If you’re craving a cozy, comforting, and flavor-packed soup, Albondigas Soup is about to become your new favorite. This Mexican classic is packed with juicy, tender meatballs, simmered in a rich, aromatic broth with fresh vegetables and just the right touch of spice. It’s hearty, warming, and seriously satisfying—like a hug in a bowl.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
The best part? It’s surprisingly easy to make, and the flavors only get better as it sits. Trust me, once you try this, you’ll be ladling up seconds (and thirds!).
Why You’ll Love Albondigas Soup
Hearty & Comforting
This soup is loaded with protein-packed meatballs and nutrient-rich veggies, making it a complete meal in a bowl.
Full of Flavor
A blend of herbs and spices gives the broth an irresistible depth—earthy cumin, fragrant garlic, and a hint of warmth from chili powder.
Easy to Make
Simple ingredients, easy steps, and minimal prep time—perfect for busy weeknights.
Great for Meal Prep
It tastes even better the next day! Make a big batch and enjoy delicious leftovers all week.
Customizable
Adjust the spice level, swap out vegetables, or use different meats for the meatballs—this soup is easy to tailor to your taste.
Ingredients
This flavorful soup comes together with a mix of fresh and pantry-friendly ingredients:
For the Meatballs (Albondigas)
Ground Beef or Turkey
The base for juicy, tender meatballs. You can also use ground chicken or pork.
Uncooked Rice
Gives the meatballs their signature texture and soaks up all the delicious flavors as they cook.
Egg
Helps bind the meatballs together.
Fresh Cilantro or Parsley
Adds a burst of fresh, herbaceous flavor to the meatballs.
Garlic & Onion
A must for depth of flavor!
Cumin & Oregano
Classic Mexican spices that give the meatballs a warm, earthy kick.
For the Soup Base
Olive Oil
For sautéing and adding richness.
Carrots, Celery, & Potatoes
The perfect mix of hearty veggies to make the soup satisfying.
Zucchini (Optional)
Adds a little extra freshness and color to the soup.
Diced Tomatoes
For a slightly tangy depth that enhances the broth.
Chicken or Beef Broth
A rich, flavorful base that ties everything together.
Cumin, Oregano, & Bay Leaf
The secret to a broth that’s fragrant, warm, and perfectly spiced.
Salt & Pepper
For seasoning to taste.
Lime Juice (Optional)
A splash of fresh lime juice right before serving adds brightness and balance.
Instructions
Make the Meatballs
In a bowl, mix the ground meat, rice, egg, cilantro, garlic, onion, cumin, oregano, salt, and pepper. Roll into small meatballs, about 1 inch in size. Set aside.
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Sauté for a few minutes until slightly softened.
Add the Broth & Seasonings
Pour in the broth, diced tomatoes, cumin, oregano, and bay leaf. Bring to a simmer.
Drop in the Meatballs
Gently add the meatballs one by one into the simmering broth. Cover and let them cook for about 20 minutes.
Add the Potatoes & Zucchini
Add the potatoes and continue simmering for another 10 minutes. Then, add the zucchini and cook until all the vegetables are tender and the meatballs are fully cooked.
Season & Serve
Taste the broth and adjust salt and pepper as needed. Remove the bay leaf, squeeze in some fresh lime juice (if using), and serve hot.
How to Serve Albondigas Soup
- With Warm Tortillas – Fresh corn or flour tortillas on the side make this meal extra comforting.
- Over Rice – A scoop of rice in the bowl adds extra heartiness.
- With Avocado & Lime – A few slices of avocado and a squeeze of lime add the perfect finishing touch.
- With Fresh Herbs – A sprinkle of chopped cilantro or parsley makes the flavors pop.
Additional Tips
Don’t Overmix the Meatballs
Mix just until combined—overmixing can make them tough.
Simmer Gently
Boiling too hard can break the meatballs apart. Keep it at a gentle simmer.
Make It Spicy
Add diced jalapeños or a dash of chili powder for an extra kick.
Use Fresh or Frozen Meatballs
If short on time, you can use pre-made meatballs, but homemade ones taste best!
Make It Ahead
This soup is perfect for meal prep. The flavors develop even more overnight!
FAQ Section
Q1: Can I use brown rice instead of white rice in the meatballs?
A1: Yes, but brown rice takes longer to cook. You may want to partially cook it before adding it to the meatballs.
Q2: Can I make this soup in a slow cooker?
A2: Absolutely! Add everything except the zucchini to the slow cooker and cook on low for 6-8 hours. Add the zucchini in the last 30 minutes.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze Albondigas Soup?
A4: Yes! Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Q5: What’s the best way to reheat this soup?
A5: Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals.
Q6: Can I use frozen meatballs?
A6: Yes! Just add them straight into the soup—no need to thaw.
Q7: What if I don’t have fresh cilantro?
A7: You can use dried cilantro or swap it for parsley.
Q8: Can I add beans to this soup?
A8: Sure! Black beans or pinto beans would be a great addition.
Q9: How can I make this soup thicker?
A9: Let it simmer a little longer to reduce the broth, or mash some of the potatoes into the soup.
Q10: Can I make this vegetarian?
A10: Yes! Swap the meatballs for plant-based meatballs and use vegetable broth.
Final Thoughts
Albondigas Soup is the ultimate comfort food—warm, hearty, and packed with bold flavors. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is guaranteed to hit the spot.
Print
Albondigas Soup
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Albondigas Soup (Mexican Meatball Soup) is a hearty, comforting dish featuring juicy, herb-infused meatballs, tender carrots, potatoes, celery, and chayote, all simmered in a bold, aromatic tomato broth. Bursting with authentic Mexican flavors, this soup is easy to make ahead, freezer-friendly, and perfect for chilly days. Serve with your favorite toppings like avocado, cilantro, and lime juice for a fresh, flavorful finish!
Ingredients
For the Soup:
- 1 cup long-grain white rice, divided
- 2 tbsp olive oil
- 1/2 small yellow onion, chopped
- 1 jalapeño, minced
- 2 medium carrots, sliced 1/2-inch thick
- 2 stalks celery, sliced 1/2-inch thick
- 2 small Yukon gold potatoes, chopped into 1-inch chunks
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 (15 oz) cans fire-roasted tomatoes with juices
- 1 (4 oz) can mild diced green chiles
- 8 cups low-sodium beef broth
- 1 chayote, peeled, cored & chopped into 1/2-inch cubes (or sub 1/2 zucchini)
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground pork (or sub lean ground beef)
- 1 cup parboiled rice (from soup directions)
- 1/2 small yellow onion, minced
- 1 large egg
- 3 cloves garlic, minced
- 3 tbsp fresh cilantro, minced
- 2 tbsp fresh mint, minced
- 2 tbsp fresh parsley, minced (or 2 tsp dried)
- 1 1/2 tsp fresh oregano, minced (or 1/2 tsp dried)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Toppings:
- Avocado, diced
- Tomatoes, chopped
- Cilantro, chopped
- Sour cream
- Lime juice
- Hot sauce
Instructions
1. Parboil the Rice:
- Bring 4 cups of water to a boil in a Dutch oven.
- Add rice and ½ tsp salt, cook for 6 minutes, stirring occasionally.
- Drain and rinse with cold water. Set aside.
2. Cook the Soup Base:
- Heat olive oil in a large soup pot over medium-high heat.
- Add onions and jalapeño, cook for 3 minutes.
- Stir in carrots, celery, potatoes, and seasonings. Cook for 3 minutes.
- Add garlic and sauté for 30 seconds.
- Stir in tomatoes, green chiles, and beef broth.
- Cover, bring to a boil, then reduce heat to a low simmer. Cook uncovered for 20-25 minutes.
3. Make the Meatballs:
- In a large bowl, whisk the egg.
- Add 1 cup parboiled rice and all remaining meatball ingredients.
- Mix well and shape into 1 tbsp-sized meatballs (about 40-45 meatballs).
- Place meatballs on a parchment-lined baking sheet.
4. Add Meatballs & Finish the Soup:
- Gently add meatballs, remaining rice, and chayote to the soup.
- Add 1-2 cups water if a thinner soup is desired.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for 12-15 minutes, until meatballs are cooked through and rice is tender.
- Avoid stirring for the first 5 minutes to prevent meatballs from breaking.
5. Serve & Garnish:
- Ladle into bowls and top with avocado, cilantro, lime juice, or sour cream.
Notes
- Make-Ahead: Meatballs can be shaped ahead of time and refrigerated for up to 24 hours before cooking.
- Freezing Instructions: Freeze uncooked meatballs for up to 3 months and add them directly to simmering soup when ready. The cooked soup also freezes well for up to 3 months.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg