Albondigas…doesn’t it sound majestic? What is an albondiga? Albondigas originated in Spain and means a spicy tomato meatball. In my book albondiga soup is the ultimate comfort food.
I love soup and this one has a special memory attached to it. The unique balance of fresh herbs, tomato broth and unique spices gives this recipe its delicate flavor. When my grandmother made this soup I remember staring at the vibrant red specks of the safflower in the broth and wondered what they were. We had a lot of soup growing up and my grandmother and mother always made sure it was kid friendly. Beautiful bowls of homemade salsa always graced the table and adults took the liberty of adding spice to their individual bowl of albondiga soup.
My fondest memory is that of my grandmother rolling out the miniature and perfectly sized meatballs. I always wondered how she managed to make every meatball the exact same size and with such ease. Kids think of the quirkiest things. 
The essence of the spice in this soup comes from an exotic trio of fresh cilantro, crushed coriander, and whole safflower petals. When I make this soup I am flooded with memories of being in my grandmother’s kitchen and being that little kid again.
How to Make Albondigas
Prepare the Meatballs:
- Combine ground beef, garlic powder, salt, crushed peppercorns, 2 tbsp diced onions, masa harina, and 2 tbsp of rice in a large mixing bowl.
- Mix until all ingredients are well incorporated.
- Form into 36-40 1-inch meatballs and set aside.
Prepare the Tomatoes:
- Arrange three large tomatoes on a baking sheet and broil for about 20 minutes, turning halfway through, until softened.
- If skins blacken, remove them.
- Puree the broiled tomatoes until smooth and set aside.
Cook the Meatballs:
- In a large pot, bring 7 cups of water and the chicken broth to a boil.
- Add minced garlic, then reduce heat to medium.
- Carefully add meatballs to the broth, cook for 10-15 minutes or until they float to the surface.
- Reduce heat to simmer.
Sauté Vegetables:
- In a skillet, sauté remaining onions and diced roma tomatoes in olive oil until soft.
Finalize the Albondigas:
- To the simmering broth, add sautéed vegetables, tomato puree, remaining rice, cubed potatoes, diced carrots, chopped celery, crushed coriander, chopped cilantro, and safflower.
- Cook over medium heat for 30 minutes. Stir occasionally to ensure even cooking.
Serve:
- Ladle soup into bowls, ensuring each gets about 5 meatballs.
- Garnish with fresh cilantro sprigs and lime wedges.
- Serve with warm corn tortillas and, if desired, a spoonful of salsa for added heat.
Muy Bueno Albondigas
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty and flavorful, this comforting albondigas soup is perfect for a chilly evening. A simple recipe with big taste!
Ingredients
- 1 lbs (454 g) ground beef
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp crushed peppercorns
- 2 tbsp masa harina
- 1 cups (237 ml) onions, diced, divided
- 1/3 cup long-grain rice, divided
- 7 cups (1656 ml) water
- 32 oz (946 ml) chicken broth
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 2 roma tomatoes, diced
- 3 large tomatoes, for roasting and blending
- 2 small russet potatoes, cubed
- 1 large carrot, peeled and diced
- 2 celery stalks, chopped
- 1/4 tsp crushed coriander
- 3 tbsp chopped cilantro
- 1/4 tsp whole safflower
Instructions
- Prepare the Meatballs:
- Combine ground beef, garlic powder, salt, crushed peppercorns, 2 tbsp diced onions, masa harina, and 2 tbsp of rice in a large mixing bowl.
- Mix until all ingredients are well incorporated.
- Form into 36-40 1-inch meatballs and set aside.
- Prepare the Tomatoes:
- Arrange three large tomatoes on a baking sheet and broil for about 20 minutes, turning halfway through, until softened.
- If skins blacken, remove them.
- Puree the broiled tomatoes until smooth and set aside.
- Cook the Meatballs:
- In a large pot, bring 7 cups of water and the chicken broth to a boil.
- Add minced garlic, then reduce heat to medium.
- Carefully add meatballs to the broth, cook for 10-15 minutes or until they float to the surface.
- Reduce heat to simmer.
- Sauté Vegetables:
- In a skillet, sauté remaining onions and diced roma tomatoes in olive oil until soft.
- Finalize the Albondigas:
- To the simmering broth, add sautéed vegetables, tomato puree, remaining rice, cubed potatoes, diced carrots, chopped celery, crushed coriander, chopped cilantro, and safflower.
- Cook over medium heat for 30 minutes. Stir occasionally to ensure even cooking.
- Serve:
- Ladle soup into bowls, ensuring each gets about 5 meatballs.
- Garnish with fresh cilantro sprigs and lime wedges.
- Serve with warm corn tortillas and, if desired, a spoonful of salsa for added heat.
Notes
- For richer flavor, brown the meatballs lightly in a skillet before adding them to the broth.
- To make this a vegetarian/vegan soup, substitute the ground beef with 1 cup cooked lentils or crumbled firm tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Find it online: https://honestcooking.com/muy-bueno-albondigas/
Frequently Asked Questions
What makes these albondigas different from Italian meatballs?
Albondigas traditionally use a mix of beef and pork or just beef, and are seasoned with Mexican spices like cumin and chipotle rather than Italian herbs. They’re often simmered directly in a broth or tomato-based soup rather than in a thick sauce.
Can I bake the meatballs instead of simmering them directly in the broth?
You can brown them in the oven first to give them structure, then finish them by simmering in the soup. Dropping raw meatballs directly into gently simmering broth is the traditional method and keeps them tender.
How do I know when the albondigas are cooked through?
They’re done when they’re firm to the touch and float near the surface of the broth. If you’re unsure, cut one open and check that the center is no longer pink.
We enjoyed this. I simplified the process a bit by sautéing the onions and tomatoes first, then added the rest of the broth ingredients and finally the meatballs. Also, having looked at other recipes, I used 1 pound ground beef and one pound lean ground pork, and added mint to the meat mixture. I’ll make it again.
Just curious about the amount of water in this dish.
It calls for 7 cups of water PLUS the chicken broth, which is about 11 cups of liquid.. something doesnt seem right here. Is there a typo in this recipe or is it supposed to be that watery? It seems like it would be really washed out and diluted with all that water compared to everything else.
Thanks
Hi Mike,
I know it seems like a lot of water but there are lots of mini meatballs and vegetables that will take up the space once everything cooks in the water and chicken broth.