-30 minutes, or until the meatballs are fully cooked through and the vegetables are tender. Occasionally skim any foam or impurities from the surface of the broth.
5. Taste and Adjust:
- Taste the broth and adjust the seasoning with additional salt, pepper, or cumin if needed. If you want more heat, you can add more crushed red pepper flakes or a chopped jalapeño pepper to the broth.
6. Serve:
- Ladle the albondigas and broth into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for extra flavor.
- You can also serve the albondigas with warm corn tortillas or a side of rice.
Tips:
- Rice in the Meatballs: The rice helps keep the meatballs tender and moist. If you don’t have cooked rice on hand, you can substitute with breadcrumbs, which are more traditional in some versions of albondigas.
- Vegetable Variations: Feel free to add other vegetables to the broth, such as bell peppers, green beans, or even corn. The vegetables add texture and flavor to the soup.
- Spicy Albondigas: If you like a spicier broth, you can add chopped jalapeños or serrano chilies when cooking the onions and tomatoes, or you can add a bit of chipotle in adobo sauce for a smoky heat.
- Freezing: Albondigas soup freezes very well. If you have leftovers, you can freeze the meatballs and broth separately, and they’ll keep for up to 3 months.
Why This Recipe Works:
This version of Mexican Albondigas features a combination of juicy, flavorful meatballs paired with a rich, aromatic broth that has a great balance of fresh vegetables and spices. The addition of rice in the meatballs makes them extra tender, and the broth is light yet comforting—perfect for a cozy meal. The cilantro and lime garnish brighten everything up and bring that fresh, vibrant flavor that’s typical of Mexican cooking.
Enjoy this classic Mexican comfort food with a side of crispy tortillas or crusty bread, and you’ll be transported to the heart of Mexico with every bite!