30+ Delicious Albondigas Soup Recipes You’ll Want to Make Again and Again

Albondigas soup, a traditional Mexican dish, is beloved for its rich, savory flavors and comforting, hearty ingredients. The soup features tender meatballs (albondigas) simmered in a flavorful broth filled with vegetables, herbs, and spices.

This dish offers endless variations, whether you’re using beef, pork, turkey, or even a combination of meats. Packed with protein, vegetables, and aromatic seasonings, albondigas soup is perfect for cozying up on chilly days or sharing with loved ones at family gatherings.

With over 30 unique albondigas soup recipes to explore, you’ll find options that cater to a variety of dietary preferences and flavor profiles.

From smoky chipotle-infused versions to those featuring fresh cilantro and sweet corn, albondigas soup can be tailored to suit your taste and cooking style.

Whether you prefer a classic approach or want to experiment with new ingredients like roasted poblano peppers or squash, this collection of albondigas soup recipes will keep your meals exciting and satisfying.

So, grab your apron, get your ingredients ready, and let’s dive into the world of albondigas soup, where tradition meets creativity in every bowl.

30+ Delicious Albondigas Soup Recipes You’ll Want to Make Again and Again

Albondigas soup is a versatile, nourishing dish that brings together comforting flavors and hearty ingredients, making it an ideal meal for any season.

Whether you’re cooking for a family gathering or craving a delicious solo meal, the options are endless with the 30+ albondigas soup recipes featured here.

From classic recipes to bold variations with fresh vegetables, smoky spices, and creative twists, you can be sure to find a recipe that suits your taste.

This soup isn’t just about filling up; it’s about creating lasting memories around the dinner table and enjoying the joy of cooking. So why not try a few different variations and discover your new favorite albondigas soup?

Classic Albondigas Soup

Albondigas soup is a comforting Mexican dish featuring savory meatballs (albondigas) simmered in a flavorful broth with vegetables. The classic version combines ground beef, rice, and herbs, creating a wholesome meal perfect for family dinners or gatherings. This recipe is simple, hearty, and filled with bold flavors that will warm you from the inside out.

Ingredients

• 1 lb ground beef
• 1/2 cup rice (uncooked)
• 1 egg
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium tomato, chopped
• 6 cups beef broth
• 2 carrots, peeled and diced
• 2 zucchinis, diced
• 1/2 cup frozen peas
• 2 bay leaves
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef, rice, egg, cilantro, cumin, garlic powder, salt, and pepper. Form the mixture into 1-inch meatballs and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the chopped tomato and cook for another 2 minutes, stirring occasionally.
4. Pour in the beef broth, bring it to a simmer, and then add the meatballs. Gently stir to avoid breaking the meatballs.
5. Add the carrots, zucchinis, peas, and bay leaves. Let the soup simmer for 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Discard the bay leaves and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro.

This classic albondigas soup is the epitome of comfort food, offering a delicious balance of savory meatballs, tender vegetables, and aromatic broth. Perfect for a chilly evening, it’s not only nutritious but also satisfying. Whether you’re enjoying it on a cozy night in or serving it to guests, this soup will become a family favorite, bringing warmth and deliciousness to every bowl.

Spicy Albondigas Soup with Chipotle

This variation of albondigas soup adds a smoky heat from chipotle peppers, giving the traditional dish a bold, spicy kick. The chipotle complements the tender meatballs and fresh vegetables, making it a perfect choice for those who enjoy a little extra heat in their meals. This recipe is rich, hearty, and bursting with layers of flavor that elevate the comfort of albondigas soup.

Ingredients

• 1 lb ground pork
• 1/2 cup cooked rice
• 1 egg
• 2 tbsp chopped fresh parsley
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions

1. In a large bowl, mix the ground pork, cooked rice, egg, parsley, oregano, paprika, cinnamon, salt, and pepper. Shape the mixture into 1-inch meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
3. Stir in the chopped chipotle peppers and cook for 1-2 minutes, allowing the smokiness to infuse the mixture.
4. Add the diced tomatoes and chicken broth to the pot, bringing it to a boil.
5. Carefully drop the meatballs into the broth, stirring gently to prevent them from breaking. Add the corn, carrots, and potatoes, and let everything simmer for 30-40 minutes.
6. Once the meatballs are cooked through and the vegetables are tender, adjust the seasoning with salt and pepper as needed.
7. Serve the soup hot, garnished with fresh cilantro.

The smoky heat of chipotle peppers in this albondigas soup adds a delightful twist to the traditional recipe, creating a hearty and flavorful dish. The richness of the pork meatballs pairs perfectly with the spicy broth, while the vegetables add texture and balance. This spicy albondigas soup is ideal for those who enjoy a little heat and want to try something with more depth of flavor, making it a memorable meal for any occasion.

Albondigas Soup with Roasted Poblano Peppers

Roasted poblano peppers bring a subtle yet robust smokiness to this albondigas soup, creating a sophisticated twist on the classic recipe. Combined with the hearty meatballs and fresh vegetables, the roasted poblanos infuse the broth with a rich, earthy flavor. This version of albondigas soup is perfect for anyone who loves smoky flavors without the intense heat of other peppers.

Ingredients

• 1 lb ground beef
• 1/4 cup cooked rice
• 1 egg
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 2 poblano peppers
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 6 cups beef broth
• 2 carrots, peeled and diced
• 2 potatoes, diced
• 1/2 cup frozen peas
• 1 bay leaf
• Fresh cilantro, for garnish

Instructions

1. Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag or covered bowl to steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
2. In a large bowl, combine the ground beef, cooked rice, egg, cilantro, cumin, coriander, salt, and pepper. Form the mixture into 1-inch meatballs.
3. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
4. Stir in the diced tomatoes and roasted poblano peppers, cooking for another 2-3 minutes to combine the flavors.
5. Add the beef broth, carrots, potatoes, and bay leaf. Bring the mixture to a simmer.
6. Gently drop in the meatballs and allow the soup to simmer for 30-40 minutes until the meatballs are fully cooked and the vegetables are tender.
7. Remove the bay leaf and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh cilantro.

This albondigas soup with roasted poblano peppers brings a new dimension of flavor to the traditional recipe. The smoky, earthy poblano peppers enhance the savory meatballs, making each bite more complex and satisfying. The vegetables in the broth add freshness and texture, while the cilantro garnish brightens the flavors. This variation is perfect for those looking for a more refined, smoky version of albondigas soup, ideal for dinner gatherings or special occasions.

Albondigas Soup with Sweet Potatoes and Kale

This healthy twist on traditional albondigas soup combines the sweetness of roasted sweet potatoes with the earthiness of kale, creating a nutrient-packed and flavorful variation. The tender meatballs are simmered in a hearty broth along with the sweet potatoes and kale, making this version both comforting and packed with vitamins. It’s a great choice for anyone looking for a wholesome, satisfying meal.

Ingredients

• 1 lb ground turkey
• 1/2 cup quinoa (uncooked)
• 1 egg
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 sweet potato, peeled and diced
• 6 cups vegetable broth
• 2 cups kale, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine the ground turkey, quinoa, egg, parsley, cumin, salt, and pepper. Shape the mixture into 1-inch meatballs and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 4 minutes until softened.
3. Add the diced sweet potato and cook for another 3-4 minutes.
4. Pour in the vegetable broth, bringing the mixture to a simmer. Add the diced tomatoes and bay leaf.
5. Carefully drop the meatballs into the pot, stirring gently to avoid breaking them. Let the soup simmer for about 20 minutes.
6. Add the chopped kale and simmer for another 10-15 minutes, or until the sweet potatoes are tender and the meatballs are fully cooked.
7. Remove the bay leaf and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh parsley.

This albondigas soup with sweet potatoes and kale offers a vibrant, health-conscious spin on the classic recipe. The sweet potatoes provide a natural sweetness that balances the savory meatballs, while the kale adds a nutritious punch. The broth is light yet flavorful, making it a great option for anyone looking to enjoy a wholesome, satisfying meal. Whether you’re following a healthy eating plan or simply seeking a tasty and nourishing soup, this version of albondigas is a winner.

Albondigas Soup with Butternut Squash and Corn

This variation of albondigas soup introduces the creamy sweetness of roasted butternut squash and the crispness of corn to the traditional recipe. The combination of tender meatballs, sweet squash, and the natural crunch of corn creates a delightful contrast in both texture and flavor. This soup is perfect for fall and winter, providing a comforting bowl that’s both hearty and wholesome.

Ingredients

• 1 lb ground beef or pork
• 1/2 cup cooked white rice
• 1 egg
• 2 tbsp chopped fresh cilantro
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and diced
• 6 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 2 medium carrots, peeled and diced
• 1 (14 oz) can diced tomatoes
• 1 bay leaf
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a large bowl, combine the ground beef (or pork), cooked rice, egg, cilantro, chili powder, salt, and pepper. Form the mixture into 1-inch meatballs and set aside.
3. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
4. Add the roasted butternut squash, corn, and carrots, cooking for another 3-4 minutes.
5. Pour in the chicken broth and bring to a simmer. Add the diced tomatoes and bay leaf, and then gently drop in the meatballs.
6. Simmer the soup for 30-40 minutes, or until the meatballs are fully cooked and the vegetables are tender.
7. Remove the bay leaf and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh cilantro.

The addition of roasted butternut squash and corn makes this albondigas soup an exciting and flavorful variation on the classic. The sweet squash contrasts beautifully with the savory meatballs, and the corn adds a delightful texture. It’s a perfect soup to enjoy during the colder months, providing both warmth and nourishment. This twist on albondigas is sure to be a hit with anyone looking for a flavorful and filling meal with a hint of seasonal sweetness.

Albondigas Soup with Avocado and Lime

This vibrant albondigas soup takes a refreshing turn with the addition of creamy avocado and a burst of fresh lime juice. The rich, savory meatballs are complemented by the cool, creamy avocado and the zesty lime, offering a perfect balance of flavors. This version is light, refreshing, and perfect for those who love a little citrus in their meals.

Ingredients

• 1 lb ground beef or chicken
• 1/4 cup cooked rice
• 1 egg
• 1 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 1 avocado, diced
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef or chicken, cooked rice, egg, cilantro, cumin, salt, and pepper. Shape into 1-inch meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the diced tomatoes and cook for another 2 minutes.
4. Pour in the chicken broth and bring to a simmer. Add the carrots and zucchini, cooking for 5 minutes.
5. Drop the meatballs into the pot and simmer for 30-40 minutes, until the meatballs are cooked through and the vegetables are tender.
6. Just before serving, stir in the diced avocado and lime juice, allowing the flavors to meld.
7. Serve the soup hot, garnished with fresh cilantro.

The creamy avocado and bright lime juice add a fresh, light twist to this albondigas soup, balancing the savory richness of the meatballs. The avocado brings a luxurious texture, while the lime cuts through the richness, making each spoonful a perfect harmony of flavors. This recipe is ideal for a fresh and comforting meal, especially when you want something that feels both nourishing and invigorating. It’s a delightful version of albondigas that’s perfect for any occasion.

Albondigas Soup with Roasted Poblano Peppers

This flavorful albondigas soup introduces roasted poblano peppers, which add a smoky, slightly spicy kick to the rich broth and tender meatballs. The poblano peppers pair beautifully with the other vegetables, offering a depth of flavor that elevates the classic recipe. This variation is perfect for those who enjoy a little heat and smokiness in their soups, making it a delicious and satisfying meal.

Ingredients

• 1 lb ground beef or pork
• 1/2 cup cooked rice
• 1 egg
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 poblano peppers, roasted and peeled
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef or chicken broth
• 2 medium potatoes, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)
• Fresh cilantro, for garnish

Instructions

1. Roast the poblano peppers by placing them over an open flame or in the oven until charred. Once charred, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. In a large bowl, combine the ground beef or pork, cooked rice, egg, cilantro, cumin, paprika, salt, and pepper. Shape into 1-inch meatballs and set aside.
3. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 4 minutes until softened.
4. Add the roasted poblano peppers to the pot, stirring them into the onion and garlic mixture.
5. Pour in the diced tomatoes and beef or chicken broth. Bring to a simmer.
6. Add the potatoes and corn, then carefully drop in the meatballs. Simmer for 30-40 minutes, or until the meatballs are cooked through and the potatoes are tender.
7. Adjust seasoning with salt and pepper as needed.
8. Serve the soup hot, garnished with fresh cilantro.

The roasted poblano peppers bring a smoky depth to this albondigas soup, creating a savory richness that balances the fresh vegetables and tender meatballs. The corn adds a slight sweetness, while the potatoes provide a satisfying texture. This variation is perfect for those who enjoy a little bit of heat and smokiness in their soup, making it a unique and flavorful twist on the classic recipe. It’s a comforting and delicious dish, ideal for any occasion when you’re craving something hearty with a bit of a kick.

Albondigas Soup with Chipotle and Black Beans

This smoky and spicy albondigas soup takes on a rich, bold flavor with the addition of chipotle peppers and black beans. The smoky heat of chipotle perfectly complements the savory meatballs, while the black beans add a creamy texture to the broth. The result is a comforting soup that has depth, warmth, and a touch of heat—perfect for those who like their meals with a smoky twist.

Ingredients

• 1 lb ground beef or turkey
• 1/2 cup cooked rice
• 1 egg
• 1 tbsp chopped fresh cilantro
• 1 tsp chili powder
• Salt and pepper, to taste
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 2 medium carrots, peeled and diced
• 1 zucchini, diced
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef or turkey, cooked rice, egg, cilantro, chili powder, salt, and pepper. Shape the mixture into 1-inch meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the chopped chipotle peppers and cook for another 1-2 minutes to release their smoky aroma.
4. Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
5. Add the black beans, carrots, and zucchini, and simmer for about 10 minutes to soften the vegetables.
6. Carefully drop the meatballs into the soup and simmer for 20-30 minutes, or until the meatballs are cooked through.
7. Adjust seasoning with salt and pepper as needed.
8. Serve the soup hot with lime wedges and fresh cilantro on top.

The chipotle peppers add a smoky, spicy kick to this albondigas soup, giving it a bold flavor that is perfectly balanced by the creamy black beans. The meatballs absorb the depth of the broth, making each bite deliciously satisfying. With the added freshness of cilantro and lime, this soup offers a wonderful contrast of smoky heat and zesty brightness. It’s a perfect dish for those who love a rich, flavorful soup with a bit of spice.

Albondigas Soup with Cabbage and Sweet Corn

This albondigas soup features cabbage and sweet corn, which add a wonderful balance of crunch and sweetness to the rich broth. The cabbage offers a mild, earthy flavor, while the sweet corn adds a burst of natural sweetness, creating a comforting and filling soup. This variation is lighter than some traditional versions, making it a great option for those seeking a healthier, yet equally satisfying, dish.

Ingredients

• 1 lb ground chicken or turkey
• 1/4 cup cooked quinoa
• 1 egg
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 2 cups cabbage, shredded
• 1 cup sweet corn kernels (fresh or frozen)
• 2 medium carrots, peeled and diced
• Fresh dill, for garnish

Instructions

1. In a large bowl, combine the ground chicken or turkey, cooked quinoa, egg, dill, garlic powder, salt, and pepper. Shape the mixture into small meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4 minutes until softened.
3. Add the diced tomatoes and chicken broth, bringing the soup to a simmer.
4. Add the cabbage, sweet corn, and carrots. Simmer for 10 minutes until the vegetables begin to soften.
5. Carefully drop the meatballs into the soup and cook for 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh dill.

This albondigas soup with cabbage and sweet corn is a refreshing and hearty take on the classic dish. The cabbage adds a subtle, earthy crunch, while the corn brings a natural sweetness that complements the savory meatballs. The light, yet flavorful broth makes this version of albondigas perfect for a cozy meal that feels fresh and wholesome. It’s a nourishing and delicious dish, ideal for those looking for a lighter but satisfying soup.

Albondigas Soup with Roasted Tomatoes and Chiles

This version of albondigas soup incorporates roasted tomatoes and chiles, creating a rich, smoky base for the meatballs to cook in. The roasting process deepens the flavors of the tomatoes and chiles, infusing the broth with a deep, earthy heat. The addition of vibrant vegetables and tender meatballs makes this a hearty and flavorful dish, ideal for those who crave a smoky, bold flavor in their soup.

Ingredients

• 1 lb ground beef or pork
• 1/4 cup cooked rice
• 1 egg
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 tomatoes, halved
• 2 dried ancho chiles
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups beef or chicken broth
• 2 medium carrots, peeled and diced
• 1 zucchini, diced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes and dried ancho chiles on a baking sheet. Roast in the oven for 20 minutes, or until the tomatoes are soft and the chiles are fragrant.
2. Once roasted, peel the skin off the tomatoes and discard the seeds from the chiles. Blend the tomatoes and chiles together in a blender until smooth.
3. In a large bowl, combine the ground beef or pork, cooked rice, egg, cilantro, cumin, salt, and pepper. Shape the mixture into small meatballs and set aside.
4. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4 minutes, or until softened.
5. Add the blended tomato-chile mixture to the pot and stir, allowing it to cook for an additional 3-4 minutes to combine the flavors.
6. Pour in the broth and bring to a simmer.
7. Add the carrots and zucchini, simmering for 10 minutes until the vegetables begin to soften.
8. Drop the meatballs into the soup and cook for 25-30 minutes, or until the meatballs are fully cooked.
9. Adjust seasoning with salt and pepper to taste.
10. Serve the soup hot, garnished with fresh cilantro.

The roasted tomatoes and ancho chiles lend a deep, smoky richness to this albondigas soup, making it a flavorful and aromatic dish. The meatballs, infused with the broth, soak up the robust flavors while remaining tender. The carrots and zucchini add a fresh, bright contrast, completing the meal. This smoky, comforting soup is perfect for those who love a bit of heat and a complex flavor profile in their dishes. It’s a satisfying meal that will warm you up on a cold day.

Albondigas Soup with Spinach and Lime

This refreshing take on albondigas soup incorporates spinach and lime, adding a burst of greenery and brightness to the rich and savory meatballs. The spinach wilts into the broth, infusing it with nutrients, while the lime juice adds a zesty finish that lightens the overall flavor. This version is perfect for those seeking a healthier soup with a hint of citrus to balance the heartiness of the meatballs.

Ingredients

• 1 lb ground beef or turkey
• 1/2 cup cooked rice
• 1 egg
• 1 tbsp chopped fresh oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 2 medium potatoes, peeled and diced
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef or turkey, cooked rice, egg, oregano, garlic powder, salt, and pepper. Shape into 1-inch meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Add the diced tomatoes and chicken broth, bringing the soup to a simmer.
4. Add the diced potatoes and cook for 15 minutes, or until they begin to soften.
5. Carefully drop the meatballs into the soup and cook for 20-25 minutes, or until the meatballs are fully cooked.
6. Stir in the fresh spinach and allow it to wilt into the soup for an additional 5 minutes.
7. Add the lime juice to the soup and adjust seasoning with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro.

The spinach in this albondigas soup provides a fresh contrast to the rich and savory meatballs, while the lime juice brightens the overall flavor profile. This version of albondigas is light, healthy, and bursting with flavor, making it a perfect meal for those who want something that feels both wholesome and satisfying. The tangy lime and the earthy spinach balance the heartiness of the meatballs, creating a delightful combination that leaves you feeling nourished and refreshed. It’s a perfect blend of flavors for a light, yet fulfilling, meal.

Albondigas Soup with Sweet Potatoes and Chilies

This vibrant variation of albondigas soup uses sweet potatoes and chilies to introduce both sweetness and heat into the broth. The sweet potatoes provide a creamy texture, while the chilies add a touch of spice that balances the sweetness. Combined with the savory meatballs, this soup offers a unique, flavorful experience that’s perfect for anyone looking to enjoy a hearty and slightly spicy meal.

Ingredients

• 1 lb ground beef or pork
• 1/4 cup cooked quinoa
• 1 egg
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• 2 dried guajillo chilies
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups beef or chicken broth
• 2 medium sweet potatoes, peeled and diced
• 1 (14.5 oz) can diced tomatoes
• 1 cup frozen peas
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef or pork, cooked quinoa, egg, cinnamon, salt, and pepper. Shape the mixture into small meatballs and set aside.
2. In a small pan, toast the guajillo chilies over medium heat for 2-3 minutes, or until fragrant. Remove from heat and soak them in warm water for 10 minutes. Once softened, blend the chilies with a bit of the soaking water until smooth.
3. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
4. Stir in the blended guajillo chili paste and cook for 2 minutes to release its flavor.
5. Pour in the broth and bring it to a simmer.
6. Add the diced sweet potatoes and cook for 10 minutes, or until they begin to soften.
7. Carefully drop the meatballs into the soup and cook for 25-30 minutes, or until the meatballs are fully cooked.
8. Add the peas and cook for another 5 minutes.
9. Adjust seasoning with salt and pepper as needed.
10. Serve the soup hot, garnished with fresh cilantro.

This albondigas soup with sweet potatoes and chilies brings a harmonious balance of sweet and spicy flavors. The sweet potatoes create a velvety texture in the broth, complementing the heat from the guajillo chilies. The meatballs, enriched by the cinnamon, add warmth and depth, making this soup a comforting dish perfect for cooler days. The peas add a pop of color and sweetness, completing the hearty and satisfying meal. This variation is perfect for those looking for a nourishing soup with a kick.

Albondigas Soup with Butternut Squash and Poblano Peppers

This albondigas soup features the rich sweetness of roasted butternut squash and the smoky heat of poblano peppers, creating a comforting and well-balanced dish. The butternut squash melts into the broth, giving it a velvety texture, while the poblano peppers provide a mild yet savory heat that enhances the flavor of the meatballs. This vibrant version of the classic soup is perfect for fall or when you’re looking for a sweet-and-spicy meal that feels both hearty and healthy.

Ingredients

• 1 lb ground beef or turkey
• 1/2 cup cooked rice
• 1 egg
• 1 tbsp ground cumin
• Salt and pepper, to taste
• 1 small butternut squash, peeled and diced
• 2 poblano peppers, roasted, peeled, and chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 medium carrots, diced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Roast the diced butternut squash on a baking sheet for 20 minutes, until tender and lightly caramelized.
2. Meanwhile, roast the poblano peppers on a stovetop flame or in the oven until the skin is charred. Place them in a bowl and cover with a towel to steam. After 10 minutes, peel off the skin and chop the peppers.
3. In a large bowl, combine the ground beef or turkey, cooked rice, egg, cumin, salt, and pepper. Shape the mixture into small meatballs and set aside.
4. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
5. Stir in the roasted butternut squash, poblano peppers, and diced tomatoes. Cook for another 3-4 minutes, allowing the flavors to meld.
6. Add the chicken broth to the pot and bring it to a simmer.
7. Carefully drop the meatballs into the soup and cook for 25-30 minutes, or until the meatballs are fully cooked.
8. Add the diced carrots and cook for an additional 10 minutes until they are tender.
9. Adjust seasoning with salt and pepper to taste.
10. Serve the soup hot, garnished with fresh cilantro.

This albondigas soup with butternut squash and poblano peppers offers a delightful combination of sweetness and heat that makes each spoonful comforting and satisfying. The roasted butternut squash infuses the broth with a silky texture, while the poblano peppers add depth and a mild smoky flavor. Paired with tender meatballs and fresh vegetables, this version is a hearty yet slightly sweet twist on the classic, perfect for those looking to enjoy a balanced, flavorful, and nutritious meal.

Albondigas Soup with Cabbage and Chipotle

This albondigas soup version incorporates earthy cabbage and smoky chipotle peppers for a complex, hearty dish. The cabbage adds a satisfying crunch and subtle sweetness that complements the rich flavors of the meatballs. The smoky chipotle peppers infuse the broth with deep heat, bringing the perfect balance of spiciness and savory goodness. This version is ideal for those who appreciate bold, smoky flavors in their soup.

Ingredients

• 1 lb ground beef or lamb
• 1/2 cup cooked quinoa
• 1 egg
• 1 tbsp ground coriander
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 dried chipotle peppers, soaked and blended
• 6 cups beef or chicken broth
• 1/2 small head of cabbage, shredded
• 2 medium potatoes, peeled and diced
• 1 (14.5 oz) can diced tomatoes
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the ground beef or lamb, cooked quinoa, egg, coriander, salt, and pepper. Shape into small meatballs and set aside.
2. Soak the dried chipotle peppers in warm water for 10 minutes. Blend them with a small amount of the soaking water until smooth.
3. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
4. Stir in the blended chipotle paste and cook for another 2 minutes to release its smoky flavor.
5. Add the broth, shredded cabbage, and diced tomatoes. Bring to a simmer and cook for 10 minutes.
6. Drop the meatballs into the soup and cook for 25 minutes or until the meatballs are fully cooked.
7. Add the diced potatoes and cook for another 10 minutes until tender.
8. Adjust seasoning with salt and pepper as needed.
9. Serve hot, garnished with fresh cilantro.

The cabbage in this albondigas soup provides a delicious, crunchy texture that contrasts beautifully with the tender meatballs and creamy potatoes. The chipotle peppers introduce a smoky, spicy depth that elevates the dish, making it a flavorful and comforting choice for those who enjoy bold flavors. This soup is a perfect combination of spice and richness, ideal for anyone looking for a unique take on traditional albondigas that incorporates a smoky and earthy profile.

Albondigas Soup with Corn and Cilantro

This refreshing and vibrant albondigas soup incorporates sweet corn and fresh cilantro, adding natural sweetness and herbal brightness to the rich broth. The corn gives the soup a delightful crunch and a burst of sweetness, while the cilantro enhances the freshness of the dish. This version is a great choice for those who enjoy a lighter, more refreshing spin on the traditional albondigas soup.

Ingredients

• 1 lb ground beef or chicken
• 1/4 cup cooked rice
• 1 egg
• 1 tbsp ground cumin
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups corn kernels (fresh or frozen)
• 1/2 cup fresh cilantro, chopped
• 1 medium zucchini, diced

Instructions

1. In a large bowl, combine the ground beef or chicken, cooked rice, egg, cumin, salt, and pepper. Shape into meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Add the chicken broth and diced tomatoes, bringing to a simmer.
4. Drop the meatballs into the broth and cook for 20-25 minutes, or until the meatballs are fully cooked.
5. Add the corn and zucchini to the soup, cooking for an additional 10 minutes until the vegetables are tender.
6. Stir in the fresh cilantro and cook for another 2 minutes.
7. Adjust seasoning with salt and pepper to taste.
8. Serve the soup hot, garnished with additional fresh cilantro.

This albondigas soup with corn and cilantro provides a bright, fresh take on the classic. The sweetness of the corn contrasts beautifully with the savory meatballs, while the cilantro adds an herbaceous lift that elevates the soup’s flavor profile. This version is perfect for those looking for a lighter, more vibrant soup with a delightful balance of flavors. The combination of fresh ingredients and comforting meatballs makes it a satisfying, yet refreshing, meal for any occasion.

Note: More recipes are coming soon!