Albondigas Soup. A hearty, flavorful Mexican meatball soup with juicy rice and beef meatballs simmered in a tasty tomato-based broth. Carrots, potatoes, and zucchini make it a one-pot meal the whole family will love.
This fantastic meal in a pot is ideal for the next New Yearโs celebration, Cinco de Mayo, or crazy weeknight. Meatballs have a charm that makes them great year-round. Italian wedding soup and Swedish meatballs are just two examples. Traditional Mexican cuisine has to include an albondigas soup recipe.
ContentโฆWhat Are Albondigas? |
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
- 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.
- Cooked Rice โ An ideal way to use up leftover rice and a naturally gluten-free filler for your meatballs.
- Seasonings โ 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.
- Egg โ Another binder that keeps the meatballs from falling apart.
- Soup Base โ Beef broth and tomato paste seasoned with cumin, oregano, chicken bouillon, and smoked paprika create a flavorful broth thatโs great on its own.
- Veggies โ Onions, garlic, celery, carrots, zucchini, and potatoes turn this classic into a true one-pot meal. Green beans and leeks are other nice additions.
- Garnish โ 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 โ 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 itโs 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 โ 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 โ 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 โ After the broth has achieved a low simmer, gently place the meatballs into the broth one by one so the broth doesnโt splash. Simmer for another 10-12 minutes. (Photo 8)
- Serve โ Adjust seasonings to taste. Garnish with chopped cilantro. Serve with lime wedges, corn tortillas, and hot sauce.
Recipe Notes
- Adding a teaspoon of ground chipotle powder adds smokey heat for more delish
- 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. Theyโll 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 canโt 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
- Chicken and Rice Soup
- Ham and Bean Soup
- Homemade Chicken Noodle Soup
- Beef Barley Soup
- Hamburger Vegetable Soup
This blog post was originally published in January 2020 and has been updated with additional tips, new photos, and a video
Albondigas Soup
Ingredients
Mexican Meatballs
- 1 pound (450g) ground beef (or half ground pork and ground beefโ I used 90% lean)
- ยฝ cup (100g) cooked white rice
- 2 teaspoons (10g) minced garlic
- 1 large egg
- ยผ cup (4g) chopped cilantro or parsley
- ยผ cup (24g) minced onions
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (6g) salt
- ยฝ-1 teaspoon (1-2g) black pepper
- 1 teaspoon (2g) ground oregano
- 1 teaspoon (2g) paprika
The Soup
- 1 tablespoon (15ml) olive oil
- 1 large onion, diced
- 1 tablespoon (9-10g) minced garlic
- 1 large stalk celery, sliced (about 1 cup)
- 2-3 carrots, peeled, quartered, and sliced (1ยฝ-2 cups)
- 1 large zucchini, quartered and sliced (1ยฝ-2 cups)
- salt and pepper to taste
- 6-7 cups (1.5-2l) beef broth or water
- 3 tablespoons (45g) tomato paste or an 8-ounce can of tomato sauce
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (1-2g) dried oregano
- ยฝ tablespoon (1g) chicken bouillon
- ยฝ tablespoon (3.5g) smoked paprika
- 1ยฝ cups (183g) potatoes, cut into ยฝ-inch pieces (2 large potatoes)
- ยผ cup (4g) fresh cilantro, chopped
Instructions
- In a large mixing bowl, combine the beef, rice, garlic, egg, cilantro, onions, and spices with your hands until thoroughly mixed.
- Roll the meatballs using your hands. You should have around 14-16 largish meatballs. Set on a plate and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat. Add onions, garlic, celery, carrots, zucchini, salt, and pepper. Adjust amounts to taste.
- Add broth, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika. Follow with the potato chunks. Bring it to a boil, reduce heat to medium, and simmer uncovered for 10-12 minutes.
- Carefully add the meatballs one at a time to the broth, being careful not to splash the hot broth. Simmer for 10-12 minutes more.
- Adjust seasonings to taste. Garnish with chopped cilantro leaves. Serve with toasted bread and rice.
Tips & Notes:
- Adding a teaspoon of ground chipotle powder adds smokey heat for more delish
- Many Latin grocers sell frozen albondigas for a shortcut to delicious soup
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition Information:
Romelia says
I made this tonight n it is very good a lot of flavor n delicious.
I made it even easier I used store bought meatballs n I was out of fresh onion, so I had to substitute with onion powder but the flavors all there it was amazing. I will definitely make this again. Thank you so much for sharing your recipe..
Imma says
Thank you so much for stopping by and trying out the recipe. And thanks for sharing your substitution tips.
R says
Wonderful recipe. I made a pot for a Latin friend battling cancer who hasnโt had an appetite. His wife said he ate 2 bowls full and said it reminded him of his motherโs cooking. Goes to show that good food does more than fill your stomach, but feeds your soul.
ImmaculateBites says
Iโm deeply touched by your story. Itโs truly heartwarming to hear how the Albondigas soup you made brought comfort and joy to your friend during such a challenging time. This is a beautiful reminder of the power of food โ itโs not just about nourishment for the body, but it also has an incredible ability to evoke memories, emotions, and provide solace, especially in difficult times.
Your thoughtful gesture of making a familiar and beloved dish for your friend clearly made a significant impact, bringing him not only physical sustenance but also a sense of connection to cherished memories. This is a perfect example of how food transcends being a mere necessity and becomes a means of healing, connection, and love.
Thank you for sharing this inspiring experience with us, and I wish your friend strength and health in his journey.
Nina C says
BACK IN GRANDMA DE NAVAโS KITCHEN ! You never disappoint with your marvelous recipes. And to have one that brings all happy memories of oneโs childhood is so wonderful. Thank you for sharing with us. Your recipes and cooking techniques literally takes your followers on a trip around world via your and our kitchens.
Imma says
Thank you:) Your words meant a lot to me and keep my motivation super high ๐ Thereโs more to come, so stay tuned ๐
Robin says
Made this for dinner and it was a hit! I added some Chipotle powder and leek. Besides that, I made it just as written.
Imma says
Great addition, thank you so much for trying the recipe and sharing your valuable feedback to motivate other readers too. It can be a little effort to add ratings so that it will help the users to authenticate the recipe:)
Veronica says
I made this twice already once with beef and then with chicken. Very good,
nice vegetable soups. Will definitely make again add add some tomatoes.
Thank you for this recipe, we really enjoyed it.
imma africanbites says
Thank you for the wonderful feedback, Veronica. Iโm happy that you enjoyed this dish as much as I did.
Marjorie Muriyan says
Do you Cook the meatballs first or put them in the broth raw.
ImmaculateBites says
I add it raw.
Donna Bucklew says
Would cooking the meatballs in the broth make it greasy?
ImmaculateBites says
If you use lean ground beef, it shouldnโt make the broth greasy. But you can skim unwanted fat before serving:)