Casa Vega Albondigas Soup Recipe Made Easy and Delicious

There’s something undeniably comforting about a warm bowl of albóndigas soup, and Casa Vega’s version is a true testament to classic Mexican home cooking. This hearty soup is filled with tender meatballs simmered in a rich tomato broth, infused with aromatic herbs and fresh vegetables.

Whether you’re craving a cozy meal on a chilly evening or looking to impress your family with something authentic and flavorful, this recipe captures the essence of traditional Mexican flavors in every spoonful.

Not only is this soup incredibly satisfying, but it also brings together simple ingredients that you likely have on hand. The combination of ground beef, rice, and spices creates meatballs that are both tender and flavorful, while the broth balances freshness and warmth with the addition of zucchini, carrots, and potatoes.

If you’ve never tried Casa Vega’s albóndigas soup before, prepare to fall in love with this delicious, soul-warming dish.

Why You’ll Love This Recipe

This Casa Vega Albóndigas Soup recipe is a perfect blend of comfort and tradition. It’s a wholesome, one-pot meal that is easy to prepare and packed with nutrients.

The homemade meatballs are juicy and tender, and the flavorful broth will make you want seconds.

Whether you’re cooking for your family or entertaining guests, this soup is sure to be a hit. It’s also versatile enough to customize with your favorite vegetables or spice levels.

Plus, leftovers taste amazing, making it perfect for meal prep or quick lunches during the week.

Ingredients

• 1 lb ground beef (preferably 80% lean)
• 1/2 cup cooked white rice
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups beef broth
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Large pot or Dutch oven
• Wooden spoon or ladle
• Measuring cups and spoons
• Knife and chopping board
• Slotted spoon
• Small bowl (optional for mixing egg)

Instructions

1. Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, cilantro, egg, ground cumin, salt, and pepper. Mix gently until all ingredients are well incorporated, being careful not to overwork the meat.
2. Shape the meatballs: Using your hands, form the mixture into small meatballs about the size of a walnut (roughly 1.5 inches in diameter). Place them on a plate or tray while you prepare the broth.
3. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and potatoes and sauté for about 5 minutes until they start to soften.
4. Add broth and tomatoes: Pour in the beef broth, diced tomatoes (with juices), and tomato paste. Stir in the dried oregano and bring the mixture to a gentle boil.
5. Cook the meatballs: Carefully add the meatballs to the boiling broth, one by one, making sure not to overcrowd the pot. Reduce the heat to medium-low and let the soup simmer gently for 25-30 minutes. The meatballs should be cooked through and the vegetables tender.
6. Add zucchini and season: About 10 minutes before the soup is done, add the diced zucchini and adjust salt and pepper to taste. Continue cooking until the zucchini is tender but still firm.
7. Serve hot: Once everything is cooked through, ladle the soup into bowls and garnish with extra chopped cilantro if desired. Serve warm and enjoy your comforting bowl of Casa Vega Albóndigas Soup.

Tips & Variations

For best results, use freshly ground beef and cook the rice ahead of time so it cools before mixing.

If you want a lighter version, substitute ground turkey or chicken for the beef. Vegetarians can swap meatballs for plant-based meat alternatives or add more beans and vegetables for a hearty option.

Feel free to customize the vegetables based on what’s in season or your preferences. Chopped spinach, corn, or green beans work beautifully in this recipe.

For an extra kick, add a diced jalapeño or a splash of hot sauce when serving.

Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove to maintain the tenderness of the meatballs.

Nutrition Facts

Serving Suggestions

This albóndigas soup is delightful on its own, but pairing it with warm corn tortillas or crusty bread makes the meal even more satisfying. A side of Mexican rice or a fresh green salad complements the flavors and adds variety.

For an authentic touch, serve with a wedge of lime and a sprinkle of queso fresco on top. You can also offer hot sauce or sliced avocado on the side for guests to customize their bowls.

Looking for other delicious Mexican-inspired meals? Check out our Horse Cough Syrup Recipe for a soothing remedy or spice things up with Ground Pork And Mushroom Recipes.

For a light appetizer before your soup, try this fantastic Low Fodmap Appetizer Recipes.

Conclusion

Casa Vega’s Albóndigas Soup is more than just a meal; it’s a comforting experience that brings warmth and tradition to your dining table. This recipe is straightforward enough for weeknight cooking but impressive enough to serve guests, showcasing the simple, bold flavors of Mexican cuisine.

With juicy meatballs, a flavorful broth, and fresh vegetables, this soup satisfies both the soul and the stomach. It’s a fantastic way to enjoy a wholesome, homemade meal that’s rich in culture and taste.

Whether you’re a seasoned cook or just starting, this recipe will quickly become a family favorite.

Don’t forget to explore our other recipes to keep your culinary adventures exciting and delicious!

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