Albondigas translate to meatballs and typically refers to a popular Mexican Meatball soup. This is a common dish in Mexico and every family has their own variation of this recipe. My husband grew up eating this soup and my mother in law made the meatballs with vegetables inside. Other variations have the vegetables in the soup broth, either way is delicious.
When you have picky eaters, this method is a perfect to have them get some veggies. Albondigas are typically made with ground beef, but my family prefers ground chicken or turkey. I used ground chicken for this recipe, and it gives the soup a sweeter taste from the vegetables. Since the vegetables are mixed into the meatball, you can store the soup in the fridge for a couple days and you won’t have soggy vegetables.
Albondigas are perfect for a weeknight meal since it comes together quick and only takes about 20 minutes to cook. It’s also good for a chilly night to warm up. We’re still waiting for cooler weather here in Arizona! I served the Albondigas with a squeeze of lime and made some cheese quesadillas to eat with the soup. You could also serve it with some rice on the bottom of the soup, or just with some tortillas for dipping into the broth. Or how my husband eats it, warmed corn tortillas sprinkled with salt, and rolled up. My kids eat it this way too!