Easy Albondigas Soup (Mexican Meatball Soup)
The temperatures are dropping and it’s time for a hearty Easy Albondigas Soup (Mexican meatball soup) to chase away the chills. This traditional Mexican meatball soup will warm you from the inside out and will quickly become a family favorite.
Servings: 8 servings
Cost: $15
Ingredients
- 32 ounces vegetable, chicken or beef broth
- 2-2/12 cups water
- 1/3 cup sliced zucchini
- 1 medium potato
- 1 small carrot
- 1 bunch spring onions
- 1 pound ground beef
- 1 mild red chili
- 1 medium tomato
- 2 1/2 tablespoons tomato paste
- 1 small bunch cilantro
- 4 Mexican oregano leaves
- 2-3 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons taco seasoning
Instructions
- Slice carrots with a shaped knife. Peel onion and chop finely. Pour oil into a thick-walled saucepan, heat it. Add the vegetables, fry until browned. Pour in water and broth. Boil. Take off heat.
- Dice the potatoes. Add the diced zucchini and potatoes to the pot. Cook for 5-6 minutes over low heat.
- Chop Mexican oregano, cilantro and garlic. Season with salt, spices and pepper. Add the herbs and ground beef then mix together
- Form meatballs about an inch in diameter. Spoon the meatballs into the soup. Continue cooking the soup until the meatballs float.
- Cut the tomato crosswise. Place the tomato in the soup for a couple minutes. Transfer the tomato to a board and cool. Peel and dice the vegetable and return it to the soup. Cook for 10 minutes.
- At the end of cooking, add the tomato paste and half of the chopped chili. Season the soup with salt to taste. Add a handful of herbs.
- Portion the cilantro leaves, chopped garlic and chili into each plate. Pour the hot soup onto plates and serve immediately.
Notes
To store Albondigas Soup (Mexican Meatball Soup), follow these steps to ensure it stays fresh and safe for consumption:
Allow it to cool: Before storing the soup, let it cool down to room temperature. Do not leave it out at room temperature for more than 2 hours to prevent bacteria growth.
Choose an airtight container: Use an airtight container with a lid that seals tightly to prevent moisture and air from getting in, which can cause the soup to spoil quickly.
Portion the soup: If you plan to consume the soup over several days, it's a good idea to portion it into smaller containers. This way, you can reheat only what you need, reducing the number of times you need to open the main container.
Refrigeration: Place the airtight container(s) in the refrigerator. Albondigas Soup can be stored in the refrigerator for up to 3-4 days. Make sure the soup is completely covered in the container to prevent it from drying out or absorbing odors from the fridge.
Freezing (optional): If you want to store the soup for a longer period, you can freeze it. Transfer the cooled soup to a freezer-safe container, leaving some space at the top for expansion. Seal the container well. Albondigas Soup can be frozen for up to 2-3 months. Be sure to label the container with the date for reference.
Reheating: To reheat the soup, you can do so on the stovetop or in the microwave. If reheating from the freezer, allow it to thaw in the refrigerator overnight before reheating.
Stovetop: Transfer the desired portion of soup to a saucepan and heat it over medium-low heat, stirring occasionally, until it's thoroughly heated.
Microwave: Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or microwave-safe plastic wrap (leave a small vent for steam), and heat in 1-minute intervals, stirring between each, until it's hot throughout.
Check for freshness: Before consuming, make sure to smell and taste a small portion of the soup to ensure it hasn't developed any off flavors or odors during storage. If it seems off or spoiled, discard it.
Remember to always practice good food safety measures when storing and reheating soups to keep them safe for consumption.