This albondigas soup is a new family favorite for sure. My family loves meatballs and I love Mexican food, so it’s a win win. It’s super flavorful and hearty with the meatballs plus lots of veggies, potatoes, and rice. It’s a pretty thick soup, so if you prefer a thinner broth, I would reduce or even omit the rice. You could also replace the rice with black beans.
Unfortunately, I didn’t get many pictures of the making of the soup, but it’s pretty easy! Essentially just saute your veggies, add your seasonings, your broth, bring to a boil, and then add your rice and meatballs and simmer until it’s all cooked!
I made this soup in one of my favorite kitchen gadgets, my Dutch Oven. Seriously, one of my favorite gifts that we have ever gotten. It’s so handy for soups and other one-pot meals. Here’s the link to the one we have.
Albondigas Soup
Equipment
- Dutch Oven
Ingredients
- 2 tbsp butter
- 1/2 small onion, diced
- 1 zucchini, diced
- 3 small gold potatoes, peeled and cubed into 1/2 inch cubes
- 3 stalks celery, sliced into rings
- 6 cloves garlic, minced
- 1 tbsp taco seasoning
- 2 tbsp Italian seasoning
- 1 tsp pepper
- 1 tsp garlic salt
- 2 10 oz cans rotel diced tomatoes and green chiles, undrained
- 8 cups beef broth
- 1 lime, juiced
- 1 bunch cilantro, chopped reserve 1 pinch per serving for topping
- 1 cup long grain white rice If you prefer a thinner soup, use less rice.
- 30 frozen meatballs We used Kirkland Brand Italian style meatballs. Do not thaw prior to adding to soup.
Optional Toppings
- green onion
- sour cream
- avocado slices
- pico de gallo
- cilantro
- cheese
Instructions
- Melt butter in a large dutch oven over medium-high heat.
- Once butter is melted, add onion, zucchini, potatoes, celery and garlic. Saute 5-7 minutes or until the onion, zucchini, and celery are mostly softened.
- Add all seasonings and rotel, mixing well with other ingredients. Once all ingredients are well incorporated, add broth, lime juice and cilantro. Bring to a boil over high heat, stirring occasionally.
- Add rice and meatballs, ensuring they're fully submerged. Reduce heat to low and simmer covered for 30-35 minutes, stirring occasionally until rice and meatballs are fully cooked.
- Serve hot with any desired toppings and enjoy!
Notes
And that’s all there really is! This recipe for albondigas soup is super simple but will leave you wanting another bowl when you’re done! I hope you enjoy. If you like this recipe, feel free to share your thoughts or subscribe for updates. You can check out my other recipes here or similar recipes below. Thanks!
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