Albondigas Soup (Mexican Meatball Soup) is the ultimate bowl of comfort—a brilliant blend of tender meatballs, bright vegetables, and a warming, gently spiced broth that steals the show at any dinner table. Every spoonful is a celebration of family, heritage, and home-cooked goodness, making you wonder why you don’t make it more often. The meatballs, warm with cumin and cilantro, simmer away in a tomato-kissed broth that’s chock-full of vibrant veggies, making this soup a satisfying meal all on its own. Whether you’re new to Mexican cooking or it’s already close to your heart, Albondigas Soup (Mexican Meatball Soup) is an unforgettable dish that’s destined to become a personal classic.
Ingredients You’ll Need
The beauty of Albondigas Soup (Mexican Meatball Soup) lies in its simple ingredients—there’s no need for anything fancy, just pantry basics and some fresh veggies that work together to create big, comforting flavor. Each component adds something essential, from tenderness in the meatballs to color and sweetness in the broth, ensuring every bite is uniquely satisfying.
- Ground Beef: Choose lean ground beef for meatballs that hold together but remain juicy and flavorful.
- Uncooked White Rice: The rice cooks inside the meatballs, soaking up broth and keeping them tender and airy.
- Large Egg: Acts as a binder, so your meatballs come out perfect every time.
- Fresh Cilantro: Both inside and on top, cilantro brightens the soup with a burst of color and freshness.
- Ground Cumin: Earthy, aromatic cumin gives the meatballs a true Mexican flavor profile.
- Salt and Black Pepper: The essentials for bringing out the flavor in everything else.
- Olive Oil: Used for sautéing aromatics, this adds a subtle richness to the base of the soup.
- Onion: Adds depth and a gentle sweetness after a quick sauté.
- Garlic: Just two cloves make the whole broth come alive with flavor.
- Celery: Lends a savory backdrop and a hint of crunch in each spoonful.
- Carrots: Their natural sweetness balances the spices and brightens up the bowl.
- Zucchini: Softens into the soup while adding a fresh, delicate touch.
- Diced Tomatoes: A can of tomatoes (with all the juices) brings rich body and tang to the soup.
- Beef Broth: The base of the soup, full-bodied and robust enough to stand up to bold flavors and meatballs alike.
- Dried Oregano: Offers a peppery, slightly minty warmth to the broth.
- Chili Powder: Not too spicy, just enough for a gentle kick and extra color.
- Bay Leaf: Simmered in the soup, it deepens the overall flavor—just don’t forget to pull it out before serving!
- Lime Juice: Just a splash at the end enlivens everything with an irresistible tang.
- Fresh Cilantro for Garnish: Sprinkle generously right before serving for a pop of freshness and color.
How to Make Albondigas Soup (Mexican Meatball Soup)
Step 1: Combine and Shape the Meatballs
Start by grabbing a large bowl and adding the ground beef, uncooked white rice, egg, chopped fresh cilantro, cumin, salt, and black pepper. Mix everything together just until combined—gentle hands are key for tender meatballs! Roll the mixture into meatballs about 1 inch across and set them on a plate. This step is always more fun with help from little kitchen assistants or friends nearby.
Step 2: Sauté the Aromatics
Heat the olive oil over medium heat in a big pot or sturdy Dutch oven. Add chopped onion, minced garlic, and celery, then sauté for about 3 to 4 minutes. You’ll know they’re ready when the onions turn translucent and everything smells like the cozy start of a delicious soup.
Step 3: Add Veggies, Broth, and Tomatoes
Next, stir in the carrots, zucchini, diced tomatoes (with all their juices), beef broth, oregano, chili powder, and bay leaf. Give it all a good stir and bring the pot to a lively boil. The colors will look gorgeous, promising flavors that are just as bright and inviting.
Step 4: Add the Meatballs to the Soup
With the broth bubbling, carefully drop the meatballs in one by one. Don’t rush this step—adding them gently keeps them from falling apart. Once they’re in, lower the heat to a simmer and cook everything uncovered for 25 to 30 minutes. The rice inside the meatballs will plump up and absorb all that flavorful broth, making them extra tender.
Step 5: Finish and Adjust
Once your kitchen smells absolutely irresistible and the meatballs are cooked through, fish out the bay leaf (nobody wants to bite into that!). Stir in the lime juice and give the soup a taste—feel free to add a touch more salt, pepper, or a squeeze more lime if desired. Your Albondigas Soup (Mexican Meatball Soup) is now ready to serve piping hot!
How to Serve Albondigas Soup (Mexican Meatball Soup)
Garnishes
To truly bring your Albondigas Soup (Mexican Meatball Soup) to life, finish each bowl with a generous sprinkle of chopped fresh cilantro. For an extra layer of flavor and color, add thinly sliced radishes, a few avocado chunks, or even a little crumbled queso fresco. A lime wedge on the side is a must—don’t be shy with the squeeze!
Side Dishes
A warm flour or corn tortilla on the side is a classic choice and the perfect vehicle for mopping up broth. If you want to go a little further, try serving with fluffy white rice, a simple green salad, or a side of roasted jalapeños for a touch of heat. Albondigas Soup (Mexican Meatball Soup) is hearty enough to stand alone, but these simple sides truly turn it into a festive, soul-satisfying meal.
Creative Ways to Present
If you want to impress, ladle your soup into rustic, oversized bowls so those gorgeous meatballs are front and center. For a dinner party, serve in smaller cups or mugs as a starter. Hosting a family night? Arrange garnishes and toppings in colorful little bowls so everyone can customize their own Albondigas Soup (Mexican Meatball Soup). The personal touches make it even more memorable!
Make Ahead and Storage
Storing Leftovers
Leftover Albondigas Soup (Mexican Meatball Soup) keeps beautifully in the fridge for up to four days. Let the soup cool down, then store it in airtight containers. The flavors meld overnight, making the soup taste even richer and cozier the next day—it’s the kind of meal you’ll be excited about for lunch or a quick dinner.
Freezing
This soup is a fantastic freezer candidate! Portion it into freezer-safe containers or heavy-duty zip-top bags, making sure the meatballs and veggies are submerged in broth. Label and date, then freeze for up to three months. To keep the veggies as fresh as possible, try adding a handful of chopped herbs or a squeeze of fresh lime after reheating.
Reheating
To reheat Albondigas Soup (Mexican Meatball Soup), simply transfer leftovers to a pot and warm gently over medium-low heat until hot. If reheating from frozen, thaw overnight in the fridge first or warm directly on low heat, adding a splash of broth or water if needed. Stir occasionally to ensure everything heats evenly, and don’t forget to freshen it up with more cilantro or a bit of lime juice right before serving.
FAQs
Can I use a different ground meat instead of beef?
Absolutely! Ground turkey or chicken work beautifully in Albondigas Soup (Mexican Meatball Soup). You’ll get a lighter flavor, but thanks to all the spices and aromatics, the soup remains deeply satisfying.
Can I make it spicy for heat lovers?
Of course! Drop a diced jalapeño into the broth with the veggies, or sprinkle in a pinch of cayenne or crushed red pepper flakes. The base soup is mild, making it easy to kick up the heat to your taste.
Is Albondigas Soup (Mexican Meatball Soup) gluten free?
Yes, this classic recipe is naturally gluten free, since we use rice instead of bread crumbs in the meatballs and skip flour in the broth. Just double-check any add-ins or sides to keep your meal gluten free from start to finish.
What kind of rice works best in the meatballs?
Uncooked white rice is traditional and cooks to the perfect tenderness right in the broth. If you only have brown rice, it will work, but it needs a longer cooking time and will add a slightly nuttier flavor.
How do I keep the meatballs from falling apart in the soup?
Mix the meatball mixture just until combined to avoid overworking the meat. Gently shape and drop them into the bubbling broth. The egg and rice do most of the binding, so as long as you follow the steps, your meatballs will stay together and come out ultra-tender.
Final Thoughts
If you’re searching for the ultimate family-friendly comfort meal, Albondigas Soup (Mexican Meatball Soup) is a recipe that truly delivers with every spoonful. Give it a try and watch it become a regular favorite in your kitchen—there’s nothing quite like sharing a big, flavorful pot of homemade soup with the people you love!
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Albondigas Soup (Mexican Meatball Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Albondigas Soup, also known as Mexican Meatball Soup, is a hearty and flavorful dish that combines tender meatballs with vegetables in a savory broth. This traditional Mexican recipe is comforting and satisfying, perfect for a cozy meal any time of the year.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves (minced)
- 1/2 cup chopped celery
- 2 medium carrots (peeled and sliced)
- 1 medium zucchini (sliced)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix ground beef, rice, egg, cilantro, cumin, salt, and pepper. Form into small meatballs.
- Cook the Soup: Sauté onion, garlic, and celery. Add carrots, zucchini, tomatoes, broth, oregano, chili powder, and bay leaf. Bring to a boil, add meatballs, and simmer for 25–30 minutes.
- Finish and Serve: Stir in lime juice, adjust seasoning, and garnish with cilantro. Serve hot.
Notes
- You can substitute ground turkey or chicken for the beef.
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
