Albondigas Soup: A Hearty Mexican Classic

Albondigas Soup, also known as Mexican meatball soup, is a comforting and flavorful dish perfect for any season. This traditional soup combines tender, seasoned meatballs with a rich vegetable broth, creating a meal that’s as satisfying as it is nutritious. Its roots lie in Mexican home kitchens, where families have been preparing Albondigas for generations, often as a hearty lunch or dinner option. With the right balance of herbs, spices, and vegetables, this soup becomes a wholesome, soul-warming dish that everyone will love.

Whether you’re looking for a quick weeknight dinner, a comforting meal for chilly evenings, or an impressive dish to serve at family gatherings, Albondigas Soup delivers both flavor and heartiness. Below, you’ll find an in-depth, step-by-step guide to creating this Mexican classic, complete with tips, variations, serving suggestions, and cultural insights.

Ingredients

Meatballs:

• 1 lb ground beef
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cinnamon (optional, for authentic Mexican flavor)

Soup Base:

• 6 cups beef or chicken broth
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 tomato, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp olive oil

Instructions

1. Prepare the Meatballs
   In a large bowl, combine ground beef, uncooked rice, finely chopped onion, minced garlic, chopped cilantro, egg, salt, black pepper, cumin, and cinnamon. Mix gently until ingredients are evenly incorporated. Avoid overmixing to keep meatballs tender.
2. Shape the Meatballs
   Roll the mixture into small balls about 1–1.5 inches in diameter. Place them on a plate lined with parchment paper.
3. Prepare the Soup Base
   In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until soft and fragrant, about 3–4 minutes.
4. Add Vegetables and Broth
   Stir in chopped carrots, potatoes, zucchini, tomato, salt, pepper, and oregano. Pour in the broth and bring to a gentle boil.
5. Cook the Meatballs
   Carefully add meatballs to the simmering broth. Reduce heat to low and cover the pot. Let the soup simmer for 25–30 minutes, or until meatballs are cooked through and rice inside is tender.
6. Adjust Seasoning
   Taste the soup and adjust salt and pepper if needed. For extra flavor, add a squeeze of fresh lime juice before serving.
7. Serve
   Ladle Albondigas Soup into bowls, garnish with freshly chopped cilantro. Serve hot with warm tortillas or crusty bread for a complete meal.

Tips for the Best Albondigas Soup

• Rice Texture: Use uncooked rice for meatballs so it cooks inside while simmering in the soup. Pre-cooked rice can become mushy.
• Meat Options: Ground pork or turkey can replace beef for a different flavor profile.
• Consistency: If you prefer a thicker broth, lightly mash a few cooked potatoes into the soup.
• Herbs: Fresh cilantro gives an authentic Mexican flavor. Add just before serving to preserve its vibrant taste.
• Storage: Soup keeps well in the refrigerator for 3–4 days and freezes beautifully for up to 3 months.

Variations

• Spicy Albondigas Soup: Add 1–2 chopped jalapeños or 1/2 tsp chili powder to the broth for a spicy kick.
• Vegetarian Version: Substitute meatballs with vegetarian alternatives like lentil or chickpea balls and use vegetable broth.
• Mini Albondigas: Make smaller meatballs for an appetizer-style soup perfect for parties.

Cultural Context

Albondigas Soup is a staple in Mexican cuisine and often features in family meals, especially during colder months or Sunday gatherings. The word “Albondigas” comes from the Arabic term “al-bunduq,” meaning hazelnut, likely referring to the shape of the meatballs. Over centuries, the recipe has evolved, blending indigenous Mexican ingredients with Spanish and Middle Eastern influences. This soup is not only nutritious but also carries the warmth and history of traditional Mexican home cooking.

Serving Suggestions

• Serve with warm corn or flour tortillas for dipping.
• Top with a dollop of Mexican crema or a sprinkle of queso fresco.
• Pair with a simple avocado and tomato salad for a refreshing side.
• Offer lime wedges on the side for a zesty twist.

Fun Facts

• Albondigas Soup is often used as a “healing” meal in Mexican culture, given its comforting nature and nutrient-rich ingredients.
• Leftover meatballs can be repurposed into tacos or sandwiches for a second meal.
• Many families have secret spice blends that make their Albondigas Soup unique, passed down through generations.

Why You’ll Love This Soup

• Nutritious and hearty, perfect for family meals.
• Easy to prepare with accessible ingredients.
• Flexible recipe with endless variations to suit your taste.
• Brings authentic Mexican flavors right to your kitchen.

Albondigas Soup

A traditional Mexican meatball soup with a hearty vegetable broth and tender meatballs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main

Cuisine: Mexican

Calories: 280

Ingredients

  

Meatballs

• 1 lb ground beef
• 0.5 cup uncooked white rice
• 1 small onion finely chopped
• 2 cloves garlic minced
• 0.25 cup cilantro chopped
• 1 egg beaten
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp cumin
• 0.25 tsp cinnamon optional

Soup Base

• 6 cups broth beef or chicken
• 2 medium carrots diced
• 2 medium potatoes diced
• 1 zucchini chopped
• 1 tomato chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 0.25 cup cilantro chopped for garnish
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried oregano
• 1 tbsp olive oil

Equipment

• Large pot
• Mixing bowls
• Knife
• Cutting board

Method

 

1. In a large bowl, combine ground beef, rice, finely chopped onion, minced garlic, chopped cilantro, egg, salt, black pepper, cumin, and cinnamon. Mix gently.
2. Roll the mixture into small meatballs about 1–1.5 inches in diameter and place on a plate.
3. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing 3–4 minutes until fragrant.
4. Add carrots, potatoes, zucchini, tomato, salt, pepper, and oregano. Pour in the broth and bring to a boil.
5. Carefully add meatballs to the simmering broth. Reduce heat to low, cover, and simmer 25–30 minutes until meatballs are cooked and rice is tender.
6. Taste and adjust seasoning. Serve hot, garnished with chopped cilantro.

Notes

For extra flavor, squeeze fresh lime juice into each bowl before serving.