Albondigas Soup (Mexican Meatball Soup): A Comforting Classic Full of Tradition and Flavor

Albondigas Soup, known in Spanish as Sopa de Albóndigas, is one of Mexico’s most comforting and iconic dishes—a warm, nourishing bowl of tender meatballs simmered in a fragrant tomato-based broth with vegetables, herbs, and spices. This beloved recipe is found in households across Mexico, often prepared for family gatherings, cold-weather days, or simply whenever someone needs a bit of homemade comfort. What makes Albondigas Soup truly special is its heart, simplicity, and heritage. The combination of juicy meatballs—traditionally made with rice—and vibrant vegetables comes together to create a wholesome meal that feels both rustic and deeply satisfying.

This recipe remains faithful to its roots while being easy enough for any home cook to prepare. Albondigas Soup is naturally budget-friendly, nutritious, and customizable, making it a fantastic one-pot meal for busy families. Whether you’ve enjoyed it since childhood or you’re discovering it for the first time, this soup delivers the kind of warmth and satisfaction only true comfort food can provide.

In this complete guide, we’ll walk through everything: the ingredients, simple instructions, tips, variations, cultural background, and serving suggestions. By the end, you will have a perfectly balanced, restaurant-quality Albondigas Soup that tastes like it came straight out of a Mexican home kitchen.

Ingredients

For the Meatballs

• 1 lb ground beef
• 1/3 cup uncooked white rice
• 1 egg
• 2 tbsp fresh cilantro, chopped
• 1/4 cup white onion, finely diced
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup

• 1 tbsp olive oil
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 4 cups beef or chicken broth
• 2 Roma tomatoes, blended or finely chopped
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 zucchini, chopped
• 1 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/3 cup chopped cilantro
• Optional: lime wedges, jalapeño, extra cilantro for garnish

Instructions

Step-by-Step

1. Make the Meatball Mixture:
   In a large bowl, combine the ground beef, uncooked rice, egg, diced onion, cilantro, garlic powder, cumin, oregano, salt, and pepper. Mix gently with your hands until just combined.
2. Shape the Meatballs:
   Form the mixture into small, compact meatballs—about 1 to 1.5 inches in diameter. Do not over-roll or compress too tightly; this keeps them tender.
3. Prepare the Aromatics:
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
4. Build the Broth Base:
   Stir in the chopped or blended tomatoes and tomato paste. Cook for 2 minutes until slightly thickened.
5. Add Broth and Vegetables:
   Pour in the broth and add carrots and potatoes. Season with cumin, oregano, salt, and pepper. Bring the soup to a gentle boil.
6. Add the Meatballs:
   Carefully drop the meatballs into the simmering soup one by one. Reduce heat to medium-low and cover. Cook for 20 minutes.
7. Add Zucchini and Simmer:
   Stir in the chopped zucchini and continue cooking for another 10 minutes until all vegetables and meatballs are fully cooked.
8. Finish with Cilantro:
   Add chopped cilantro and stir. Adjust seasoning as needed.
9. Serve:
   Ladle the soup into bowls and garnish with lime wedges and extra cilantro. Serve with tortillas or crusty bread.

Albondigas Soup (Mexican Meatball Soup)

A comforting and authentic Mexican soup made with tender beef-and-rice meatballs simmered in a flavorful tomato broth with fresh vegetables.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Main Dish, Soup

Cuisine: Mexican

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 1 lb ground beef
• 0.33 cup uncooked white rice
• 1 egg
• 2 tbsp fresh cilantro chopped
• 0.25 cup white onion finely diced
• 1 tsp garlic powder
• 0.5 tsp cumin
• 0.5 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper

Soup

• 1 tbsp olive oil
• 0.5 cup white onion diced
• 2 cloves garlic minced
• 4 cups broth beef or chicken
• 2 Roma tomatoes blended or finely chopped
• 2 carrots sliced
• 2 potatoes cubed
• 1 zucchini chopped
• 1 tbsp tomato paste
• 1 tsp cumin
• 0.5 tsp oregano
• 1 tsp salt adjust to taste
• 0.5 tsp black pepper
• 0.33 cup fresh cilantro chopped

Equipment

• Large pot
• Mixing bowl
• Cutting board
• Knife

Method

 

1. Mix ground beef, rice, egg, onion, cilantro, garlic powder, cumin, oregano, salt, and pepper in a large bowl.
2. Shape into small meatballs and set aside.
3. Heat olive oil in a pot and sauté onions until softened. Add garlic and cook briefly.
4. Add tomatoes and tomato paste; cook for 2 minutes.
5. Pour in broth and add carrots and potatoes. Season with cumin, oregano, salt, and pepper.
6. Bring to a simmer and gently add the meatballs. Cover and cook for 20 minutes.
7. Add zucchini and cook 10 more minutes.
8. Stir in cilantro, adjust seasoning, and serve hot.

Notes

Serve with lime wedges and warm tortillas.

Tips for the Best Albondigas Soup

Don’t skip the rice in the meatballs.
It’s the signature element of Albondigas. The rice cooks inside the meatballs, absorbing broth and keeping them tender.

Add the zucchini later.
Zucchini cooks quickly and can become mushy if added with the potatoes.

Use a simmer, not a boil.
Boiling aggressively may cause the meatballs to break apart.

Fresh herbs make a difference.
Cilantro adds brightness that brings the whole soup to life.

Variations

Spicy Albondigas:
Add sliced jalapeños, serrano peppers, or a pinch of cayenne.

Turkey Albondigas:
Swap ground beef for ground turkey for a lighter soup.

Low-carb version:
Leave out the potatoes and replace rice with cauliflower rice inside the meatballs.

Herby version:
Add fresh mint to the meatballs—this is actually traditional in some Mexican regions.

Serving Suggestions

• Serve with warm corn tortillas or crusty bolillo bread.
• Offer lime wedges so everyone can squeeze their own.
• A side of Mexican rice pairs beautifully.
• Add avocado slices for creaminess.

Cultural Context

Albondigas Soup has deep roots in Mexican and Spanish cuisine. The word albondigas actually comes from the Arabic al-bundug, meaning “hazelnut” or “small round object,” referring to the shape of the meatballs. The dish was brought to Spain during the Moorish influence and eventually made its way into Mexico, where it evolved into the hearty, vegetable-rich soup enjoyed today.

It is still a staple in many Mexican households and is often seen as a healing or restorative dish—something like Mexico’s version of chicken noodle soup.