Albondigas Soup Recipe – Cozy Mexican Meatball Soup

This albondigas soup is comfort in a bowl: tender meatballs, a light tomato broth, and hearty vegetables. It’s the kind of meal you make when you want something satisfying but not heavy. The flavors are warm and homey, with a touch of brightness from fresh herbs and lime.

If you’ve never made it before, don’t worry—this recipe is simple and forgiving. You’ll be amazed at how much flavor you can build with basic ingredients and a few easy steps.

What Makes This Recipe So Good

• Soft, juicy meatballs: A little rice in the mixture keeps them tender and helps them hold together.
• Clean, flavorful broth: Tomato, onion, garlic, and spices create a light broth that still tastes rich and satisfying.
• Balanced and hearty: Carrots, potatoes, and zucchini make it a full meal without feeling heavy.
• Weeknight-friendly: One pot, simple steps, and easy cleanup.
• Great for leftovers: The flavor deepens the next day, and it reheats well.

What You’ll Need

• 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 (or instant rice)
  • 1 large egg
  • 1/4 cup finely chopped white onion
  • 2 garlic cloves, minced
  • 2 tbsp chopped fresh cilantro (plus more for serving)
  • 1 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano if you have it)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the soup:
  • 1 tbsp olive oil
  • 1/2 medium white onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, sliced into half-moons
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, sliced
  • 1 (14–15 oz) can diced tomatoes
  • 6 cups low-sodium chicken or beef broth
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh lime wedges, for serving

Step-by-Step Instructions

1. Mix the meatballs: In a large bowl, combine the ground meat, rice, egg, onion, garlic, cilantro, cumin, oregano, salt, and pepper. Use your hands or a fork to mix gently until just combined.

   Do not overwork the meat.

2. Shape the meatballs: Roll into small balls, about 1 to 1.5 inches in diameter. You should get around 18–22 meatballs. Set aside on a plate.
3. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat.

   Add the diced onion and cook 2–3 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.

4. Build the broth: Add carrots, potatoes, cumin, oregano, diced tomatoes (with juices), and broth. Add the bay leaf.

   Bring to a gentle boil.

5. Add the meatballs: Lower the heat to a steady simmer. Carefully drop the meatballs into the pot one by one. Do not stir aggressively; let them set for a couple of minutes.
6. Simmer: Cook uncovered for 20 minutes.

   Add the zucchini and simmer another 10–15 minutes, or until the meatballs are cooked through and the rice inside is tender. Skim any foam if needed.

7. Season and finish: Taste and add salt and pepper as needed. Remove the bay leaf.

   Stir in a handful of chopped cilantro if you like.

8. Serve: Ladle into bowls and squeeze fresh lime over the top. Add extra cilantro for brightness.

Keeping It Fresh

• Storage: Cool completely, then store in airtight containers in the fridge for up to 4 days.
• Reheating: Warm over medium heat on the stove until hot. If the broth has thickened, add a splash of water or broth.
• Freezing: Freeze in portions for up to 3 months.

  For best texture, cook the soup, cool it, and freeze without the zucchini; add fresh zucchini when reheating.

• Make-ahead meatballs: Roll meatballs and refrigerate for up to 24 hours, or freeze raw on a sheet pan, then bag and freeze for later cooking.

Benefits of This Recipe

• Balanced nutrition: Protein, veggies, and grains all in one bowl.
• Hydrating and light: Brothy soups keep you full without feeling weighed down.
• Budget-friendly: Uses affordable pantry staples and a modest amount of meat.
• Family-approved: Mild spices and familiar flavors make it easy for everyone to enjoy.

What Not to Do

• Don’t overmix the meat: It makes the meatballs dense and tough.
• Don’t boil vigorously: A hard boil can break meatballs apart. Keep the simmer gentle.
• Don’t skip seasoning: Taste the broth near the end and adjust salt and pepper so the flavors pop.
• Don’t add zucchini too early: It cooks quickly and can turn mushy if overcooked.
• Don’t overcrowd the pot at once: If your pot is small, add meatballs in batches so they set without sticking.

Variations You Can Try

• Turkey or chicken meatballs: Swap in ground turkey or chicken. Add an extra tablespoon of olive oil to keep them moist.
• Spicy twist: Add a chopped jalapeño with the onions, or 1–2 chipotle peppers in adobo to the broth for smoky heat.
• Herb swap: Use fresh mint or parsley in the meatballs for a bright, refreshing note.
• Grain change: Use cooked rice or small pasta (like orzo) instead of raw rice.

  If using pasta, add it near the end so it doesn’t overcook.

• Veggie boost: Add green beans, corn, or spinach in the last few minutes of simmering.
• Tomato-forward: Blend the canned tomatoes for a smoother, slightly richer broth.

FAQ

Do I need to cook the rice before adding it to the meatballs?

No. Uncooked long-grain rice cooks inside the meatballs as they simmer, helping them stay tender. If you only have cooked rice, use about 1/2 cup and reduce the final simmer by a few minutes.

Can I sear the meatballs first?

You can, but it’s optional.

Browning adds flavor, yet traditional albondigas are often simmered raw in the broth, which keeps them soft and infuses the soup with savory depth.

How do I know the meatballs are done?

Cut one open; the center should be no longer pink and the rice tender. If using a thermometer, aim for 160°F (71°C) for beef and 165°F (74°C) for poultry.

What if my meatballs are falling apart?

Make sure you included the egg and rice, which help bind. Also, avoid stirring too early or too vigorously.

Keep the soup at a gentle simmer, not a rolling boil.

Can I make this gluten-free?

Yes. This recipe is naturally gluten-free as written, assuming your broth is certified gluten-free. Double-check labels on spices and canned tomatoes if needed.

What can I serve with albondigas soup?

Warm corn tortillas, crusty bread, or a simple green salad are great companions.

Don’t forget lime wedges and extra cilantro for brightness.

Can I use dried herbs instead of fresh?

Yes. Use dried oregano as listed, and if you don’t have fresh cilantro, you can skip it or use a smaller amount of dried cilantro or parsley. Fresh herbs do add a nice lift, though.

Wrapping Up

Albondigas soup is simple, cozy, and deeply satisfying.

With tender meatballs, a bright tomato broth, and fresh vegetables, it brings a homemade touch to any night of the week. Keep the simmer gentle, taste as you go, and finish with lime and cilantro. You’ll have a pot of comfort that tastes even better the next day.

Enjoy every spoonful.