Albondigas Mexican Meatball Soup

Ingredients

For the Meatballs (Albondigas)

• 1 pound ground beef (or half beef, half pork)
• 1/2 cup cooked white rice (or uncooked for a firmer texture)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped (optional but traditional)
• 1/2 teaspoon cumin
• Salt and pepper, to taste

For the Soup

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef or chicken broth
• 2 cups water
• 1 (15 oz) can tomato sauce or 3 blended Roma tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 carrots, peeled and sliced
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 1/2 cup green beans, cut into pieces
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, mix together the ground beef, rice, egg, garlic, onion, cilantro, mint, cumin, salt, and pepper. Mix gently until combined.
2. Form the mixture into 1-inch meatballs and set aside on a plate.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onion for 2–3 minutes, then add minced garlic and cook another 30 seconds.
4. Stir in tomato sauce (or blended tomatoes), broth, water, cumin, oregano, salt, and pepper. Bring to a boil.
5. Carefully drop the meatballs into the simmering broth. Reduce heat to low and cook uncovered for 15 minutes.
6. Add carrots, potatoes, and green beans. Continue to simmer for another 15–20 minutes, until vegetables and meatballs are cooked through.
7. Add zucchini during the last 5 minutes of cooking to keep it tender.
8. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Storage Options

Store leftover Albondigas Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Notes

• Uncooked rice inside the meatballs absorbs broth and expands slightly, giving the albondigas their signature texture.
• For a lighter broth, use chicken stock instead of beef.
• Fresh herbs like mint and cilantro are key to authentic flavor.

Tips for Success

• Handle the meat mixture gently — overmixing can make the meatballs tough.
• Simmer the soup gently; boiling can break the meatballs apart.
• Add zucchini last so it doesn’t overcook and turn mushy.
• Serve with lime wedges for a bright, zesty finish.

Variations

• Spicy Albondigas Soup: Add diced jalapeño or chipotle in adobo to the broth for heat.
• Turkey Albondigas: Substitute ground turkey for a leaner version.
• Vegetable Add-ins: Add corn, peas, or spinach for extra nutrients.

Frequently Asked Questions (FAQ)

Can I make the meatballs ahead of time?

Yes, form the meatballs and refrigerate for up to 24 hours before cooking, or freeze them for later use.

Why add rice to the meatballs?

Rice helps bind the meatballs and gives them a soft, satisfying texture as it cooks inside the broth.

Can I make this soup in a slow cooker?

Yes. Brown the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6 hours or high for 3 hours.

What can I serve with albondigas soup?

Serve with warm corn tortillas, lime wedges, and a sprinkle of fresh cilantro or avocado slices.

Conclusion

This Albondigas Mexican Meatball Soup is a comforting, flavorful, and wholesome meal the whole family will love. With its tender meatballs, vibrant broth, and nourishing vegetables, it’s a true taste of Mexican home cooking — perfect for cozy evenings or family gatherings.