This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!
I make soup almost every week, my kids adore chicken tortellini soup, cabbage roll soup, and this Mexican style albondigas meatball soup.
I’ve professed my love for soup many times, but sometimes I crave something different than your standard chicken noodle. This albondigas soup is a Mexican style soup loaded with veggies, potatoes and tender spiced meatballs. It’s full of bold flavors and totally satisfying!
What are albondigas?
Albondigas is the Spanish word for meatballs, often translated as “small meatballs”. The type of meatballs traditionally found in albondigas soup are made with ground beef and use rice as a binding agent.
How do you make albondigas soup?
The first step is to make your meatballs. I use a combination of lean ground beef, cooked rice, garlic, cilantro and cumin. The beef mixture is formed into small balls which then get dropped into the soup. The soup is made with tomatoes, onion, carrots, zucchini, potatoes and spices. Once the meatballs have cooked in the broth, dinner is ready!
Many albondigas recipes call for uncooked rice in the meatballs. I prefer to use cooked rice because the meatballs don’t have to simmer for as long. I find that an extended simmer time to soften raw rice can sometimes cause the meatballs to break apart in the soup. You can absolutely use uncooked rice if you prefer, use 1/4 cup of uncooked rice instead of the 1/2 cup of cooked rice that this recipe calls for. Just be sure to adjust your cook time accordingly.
Tips for albondigas soup
- Be sure to cut your potatoes into small pieces so that they’ll be done at the same time as the meatballs.
- This recipe is written to be mild in terms of spice level. If you prefer hot and spicy food, you can add some crushed red pepper flakes or a few teaspoons of hot sauce to the broth.
- Albondigas soup makes great leftovers! Simply reheat your soup on the stove top or in the microwave.
- This soup is hearty enough to stand as a complete meal, but I often serve it with a side of bread or tortilla chips.
- Mint is a traditional addition to albondigas soup. I typically don’t use it because my kids don’t care for it, but feel free to add a small amount of chopped fresh mint leaves to the meatballs if you like.
Slow cooker albondigas soup
This recipe is a great candidate for the slow cooker! Simply add the prepared meatballs and the rest of the soup ingredients to the crock pot, then cook on low for 4-6 hours. If you’re worried about your meatballs falling apart in the slow cooker, you can briefly broil them before adding them to the pot so that they’ll hold their shape better.
Once you try this amazing soup, it’s sure to become part of your regular dinner rotation! The beef and rice meatballs come out so light and tender, and they pair perfectly with the savory broth, creamy potatoes and fresh veggies.
More soup recipes to try
- Mexican Chicken Soup
- Chicken Taco Soup
- Chicken and Wild Rice Soup
- Ham Bone Soup
- Farro Soup with Meatballs
Albondigas Soup
Ingredients
For the meatballs
- 1 pound ground beef I use 90% lean
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup cilantro leaves chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
For the soup
- 2 teaspoons olive oil
- 1/2 cup onion diced
- 1 teaspoon minced garlic
- 3 carrots peeled, quartered and sliced
- 1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces
- 6 cups beef broth
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini quartered and sliced
- 1/4 cup cilantro leaves chopped
- salt and pepper to taste
Instructions
- For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
- Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
- For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
- Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
- Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
- Sprinkle with chopped cilantro, then serve.
Bill says
Yummy
Sherie says
Turned out perfect. I added fresh corn and peas because I like veggies and I had them. Corn added a nice crunch, Served over white rice, It is mild but that was just what I wanted this time. Easy to spice up if wanted. Shared with my neighbor and she loved it. Thank you 🙂
Victoria says
This recipe sounds good. Going to make it soon ❤
Veronica says
Could I just use tomato paste only for the tomato sauce and diced tomatoes? I have someone who doesn’t like tomatoes 😒.
Sara says
You could use 1/4 cup of tomato sauce, or just omit the diced tomatoes and only use the sauce as it blends into the broth and isn’t particularly noticeable.
Stella says
Is it ok to make the rice the night before or is it best to make just prior to making the meatballs?
Sara says
It’s totally fine to make the night before!
Laura Romero says
I have made this recipe multiple times. I am provided Mexican and have made this recipe for all of my Mexican family and I Have been chosen as the official albondiga soup maker of the family now. This is a no tail recipe that turns out delicious every single time.
Mark says
Happy new year! I used to buy this soup for new year’s but o day am making my own!! Thanks!
Olive says
Can the white rice be white Jasmine Rice?
Sara says
That should be fine!
Susan Wade says
I made this for dinner tonight and it was outstanding! Really delicious!! Thanks for a great recipe!
Teej says
The broth is so tasty. I love making soups and my co-worker told me to make this. I did make it a bit more spicy by adding Hot Ro * Tel diced tomatoes. I also added some thyme.
Thank you for a great recipe.
Amber Jones says
Such great flavor! All 4 of my boys ate this, which is saying a lot because I have 2 picky eaters. The only reason why I gave it 4 stars is because. The potatoes and rice and the meatballs sucked up a lot of the broth so it wasn’t really soupy. I enjoyed it like that but my hubby likes his broth. So, I’ll add more broth to his leftovers tomorrow
Elizabeth says
When is the best time to put in the fridge to save for leftovers?
Alyssa Gamino says
Hello i want to make this recipe for dinner tonight I know we use beef broth but is there any water involved I’m just scared of it coming out too salty
Sara says
You can use low sodium beef broth if you’re concerned!
Toni Payne says
This recipe seems so easy to cook!As soon as The weather Cools I am cooking this for myself and my family😊
Lorraine Best says
During the winter months I make Albondigas frequently. It is barely fall but my son made a special request. I followed your recipe this time but decided to play a little. I mixed 1/2 ground beef and 1/2 Italian sausage, 2 tbs. Mint and 2 tbs Cilantro for the meatballs. I like spicy so I added a can of Original Rotel and a small cube of Chipotle console. It was so delicious. Everyone wanted seconds. Thank you for this excellent recipe.
Monika says
Love this .
Question? W b at the measurement for un cooked rice?
Thanks
Sara says
1/4 cup uncooked rice!
btezra says
simmer covered or not covered?
Sara says
Uncovered!
Ann says
Can I substitute ground turkey for the lean ground beef? If so, should I use chicken or beef broth?
Sara says
Turkey is fine and either broth will also be fine!
Julie Skinner says
when do you cook the meatballs? just in the broth? for a whole 10 minutes?? if that’s so, is that long enough?
Sara says
Yes all of that is correct!
Angie says
Can we do this in the crockpot?
Sara says
Yes that will work fine!
Monique Miedema says
You said to prepare the meatballs first before the slow cooker. Do you mean cook them, or do they go in the crackpot raw?
Sara says
I broil them first for 8-10 minutes so they hold their shape!
John Jacob Jingle says
I’ve made this recipe for the guests at my previous hotel and it was loved by guest and employees both. I am currently making it for my current chef position for our taco Tuesday special. I’ve tried multiple recipes but found this one seems to get the best reviews.
Angel Taylor says
I agree just by looking at it. I love dinner at the zoo. I’m a single mom of 3 and yes its a zoo 🙂
Was going to make Cal do but ill try this instead 🙂