Albondigas Soup (Mexican Meatball Soup)
If you’re looking for a cozy, hearty, and flavor-packed dinner, this Albondigas Soup is exactly what you need. Made with juicy homemade meatballs, fresh vegetables, and a savory tomato-based broth, this classic Mexican meatball soup is comfort food at its finest.
While you’re here you should definitely try this Beef and Vegetable Soup and this Caldo de Res, you’ll love them both!
One thing about me, I will eat soup any day, with any weather! This one is so easy to make too. It’s rich, comforting, and loaded with juicy, seasoned meatballs, fresh vegetables, and a savory broth that hits every time.
Ingredients you need for Albondigas Soup
list of ingredients
- Ground beef: the base for juicy, flavorful meatballs
- Uncooked white rice + egg: helps bind the meatballs together and makes them tender as they cook
- Onion and garlic: used in both the meatballs and broth to build deep, savory flavor
- Fresh cilantro: adds brightness and authentic flavor to the meatballs and as a finishing touch
- Seasonings (seasoned salt, garlic powder, onion powder, black pepper, cumin, oregano): a simple blend that brings warmth, depth, and that classic Mexican-inspired flavor
- Tomatoes: creates a rich, slightly tangy base for the broth
- Carrots, onions, and zucchini: adds texture, color, and makes this a complete, filling meal
How to make this Mexican Meatball Soup
Albondigas soup is actually quite simple to make. Once you mix your meatballs, you just combine everything into the pot with the flavorful broth.
Cut up your vegetables and set them aside.
Add ground beef, rice, and spices to a large bowl.
Mix the meat mixture until everything is combined.
Form the meat into meatballs and set aside.
Add the ingredients to a blender to make the sauce base for the soup.
Blend until it is smoothe.
Bring the sauce to a boil, then add in the meatballs.
Once the meatballs are cooked, add in the vegetables.
Pro Tips for the best Albondigas Soup
- Use uncooked rice in the meatballs for authentic texture
- Keep the heat at a simmer, not a boil
- Make evenly sized meatballs so they cook evenly
- Add zucchini last so it doesn’t get mushy
- Taste and adjust seasoning before serving
FAQ
Albondigas means meatballs in Spanish.
Yes. Store the cooled soup in airtight containers for up to 3 months.
Use egg as a binder and avoid stirring too soon after adding them to the pot.
Albondigas Soup Recipe
Ingredients
Meatballs
- 1 Pound Ground beef
- 1/3 cup White rice, uncooked
- 1 large Egg
- 2 cloves Garlic, minced
- 1/4 cup Onion, finely chopped
- 1/4 cup Cilantro, chopped
- 1/2 tablespoon Seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
Soup
- 1/2 medium Onion, chopped
- 3 Carrots, peeled and sliced
- 2 Zucchinis, chopped
- 5 Roma tomatoes, cut in half
- 1/2 medium Onion
- 2 Chipotle peppers in adobo, (optional but recommended)
- 1 tablespoon each Chicken bouillon & tomato bouillon
- 1 teaspoon Cumin
- 2 bay leaves
- 4 cups water
- Salt & pepper to taste
- Fresh cilantro
Instructions
Meatballs
- In a large bowl, combine the ground beef, rice, egg, garlic, onion, cilantro, and seasonings. Mix until just combined, then roll into small meatballs (about 1–1.5 inches). Refrigerate the meatballs until it's time to add them to the soup
- Chop the onions, carrots, and zucchini and set them aside until it's time to add them to the soup.
Soup
- In a blender, add the roma tomatoes, onion, chipotle peppers and the chicken bouillon and tomato bouillon, and cumin. Add 1-2 cups of water and blend on high for one minute, or until the mixture is smooth.
- Pour the soup base into a large stockpot, pour in 4 cups of water, and bring it to a light boil.
- Carefully drop meatballs into the soup one by one. Do not stir immediately. Let them set for about 5–7 minutes in the soup base before you stir.
- Add in the bay leaves, and Cover and let cook for 20 minutes.
- Now stir in carrots and zucchini. Simmer for another 10-15 minutes, until veggies are tender and meatballs are fully cooked.
- Taste and adjust seasoning. Remove bay leaves and top with fresh cilantro before serving.
Equipment
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