Albondigas Soup (Mexican Meatball Soup) – Comforting, Fresh, and Satisfying

Albondigas Soup is the kind of meal that comforts without feeling heavy. Tender meatballs simmer in a tomatoy broth with vegetables, herbs, and a hint of warm spice. It’s simple enough for a weeknight, yet flavorful enough to serve to friends.

If you love a soup that eats like a meal, this one delivers. It’s cozy, bright, and wonderfully homey.

Why This Recipe Works

• Fresh herbs build flavor. Cilantro and mint in the meatballs add a fresh aroma that makes the soup taste lively, not flat.
• Rice keeps the meatballs tender. A small amount of uncooked rice gently cooks in the broth and helps the meatballs stay soft and juicy.
• Layered broth, not complicated steps. Sautéed onion, carrots, and tomato paste deepen the broth without extra fuss.
• Balanced veggies. Zucchini and potatoes add body and texture so the soup feels complete.
• Family-friendly heat. Mild spices and optional jalapeño let you control how spicy the soup gets.

Ingredients

• For the meatballs (albondigas):
  • 1 lb (450 g) ground beef (80–90% lean) or a mix of beef and pork
  • 1/3 cup uncooked long-grain white rice, rinsed
  • 1 large egg
  • 1/4 cup finely chopped white onion
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh mint (optional but traditional)
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the soup:
  • 2 tbsp olive oil
  • 1/2 cup chopped white onion
  • 2 carrots, sliced
  • 2 celery stalks, sliced (optional but adds depth)
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican oregano if available)
  • 6 cups low-sodium chicken or beef broth
  • 1 can (14–15 oz) diced tomatoes, with juices
  • 1 medium russet or Yukon Gold potato, peeled and cubed
  • 1 medium zucchini, sliced into half-moons
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 jalapeño, sliced (optional, for heat)
  • Fresh cilantro and lime wedges, for serving

How to Make It

1. Mix the meatballs. In a bowl, combine ground meat, rice, egg, onion, cilantro, mint, garlic, cumin, salt, and pepper. Mix gently with your hands until just combined.

   Overmixing makes them tough.

2. Shape the albondigas. With damp hands, form 1 to 1.5-inch meatballs. Set on a plate. You should get about 16–20 meatballs.
3. Sauté the aromatics. In a large pot, heat olive oil over medium.

   Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic for 30 seconds.
4. Build the base. Add tomato paste, cumin, and oregano.

   Cook 1 minute to toast the spices. Pour in broth and diced tomatoes. Add bay leaf and bring to a gentle boil.

5. Add potatoes and meatballs. Stir in the potato cubes.

   Carefully lower the meatballs into the simmering soup. Do not stir aggressively at first to avoid breaking them.

6. Simmer gently. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, until meatballs are cooked through and rice is tender. Skim any foam that rises.
7. Add zucchini and jalapeño. Stir in zucchini (and jalapeño if using) and cook 5–7 more minutes until just tender.

   Taste and season with salt and pepper.

8. Finish and serve. Remove bay leaf. Ladle into bowls and finish with cilantro and a squeeze of lime. Serve with warm tortillas if you like.

Storage Instructions

• Refrigerator: Store in an airtight container up to 4 days.

  The flavors deepen by day two.

• Freezer: Cool completely, then freeze up to 3 months. Freeze in individual portions for quick meals.
• Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or water if it thickens.
• Make-ahead tip: Roll meatballs and refrigerate up to 24 hours before cooking, or freeze raw meatballs for 1–2 months.

  Add a few extra minutes to the simmer time when cooking from frozen.

Health Benefits

• Protein-rich. The meatballs provide sustained energy and help keep you full.
• Vegetable-forward. Carrots, celery, potatoes, and zucchini add fiber, vitamins A and C, and potassium.
• Reasonable sodium and fat. Using low-sodium broth and leaner beef keeps it balanced without sacrificing flavor.
• Gluten-free friendly. The rice binder makes this naturally gluten-free as long as your broth is certified gluten-free.
• Customizable carbs. Adjust the amount of potato or skip it if you’re watching starches.

Common Mistakes to Avoid

• Overmixing the meat. This compacts the mixture and leads to dense meatballs.
• Boiling too hard. A vigorous boil can break apart meatballs. Keep it at a gentle simmer.
• Adding zucchini too early. It turns mushy if cooked too long. Add near the end.
• Skipping seasoning. Salt the meatball mixture and the soup base.

  Seasoning in layers creates depth.

• Using only water. Broth is key for flavor. If you must use water, add more aromatics and a touch of extra tomato paste.

Alternatives

• Protein swaps: Use ground turkey or chicken. Add 1 tbsp olive oil to the mixture if very lean to keep meatballs tender.
• Herb variations: If you don’t have mint, use more cilantro or a little parsley.

  Mint adds a classic note but isn’t mandatory.

• Spice it up: Add chipotle in adobo, ancho chili powder, or a pinch of red pepper flakes to the broth.
• Grain options: Swap rice for cooked quinoa or cooked rice if you prefer firmer meatballs. If using cooked grains, reduce simmer time slightly.
• Veggie swaps: Try chayote, green beans, or corn. Keep total veggie volume similar so the broth stays balanced.
• Tomato variations: Blend the diced tomatoes if you want a smoother broth, or use fire-roasted for a smoky note.

FAQ

Can I make the meatballs without rice?

Yes.

You can use cooked quinoa, breadcrumbs, or leave out starch entirely. Without a binder, the meatballs will be firmer and may cook faster, so handle gently and simmer, don’t boil.

How do I know when the meatballs are done?

They should be firm to the touch and no longer pink inside. The internal temperature should reach 160°F (71°C), and the rice inside will be tender.

Can I use frozen meatballs?

You can, but the flavor profile will change.

If using plain frozen meatballs, add extra cumin, oregano, and cilantro to the broth. Simmer until heated through and tender.

What should I serve with Albondigas Soup?

Warm corn tortillas, a simple side salad, or rice work well. A squeeze of lime and fresh cilantro on top brighten the bowl.

Is this soup spicy?

By default, it’s mild.

Add sliced jalapeño, chili powder, or hot sauce if you want more heat.

Can I make it in a slow cooker?

Yes. Sauté aromatics and tomato paste first for best flavor. Add everything to the slow cooker and nestle in the meatballs.

Cook on Low for 5–6 hours or High for 2.5–3 hours, adding zucchini in the last 30 minutes.

How can I thicken the broth?

Let it simmer uncovered a bit longer, or mash a few potato pieces into the broth. Avoid flour if you want to keep it gluten-free.

Can I make it ahead?

Absolutely. The soup tastes even better the next day.

Store the cooked soup in the fridge, then reheat gently and add fresh cilantro and lime before serving.

Final Thoughts

Albondigas Soup is classic comfort with fresh, bright character. The tender meatballs, simple spices, and wholesome vegetables make it feel both nostalgic and nourishing. It’s easy to adapt, easy to reheat, and always satisfying.

Keep this one in your rotation for chilly nights, busy weeks, or whenever you want a bowl that feels like home.