This easy Albondigas Soup features a savory tomato-based broth, plenty of chopped vegetables, and flavorful homemade meatballs. Nutritious and comforting, it makes a satisfying meal any day of the week.
A Bold and Flavorful Mexican Soup with Meatballs
Soup is one of my favorite categories of food. From a quick tomato basil soup that comes together in minutes to a slow-simmered beef stew that develops depth over hours, a warm bowl always hits the spot. Served with crusty bread or a fresh side salad, soup is perfect for lunch or dinner.
This Albondigas (Mexican meatball soup) recipe is easy and packed with flavor. The tender homemade meatballs feel a bit like Italian wedding soup, while the tomato-forward broth and bright vegetables give it a Mexican twist. Fresh herbs add brightness and the rice in the meatballs keeps them tender and satisfying.
What Is Albondigas Soup Made Of?
Below are the ingredients you’ll need. Most are pantry staples and fresh produce you likely already have on hand.
For the Meatballs
- Beef: Lean ground beef helps keep the broth from getting greasy; you can use another ground meat if preferred and skim excess oil if needed.
- Rice: Uncooked long-grain white rice is used in the meatballs. Avoid subbing brown or wild rice because they require different cooking times.
- Herbs & Seasonings: Fresh cilantro and mint lend a bright flavor; cumin, oregano, salt, and pepper round out the seasoning.
- Egg: A lightly beaten egg binds the meatball mixture and adds richness.
For the Soup
- Oil: For sautéing. Avocado, vegetable, or light olive oil work well.
- Onion: One diced yellow (or red/white/sweet) onion.
- Carrots: Sliced into thin coins for tender texture.
- Jalapeño: Diced for heat; substitute bell pepper or omit if you prefer mild soup.
- Garlic: Fresh minced garlic, or jarred/garlic powder if needed.
- Cilantro: Chopped fresh for the broth and garnish.
- Tomato Sauce & Tomato Paste: Both give the broth body and depth.
- Broth: Vegetable, chicken, or beef broth—use what you have.
- Peas & Snap Peas: Fresh, frozen, or canned peas and snap peas add color and sweetness.
- Salt & Pepper: To taste.
Let’s Make Albondigas Soup!
Follow these simple steps to assemble the soup. The process is straightforward and family-friendly.
- Make the meatballs: In a large bowl, combine ground beef, uncooked long-grain white rice, chopped cilantro, chopped mint, salt, cumin, oregano, black pepper, and the beaten egg. Mix gently until just combined—overmixing makes meatballs tough. Wet your hands and shape the mixture into 1 to 1½-inch meatballs; set them aside.
- Prepare the soup base: Heat oil in a Dutch oven or heavy pot over medium heat. Add the diced onion and cook 2 minutes. Stir in the sliced carrots, diced jalapeño, and cilantro; cook about 4 minutes. Add garlic and cook 15 seconds, then stir in tomato paste and tomato sauce. Pour in the broth, add peas and snap peas, and bring to a boil.
- Add meatballs and simmer: Gently drop the meatballs into the boiling soup. Lower the heat to a simmer and cook 25–30 minutes, until meatballs and rice are cooked through.
- Finish and serve: Remove from heat, taste and adjust salt and pepper, then ladle into bowls and enjoy.
Why Are My Albondigas Hard?
When meatballs turn out tough, it’s often because the mixture was overworked or the balls were packed too tightly. This recipe uses rice and an egg to bind the meatballs while keeping them tender. Mix just until combined and form the balls gently—wetting your hands helps prevent sticking and avoids compacting the mixture.
Tips for the Best Meatball Soup
- Fresh herbs: Fresh mint and cilantro are ideal, but dried mint or parsley can be substituted if needed. Avoid peppermint.
- Vegetable swaps: Customize the soup with celery, potatoes, corn, or zucchini for variety.
- Forming meatballs: Use your hands, not a spoon, to shape the meatballs. Wet your hands with water or oil to prevent sticking and ensure the balls hold together in the broth.
Tasty Serving Suggestions
Pair this soup with a simple side or two to round out the meal:
- Crusty bread: A loaf with a crunchy crust is perfect for dipping into the flavorful broth.
- Baked potatoes: Serve a loaded baked potato alongside the soup for a heartier meal.
- Spicy appetizers: Cheesy jalapeño bites or similar snacks complement the soup’s flavors.
Storing and Reheating Your Soup
- Store in an airtight container in the refrigerator for 3–5 days.
- Reheat on the stove over medium heat until warmed through, or microwave in a covered, microwave-safe bowl.
Can I Freeze Soup?
- Yes. Cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw in the refrigerator before reheating.
- Note: Some ingredients, like potatoes, don’t freeze as well and can change texture after thawing.
Albondigas Soup
Ingredients
FOR THE MEATBALLS
- 1 pound lean ground beef
- ½ cup dry long grain white rice
- ¼ cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon fresh ground black pepper
- 1 large egg, lightly beaten
FOR THE SOUP BASE
- 2 tablespoons avocado or vegetable oil
- 1 yellow onion, diced
- 2 carrots, cut into thin coins
- 1 jalapeño pepper, diced
- 3 tablespoons chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (8-ounce) can tomato sauce
- 6 cups vegetable broth
- 1 cup frozen or canned green peas
- 1 cup snap peas
- Salt and fresh ground black pepper, to taste
Instructions
- In a large bowl combine ground beef, rice, cilantro, mint, salt, cumin, oregano, pepper, and beaten egg; mix until just incorporated.
- Wet your hands and form the mixture into 1 to 1.5-inch meatballs; set aside.
- Heat oil in a Dutch oven or heavy-bottomed pot over medium heat.
- Add onions and cook 2 minutes.
- Stir in carrots, diced jalapeño, and cilantro; cook 4 minutes, adding more oil if needed.
- Add garlic and cook 15 seconds.
- Stir in tomato paste, then add tomato sauce and combine.
- Add broth, stir in peas and snap peas, and bring to a boil.
- Gently add the meatballs to the soup.
- Reduce heat to a simmer and cook 25–30 minutes, until meatballs are cooked through.
- Remove from heat, taste for seasoning, and adjust salt and pepper as needed.
- Ladle into bowls and serve.
Nutrition
| Carbohydrates: 21 g
| Protein: 16 g
| Fat: 7 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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