BajaMexicoSoups

Albondigas Soup [Spicy Mexican Meatball Soup]

A hearty and traditional soup straight from a Baja kitchen.

albondigas soup

Albondigas Soup

Every region has a traditional soup that’s handed down from one kitchen to another. And we were fortunate to have albondigas soup, caldo de albondigas made for us at a friend’s home in La Paz, by her own mother. So there was no doubt we were tucking into a truly authentic meal.

What still sticks in my memory about the soup was the heat in both the meatballs and the actual soup. And while there was a hint of spice to it, the dish gave off heat the was just the right amount.

albondigas soup - Mexican meatballs

Of course, I scoped out the recipe, and our chef was happy to oblige. Over the last few years, I’ve altered the recipe slightly to make the soup a bit thicker and spicier. The last time I made it, Katherine grabbed a bit queso blanco we had in the fridge and shredded just a little on top of her bowl. I tasted it and then proceeded to shred a whole lot more.

As for the meatballs themselves, you should prepare them ahead of time and let them sit in the fridge for a day or so. It’ll allow for the spices and herbs to slowly infuse the meat.

Also, I prefer a chunkier soup and leave bits of Roma tomatoes in the soup, but the version we had back in La Paz was closer to a stock with tomato paste.

I would even suggest you let the seasons dictate how you make the soup. Summer? Go for a lighter stock/broth. Fall or Winter? Make the soup heartier and thick enough to scoop it onto a thick slice of bread.

 

albondigas soup with queso

The Perfect Meatball

While the soup is rich and layered in flavor, the meatballs will make or break your dish depending on how you prepare them.

There are three main ways a meatball can go very, very wrong. Let’s take look at each and I’ll offer a tried and true method to make sure a meatball disaster doesn’t happen to you.

Why do meatballs fall apart?
Meatballs commonly fall apart because they are not rolled tightly. Make sure to apply firm pressure as you roll the meatballs between your hands.

Why do meatballs stick to the pan?
Mainly because the oil in the pan isn’t hot enough when you place the meatballs down. Heat the oil first, until it smokes very lightly.

Why did my meatballs turn out so hard?
If your meatballs are hard its because they are overcooked. It shouldn’t take more than four minutes in the pan and five minutes in the oven to finish.

Bonus question: Why do my meatballs look so gray? If you sear your meatballs all around they will have a golden brown color to them, but also make sure you’re using fresh ground beef.

albondigas-soup-recipe

Falls in love with a warm and soft flour tortilla

Stirs memories of a warm and cozy kitchen in La Paz

In the spice chest, you’ll find ancho chili, cumin, and black pepper

Suggestions and Alternatives

  • If you want to make a lighter soup don’t add tomato paste, and use one cup beef stock and one cup water.
  • Our recipe stems from Baja, so I didn’t add rice. You can however to your version. Rice will go well with either the thick or looser soup.
  • Feel free to use turkey for the meatballs if you’re watching your red meat intake and make them as per the recipe. They’ll probably turn out even juicier.

Make our other Baja, Mexico recipes

Easy Sweet Corn Salsa

Dragon Fruit Smoothie with Guava

Baja Fish Tacos with Lime Cumin Vinaigrette

Mexican Fruit Salad with Lime Chili Dressing

Baja Shrimp Tacos with Sweet Corn Salsa

 

Like the recipe? Pin it!

Mexican Meatball Soup Recipe - Albondigas-soup. Authentic and very easy to make.

albondigas soup

Albondigas Soup

Course: Soup
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 579 kcal

A traditional Mexican dish, Albondigas soup with a spicy kick.

Print

Ingredients

Ingredients for Albondigas Soup

  • 1/2 lb. ground beef
  • 1 link Mexican chorizo
  • 1/2 tbs. ground cumin
  • 2 teaspoon ground black pepper
  • 1 tbs. Mexican oregano
  • 1/4 teaspoon ancho chili
  • 4 tbs. minced garlic
  • 2 cups beef stock
  • 1/4 cup olive oil
  • 1 cup yellow onion
  • 2 tbs. tomato paste
  • 1 tbs. kosher salt
  • 5 Roma tomatoes
  • 1 cup queso fresco
  • 1/2 cup cilantro
  • 2 tbs. Worcestershire sauce
  • 1 sprig mint minced

Instructions

Instruction for meatballs

  1. Using a large bowl add ground beef, and one Mexican chorizo (ground).

  2. Add ground cumin, two tsp. ground black pepper, one tbs. Mexican Oregano (dried)  Kosher salt, minced mint, and two tbs. Worcestershire sauce.

  3. Using your well-washed hands fold all ingredients together until thoroughly incorporated.

  4. Roll out twelve medium size meatballs and place them in large saute pan with two tbs. olive oil.

  5. Turn stove on to medium low heat and sear for three minutes.

    Gently turn meatballs over and sear for another three minutes, and until sides are golden brown. 


  6. Remove from pan and place on sheet tray.
  7. Preheat oven to 350 f. and cook all meatballs for five minutes.

  8. Remove from oven and set aside.

Instructions for Albondigas Soup - Spicy Mexican Meatball Soup

  1. In a medium sized pot add four tbs. olive oil and four tbs. minced garlic.
  2. Saute for two minutes then add one cup minced yellow onions.
  3. Saute for three minutes then add five rough chopped Roma tomatoes (with seeds).
  4. Saute for three minutes then add three tbs. tomato paste.

  5. Stir until tomato paste has incorporated then cover and set aside
  6. Leave covered for four minutes.

  7. Remove lid and add two cups beef stock, bring to a boil and turn off heat.

  8. Ladle out desired amount of soup onto a bowl and add three to four meatballs per bowl.
  9. Crumble queso fresco over each bowl and add picked cilantro to garnish.

Nutrition Facts
Albondigas Soup
Amount Per Serving
Calories 579 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 13g 65%
Cholesterol 82mg 27%
Sodium 316mg 13%
Potassium 732mg 21%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 26g 52%
Vitamin A 33.4%
Vitamin C 27.4%
Calcium 33.7%
Iron 26.7%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

Leave a Response