The Albondigas Soup with Fresh Herbs and Vegetables Recipe is an absolute treasure that combines juicy, tender meatballs with a vibrant medley of fresh herbs and wholesome vegetables. This soup is a heartwarming celebration of flavors and textures, with fragrant mint and parsley brightening every spoonful, and a comforting broth that feels like a warm hug on a chilly day. It’s perfect for a family dinner or when you want to treat yourself to something homemade and nourishing. Once you make this soup, it’s bound to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The magic of this Albondigas Soup with Fresh Herbs and Vegetables Recipe lies in its simple, fresh ingredients. Each component plays its part in layering flavor, providing texture, or adding vibrant color, making the final dish a delightful experience from the very first bite.
- 1 pound ground beef: The foundation for our succulent meatballs, providing rich, savory flavor and satisfying texture.
- ¼ cup flour*: Helps bind the meatballs gently so they hold together while cooking.
- 1 large egg: Acts as a natural glue that keeps the meatball mixture cozy and cohesive.
- ¼ cup fresh mint leaves (chopped): Offers a refreshing, unexpected twist that wakes up the palate beautifully.
- ½ cup fresh parsley (chopped): Adds fresh, herbaceous notes that brighten the meatballs and soup.
- 1 tsp chili powder: Provides a subtle warmth and depth without overpowering the dish.
- 1 tsp dried oregano: Brings an earthy, slightly peppery undertone that complements the herbs.
- 1 tsp garlic powder (optional): Boosts savory, aromatic qualities for garlic lovers.
- ¼ tsp ground ginger (optional): Imparts a gentle zing that balances the herbs nicely.
- ⅛ tsp ground cinnamon (optional): Adds a whisper of sweetness and warmth to the meatballs.
- 1 tsp sea salt: Essential for seasoning the meat mixture and bringing out all the flavors.
- 1 Tbsp avocado oil or olive oil: For sautéing vegetables and browning meatballs without overpowering their natural taste.
- 1 small yellow onion (diced): Creates a flavorful aromatic base for the soup.
- 2 carrots (peeled and chopped): Lend sweetness, crunch, and bright orange color.
- 1 large stalk celery (chopped): Adds freshness and a slight peppery note.
- 2 cloves garlic (minced): Infuses the soup with savory depth and aroma.
- 1 medium zucchini squash (chopped): Provides tender texture and mild flavor, added toward the end for perfect consistency.
- 6 cups low-sodium chicken broth**: The flavorful liquid that brings all the ingredients together into a comforting soup.
- ½ cup tomato sauce***: Adds a subtle acidic balance and rich color to the broth.
- ¼ cup fresh parsley (chopped): A final herbaceous sprinkle to elevate the soup’s freshness before serving.
- ½ tsp sea salt (to taste): To season the soup broth perfectly.
- ¼ tsp black pepper (to taste): Adds a gentle heat and complex flavor.
How to Make Albondigas Soup with Fresh Herbs and Vegetables Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, flour, egg, fresh mint, parsley, chili powder, oregano, garlic powder, ginger, cinnamon, and sea salt in a large bowl. Use your hands to mix everything until well incorporated. Don’t be alarmed if the mixture feels a bit sticky—that’s exactly what you want for tender meatballs. Shape the mixture into 12 to 20 meatballs, depending on your preferred size, and set them aside.
Step 2: Brown the Meatballs
Heat a generous tablespoon of avocado or olive oil in a large skillet over medium heat until shimmering. Place the meatballs carefully in the pan, making sure not to overcrowd them. Let them brown for about 2 to 4 minutes on each side, forming a beautiful golden crust. This step not only seals in juices but also builds layers of flavor. Once browned, transfer the meatballs to a plate to rest.
Step 3: Sauté the Vegetables
In a large Dutch oven or thick-bottomed pot, warm another tablespoon of oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Then stir in the chopped carrots and celery, cooking for another 3 to 5 minutes. This gentle sauté builds the aromatic foundation that will carry the entire soup.
Step 4: Combine and Simmer
Return the browned meatballs to the pot with the vegetables. Pour in the chicken broth and tomato sauce, stirring gently to combine. Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle simmer and let everything cook for 15 to 20 minutes. This slow simmer ensures the meatballs cook through and the flavors meld beautifully. Use a meat thermometer if you want to be sure the meatballs reach an internal temperature of 165°F.
Step 5: Add the Zucchini
About 15 to 20 minutes before serving, add the chopped zucchini to prevent it from becoming mushy. Let the soup continue to simmer until the zucchini is tender but still holds its shape, creating a perfect balance of textures. Taste and adjust seasoning with salt and pepper as desired.
How to Serve Albondigas Soup with Fresh Herbs and Vegetables Recipe
Garnishes
To enhance the visual appeal and flavor, sprinkle extra chopped fresh parsley on top right before serving. A squeeze of fresh lime juice or a dollop of sour cream adds wonderful brightness and creaminess. These simple touches make every bowl feel special and inviting.
Side Dishes
This soup pairs beautifully with warm corn tortillas or a scoop of fluffy white or Mexican rice to soak up the flavorful broth. A crisp side salad or roasted vegetables can round out the meal joyfully, making the meal both balanced and satisfying.
Creative Ways to Present
Try serving the Albondigas Soup with Fresh Herbs and Vegetables Recipe in charming individual bowls with a small plate of tortilla chips on the side, perfect for dipping. For a festive touch, offer toppings like chopped avocado, shredded cheese, or fresh cilantro so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. Keep the meatballs moist by submerging them fully in the broth.
Freezing
If you want to save this soup for later, freezing works wonderfully. Place cooled soup in freezer-safe containers, leaving some room for expansion. It can be stored frozen for up to 3 months. For best texture, consider adding zucchini fresh when reheating.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or broth if it’s too thick from refrigeration. If you froze the soup, thaw it overnight in the fridge before reheating for even warmth.
FAQs
Can I use ground turkey instead of beef for this Albondigas Soup with Fresh Herbs and Vegetables Recipe?
Absolutely! Ground turkey makes a lighter version of the meatballs and will still taste delicious. Just be mindful that turkey can be leaner and may require gentle handling to keep the meatballs tender.
Is it okay to skip the optional spices like ginger and cinnamon?
Yes, the optional spices add a subtle complexity, but the soup is flavorful and satisfying without them. Feel free to adjust based on your personal preference or what you have on hand.
Can I prepare this soup in a slow cooker?
Definitely! Brown the meatballs first as described, then add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add zucchini during the last 30 minutes to keep it tender.
What if I want a spicier version of this Albondigas Soup with Fresh Herbs and Vegetables Recipe?
Feel free to add a bit of cayenne pepper or some chopped jalapeños when sautéing the vegetables. You could also serve with hot sauce on the side for those who like to turn up the heat.
How can I make this soup vegetarian?
For a vegetarian twist, substitute meatballs with seasoned lentil or chickpea balls and use vegetable broth. The fresh herbs and vegetables will still shine beautifully, delivering comfort and flavor.
Final Thoughts
This Albondigas Soup with Fresh Herbs and Vegetables Recipe is more than just a meal—it’s a wonderful way to gather, savor, and nurture yourself and your loved ones. The combination of fresh herbs, vibrant vegetables, and tender meatballs creates a soup that’s as wholesome as it is delicious. I can’t wait for you to experience the warm satisfaction that comes with every bowl. Give this recipe a try, and it might just become your new go-to comfort food!
PrintAlbondigas Soup with Fresh Herbs and Vegetables Recipe
This comforting Albondigas Soup features tender Mexican-style meatballs simmered in a flavorful broth with fresh vegetables and herbs. Perfect for a hearty family meal, this soup combines aromatic spices and fresh ingredients to create a rich, satisfying dish served ideally with rice or tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Meatballs
- 1 pound ground beef
- ¼ cup flour
- 1 large egg
- ¼ cup fresh mint leaves, chopped
- ½ cup fresh parsley, chopped
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder (optional)
- ¼ tsp ground ginger (optional)
- ⅛ tsp ground cinnamon (optional)
- 1 tsp sea salt
Soup
- 1 Tbsp avocado oil or olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 1 large stalk celery, chopped
- 2 cloves garlic, minced
- 1 medium zucchini squash, chopped
- 6 cups low-sodium chicken broth
- ½ cup tomato sauce
- ¼ cup fresh parsley, chopped
- ½ tsp sea salt (to taste)
- ¼ tsp black pepper (to taste)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, flour, egg, chopped fresh mint, parsley, chili powder, dried oregano, garlic powder, ground ginger, ground cinnamon, and sea salt. Mix thoroughly using your hands or a stand mixer with a paddle attachment until the mixture is well combined but sticky.
- Form Meatballs: Shape the mixture into 12 to 20 meatballs depending on your preferred size, ensuring they are compact enough to hold their shape during cooking.
- Brown Meatballs: Heat 1 to 2 tablespoons of cooking oil in a 12-inch cast iron skillet over medium heat until sizzling hot. Add the meatballs carefully, cooking for 2 to 4 minutes per side until a golden brown crust forms. Remove and set aside.
- Sauté Vegetables: In a large thick-bottomed pot or Dutch oven, heat 1 tablespoon of avocado or olive oil over medium heat. Add diced onion and sauté for about 3 minutes until it begins to soften. Stir in chopped carrots and celery, cooking for an additional 3 to 5 minutes.
- Combine and Simmer: Add the browned meatballs back into the pot along with minced garlic, chicken broth, tomato sauce, chopped parsley, and season with sea salt and black pepper. Bring to a full boil, then reduce heat to a gentle simmer.
- Cook Meatballs: Cover the pot and simmer for 15 to 20 minutes, or until meatballs reach an internal temperature of 165°F, ensuring they are fully cooked through.
- Add Zucchini: Approximately 15 to 20 minutes before serving, add the chopped zucchini to prevent it from becoming overly soft or soggy. Continue simmering until zucchini is tender.
- Serve: Serve the Albondigas Soup hot with accompaniments such as white rice, Mexican rice, warm corn tortillas, lime wedges, or a dollop of sour cream for a complete and delightful meal.
Notes
- You can use a stand mixer with a paddle attachment to mix meatball ingredients for easier preparation.
- Meatballs should be cooked to an internal temperature of 165°F for safety.
- Adding zucchini towards the end keeps it tender and prevents sogginess.
- Serve with rice or tortillas and optional garnishes like lime and sour cream for authentic flavor.
- Flour in the meatball mixture helps bind the meatballs and create a tender texture.
