Albóndigas Soup

I could live off of this Mexican-inspired Albondigas Soup. With a flavorful tomato broth that is packed with hearty veggies and juicy meatballs that have been rolled with rice and fresh mint, I seem to never tire of it. While there is a bit of prep involved, the reward is a warming, hearty soup that not only tastes sensational, but is full of nutritious ingredients. Plus, the whole dish comes together in one pot so cleanup couldn’t be easier.

Rice-Filled Meatballs Are Arguably The Best Part Of This Mexican-Inspired Soup

The mere mention of albondigas (meatballs in Spanish) will always get my immediate attention. Now simmer the meatballs in a light, but super flavorful tomato broth loaded with carrots, zucchini and potatoes and friends, I am all in.

This albondigas soup starts with a simple base of ingredients, much like a tomato vegetable soup. But what makes it so special, though, is the inclusion of rice meatballs. Ground meat is rolled into balls with uncooked rice, then they’re cooked directly in the simmering broth until the meat is tender and the rice is perfectly cooked. No pre-cooking the meatballs needed!

Fresh mint is also key here, adding a wonderful, distinctive flavor to the meatballs and the broth.

This is a simple soup made with humble ingredients, but somehow it feels like so much more. Best of all, it all comes together in one pot, can easily be made ahead, and tastes even better the next day.

Notes On Ingredients

• Ground Beef – Traditionally, ground beef is used to make the meatballs for this albondigas soup. But since the meatballs are not cooked beforehand, I found using all beef resulted in an overly greasy broth. Using a combination of lean ground beef and ground chicken (or turkey), turned out to be perfect.
• Rice – I keep it pretty traditional and add uncooked rice to the meatball mixture. This means the rice will take a little longer to cook but in my opinion, this just means more flavor will soak into the meatballs. Jasmin, Basmati, or any variety of long-grain white rice can be used to make the rice meatballs. However, if using brown rice, parboil it first, as it requires a much longer cooking time.
• Seasoning  – Cumin, Mexican oregano, garlic, salt, and black pepper season both the meatballs and broth. Fresh garlic is best, but garlic powder can be used in a pinch. If omitting cilantro, a little ground coriander adds extra flavor.
• Broth – I keep it simple and use a good quality store-bought, low-sodium chicken (or beef) broth. You can also use a mix of chicken and beef broth, or water mixed with low-sodium chicken (or beef) Better than Bouillon.
• Tomatoes – I use canned whole tomatoes that I puree before adding to the broth. Passata or crushed tomatoes would also be great.
• Vegetables – Potatoes, carrots, celery and zucchini make this soup hearty and satisfying. I prefer Yukon Gold potatoes for this soup but any variety that holds its shape when cooked will work. Other veggies you can use: green beans, broccoli, corn or even spinach would all be great additions to this soup. You could also use chayote (Mexican squash) instead of zucchini.
• Mint and cilantro – Fresh mint gives the meatballs the distinctive flavor that is characteristic to a Mexican albondigas soup, so I highly recommend including it. I also like to add in fresh cilantro but this is optional.
• Jalapeño (optional) – I think the soups really benefits from just a subtle hint of spice so I always add a finely chopped jalapeño or a smidge of cayenne pepper. Feel free to omit this, if you wish, or pass around some cholula hot sauce and let everyone add some dashes to taste.

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: Combine the ground meat, uncooked rice, egg, chopped fresh herbs, spices, salt and pepper. Shape into 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: In a large pot, heat the oil then add the onions, garlic, carrots, celery, potatoes and jalapeño (if using). Season with salt and pepper and cook until slightly softened, about 5 minutes. Stir in the spices.

Simmer the soup: Pour in the broth and tomatoes. 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! Cook for 20 minutes (again, do not stir during this time).

Add the zucchini: Next, add the zucchini and cook until the vegetables are just tender, and the meatballs are cooked through, about 10 to 15 minutes more.

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.

Recipe Tips

• Cut the potatoes into small pieces. Cut them into approximately 1-inch pieces so they cook through before the meatballs are done.
• Add the zucchini near the end. Zucchini cooks quickly, so add it during the last 15 minutes of cooking to prevent it from becoming mushy.
• Chill the meatballs. Even a 20 minute chill time will ensure the meatballs will not be too soft and fall apart in the broth.
• Avoid rigorous boiling. Lower the meatballs carefully into the broth and avoid stirring for at least 10 minutes, or until they have formed up. Once you add the meatballs, keep the broth at a gentle simmer.

Make Ahead

You can also prepare the entire soup ahead of time. Allow it to cool, then refrigerate in an airtight container for up to 4 days.

Roll the meatballs, then place them on a small baking sheet, cover with plastic and refrigerate for up to 48 hours. 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.

Originally posted on October 2023, this post has been updated with new photos, helpful tips, and a refreshed recipe.

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