Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup. Let’s take a look:
September and October are my favorites when it comes to food, and my favorite gold cardigan for that matter.
Ninety degree temperatures peter out and we welcome highs in 70’s and delight when those crisp Fall evenings have us grabbing for a sweater.
Chile roasters are in full swing, and Chile Ristras make an appearance at our markets. Bins of fresh Colorado peaches are replaced with all kinds of fancy squash and my Dutch oven gets front and center for soups, stews and chili’s.
I found a bag of Mayocoba beans on our last trip to LuLu’s Farm in Brighton. I can’t resist a bag of beans that offers a new adventure with a variety that I’ve never tried.
A classic bean from Peru, the Mayocoba is also known as Canario or Peruano. It’s a small but meaty thin-skinned bean that will take on all the flavors you can throw at it, and still hold its shape.
Great as a substitute for Cannellini, or great Northern beans, but unique in their own right. After they’re cooked, they turn a slightly darker color. The texture is soft and flavorful.
Of course, if you can’t find these beans, you can substitute any white dried bean.
This is a beautiful soup in appearance and flavor. A couple of reasons: mustard in the meatballs and a dusting of smoked sweet paprika.
And if you’re meatball fans like us, don’t miss my recipe for Albondigas en Chipotle. Raw meatballs are dropped into a luscious chipotle tomato sauce and cooked to perfection.
More Hearty Winter Soups and Stews
I consider soup and stew recipes to be my speciality, so if you’re looking for more recipes, don’t miss my Soup Category. You’ll find lot of recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.
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Chorizo Albondigas White Bean Soup
Ingredients
- For The Beans
- 1 tablespoon Lard a generous heaping tablespoon
- 1 bay leaf
- 1 cup dried white beans rinsed and misfits removed or 2 15 ounce cans white beans, drained and rinsed.
- For the Meatballs
- 1 pound Mexican Chorizo bulk, not in tubes
- 1 small onion fine chopped
- 2 stalks celery fine chopped
- 1 tablespoon mustard
- 1 egg slightly beaten
- 1 cup Panko bread crumbs
- salt and fresh ground pepper to taste
- For the Soup
- 2 tablespoons olive oil divided, plus more for drizzling
- 1 small onion chopped
- 2 cloves garlic minced
- 1 sprig thyme
- 2 cups chicken broth
- salt and freshly ground pepper
- 5 ounces baby spinach about 10 cups
- Smoked paprika for dusting or chipotle chile powder
Instructions
- For The Beans
- Place dried beans and enough water to cover them by an inch, in a crockpot. Add a scoop of lard and a bay leaf. Cook on low for 7-8 hours or until beans are tender. Discard bay leaf when done cooking.
- For The Meatballs
- Preheat oven to 350 degrees. In a fry pan, heat oil over medium high heat. Add the onions and celery and cook until tender. About 5 minutes. Let cool slightly.
- In a large bowl, add chorizo, onion and celery mixture, the egg, Panko bread crumbs, salt and pepper. Blend and then shape into balls. Place meatballs on a sheet pan and bake for 25 minutes.
- To Make The Soup
- In a Dutch oven heat the oil and cook the onion until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth, thyme, bay leaf, and cooked beans. Simmer for about 20 minutes.
- Add in cooked meatballs and gently stir until meatballs are covered in the soup mixture. Add the fresh spinach just before serving.
- Spoon into bowls and garnish with a good sprinkle of smoked sweet paprika or chipotle chile powder.
Nutrition
Mexican Albondigas Soup …. It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Thanks for the recipe! We live a few hours south of you in the foothills of the Sangre de Cristos, where chorizo is easier to buy than hamburger! Time to make some soup!
Thanks for correcting the recipe. I added extra broth, and since the meatballs were falling apart, I just crumbled them into the soup. I served it over southern cornbread (made with no sugar or flour in a cast iron skillet) which soaked up the broth. It was one of the most delicious soups I have ever made.
First of all, thanks so much for your initial note about the recipe needing editing. You don’t know how much I appreciate that heads-up.
And so glad you liked the recipe. It’s been such a long time since I’ve made it, you’ve inspired me to make it soon. Especially since we have sub-zero temps heading our way in a few days.
Please let me know if you have any other questions.
Wow does that soup look good. I keep wanting to pick up the spoon in that one photo and finish up the bowl! Pinning and sharing…..
Hi Lea Ann, love all the flavor you have going on here in this amazing looking soup. I bet it is delicious!
I made my first pot of seasonal chili this week! Love the chorizo meatballs in this. I love finding new foodie finds as well. Will have to seek out these beans.
How many servings ?
I’m going to say about 6.
These must go on the list for next week! They look especially delicious…. I also enjoy finding new types of beans. It is so much fun to explore!
Looks outstanding Lea Ann and I especially like the sound of the chorizo meatballs.
Love that first photo! What a heart bowl of comfort for a chilly evening.
Who doesn’t like meatballs? And wow, what flavorful meatballs these are! Great looking soup — perfect for this time of the year. Thanks!