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Albondigas Soup Recipe – Authentic Mexican Style Meatball Soup — 22 Comments

    • VN:F [1.9.22_1171]
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      Hi Nelly,

      Thanks for asking… If you’re serving it as an appetizer (small portion, 1 meatball per serving) it yields about 14 servings. For big meal size portions, around 8 servings.

      Enjoy the soup and Happy Cooking!
      David

  1. VA:F [1.9.22_1171]
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    The broth boiling smells great. Can’t wait to taste the finished product

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      Hi Lone,

      I love the way my house smells when I make this too… the aroma is awesome! I think you’ll enjoy the finished product, especially the meatballs!

      Happy Cooking!
      David

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    I love this recipe everytime I make albondigas my house smells like a mexican restaurant , Thank you for sharing. God bless

    • VN:F [1.9.22_1171]
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      Hi Felisha,

      I love it when my house smells like a Mexican restaurant too… all I need is Mariachi music in the background 🙂

      Glad you like the recipe and Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
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    Can you add rice or potatoes to make it more of a meal? And if so how much rice or potatoes would you add & when would you add them?? thank you

    • VN:F [1.9.22_1171]
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      Hi Yolanda,

      Yes, you can add either one. How much depends on how thick you want it. For this amount of soup I suggest about 2 potatoes, peeled and boiled until fork tender separately and then added to the soup at the end.

      Or for rice, cook 1 cup dry rice with 2 cups beef broth separately and add to the soup at the end.

      It’s better to cook either the rice or potatoes separately so you can add just the amount you want for your desired consistency.

      Hope that helps and Happy Cooking!
      David

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    thank you i made this for my husband and he loved it an amazing recipe thank u

    • VN:F [1.9.22_1171]
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      Hi Megan,

      That’s wonderful! I’m so glad you like it, great job and you are very welcome 🙂

      Happy Cooking!
      David

    • VN:F [1.9.22_1171]
      Rating: -1 (from 1 vote)

      Hi Rosanna,

      You are very welcome, glad to help. Hope to see you back for more:-)

      David

  5. VA:F [1.9.22_1171]
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    This is one of the best recipes on the internet for Albondigas soup. Our family makes it in a similar way. Masa is the best use for these but if I don’t have it, I use finely grounded seasoned bread crumbs or stale bread. Anaheim chiles work nicely. Some people use rice which is o.k. but like you said masa gives the meatballs that wonderful corn flavor. I always like to look at how others make it so I can try new things. Thanks for posting!

    • VN:F [1.9.22_1171]
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      Hi I_Fortuna,

      Thank you so much for your comment. It’s great to hear you think this is one of the best Albondigas recipes on the internet.

      I like your tips about using breadcrumbs or stale bread. When I first experimented with albondigas I used corn starch in the meatballs which also works. I then switched to masa because as you say, it has a very distinct corn flavor which really adds a great flavor dimension to the soup.

      I’ve never tried it with rice and I’m with you, it’s probably ok. In my view I don’t think it’s necessary but would make for a thicker soup. ( I might try adding some leftover precooked Mexican rice :-))

      Thanks for commenting and hope to hear more from you.
      David

  6. VA:F [1.9.22_1171]
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    Recipe sounds awesome! I hope to try it soon. PS you misspelled poblano 😉

    • VN:F [1.9.22_1171]
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      Hi Juanita,

      You’re absolutely right! Thanks for the heads up, I’ve gone back and changed the spelling.

      Come back after you’ve tried it and let me know what you think.

      Happy Cooking 🙂
      David

  7. VA:F [1.9.22_1171]
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    I know I should have asked this earlier as I knew I was making this today a few DAYS ago…how long in advance can I make and keep the meatballs before soup broth is ready? A few hours I’m hoping, and of course keeping them in the fridge.

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      Hi Pam,

      Great question! There’s a few answers I can give you that should help you now and in the future. Here they are:

      1.) You can keep the finished meatballs (covered) at room temp. for about 30-40 minutes. Room temperature is the best temp. for adding them to the broth.

      2.) You can refrigerate them (covered) for 3-4 days. Set them on the counter about 20 minutes or so before you add them to the broth so they come up to room temperature. This will help to keep your broth from cooling down too much.

      3.) You can freeze them for 2-3 months wrapped tightly for a later use. Place in your fridge to thaw a few days before use and then warm to room temp. about 20 minutes before adding them to your broth.

      I hope that helps and let me know how your soup turns out 🙂
      Happy Cooking!
      David

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    I want to make this to can it. Any idea how many servings this makes with 2 meatballs per person? I was guessing about 7??

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      Hi Amy,

      7 portions sounds about right. They would be approximately about 20oz. portions. You could make the meatballs a little smaller to get roughly 10 portions. Basically for 2 meatballs per portion, just count how many meatballs you have and divide by 2. This will give you an accurate number.

      Hope that helps and let me know what you think of the soup 🙂

      Happy Cooking and Canning!
      David

  9. VA:F [1.9.22_1171]
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    Your Albonigas soup was awsome! So much flavor. I think next time I make it, I will add potato. Not that it needs it, I just like potato in my soup 🙂 Also I think I need to make my own Stock for this, as I got the store version and I was not to happy with the flavor. Some bitterness on the pallet at the end, I’m positive it was the stock. One question: is it the dry masa that keeps the meatballs tender? I’ve made my own version of this soup in the past and I’ve never been able to get my meatballs so tender.

    • VN:F [1.9.22_1171]
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      Hi Jaime,

      Thank you so much! To answer your question, yes, the dry masa helps make the meatballs tender. Adding any kind of “bread” into the meatball mixture makes them tender just as you would add breadcrumbs to a meatloaf. In this case I wanted a Mexican flavor so the dry masa is perfect because of the corn flavor.

      Potatoes sound like a great addition. 1 or 2 peeled and diced should work fine. I would add them at the very beginning so they will soften up nicely.

      Oh, by the way, I used beef bouillon for mine but a homemade stock would be excellent 🙂

      If you have anymore questions be sure to ask, I love to help.

      Happy Cooking!
      David

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