Albondigas Soup (Mexican Meatball Soup) Recipe
Albondigas Soup (Mexican Meatball Soup) is a comforting, soul-warming classic that combines juicy, herb-flecked meatballs with a tomato-rich broth, tender vegetables, and that irresistible hint of spice you crave on a chilly evening. The flavors are bright and savory, the colors are vibrant, and every spoonful delivers that unmistakable warmth of homemade goodness. Whether you’re after an easy weeknight dinner or planning to impress guests with a taste of Mexico, this soup is guaranteed to become a beloved favorite at your table.
Ingredients You’ll Need
Every ingredient in this recipe has a starring role in creating the irresistible taste and texture of Albondigas Soup (Mexican Meatball Soup). These simple pantry staples and fresh produce come together to deliver pure comfort in a bowl.
- 1 pound ground beef: The foundation of your meatballs, creating juicy bites that soak up all the soup’s flavors.
- ¼ cup uncooked white rice: Acts as a gentle binder and gives the meatballs their signature softness—it plumps up perfectly as they simmer.
- 1 egg: Holds your meatball mixture together without making it dense.
- 2 tablespoons chopped fresh cilantro: Adds a fresh, aromatic lift to both the meatballs and your garnish.
- 1 teaspoon dried oregano: Infuses the meatballs with gentle, herby warmth that screams “Mexican comfort food.”
- ½ teaspoon ground cumin: Accents the soup with earthy depth—don’t skip it!
- ½ teaspoon garlic powder: Doubles down on garlicky undertones in every meatball.
- ½ teaspoon salt: Key for seasoning both the meatballs and the broth.
- ¼ teaspoon black pepper: Delivers a subtle heat that brings all the flavors together.
- 1 tablespoon olive oil: For sautéing the veggies and adding a silky touch to the broth.
- ½ cup chopped onion: Provides sweetness as the soup simmers, building a rich flavor base.
- 2 cloves garlic, minced: Adds aromatic complexity—use fresh for the best flavor punch.
- 2 medium carrots, sliced: Bring color, sweetness, and classic heartiness to the soup.
- 2 celery stalks, sliced: Enhances the savory broth with mellow herbal notes.
- 1 medium zucchini, chopped: Lends a pop of green and soaks up the delicious broth at the end.
- 1 (14.5 oz) can diced tomatoes: Provides a tangy, robust base for the soup.
- 6 cups beef broth: Deepens the flavor of your soup and keeps everything rich but not heavy.
- 1 cup water: Balances the broth and helps control the saltiness.
- 1 tablespoon tomato paste: Adds extra richness and helps thicken the soup slightly.
- 1 bay leaf: Slowly infuses subtle, aromatic undertones while it simmers—don’t forget to remove before serving!
- ½ teaspoon salt (or to taste): Gives you full control over the soup’s final savory punch.
- ¼ teaspoon pepper: Enhances all the other spices—adjust to your liking.
- Fresh chopped cilantro and lime wedges for serving: The finishing touches that brighten and freshen every bowl.
How to Make Albondigas Soup (Mexican Meatball Soup)
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, uncooked rice, egg, chopped cilantro, oregano, cumin, garlic powder, salt, and pepper. Gently use your hands or a fork to mix until everything is just combined—don’t overwork the mixture so your albondigas stay tender and flavorful.
Step 2: Form the Meatballs
Scoop out tablespoon-sized portions and gently roll them into one-inch balls. Place them on a plate or baking sheet; you should end up with about 20–24 meatballs. Setting them aside now makes it easy to quickly finish your Albondigas Soup (Mexican Meatball Soup) later.
Step 3: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion and minced garlic, sautéing 2 to 3 minutes just until they’re soft and fragrant. This is the flavor-building foundation for the rich broth.
Step 4: Add the Vegetables
Stir in carrots and celery and let them cook together for 5 minutes. They’ll begin to soften and soak up all that garlicky, oniony oil, which adds sweet, earthy notes to the soup.
Step 5: Create the Broth
Pour in the diced tomatoes, beef broth, water, tomato paste, bay leaf, salt, and pepper. Stir well to combine, then bring it all to a gentle boil. This is when your kitchen starts smelling incredible—the perfect lead-up to adding those delicious meatballs.
Step 6: Add the Meatballs
Carefully place the uncooked meatballs into the simmering broth. Reduce the heat to a gentle simmer, cover the pot, and let everything cook for 25 minutes. The rice inside the meatballs fluffs up beautifully, making each one juicy and tender.
Step 7: Finish with Zucchini
Uncover and stir in the chopped zucchini. Allow the soup to simmer, uncovered, for another 10–15 minutes, or until both the zucchini and meatballs are cooked through. Before serving, remove the bay leaf so you can simply enjoy the spoonfuls of comfort without surprises.
How to Serve Albondigas Soup (Mexican Meatball Soup)
Garnishes
This is where your Albondigas Soup (Mexican Meatball Soup) gets its restaurant-worthy finish. Sprinkle each bowl with a generous heap of fresh, bright cilantro, and offer a lime wedge for each person to squeeze in just before eating—the acidity lifts the flavors and makes every bite pop.
Side Dishes
I love serving this soup alongside warm corn tortillas or a loaf of crusty bread for dunking and scooping up every last drop. For a real family-style meal, put out a platter of Mexican rice or a simple avocado salad on the side—heartier appetites will thank you!
Creative Ways to Present
Take your presentation up a notch by ladling the soup into colorful bowls or rustic mugs. Add a few thinly sliced radishes or diced jalapeños on top for extra crunch and heat. For a fun twist, set up a garnish bar so everyone can customize their Albondigas Soup (Mexican Meatball Soup) with toppings like diced onion, crema, extra lime, or a sprinkle of queso fresco.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Refrigerate for up to four days. The flavors deepen and mingle overnight, making for a next-day bowl that tastes even more amazing.
Freezing
Albondigas Soup (Mexican Meatball Soup) is a freezer-friendly favorite. Allow the soup to cool completely, then ladle into freezer-safe containers, leaving a little space for expansion. It keeps well for up to three months—just thaw overnight in the refrigerator when you’re ready for more.
Reheating
To reheat, simply warm the soup on the stovetop over medium heat until it’s steaming hot and the meatballs are heated through. If reheating from frozen, thaw the soup first for best results. Add a splash of extra broth or water if the soup has thickened during storage.
FAQs
Can I make Albondigas Soup (Mexican Meatball Soup) with a different meat?
Absolutely! You can easily swap ground beef for ground turkey or chicken for a lighter version. You’ll still get deliciously tender meatballs and all the traditional flavors of the classic soup.
What type Soup
Uncooked white rice is the traditional and most reliable choice because it cooks right along with the meatballs, giving them a soft, fluffy texture. If you prefer, you can experiment with brown rice, but the cooking time for the meatballs may need to be adjusted.
How spicy is Albondigas Soup (Mexican Meatball Soup)?
The basic recipe is quite mild, with just a gentle kick from black pepper and cumin. If you’re craving extra heat, stir in a chopped jalapeño or a dash of chili flakes when you sauté the onions!
Can I make this soup gluten-free?
Yes—all the ingredients in this Albondigas Soup (Mexican Meatball Soup) recipe are naturally gluten-free, as long as your beef broth is certified gluten-free. Always double-check labels to be sure!
What vegetables can I add or substitute?
This soup is super flexible. Try adding potatoes, corn, green beans, or even leafy greens like spinach during the last few minutes of cooking. Just be sure to adjust cooking times so that everything stays tender but not mushy.
Final Thoughts
If you’ve been searching for a heartwarming, crowd-pleasing meal that’s easy to make and full of bold, savory flavors, Albondigas Soup (Mexican Meatball Soup) absolutely delivers. Give it a try the next time you want to treat yourself (and your loved ones) to a taste of classic Mexican home cooking—one bowl and you’ll see why it’s a favorite!
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Albondigas Soup (Mexican Meatball Soup) Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Albondigas Soup, also known as Mexican Meatball Soup, is a hearty and comforting dish that features tender meatballs in a flavorful broth with vegetables. This traditional Mexican soup is a perfect blend of savory flavors and is sure to warm you up on a chilly day.
Ingredients
For the meatballs:
- 1 pound ground beef
- ¼ cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper
For serving:
- Fresh chopped cilantro
- Lime wedges
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground beef, uncooked rice, egg, cilantro, oregano, cumin, garlic powder, salt, and pepper. Form into small meatballs.
- Cook the soup: Sauté onion and garlic in olive oil. Add carrots, celery, diced tomatoes, broth, water, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Add meatballs and simmer for 25 minutes. Add zucchini and continue simmering for 10-15 minutes. Discard bay leaf.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- You can substitute ground turkey or chicken for the beef.
- For added spice, add a chopped jalapeño with the onions.
- Serve with warm tortillas or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
