Name: Albondigas Mexican Meatball Soup Recipe
Prep time: PT-491722H35M41S
Cook time: PT-491722H35M41S
Total time: PT-491722H35M41S
Cuisine: Mexican
Ingredients: 1 lb ground beef (or half beef, half pork); ½ cup cooked white rice; 1 egg; 2 tbsp minced onion; 2 garlic cloves, minced; 1 tbsp chopped cilantro; ½ tsp cumin; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil; ½ onion, chopped; 2 garlic cloves, minced; 1 (14 oz) can crushed tomatoes; 6 cups beef or chicken broth; 2 medium carrots, sliced; 1 zucchini, chopped; 1 potato, cubed; 1 tsp oregano; ½ tsp cumin; Salt and pepper, to taste; 2 tbsp fresh cilantro, chopped (for garnish); Lime wedges, for serving

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If you’re craving a comforting, fragrant, and deeply satisfying bowl that tastes like it’s been simmering in a Mexican family kitchen all afternoon, this Albondigas Mexican Meatball Soup Recipe is exactly what you need. Tender, rice-studded meatballs soak in a rich tomato broth with potatoes, carrots, and zucchini, finished with bright cilantro and a squeeze of lime. Every spoonful delivers warmth, aroma, and old-world charm most easily.

From rustic home kitchens to traditional fondas, variations of meatball soups appear across cultures. If you’re curious about how albondigas fits into the wider world of meatball soups, explore this helpful overview of the history of meatball soups.

Table of Contents

What Is Albondigas Mexican Meatball Soup?

Albondigas simply means meatballs in Spanish, and sopa de albóndigas is a classic Mexican meatball soup built on:

A light yet flavorful tomato-based broth
Juicy meatballs mixed with rice, aromatics, and herbs
Hearty vegetables like potatoes, carrots, and zucchini
Fresh garnishes like cilantro and lime

This Albondigas Mexican Meatball Soup Recipe delivers:

A one-pot meal with layered flavor
Old-school comfort using simple, everyday ingredients
A flexible base you can adapt with your favorite veggies or proteins

Unlike heavier, cream-based soups, albondigas keeps things vibrant and broth-forward, celebrating the meatballs and vegetables without feeling fussy.

Ingredients for Authentic Albondigas Soup

Use this section as your shopping and prep guide. Prioritize fresh ingredients and a few key flavor builders.

For the Meatballs (Albondigas)

1 lb (450 g) ground beef
1/3 cup uncooked white rice, rinsed
1 large egg
1/4 cup finely minced white onion
2–3 cloves garlic, finely minced
2–3 tbsp chopped fresh cilantro
1–2 tbsp chopped fresh mint (traditional touch, optional but highly recommended)
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if available)
1/2 tsp smoked or mild chili powder (optional)
Salt and black pepper to taste

Why these ingredients matter

Rice keeps the meatballs moist and tender.
Cilantro and mint add signature freshness.
Cumin and oregano create that unmistakable Mexican flavor base.

For the Broth & Base

1–2 tbsp neutral oil
1/2 medium white onion, finely chopped
2–3 cloves garlic, minced
1 can (14–15 oz / 400 g) crushed or blended tomatoes
6–7 cups chicken or beef broth
1–2 tbsp tomato paste (optional, for depth)
1 tsp ground cumin
1 tsp dried oregano
1–2 bay leaves
Salt and pepper, to taste

Vegetables & Add-Ins

2 medium carrots, sliced
2 small potatoes, diced
1 medium zucchini, sliced or half-moons
Optional: green beans, celery, or peas for extra color

Garnishes & Finishing Touches

Fresh cilantro, chopped
Lime wedges (essential for brightness)
Optional: sliced jalapeño or serrano, avocado, crumbled queso fresco, warm tortillas

All together, these ingredients transform into a deeply aromatic, rustic, and soul-warming bowl of albondigas.

Bowl of albondigas Mexican meatball soup with rice and vegetables

Tools & Simple Prep Tips

You don’t need anything fancy, but a few basics help:

Large heavy-bottomed pot or Dutch oven
Mixing bowl for the meatball mixture
Small scoop or spoon for evenly sized meatballs
Cutting board + sharp knife
Kitchen thermometer to check doneness

Prep tips

Finely chop aromatics so they blend smoothly into the mixture.
Rinse rice briefly to remove excess starch.
Have all vegetables prepped before starting the broth so the process flows easily.

Step-by-Step: Albondigas Mexican Meatball Soup Recipe

Follow these steps for reliable, consistent, restaurant-worthy results at home.

1. Mix the Meatballs

In a large bowl, combine:
- Ground beef
- Uncooked rice
- Egg
- Onion, garlic
- Cilantro, mint (if using)
- Cumin, oregano, chili powder (if using)
- Salt and pepper
Mix gently with your hands or a fork until just combined. Do not overwork the mixture; that’s how you keep the albondigas tender.
Roll into small meatballs, about 1 to 1.5 inches wide. Try to keep them similar in size so they cook evenly.
Set aside on a tray or plate. You can chill them in the fridge for 10–15 minutes to help them firm up.

2. Build the Flavor Base

Heat oil in your pot over medium heat.
Add chopped onion; sauté until softened and lightly golden.
Stir in garlic; cook briefly until fragrant.
Add tomato paste (if using) and cook for 1–2 minutes to deepen the flavor.
Pour in crushed/blended tomatoes and stir.
Season with cumin, oregano, bay leaves, salt, and pepper.

You’ve now created a rich, fragrant base that will carry the entire soup.

3. Add Broth & Sturdy Vegetables

Pour in the broth and stir well.
Bring to a gentle boil, then reduce to a steady simmer.
Add:
- Potatoes
- Carrots
Simmer for about 5–8 minutes before adding meatballs so the vegetables get a head start.

4. Gently Poach the Meatballs

One by one, carefully lower the meatballs into the simmering broth.
Keep the heat at a gentle simmer:
- A rapid boil can cause meatballs to break apart or become tough.
Cook for about 20–25 minutes:
- Rice inside should be tender.
- Meatballs should reach a safe internal temperature based on current guidelines.

5. Add Tender Veg & Finish

Add zucchini (and any quick-cooking veggies) during the last 8–10 minutes of simmering.
Taste and adjust seasoning:
- More salt?
- A pinch more cumin or oregano?
Stir in a handful of chopped cilantro right at the end.
Ladle into bowls and finish with:
- Fresh cilantro
- Lime wedge squeeze
- Optional sliced jalapeño, avocado, or queso fresco

Serving Suggestions

Turn a pot of albondigas into a full spread:

Serve with:
- Warm corn tortillas
- Mexican-style rice
- Crusty bread for dipping
Top each bowl with:
- Fresh cilantro
- Lime juice
- Diced white onion
- Sliced jalapeño or serrano
- Avocado or queso fresco

It’s an easy centerpiece for family dinners, cozy weekends, or casual entertaining.

Make-Ahead, Storage & Freezing Tips

You can absolutely plan with this Albondigas Mexican Meatball Soup Recipe:

Make-Ahead
- Roll meatballs in advance and refrigerate for several hours before cooking.
- You can also prep all vegetables and aromatics ahead of time.
Storing Leftovers
- Let soup cool to room temperature.
- Store in airtight containers in the fridge.
Freezing Tips
- For best texture, freeze:
  - Meatballs and broth together, or
  - Make meatballs separately and add fresh vegetables later.
- Thaw overnight in the fridge, then reheat gently on the stove.

Reheat on a low simmer so meatballs stay tender and vegetables don’t disintegrate.

Troubleshooting: Quick Fixes

If something goes sideways, here’s how to save it:

Meatballs falling apart
- Add a bit more binder next time (egg, rice, or crumbs).
- Make sure the broth is gently simmering, not boiling hard.
Broth too thin
- Simmer uncovered to reduce.
- Add a spoonful of tomato paste for the body.
Too salty
- Add more broth or water.
- Add extra vegetables to balance.
Veggies too soft
- Add them later next time; track timing.

FAQ: Albondigas Mexican Meatball Soup Recipe

1. Can I use cooked rice in the meatballs?
Yes, but reduce simmering time slightly so the rice doesn’t over-soften. Adjust the mixture if it feels too loose.

2. Do I need to brown the meatballs first?
Traditional versions usually poach meatballs directly in the broth. This keeps them tender and lets their flavor enrich the soup.

3. Can I make this in a slow cooker or Instant Pot?
Yes. Build the tomato base first, then gently add meatballs and cook on low (slow cooker) or use a pressure setting with carefully timed cooking.

4. How do I keep meatballs from breaking?
Use enough binder, roll firmly (but not tightly), and maintain a gentle simmer.

5. Can I adjust the spice level?
Absolutely. Add or omit chiles, smoked paprika, or chipotle based on your preference.

Conclusion

This Albondigas Mexican Meatball Soup Recipe brings together tender meatballs, a rich tomato broth, and vibrant garnishes in one comforting pot. With simple ingredients, smart technique, and flexible variations, it’s a recipe you’ll return to whenever you want something cozy, bold, and full of character.