Green Albondigas Soup Recipe

If you’ve ever craved a hearty, comforting soup that warms you from the inside out, look no further than Green Albondigas Soup. This Mexican classic is an absolute game-changer-rich in flavor, nutrient-packed, and ideal for any time of year. Whether it’s a chilly evening or you’re in need of a filling, satisfying meal, this dish will leave you full and content. The recipe features albondigas (meatballs) cooked in a fresh, vibrant green broth made from vegetables, herbs, and a touch of spice.

Now, you might be familiar with albondigas soup in its traditional red tomato-based form, but the green variation brings an entirely different, vibrant profile. This version features cilantro, zucchini, spinach, and other fresh ingredients that create a rich, aromatic broth that’s as vibrant as it is flavorful.

If you’re in the mood for a soup that blends savory, herbal, and slightly spicy flavors, you’re in for a treat. Let’s dive into how to make this flavorful bowl of goodness!

Let’s break down how to craft this delightful, soul-warming dish. It’s easy to make but so delicious, you’ll want to savor each spoonful. From juicy meatballs to a zesty green broth, this recipe is a celebration of flavors.

Ingredients Needed

For this dish, you’ll need a mix of hearty ingredients that come together to create a balanced and flavorful soup. Here’s a breakdown of everything you’ll need:

For The Albondigas (Meatballs)

Ground Beef (or Pork) – 1 pound. You can use a mix of beef and pork for a juicier texture, but beef works just as well.
Cooked Rice – ½ cup. Adds a bit of heartiness and helps bind the meatballs.
Egg – 1 large. The egg holds the meatballs together and gives them a tender texture.
Garlic – 2 cloves, minced. For that pungent, aromatic flavor.
Onion – ¼ cup finely chopped. A mild sweetness complements the savory meatballs.
Cilantro – 2 tablespoons, chopped. Adds freshness to the mix.
Breadcrumbs – ¼ cup (optional, for extra binding).
Salt & Pepper – To taste. For seasoning.

For The Green Broth

Chicken Broth – 6 cups. The base for the broth, rich and savory.
Spinach – 1 cup, fresh. Adds depth and a beautiful green color.
Zucchini – 1, chopped. Mildly sweet and balances out the richness.
Cilantro – 1 bunch (a generous handful). Essential for that signature green flavor.
Poblano Pepper – 1, seeded and chopped. Adds a slight smokiness and heat.
Jalapeño – 1, seeded and chopped (optional, for more heat).
Garlic – 3 cloves, minced. A must-have to round out the flavor profile.
Onion – ½ onion, chopped. Provides a bit of sweetness and umami.
Tomatillos – 4-5, husked and chopped. They add a tangy, slightly citrusy note to the broth.
Lime – 1, juiced. A dash of lime brings everything together.
Olive Oil – 2 tablespoons. For sautéing the vegetables.
Salt & Pepper – To taste.

Cooking Instructions

The beauty of this recipe is in its simplicity, yet the flavors come together beautifully with every step. Here’s how you can make the soup:

Step 1: Prepare The Albondigas (Meatballs)

Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, cooked rice, egg, garlic, onion, cilantro, breadcrumbs (if using), and a pinch of salt and pepper.
Shape the meatballs: Wet your hands slightly to prevent sticking, then shape the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.

Step 2: Cook The Vegetables For The Broth

Sauté the veggies: Heat olive oil in a large pot over medium heat. Add the onion, garlic, poblano pepper, zucchini, and jalapeño (if using). Sauté for about 5-7 minutes until softened.
Add tomatillos and spinach: Toss in the tomatillos, spinach, and cilantro. Stir to combine and cook for an additional 3-4 minutes, allowing the spinach to wilt and the tomatillos to soften.

Step 3: Blend The Broth

Blend the veggie mixture: Once the vegetables have softened, transfer the mixture into a blender and blend until smooth. You may need to do this in batches, depending on the size of your blender.
Return to the pot: Pour the blended mixture back into the pot, add the chicken broth, and bring the liquid to a boil.

Step 4: Cook The Albondigas

Add meatballs to the broth: Once the broth is boiling, carefully add the meatballs one by one. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 30 minutes. The meatballs will cook through, and the broth will become even more flavorful.
Season the soup: Taste the broth and add salt, pepper, and lime juice to balance the flavors.

Step 5: Serve & Enjoy

Ladle the soup into bowls, making sure each one gets a generous portion of meatballs and broth.
Garnish with additional cilantro or a squeeze of lime if desired.

Ingredient Insights

Each ingredient in this soup plays a critical role in balancing flavor and texture. Here’s a closer look at why they’re important:

Tomatillos: These little green fruits have a tart, almost citrusy flavor that brightens the broth and contrasts with the savory richness of the meatballs.
Poblano Pepper: When roasted or sautéed, poblano peppers develop a rich, smoky flavor that adds depth to the soup without overwhelming the taste buds.
Cilantro: The fresh herb provides that signature ’green’ flavor, brightening the dish and making the broth feel refreshing.
Spinach: This leafy green not only adds nutritional value but also contributes to the deep green color of the soup.
Jalapeños: A subtle heat, but optional. It’s perfect for those who like a little kick in their soups.
Rice: Often overlooked in meatball recipes, rice helps to keep the meatballs tender and fluffy.

Expert Tips

Customize your heat: If you want a spicier broth, leave the seeds in the jalapeño or add extra peppers like serrano for more kick. If you prefer something milder, you can skip the jalapeño entirely.
Use homemade broth: For a more flavorful base, consider using homemade chicken broth instead of store-bought. It adds richness that store-bought versions can’t quite match.
Make ahead: This soup keeps well in the fridge for a few days and the flavors only improve over time. It’s also freezer-friendly-just make sure to freeze the soup without the meatballs, as they can get mushy upon reheating.
Extra veggies: Add some additional vegetables like carrots, corn, or potatoes if you want to make the soup even more filling and colorful.

Recipe Variations

While this green albondigas soup is amazing as is, there’s room for creativity. Here are some variations you can try:

Swap proteins: Instead of beef, try ground turkey, chicken, or lamb. Each brings its own unique flavor to the meatballs.
Add beans: White beans or chickpeas can be added to the broth for extra protein and texture.
Vegan version: You can make a plant-based version by substituting the meatballs with veggie meatballs or tofu. Also, replace the chicken broth with vegetable broth.

Final Words

Green Albondigas Soup isn’t just a meal-it’s an experience. The interplay of the vibrant green broth with the tender meatballs, the subtle heat from the peppers, and the tang from the tomatillos creates a soup that’s complex, comforting, and satisfying. Every bite is a perfect balance of savory, fresh, and bold flavors. Whether you’re feeding your family or preparing a solo meal, this dish will bring a smile to your face.

Green Albondigas Soup Recipe