This Albondigas soup recipe (Mexican Meatball Soup) features a flavorful light broth that is packed with veggies and tender, juicy meatballs. A one-pot weeknight treat that’s satisfying, soothing, and kid-friendly.
I don’t know about you, but I can’t think of anything more comforting than spooning morsels of flavorful, tender meatballs from a steaming, vegetable-filled broth.
This Albondigas Soup starts with mint-scented meatballs that stay moist and tender by simmering in a fragrant, yet light tomato broth. The broth is filled with chunks of carrots, potatoes and zucchini so that every spoonful vibrates with flavor and texture.
This may not be the prettiest soup you’ve ever seen. But take one bite of those juicy meatballs, and a spoonful of the brothy veggies, and you will immediately understand why this soup is so gloriously unique, and so beloved.
What Are Albóndigas?
Albóndigas, pronounced al-BON-dee-gaas is the Spanish word for meatballs. There are many recipes for Albondigas Soup, or Caldo de Albóndigas, found throughout Latin America. The one I share here today is a variation that is popular in Mexico.
Unique to a traditional Mexican meatball soup, the meatball mixture includes uncooked rice. As the meatballs cook in the flavorful broth, the rice softens which helps bind the meatballs, making them impossibly tender and melt-in-your-mouth delicious.
Also unique to these meatballs, is the addition of chopped fresh mint which may sound odd but tastes wonderful. For even more flavor, I like to also add fresh chopped cilantro to the mixture.
Traditionally, ground beef is used to make the meatballs, but I use a mix of ground beef and ground chicken to make them a little lighter. Ground turkey works just as well.
Made all in one pot, this is a satisfying, flavorful soup that is a meal in a bowl. It comes together relatively fast and will give you a boost of hearty comfort.
What You Will Love About This Recipe
- No pre-cooking the meatballs. The rice meatballs go straight into the simmering pot to cook. This eliminates the time-consuming, and messy, task of pre-cooking them in a pan or oven.
- A great meal for the whole family – This Albondigas Soup is a delicious meal in a bowl that the whole family will love. I have yet to meet a kid that doesn’t love meatballs but if they aren’t keen on the idea of a meatball soup, they can enjoy the poached meatballs with pasta or bread.
- Not a bland Albondigas Soup! A traditional Albondigas Soup is made with a lot of broth that should not be heavily seasoned. The meatballs, too, are delicately flavored. But when done right, this simple but wonderfully flavorful soup could not be further from being bland.
- Easy to make – Not going to lie, rolling meatballs is never a super quick job and there is a fair bit of veggie chopping to do. That said, there is nothing difficult or tricky about this dish. Once the meatballs are rolled and the veggies are chopped, the dish comes together quite fast. If you’re in a hurry, you can eliminate some of the extra veggies like the celery, jalapeño and zucchini and the soup will still be delicious.
- Budget-friendly – The meatballs and starchy veggies make this a very filling, humble soup that will feed plenty without breaking the bank.
Notes On Ingredients
This recipe does have a rather long list of ingredients but most are basic ingredients you stock in your pantry or crisper drawer. In this post, I will also give you many options for omitting or replacing some ingredients.
- Ground Beef – Traditionally, ground beef is used to make the meatballs for this soup. To keep it all a little lighter, I like to use a mix of ground chicken and lean ground beef. Ground turkey or pork will also work. If possible, avoid ground beef that is not lean, or the broth will be very greasy.
- Onion – Red, white, or yellow onions will also work fine for the soup.
- Garlic – Fresh minced garlic will give the soup loads of savory flavor. In a pinch, you can use garlic powder but I find the flavor will not be as nice.
- Long-grain rice – You will need uncooked rice for the meat mixture. Jasmin, Basmati, or any variety of long-grain white rice can be used to make the rice meatballs. If you prefer to use brown rice, it is best to parboil it first.
- Seasoning – For seasoning the albondigas and the broth we will use cumin, dried oregano (preferably Mexican), sat and black pepper. If you aren’t adding any fresh cilantro, I recommend adding a teaspoon of ground coriander, if you have it. We will also use garlic powder for the meatballs.
- Chicken or beef broth (low-sodium) – I like to use equal parts chicken and beef broth for the soup. If you prefer to use water, just add enough chicken (or beef) bouillon powder or cubes until it tastes good to you.
- Fresh or canned tomatoes – If it happens to be tomato season when you make this exquisite albóndigas soup, then by all means use fresh tomatoes here. Otherwise, use any variety of good quality tomatoes; whole tomatoes, diced, crushed, or even passata. If using canned whole tomatoes, or fresh tomatoes, you will need to purée them before adding to the broth.
- Vegetables – This hearty soup includes a lot of vegetables. Potatoes and carrots seem to be pretty standard in albondigas soup. Here we also add celery and zucchini but you could use other vegetables such as green beans, if you’d like. For the potatoes I like to use Russet potatoes or Yukon Golds for this soup. Any similar potato that holds its shape well when cooked, can be used.
- Mint – The wild card of this recipe is adding chopped fresh mint to the meatball mixture. You may be tempted to leave it out, especially if you aren’t too fond of mint. But I urge to give it a try. It is not overpowering and gives the meatballs such a beautiful, unique flavor. Trust me, you will love it.
- Cilantro – I love the bright fresh flavor of cilantro in this soup. I add it to the meatballs and the broth and it makes the soup shine. If you are a cilantro-avoider, you can replace it with an equal amount of parsley.
- Optional chopped jalapeño – One chopped jalapeño pepper will add a nice flavor with just a hint of spice to the soup. However, this is not a traditional ingredient in Albondigas Soup so I only add it if I have it on hand.
More Variations & Substitutions
- Add more green vegetables: Green beans, broccoli, or even spinach would all be great additions to this soup. You could also use chayote (Mexican squash) instead of zucchini.
- Use cooked rice: As mentioned, the meatballs are traditionally made with uncooked rice. If you prefer to use cooked rice, add 1/2 cup cooked rice to the meatball mixture.
- Add thick chunks of corn on the cob: One of my favorite things to add to soup is chunks of cron on the cob. Just use a sharp knife to cut one ear of corn into 3 or 4 pieces. Add the corn to the broth at the same time you add the zucchini, or 10 minutes before the soup is done.
How To Make Albóndigas Soup (Mexican Meatball Soup)
The rice used for the meatballs is not cooked. If possible, soak it for 20 to 30 minutes before adding to the meat mixture. This will help soften it so it cooks more evenly.
Make the albondigas: In a large bowl, combine the ground meat, uncooked rice, egg, chopped fresh herbs, spices, salt and pepper. Shape into 1-inch balls and place on a small baking sheet or platter. Transfer to the freezer (or fridge) to chill while you prep and sauté the veggies.
Sauté vegeatbles: Heat the oil in a large pot over medium heat. Add the onions and cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Stir in the carrots, celery, potatoes, jalapeño (if using), and spices. Cook for 2-3 minutes.
Simmer the soup: Pour in the broth and tomato sauce. Bring to a boil, then reduce to a simmer and let the vegetables cook for 5 minutes.
Add the meatballs: Gently lower each meatball into the soup. Do not stir! Semi-cover the pot with a lid and cook for 15 minutes (again, do not stir during this time).
Add the zucchini: Next, add the zucchini and cook for 5-7 minutes, or until the vegetables are just tender, and the meatballs are cooked through.
To finish: Stir in the fresh chopped cilantro and cayenne pepper, if using. Taste and adjust seasoning by adding a little more salt and pepper. Serve the soup hot with lemon wedges and warm tortillas on the side.
🌟Good To Know🌟
Some of the rice will fall out of the meatballs while they cook and that’s okay! This will help thicken the broth and make it even more delicious.
Recipe Tips
- Cut the potatoes small. If you cut the potatoes too large, they will not be cooked enough by the time the meatballs are done.
- Don’t add the zucchini too soon. Zucchini will cook really quickly so add it 10 to 15 minutes before you’re ready to serve the soup.
- If using all ground chicken or turkey, consider chilling the prepared meatballs. Even a 20 minute chill time will ensure the meatballs will not be too soft and fall apart. Adding two tablespoons of olive oil to the meatball mixture will also help with binding the leaner meat.
- Make it spicy. Even with the addition of chopped jalapeños, this Mexican meatball soup recipe is not spicy at all. If you’d like a bit of heat, serve with hot sauce on the side or add a few dashes of cayenne pepper to the soup. You could also add a tablespoon or two of chopped chipotle peppers in adobo sauce.
- Once you add the meatballs, don’t let the broth boil aggressively. The meatballs could fall apart or become tough if cooked in an aggressively boiling broth.
Your Common Questions Answered
Why does my albondigas soup taste bland?
Nine times out of ten, if your Albondigas Soup tastes bland, you just need to add more salt. If you prefer not to add more salt, but would like more flavor, add a teaspoon or two of chipotle powder, chili powder, or ancho chili powder.
You could also add a chopped chipotle pepper in adobo sauce which would also add a bit of nice heat. A squirt of lime juice in the served bowl will also brighten all the flavors.
What can I serve with this meatball soup?
This soup has loads of veggies and meat so it makes a hearty, satisfying and well-rounded meal all on its own. That said, we almost always have it with warmed flour or corn tortillas on the side. An avocado salad on the side would also be fabulous. Si porfavor!
Why did my meatballs fall apart?
For starters, make sure you add an egg to the mixture and when shaping the meatballs, make sure there are no seams or cracks. Also, make sure the broth is simmering and not at an aggressive rolling boil. Lastly, you must lower the rolled meatballs into the broth very gently, then refrain from mixing the soup for at least 10 minutes.
Why did the rice not fully cook?
To ensure the rice is properly cooked, it is best to soak it for at least 20 minutes, as per instructions. But even without soaking, it should be tender from cooking in the broth for 20-25 minutes. After this cooking time, taste one meatball, if the rice is till a little hard, just let the meatballs cook another 3 to 5 minutes.
Can I make Albóndigas Soup in the slow cooker?
This recipe will work great in the slow cooker! I suggest preparing the meatballs first, then popping them in the freezer while you chop the veggies. This is so they don’t fall apart in the cooler broth.
Meanwhile, add the onions, garlic, potatoes, carrots, celery, spices, seasoning, herbs and broth to the crock pot. Then, carefully add the chilled meatballs to the slow cooker and do not stir at all. Cook on low for 8-10 hours or on high for 4-5 hours. Add the zucchini about 30 minutes before the soup is ready.
Make Ahead And Storing Tips
Make Ahead
This is a great soup to make ahead. Here’s a few options:
- Prepare the meatballs in advance. If you can make the meatballs a day or two ahead of time, you will be shaving off a lot of prep time the day you are serving this soup. Simply place the shaped meatballs on a small baking sheet, cover with plastic and refrigerate for up to 48 hours.
- Chop the aromatics in advance. The onion, celery, and garlic can all be chopped up 48 hours ahead, then kept refrigerated, covered, until ready to use. Do not chop the zucchini or potatoes ahead of time or they will oxidize.
- Prepare and cook the entire soup in advance. Once cooled, transfer to an airtight container and refrigerate for up to 2 days. Keep in mind that the rice in the meatballs will absorb quite a bit of broth as it chills so you may need to add more broth when reheating.
To Store
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the microwave or a saucepan over medium-low heat until warmed through. When reheating, it may be necessary to replenish the soup with more broth.
More Cozy Soups To Try
Albondigas Soup
Ingredients
For The Meatballs
- 1 pound lean ground beef (or any ground meat – see notes below)
- 1/2 cup uncooked long grain rice (see notes below)
- 1 egg, lightly beaten
- 1/4 cup chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon garlic powder
- 1 tsp salt, or to taste
- 1/4 teaspoon ground black pepper
For Albondigas Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced into ½-inch pieces
- 2 celery ribs, diced
- 2 medium Yukon Gold potatoes, or 1 large Russet potato, peeled and chopped into 1-inch cubes
- 1 jalapeño, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- kosher salt and black pepper
- 6 cups low sodium beef or chicken broth (I use a mix)
- 1 15- ounce can crushed or diced tomatoes (see notes below)
- 1 medium zucchini, cut in half lengthwise and sliced into ½-inch pieces
- ¼ cup chopped fresh cilantro
- 1/8 tsp cayenne pepper (optional)
- lemon wedges, for drizzling (optional)
Instructions
- In a large bowl, combine the ground meat, uncooked rice, egg, mint, cilantro, cumin, oregano, garlic powder, salt and pepper. Mix to combine, but don't overmix. Shape into 1-inch balls and place on a small baking sheet or platter. You should get 20 – 25 meatballs. Transfer to the freezer (or fridge) to chill while you prep and sauté the veggies.
- Heat the oil in a large soup pot over medium heat. Add the onions and cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
- Add the carrots, celery, and potatoes, jalapeño (if using), cumin and oregano. Season with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally for 2 to 3 minutes.
- Pour in the broth and tomato sauce. Bring to a boil, then reduce to a simmer and let the vegetables cook for 5 minutes.
- Gently lower each meatball into the soup. Do not stir! Semi-cover the pot with a lid and cook for 15 minutes (again, do not stir during this time).
- Next, add the zucchini and cook for 5-7 minutes, or until the vegetables are just tender, and the meatballs are cooked through.
- Stir in the fresh chopped cilantro and cayenne pepper, if using. Taste and adjust seasoning by adding a little more salt and pepper. Serve the soup hot with lemon wedges and warm tortillas on the side, if desired.
Notes
- If your meatballs are very sticky when rolling them, wet your hands.
- Raw meatballs can break apart easily so refrain from stirring the soup until they’re almost completely cooked.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
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