Albondigas Soup made with rice meatballs, corn, zucchinis and amazing seasonings. This Mexican Soup comes together fast and will taste delicious any time you make it. Once you try the first spoon you know this is going to be a keeper that the whole family will enjoy.
I could eat soup for dinner, lunch even for breakfast.
It is really comforting, delicious and satisfying to eat a beautiful soup like Broccoli Cheddar Soup, Dumpling Soup, Mulligatawny Soup or Taco Soup.
And here is seriously the best Albondigas Soup recipe you can ask for and let me tell you why!
Reasons to love this Albondigas Soup
Hearty, delicious, and satisfying – what’s not to love?
Cheap, filling and comforting that everyone once tried can’t get enough of it.
Great for meal prep and freezes well.
Fast prep, but the result will be really impressive. You wouldn’t believe you can make a meal that taste like in an amazing restaurant with such simple ingredients.
What you need for this Albondigas Soup recipe
Here are the Albondigas Soup ingredients. Everything is really easy to get and make, so good.
Vegan ground beef makes a wonderful delicious and juicy texture along with rice and I use leftover rice. This combination makes pretty amazing meatballs.
Seasonings: I add cilantro, oregano, parsley, cumin, smoked paprika so you have so much flavor in the final result. No need for bland and boring soups, friends.
Garlic and onions. These are classic ingredients for flavor and texture. Always delicious, yet so easy to add whenever flavor is required.
Vegetables: Zucchinis and corn are really approachable and add amazing color to our soup as well.
Jalapenos: you can use green, red or a mix. It adds a great spicy flavor, because it goes really great with the other ingredients.
Vegetable broth and tomato sauce: both are a thinner and liquid for our soup.
How to make Albondigas Soup
Make meatballs
Into a bowl combine ground beef, cooked rice with 2 cloves garlic, cumin, smoked paprika, oregano and a pinch of salt of pepper.
Form meatballs from the mixture with your hands or spatula.
Next into a pan add 1 Tbs olive oil and cook meatballs for around 5 minutes, set aside.
Prepare soup
In another casserole add another 1 Tbs olive oil. Add in onions, remaining garlic, zucchinis and cook them for 3 minutes.
Further put in vegetable broth, tomato sauce, jalapenos.
Add meatballs back, corn and finally cilantro and parsley. Season everything up with a pinch salt and pepper cook everything for 4 minutes more.
Serve in bowls and enjoy.
Tips and tricks
If you are sensitive to heat sensitive, use fewer jalapenos.
Leftovers are amazing for 5 days. Reheat in the microwave or stove.
To freeze: cool completely or make individual portions. This can done and is great for 3 months.
Make a double batch for a bigger company.
Make remakes of the Albondigas Soup and share them on Instagram or Facebook.
Enjoy, Florian.
Albondigas Soup
Albondigas Soup made with rice meatballs, corn, zucchinis and amazing seasonings. This Mexican Soup comes together fast and will taste delicious any time you make it. Once you try the first spoon you know this is going to be a keeper that the whole family will enjoy.
Ingredients
- 10 oz vegan ground beef
- 3/4 cup rice, cooked
- 1/4 cup parsley, chopped
- 2 Tbs cilantro, chopped
- 1/2 tsp oregano
- 1 /2 tsp cumin
- 1 tsp smoked paprika
- 1/4 cup jalapenos
- 4 cloves garlic , divided
- 1 medium onion, chopped
- 2 Tbs olive oil, divided
- 1 cup vegetable broth
- 16 oz tomato sauce
- 1 medium zucchinis, diced
- 1/2 cup corn
- salt, pepper to taste
Instructions
- Making meatballs:
In a bowl combine ground beef, cooked rice, 2 cloves of pressed garlic, cumin, smoked paprika, oregano and a pinch of salt and pepper. - Form meatballs from the mixture with your hands or use a spatula.
- In a pan heat 1 Tbs olive oil and cook meatballs for around 5 minutes, set aside.
- Make soup:
To a pan add remaining olive oil and heat it up. Add in onions, 2 cloves pressed garlic, and diced zucchinis. Cook them for 3 minutes. - Next pour in the vegetable broth, tomato sauce, and jalapenos.
- Add meatballs back, corn and finally cilantro and parsley.
- Season with a pinch of salt and pepper. Cook everything for 4 minutes and serve hot.
Notes
- Depending on how much you like heat, adjust the amount of jalapenos.
- Leftovers are great for 5 days. Reheat in the microwave or on the stove.
- For freezing: cool completely or make individual portions. This can done and is great for 3 months.
- Make a double batch for meal prep or bigger company.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 289Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 454mgCarbohydrates: 28gFiber: 4gSugar: 2gProtein: 22g