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Top-down view of an albondigas soup recipe featuring colorful peppers, fresh tomatoes, and fragrant herbs surrounding each comforting broth.
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5 from 1 vote

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!
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Mexican food, Mexican-inspired
Cuisine: Mexican
Keyword: albondigas-soup-recipe, comfort-food, easy-family-dinner, homestyle-cooking, mexican-meatball-soup
Yield: 6 servings
Calories: 240kcal
Author: Isabel Thompson

Equipment

  • Large mixing bowl
  • Cutting board and sharp knife
  • Dutch oven or large stockpot
  • Wooden spoon or ladle
  • Measuring cups and spoons

Materials

  • 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.

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.