Go Back

Authentic Albondigas Soup

A comforting Mexican meatball soup featuring tender, mint-infused meatballs with rice in a savory tomato-based broth with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320

Ingredients
  

For the Albondigas (Meatballs)
  • 1 lb ground beef 80/20 blend
  • 0.5 lb ground pork optional
  • 0.5 cup long-grain white rice uncooked
  • 1 large egg lightly beaten
  • 0.25 cup fresh mint finely chopped
  • 0.25 cup fresh cilantro finely chopped
  • 0.25 cup white onion finely diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the Soup Broth
  • 1 tbsp olive oil
  • 1 large white onion diced
  • 2 large carrots peeled and diced
  • 3 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • 8 cups beef broth or chicken broth
  • 2 tsp dried oregano preferably Mexican
  • 1 bay leaf
  • 2 medium zucchini diced
  • 0.25 cup fresh lime juice from about 2 limes
  • Salt and black pepper to taste
  • Fresh cilantro and mint for garnish

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Mixing bowls
  • Wooden spoon
  • Ladle

Method
 

  1. In a large bowl, combine all meatball ingredients. Gently mix with your hands until just combined; do not overmix. Cover and refrigerate for 20-30 minutes.
  2. In a large Dutch oven, heat olive oil over medium heat. Add diced onion and carrots. Cook for 6-8 mins until softened.
  3. Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes and oregano. Cook for 4-5 minutes.
  4. Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Let simmer for 10 minutes.
  5. With damp hands, roll the chilled meatball mixture into 1-1.5 inch balls. Carefully drop them into the simmering broth. Do not stir for 2-3 minutes to let them set.
  6. Gently stir, partially cover the pot, and simmer for 25-30 minutes, until meatballs are cooked through and rice is tender.
  7. Stir in the diced zucchini and lime juice. Simmer for another 5-10 minutes until zucchini is tender-crisp. Season with salt and pepper to taste.
  8. Remove bay leaf. Ladle soup into bowls, garnish with fresh cilantro and mint, and serve immediately.

Notes

For a spicier kick, add a minced jalapeño or serrano pepper with the garlic in step 3. The soup thickens upon standing due to the rice; add a splash of broth or water when reheating if desired.