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 lasagna soup, 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! Looking for more amazing soup ideas? You can’t go wrong with beef barley soup, Zuppa Toscana or New England clam chowder.
albondigas ingredients
To make this recipe, you will need ground beef, rice, egg, garlic, cilantro, cumin, salt, pepper, olive oil, onion, carrots, potatoes, beef broth, tomatoes, tomato sauce, oregano and zucchini.
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. Make the soup base by sauteeing onions, carrots and garlic in olive oil. Next, add potatoes, beef broth, tomatoes and seasonings to the pot. Bring the vegetables and broth mixture to a simmer, then add the meatballs and finally the zucchini. Top with a little fresh cilantro, then serve and enjoy.
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 Mexican meatball soup 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.
- Be sure that the soup does not come to a boil, or the meatballs can become tough.
- 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.
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.
recipe faqs
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.
There are a couple of tricks to keep your meatballs from falling apart in the soup. One is to use cooked rice. This allows the meatballs to cook for a shorter period of time, which makes them less likely to break apart. In addition, be sure not to over mix the meat mixture. If the meatballs have been over mixed, it can change the final texture when cooked and also make them more likely to split open.
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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.
flavor variations
While this recipe is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Protein: While less traditional, you can substitute ground chicken, ground turkey or ground pork for the beef.
- Vegetables: Feel free to add other veggies to the mix such as celery, green beans, spinach or corn.
- Seasonings: Add more flavor to your soup with fresh herbs such as green onions, or a squeeze of fresh lime juice. You can also top the finished dish with a dollop of sour cream or diced avocado.
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.
Notes
- 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.
I made this today and everyone loved it! I used some premade chicken meatballs just to use them up, but I can’t wait to try it with the meatball recipe part as I’m sure it’ll be even better. I followed the recipe as is other than doubling the seasonings (I love a lot of cumin flavor) and used frozen zucchini that I added in the last five minutes of cooking. I have a friend from college who’s parents are from Mexico and I sent her this recipe first before making it and she said it was authentic so I decided to give it a go, and I’m glad I did as it was really easy and yummy.
This recipe is absolutely amazing!!! My son who is a very picky eater, had two bowls and then grabbed one more meatball before he was done!!! Love it, taco Tuesday is big at our house but the Tuesday is gonna be albondigas soup night!!! Thank you so much for sharing!
I loved this recipe it truly is authentic as it comes to Albagondas Soup. This is my go to recipe and I follow it to a ” T”. THANKS for Sharing
Has anyone tried freezing this? I want to make it ahead for a gluten-free dairy-free expecting mom but want her to be able to throw something in the freezer until she needs it.
That should be fine! You may want to omit the zucchini as it will be very soft if frozen and thawed.
I like making extra meatballs. While raw put on cookie sheet and freeze. Then bag them up and it saves time and mess for the next time you want to make this soup. I also use mint in meatballs and soup.
Dinner tonight 2/22/2021 was your albondigas soup with a side of fresh cornbread(we are Southern to the core). The only ingredient change was subbing in 1 and 1/2 cans of Ro-Tel Original Tomatoes( Ro-Tel cans are 10.5 oz. instead of 14.5 oz.)
I simmered the soup until the potatoes were almost done .
In procedure, I baked the meatballs at 350 degrees until done( meat thermometer). I added the cooked meatballs when I added the zucchini.
My soup photo looks like yours. Yea!
The meatballs are so good. My husband and I ate 6 before any made there way into the soup.
I will make the recipe again. Look your ideas!
Can I use panko bread crumbs instead of the rice?
I think it could work but I haven’t tested it that way!
So excited to make this tonight how many meatballs do you usually end up with? I’m following recipe ingredients to a T!
I make this very authentic and I am Polish but love Mexican and Puerto Rican foods. However, I could NEVER put mint in foods. I just can’t see it in savory foods. I also use a can of V8 juice to make my broth with all the veggies, the new type of beef base, all the spices and add a bit of coriander too top with cilantro.
Mint? Where does it say use mint
In her “Tips” paragraph just before the recipe.
The mint takes the flavor to another level of delicious. Don’t nix it until you try it.
I’m half Spanish and my mom used to make these years ago growing up. This is a five-star recipe. My wife and I are quarantined and all the food we ate either taste too sweet or salty. We backed off the beef bouillon by two cubes and the kosher salt to a pinch. This is the best meal we’ve had since our 3-week quarantine. Thank you for sharing it tastes like a gourmet meal!
Rotel tomatoes and instant white rice are what I use. The Rotel gives it a nice flavor and, of course ,instant rice cooks faster.
Made it for the 1st time and my family LOVED it! Thank you!
One of my favorite soups. I used ground chicken (when rolled with oiled hands they stay together nicely). and fire roasted tomatoes. Topped with avocado, a squeeze of lime, and a sprinkle (or a lot…know what you like) of cotija cheese soooo good. I probably make this a few times a month.
Hi!
Any tips for using turkey meatballs in place of beef? Should I up the seasoning or keep
Everything the same? Thank you
I’d keep everything the same!
I did it the lazy way and used a pressure cooker. Made the base of the soup first let it pressure cook for 5 min then I added the meet pressure cooked that for 15
Then I added the veggies for 5 min( canned vegetables and potatoes 🥔) plus some celery came out wonderful
This recipe was so delicious and my family savored the soup!
I prepared a chicken meatball version for my daughter without onions or garlic by substituting with saute vegetables in garlic fused olive oil . Fodmap success
Mine is simmering right now, can’t wait!
Followed the recipe to the T… delicious!!!
martajoand@gmail.com I used the as a starting point, we don’t like potatoes in soup so I omitted those, added diced bell pepper, yellow and green, added some cabbage, used 16 oz of tomato sauce and 16 oz diced tomatoes. Used a bit of better than bullion and added the celantro to the last 30 min of summer. It was delicious! Thanks
I like your recipes! I always choose yours when I am searching for something. I like to ad a bit of fresh chopped mint to the meatballs, you should try it!!
I started pre baking my meat balls before adding to the broth mix and find they don’t fall apart when cooked. I bake them in a muffin made for small muffins to keep siza consistent. I also add thyme to the meat and the broth which really enhances the flavor and gives a slight different flavor than all the other Mexican food I make.
Easy and delicious! Thank you.