Albondigas Soup is a traditional Mexcian soup made with homemade meatballs, potatoes, and other vegetables. It’s flavorful and hearty, and boasts a rich and savory broth that’s simply delicious!
First, mix all the ingredients for the meatballs into a large bowl. Use your hands to combine well.
Next, divide the mixture into 16 balls, about 2 inches each. Cover with film paper and refrigerate until ready to cook.
To make the soup, heat olive oil in a large saucepan over medium heat. Add chopped onion and chopped carrots. Sauté to soften for 5-7 minutes, then add minced garlic and stir for a minute.
Then, add the remaining ingredients to the saucepan. Cover with a lid and bring it to a boil for about 10 minutes. Add the prepared meatballs and reduce heat to medium-low.
Cook for 25-30 minutes until potatoes are fork-tender and meatballs are cooked through.
Serve your soup in individual bowls and garnish with fresh parsley on top.
Notes
Tips
Add more mint to the soup during the cooking time for a stronger mint taste.
Serve with warm tortillas or crusty bread: Albondigas soup pairs wonderfully with warm tortillas or crusty bread, which can be used for dipping and sopping up the delicious broth.
Keep leftovers refrigerated for up to five days.
Recipe NotesSavor the exquisite taste of our Albondigas soup, an irresistible blend of culinary mastery! Each spoonful presents tender, flavor-packed meatballs delicately nestled in a rich, savory broth. The medley of fresh vegetables and aromatic herbs creates a symphony of taste that comforts your soul. Elevate your dining experience today and indulge in the ultimate soup sensation!