Albondigas Soup Recipe

a close-up of albondigas soup in a white bowl

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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.

Course dinner, lunch

Cuisine Mexican

Keyword meatballs, mexican food, soup

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 220kcal

Author Tamara J.

Equipment

HexClad 8 Quart Hybrid Nonstick Stockpot and Lid, Dishwasher and Oven Friendly, Compatible with All Cooktops
Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
WhiteRhino Glass Mixing Bowls with Lids Set of 3（4.5QT,2.7QT, 1.1QT), Large Kitchen Salad Bowls, Space-Saving Nesting Bowls, Round Glass Serving Bowls for Cooking,Baking,Prepping,Dishwasher Safe
Extra Large Acacia Wood Cutting Board - Large Wooden Cutting Board for Kitchen w/Juice Grooves and Handles - Best Kitchen Cutting Boards for Chopping and Slicing or as a Charcuterie Plate
VINNAR Kitchen Knife Set 5 piece, Chef Knife Santoku Cleaver Paring Knives High Carbon Steel, Pakkawood Handle for Vegetable Meat Fruit
Ninja BL660 Professional Countertop Blender with 1100-Watt Base, 72 Oz Total Crushing Pitcher and (2) 16 Oz Cups for Frozen Drinks and Smoothies, Gray

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.

Nutrition