The BEST Albondigas soup recipe for you to cozy up with during the cold months. It is a hearty and flavorful Mexican meatball soup with vegetables like corn, carrots, potatoes, zucchini, and chayote. The broth is super rich in flavor from tomatoes and guajillo/california chili peppers.
What is Albondigas Soup?
Albondigas soup (also known as Mexican meatball soup) is an authentic soup from Mexico. This dish dates back to the 13th century and originated from a similar Arabic dish. Albondigas soup was imported to Spain during those days when the Iberian Peninsula was under the Muslim rule. Lots of dishes where introduced to Spain during this time and this was one of them.
This is one of the BEST albondigas soup recipes because it is so authentic and is a recipe that has been passed down through generations.
What makes Albondigas soup special?
These meatballs are unique because they are made with fresh mint and dry rice. The rice and mint really make these delicious and on-of-a-kind! The broth also make this dish special because of the flavorful chili and tomato blend.
It’s super easy and fun to make, it is made with mostly wholesome ingredients too, check them out:
Tips & Substitutes for the BEST Albondigas Soup Recipe
If you are looking for a substitute that tastes just like the real deal, I highly recommend using Impossible ground beef. You can find Impossible ground beef at Trader Joe’s for only $5.99! You can also find it at other grocery stores such as Safeway and Whole Foods. The second best option would be Beyond Beef.
I made this recipe with veggies that my mom would add to this soup to make it as authentic as I could. You can also add other veggies if you’d like!
I highly recommend adding both cilantro and mint to make it delicious and authentic. However, if you are not a fan of mint/cilantro you can also substitute with oregano.
Albondigas soup is the best meal to cozy up with during the cold months. It is a hearty and flavorful Mexican meatball soup with vegetables like corn, carrots, potatoes, zucchini, and chayote. The broth is super rich in flavor from tomatoes and guajillo chili peppers.
2 dry chiles pasilla, soaked or (1/4 cup Padilla powder)
1/3 cup rice, dry
4 garlic cloves
Mint, small handful
Cilantro, small handful
Salt to taste
Make vegetable broth by adding 8 cups of water to the pot. Mix in 1 tbsp of Vegetable Better Than Bouillon paste. Turn on medium-high heat and wait for it to boil.
Meanwhile dice your vegetables (besides tomatoes, onion, garlic, and Pasilla chilies) into thick-sized pieces and set them aside.
In a large mixing bowl, place the vegan ground beef. Add onion, garlic, mint, and cilantro to a blender and blend. You can also use a molcajete instead of a blender for this part if you have one.
Add the onion/garlic/herb mixture to the vegan meat along with salt and the dry rice. Use your hands to mix it in as if you were kneading dough. Grab about 1/4 cup of the seasoned meat and use both your hands to create meatballs.
Add the meatballs to the pot with vegetable broth along with the diced veggies.
Finally, blend the tomatoes, Chile pasilla (or pasilla chili powder) in a blender and add to the broth.
Cook on simmer for 12-15 minutes or until meatballs and veggies are cooked.
Serve and top with fresh cilantro on top, and a side of tortillas or tortilla chips.
Keywords: the best albonigas soup, vegan albonigas soup, mexican meatball soup, albondigas soup