Pioneer Woman Albóndigas (Mexican Meatball Soup)

This delicious Pioneer Woman Albóndigas Soup is a quick and hearty meal perfect for any day. With tender meatballs, fresh vegetables, and a savory broth, it’s both comforting and nutritious. You can easily swap in common ingredients, making it a flexible dish that everyone will love!

Ingredients Needed

For the Meatballs

• 1 large yellow onion, finely chopped (divided)
• 1 cup fresh cilantro, chopped (divided)
• ½ cup long-grain white rice
• 2 large eggs
• 4 garlic cloves, finely chopped (divided)
• 2 tablespoons fresh mint, chopped (optional)
• 1 tablespoon plus 1 teaspoon dried oregano (divided)
• 1 tablespoon kosher salt (divided)
• 2 teaspoons ground cumin (divided)
• 1 teaspoon ground black pepper (divided)
• 2 pounds ground beef (80/20)

For the Soup

• 2 tablespoons vegetable oil
• 4 medium carrots, peeled and sliced into ¼-inch half-moons
• 1 medium jalapeño, seeded and diced
• 2 quarts beef broth
• 1 (28-ounce) can crushed tomatoes
• 2 dried bay leaves
• 3 medium russet potatoes, peeled and cut into ½-inch cubes
• 3 medium zucchini, sliced into ½-inch thick half-moons
• Cooked rice, for serving

How To Make Albóndigas (Mexican Meatball Soup)

1. Make the Meatballs: In a medium bowl, combine half the chopped onion, ½ cup cilantro, rice, eggs, 2 chopped garlic cloves, mint (if using), 2 teaspoons oregano, 1½ teaspoons salt, 1 teaspoon cumin, and ½ teaspoon black pepper. Add the ground beef and mix gently until combined. Shape into meatballs about 1½ tablespoons each and set aside.
2. Prepare the Soup Base: Heat vegetable oil in a large pot over medium heat. Add the remaining chopped onion, carrots, jalapeño, 2 chopped garlic cloves, 2 teaspoons oregano, 1½ teaspoons salt, 1 teaspoon cumin, and ½ teaspoon black pepper. Sauté for 3 to 5 minutes until softened.
3. Add the Broth and Meatballs: Pour in the beef broth and crushed tomatoes, and add the bay leaves. Add 2 cups of water and bring to a boil over medium-high heat. Stir in the potatoes and carefully add the meatballs. Simmer for 10 to 15 minutes, until the meatballs float and the potatoes are tender.
4. Add the Zucchini: Stir in the zucchini and the remaining ½ cup cilantro. Cook for an additional 10 to 12 minutes, until the zucchini softens. Remove the bay leaves and taste for seasoning, adjusting salt as needed.
5. Serve: Serve the soup hot, ladled over cooked rice and topped with extra cilantro.

Recipe Tips

• Don’t overmix the meatballs: When mixing the beef and other ingredients, do it gently to avoid tough meatballs. Overmixing can make them dense instead of tender.
• Add vegetables at the right time: Add zucchini last so it doesn’t get too soft or mushy. This keeps it nice and tender.
• Simmer gently: Avoid a rapid boil once the meatballs are in the soup. Simmer gently so the meatballs hold their shape and cook through evenly.
• Adjust seasoning as needed: Taste the broth and adjust the seasoning towards the end. Add more salt, pepper, or cilantro to enhance the flavor.
• Rest the soup before serving: Let the soup sit for a while before serving to allow the flavors to meld together. This makes it even more delicious!

How To Store & Reheat Leftovers

• Refrigerate: Store leftover albóndigas (mexican meatball soup) in an airtight container in the fridge for up to 4 days.
• Freeze: Place leftover albóndigas (mexican meatball soup) in an airtight container or freezer bags and freeze for up to 3 months. To reheat, thaw in the fridge overnight and then heat on the stove.

Nutrition Fact

Serving Size: 1 bowl (2 cups)

• Calories: 499
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 2,752mg
• Potassium: 965.8mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 34g

More Pioneer Woman Recipes:

• Pioneer Woman Chicken Alfredo Soup
• Pioneer Woman Carrot-Thyme Soup with Cream
• Pioneer Woman Southwest Chicken Soup
• Pioneer Woman Creamy Tortellini Soup