Albondigas Soup

Content… What Are Albondigas? Recipe Ingredients How to Make It Recipe Notes Make-Ahead and Storage Instructions What to Serve Perfect Pairings for Albondigas Soup Watch How to Make It

What Is Albondigas Soup?

Albondigas is simply the Spanish word for meatballs. What makes this version unique is that it uses rice as a binding agent instead of bread crumbs. So, break out the stock pot and enjoy genuine Mexican comfort food.

The Shopping List

1. Lean Ground Beef is the base for these huge meatballs. Replacing half of the ground beef with ground pork will be just as good, though higher in fat. Ground turkey will give you a delicious and lower-fat version.
2. Cooked Rice – An ideal way to use up leftover rice and a naturally gluten-free filler for your meatballs.
3. Seasonings – Garlic, onions, fresh cilantro or parsley, cumin, S&P, oregano, and paprika deliver the classic Mexican flavors. Some love adding a pinch of minced fresh mint for an authentic flavor.
4. Egg – Another binder that keeps the meatballs from falling apart.
5. Soup Base – Beef broth and tomato paste seasoned with cumin, oregano, chicken bouillon, and smoked paprika create a flavorful broth that’s great on its own.
6. Veggies – Onions, garlic, celery, carrots, zucchini, and potatoes turn this classic into a true one-pot meal. Green beans and leeks are other nice additions.
7. Garnish – Cilantro and lime wedges to add a squeeze of fresh lime juice are the crowning finishing touches. Feel free to add red pepper flakes to kick up the heat.

How to Make Albondigas Soup

• Mix – In a large bowl, combine the ground beef, rice, garlic, egg, cilantro, onions, and spices with your hands until thoroughly mixed. A large mixing spoon will work, but it’s not as much fun. (Photos 1-2)
• Roll out the meatballs using your hands. Mexican meatballs run larger than your standard size, so you should have 14-16 meatballs total. Set on a plate and set aside. (Photo 3)
• Saute – Heat olive oil in a large Dutch oven over medium-high heat. Then, add onions, garlic, celery, carrots, and zucchini and saute for a couple of minutes. Season with salt and pepper to taste. (Photos 4-5)
• Soup Base – Add the broth, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika. Add the potatoes and bring it all to a boil. Reduce to medium heat and simmer uncovered for 10-12 minutes. (Photos 6-7)
• Meatballs – After the broth has achieved a low simmer, gently place the meatballs into the broth one by one so the broth doesn’t splash. Simmer for another 10-12 minutes. (Photo 8)
• Serve – Adjust seasonings to taste. Garnish with chopped cilantro. Serve with lime wedges, corn tortillas, and hot sauce.

Recipe Notes

1. Adding a teaspoon of ground chipotle powder adds smokey heat for more delish
2. Many Latin grocers sell frozen albondigas for a shortcut to delicious soup

Making Ahead and Leftover Storage

The wonderful thing about most soups is they taste even better the day after. Another hack to faster meals is to make a double batch of meatballs and freeze half of them for later. They’ll last in the freezer for a month or two.

Leftovers last 3-5 days in the fridge and reheat quickly in a saucepan or microwave. 

Perfect Pairings for Albondigas Soup

A refreshing coleslaw complements any hearty soup. While most Mexican families enjoy corn tortillas with this recipe, I like my homemade flour tortillas. And you can’t forget sliced avocadoes and salsa. Try a tall glass of horchata to wash it all down.

A radish salad that is a regular on the dinner table is easy to make. Thinly slice a few whole radishes, add chopped cilantro, squeeze in the juice of one lime, add a pinch of salt and pepper, mix well, and serve on the side. Some people add thinly sliced cucumbers, too.

More Glorious Soup Recipes to Warm You Up

1. Chicken and Rice Soup
2. Ham and Bean Soup
3. Homemade Chicken Noodle Soup
4. Beef Barley Soup
5. Hamburger Vegetable Soup 

This blog post was originally published in January 2020 and has been updated with additional tips, new photos, and a video