Mexican Albondigas Soup

There’s nothing quite like a warming bowl of soup on a chilly evening, is there? And this Mexican Albondigas Soup, or meatball soup, is a real family favourite in our house. After countless attempts to recreate the vibrant flavours I enjoyed on a trip to Mexico years ago, I’ve finally cracked a recipe that even my notoriously picky daughter, Lily, adores. It’s packed with flavour, incredibly comforting, and surprisingly easy to throw together, even after a chaotic school run. This recipe promises a flavourful, satisfying, and child-approved dinner that’s ready in under an hour. I’ve been making this for years and after countless attempts I have learned how to make it work.

Why This Recipe Works

Let’s be honest, weeknight dinners need to be quick, easy, and something the whole family will actually eat. This Mexican Albondigas Soup ticks all those boxes and more! I’ve been perfecting this recipe in my own kitchen for over 8 years, and here’s what makes it a winner:

• Straightforward Method: This recipe is designed with busy families in mind. Simple steps and minimal fuss mean dinner is on the table in no time.
• Child-Approved: My two are brutally honest critics, and they both give this soup a resounding thumbs-up. The meatballs are a big hit, and the flavour is mild enough for even the fussiest eaters.
• Budget-Friendly: It uses mostly store cupboard staples and affordable ingredients, meaning you can feed the family without breaking the bank.

Ingredients

• 500g minced beef (or a mixture of beef and pork)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• ¼ cup cooked rice (long grain or basmati work well)
• 2 tbsp chopped fresh coriander, plus extra for garnish
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 1.5 litres chicken stock
• 1 (400g) tin chopped tomatoes
• 1 (400g) tin kidney beans, drained and rinsed
• 1 (400g) tin sweetcorn, drained
• 1 lime, cut into wedges, for serving

Ingredient Notes

Minced Beef: I find a good quality minced beef works best for flavour, but a mixture of beef and pork adds a lovely richness. Don’t be afraid to use a leaner mince to keep things healthier.

Cooked Rice: This helps bind the meatballs together and adds a lovely texture. Leftover rice from the night before is absolutely perfect.

Jalapeño Pepper: This is optional, of course! If you’re cooking for little ones, you might want to leave it out altogether, or just add a tiny pinch for a subtle kick. I usually find I can buy fresh jalapeños in most supermarkets.

Tinned Tomatoes: Use good-quality tinned chopped tomatoes for the best flavour. Passata also works well if you prefer a smoother soup.

Kidney Beans & Sweetcorn: These add great texture and extra veg, making the soup even more filling. Feel free to add other beans or vegetables you have to hand.

Step-by-Step Instructions

Step 1: Prepare the Meatballs. In a large bowl, combine the minced beef, finely chopped onion, minced garlic, beaten egg, cooked rice, chopped coriander, dried oregano, cumin, salt, and pepper. Mix well with your hands until everything is thoroughly combined.

Step 2: Shape the Meatballs. Roll the meat mixture into small meatballs, about 2-3cm in diameter. Don’t worry about being too precise; slightly rustic meatballs are perfectly fine! I find it easiest to wet my hands slightly to prevent the mixture from sticking.

Step 3: Sauté the Vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped red and green bell peppers, and jalapeño pepper (if using) and cook for another 5 minutes, until the peppers are slightly tender.

Step 4: Brown the Meatballs. Add the meatballs to the pot and cook, turning occasionally, until browned on all sides. They don’t need to be cooked through at this stage, just nicely browned for flavour.

Step 5: Add the Soup Base. Pour in the chicken stock and tinned chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the meatballs are cooked through and the soup has thickened slightly. Through trial and error, I’ve learned that simmering gently is key to tender meatballs.

Step 6: Add the Beans and Sweetcorn. Stir in the drained and rinsed kidney beans and sweetcorn. Simmer for another 5 minutes, until everything is heated through.

Step 7: Season and Serve. Season the soup to taste with salt and pepper. Serve hot, garnished with fresh coriander and lime wedges.

My Kitchen Tips & Tricks

• Troubleshooting Tough Meatballs: If your meatballs are coming out tough, try using a leaner mince and avoid overmixing the meat mixture. A little bit of breadcrumbs can also help keep them tender.
• Time-Saving Shortcut: Use pre-made meatballs from the supermarket to save time on busy weeknights. Just make sure they are good quality!
• Flavour Boost: Add a bay leaf to the soup while it simmers for an extra layer of flavour. Don’t forget to remove it before serving!
• Child-Friendly Adjustment: My children prefer their soup without the jalapeño, so I often make two batches – one with a little kick for the adults, and a milder version for the little ones.
• Make-Ahead Strategy: This soup tastes even better the next day, so it’s perfect for making ahead. Simply store it in the fridge overnight and reheat before serving.
• Budget-Conscious Tip: Use vegetable stock instead of chicken stock to keep the cost down. You can also bulk it out with extra vegetables like carrots or celery.
• Texture Guidance: If you prefer a smoother soup, you can blend a portion of it with an immersion blender before adding the beans and sweetcorn.

Storage & Meal Prep

This Mexican Albondigas Soup is fantastic for meal prepping and batch cooking. Here’s how to store and reheat it:

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 3 months.

Reheating: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in individual portions. Add a splash of water or stock if it seems too thick.

Make-Ahead: You can easily prepare the soup a day or two in advance. The flavours will meld together beautifully in the fridge.

Batch Cooking: This recipe doubles or triples easily, making it perfect for batch cooking. Freeze individual portions for quick and easy lunches or dinners.

Substitutions & Variations

I’m all about making recipes work for everyone, so here are a few substitutions and variations you can try:

Gluten-Free: Use gluten-free rice and ensure your stock is gluten-free. The meatballs are naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: Substitute the minced beef with a vegetarian mince alternative. You could also use lentils or beans for extra protein.

Ingredient Swaps: Feel free to swap the kidney beans for black beans or cannellini beans. You can also add other vegetables like courgette or spinach.

Seasonal Variations: In the summer, try adding fresh corn on the cob cut into pieces. In the winter, add some butternut squash for extra sweetness.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. The flavors meld together beautifully overnight. Simply store it in an airtight container in the fridge and reheat gently before serving.

How do I know when the meatballs are cooked through?

The meatballs are cooked through when they are firm to the touch and no longer pink inside. You can cut one open to check if you’re unsure.

Can I use a different type of stock?

Yes, you can use vegetable stock or beef stock instead of chicken stock. Just be mindful of the salt content, as some stocks can be quite salty.

How do I store leftovers properly?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 3 months.

Will my children enjoy this soup?

Most children love this soup! The meatballs are a big hit, and the flavour is mild enough for even fussy eaters. You can adjust the spice level to suit their tastes.

Can I scale this recipe for a larger or smaller family?

Yes, this recipe is easily scalable. Simply adjust the quantities of all the ingredients proportionally. For a smaller family, halve the recipe. For a larger family, double or triple it.

Can I add other vegetables to the soup?

Absolutely! This soup is a great way to use up leftover vegetables. Carrots, celery, courgette, and spinach all work well.

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