Go Back
Dorothy Thomas

Albondigas Soup Recipe Mexican

A comforting and flavorful Mexican soup featuring tender meatballs (albondigas) simmered in a rich tomato-based broth with fresh vegetables and herbs. Perfect for chilly days or when you crave a hearty, wholesome meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 6
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs (Albondigas):
  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 1/4 cup white rice (uncooked)
  • 1/4 cup fresh mint or cilantro, finely chopped
  • 1 small onion, finely diced
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup Broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced (optional)
  • 4 cups (1 liter) chicken or beef broth
  • 2 cups water
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh lime wedges and cilantro for serving

Equipment

  • Large soup pot or Dutch oven
  • Mixing bowls
  • wooden spoon
  • Measuring cups/spoons

Method
 

  1. In a large bowl, combine ground beef, rice, mint/cilantro, onion, egg, garlic, cumin, oregano, salt, and pepper. Mix gently (don’t overwork).
  2. Roll into 1-inch meatballs (about 20-24). Set aside.
  3. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft (3-4 mins).
  4. Add carrot, celery, and zucchini (if using). Cook for 5 minutes.
  5. Pour in broth, water, diced tomatoes, cumin, oregano, and bay leaf. Bring to a boil.
  6. Gently drop meatballs into the boiling broth. Reduce heat to a simmer.
  7. Cover and cook for 25-30 minutes, or until meatballs are cooked through and rice is tender.
  8. Discard the bay leaf. Season with salt and pepper to taste.
  9. Ladle soup into bowls. Garnish with fresh cilantro and a squeeze of lime. Serve with warm tortillas or crusty bread.

Notes

  • Rice Substitute: Use cooked rice for faster meatball cooking (adjust broth as needed).
  • Vegetable Variations: Add potatoes, green beans, or corn for extra heartiness.
  • Make Ahead: Meatballs can be prepped 1 day ahead; store separately from broth.
  • Storage: Refrigerate for up to 3 days or freeze for 1 month.