Chef Dennis's Albondigas Soup

Albondigas is the Mexican meatball soup that warms you straight through. Lean ground beef seasoned with cumin, oregano, garlic powder, and cilantro gets shaped into small one-ounce meatballs and dropped into a simmering pot of beef broth loaded with sauteed cabbage, zucchini, tomatoes, green chiles, onions, and garlic.

Sauteing the vegetables in butter before adding the broth builds a flavor base that straight boiling can’t match. The tomatoes and chiles soften and release their juices, the cabbage wilts down, and the onions and garlic turn fragrant. Then the broth goes in and brings it all together.

Drop the meatballs in one at a time just before the broth hits a full boil. Gentle heat keeps them tender and intact. A rolling boil would break them apart. Thirty minutes of simmering and the meatballs are cooked through and the broth has absorbed all those spices.

Finish each bowl with a generous handful of fresh chopped cilantro.

Pro Tips

• Keep the meatballs small, about one ounce each. They cook faster and every spoonful gets one.
• Don’t stir aggressively after adding the meatballs. Let them firm up for a few minutes before gently stirring.
• Use lean ground beef so the broth doesn’t get greasy. If you see fat pooling on the surface, skim it off.

Variations

• Add diced potatoes or rice to the broth for a heartier, more filling soup.
• Use a mix of ground beef and ground pork for richer, more tender meatballs.
• Squeeze fresh lime juice into each bowl before serving for a bright, acidic lift.