Albondigas Soup: Classic Mexican Meatball Soup
Enjoy a hearty bowl of Albondigas Soup 🍲🌶️—flavor-packed meatballs in a comforting tomato broth. Perfect for a cozy night in or a fun family meal. Prepare it once, and it’ll become a favorite!
Print Share on Twitter Share on FacebookServings: 6 servings
Calories: 240kcal
Equipment
- Large mixing bowl
- Cutting board and sharp knife
- Dutch oven or large stockpot
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 1 lb 450 g lean ground beef (can mix with ground pork or ground turkey)
- 1 large egg
- ¼ cup uncooked rice long-grain white rice preferred
- 2 tablespoons breadcrumb optional, for added binding
- 1 teaspoon salt and ½ teaspoon pepper adjust to taste
- 1 teaspoon dried oregano or 2 teaspoons fresh
- ½ teaspoon ground cumin optional
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced (optional)
- 4 cups low-sodium chicken stock or broth
- 1 can 14 oz/400 g diced tomatoes (or 2–3 fresh roma tomatoes, diced)
- 2 carrots peeled and sliced
- 1 zucchini chopped
- 1 cup green beans trimmed (optional)
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper additional
- ¼ cup chopped cilantro for garnish
Instructions
- Combine Meatball Mixture
- In a large mixing bowl, mix the ground beef, 1 large egg, uncooked rice, breadcrumb (if using), 1 teaspoon salt, ½ teaspoon pepper, and oregano. Gently form the meat into golf ball–sized meatballs. Set aside.
- Sauté Aromatics
- Heat 2 tablespoons olive oil in a dutch oven or large stockpot over medium-high heat.
- Add chopped onion (and garlic, if desired). Sauté for about 3–4 minutes, stirring occasionally, until onions turn translucent.
- Build the Broth
- Pour in the diced tomatoes. Stir and let simmer for 2 minutes.
- Slowly add the 4 cups of chicken stock while stirring to distribute heat evenly.
- Add Meatballs
- Bring the mixture to a low boil, then carefully place the meatballs into the pot, one by one. Reduce the heat to medium so it remains a gentle simmer rather than a rolling boil.
- Incorporate Vegetables
- Add the sliced carrots, chopped zucchini, and green beans (if using). Season with extra salt and pepper to taste.
- Cover the pot partially and let the soup cook for about 20–25 minutes, or until the rice inside the meatballs is fully cooked and carrots are tender.
- Finish and Serve
- Taste the soup, adjusting seasoning if needed.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with warm tortillas or crusty bread.
Video
Notes
- Spice It Up 🌶️: Add a chopped jalapeño or a teaspoon of chipotle powder for a kick.
- Lighten It 🥑: Swap half the ground beef for ground turkey to reduce fat content.
- Extra Veggies 🌽: Throw in diced potatoes (like yukon gold), chayote, or even corn kernels for added texture.
- Cilantro & Lime 🍋: Brighten the flavor by squeezing fresh lime juice on top just before serving.
- Leftovers 🍲: Cool completely, then store in an airtight container. Reheat on the stove over medium heat with a splash of chicken stock if it thickens.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 14g | Protein: 12g | Fat: 12g | Sodium: 600mg | Fiber: 3g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.