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Dorothy Thomas

Albondigas Soup Recipe Mexican Authentic

A hearty and flavorful Mexican soup featuring tender meatballs (albondigas) simmered in a rich tomato-based broth with fresh vegetables and aromatic herbs. This traditional dish is comfort food at its finest!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 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 leaves (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1 small onion (finely diced)
  • 1 egg
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup Broth:
  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 large carrots (sliced)
  • 2 celery stalks (chopped)
  • 1 zucchini (diced, optional)
  • 4 cups (1 liter) chicken or beef broth
  • 4 cups (1 liter) water
  • 1 can (14 oz/400g) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 bay leaf
  • Salt & pepper to taste
  • Fresh cilantro & lime wedges (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.
  2. Mix gently (do not overwork) and shape into 1-inch meatballs. Set aside.
  3. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant (2-3 mins).
  4. Add carrots and celery, cooking for 5 minutes until slightly softened.
  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, until meatballs are cooked through and rice is tender.
  8. Add zucchini (if using) in the last 10 minutes of cooking.
  9. Season with salt and pepper to taste.
  10. Discard the bay leaf. Ladle soup into bowls.
  11. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Rice Substitute: Use cooked rice if preferred (adjust meatball texture).
  • Spice Level: Add chopped jalapeños or a dash of chili powder for heat.
  • Make Ahead: Meatballs can be prepped a day in advance.
  • Storage: Keeps well in the fridge for 3 days or freeze for up to 1 month.