When the weather turns chilly, or you’re just craving something deeply comforting, a steaming bowl of albondigas soup is the answer. This traditional Mexican dish, often called “Mexican meatball soup,” is packed with tender meatballs, fresh vegetables, and a flavorful broth that warms you from the inside out. The best part? It’s hearty enough to be a full meal, yet light enough to leave you satisfied without feeling heavy.
I still remember the first time I had albondigas at a family friend’s house—the meatballs were perfectly seasoned, the vegetables tender, and the broth rich with a hint of spice. It’s the kind of soup that makes you want to go back for seconds.
What is Albondigas Soup?
Albondigas means “meatballs” in Spanish, and this soup is all about those juicy, flavor-packed bites simmered gently in a savory broth. Unlike Italian-style meatballs, albondigas are often mixed with rice, which makes them extra tender and filling. The soup usually includes vegetables like carrots, zucchini, and potatoes, all soaking up the rich tomato-based broth. It’s comfort food with a healthy, homey twist.
Why I Love This Soup
What I adore about albondigas soup is how it brings comfort and nourishment in the simplest way. The meatballs are tender thanks to the rice inside, the broth has just the right balance of richness and freshness, and the vegetables soak up all the flavors. Every spoonful feels wholesome and homey, like the kind of meal that makes you slow down and savor the moment. It’s a dish that’s not only delicious but also feels like a warm hug from the kitchen.
Albondigas Soup Recipe
Ingredients for the Meatballs
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup uncooked white rice
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- ½ tsp ground cumin
- Salt and pepper, to taste
Ingredients for the Soup
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups beef or chicken broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
How to Make It
#STEP 1 Start by making the meatballs. In a large bowl, combine the ground meat, rice, egg, garlic, cilantro, cumin, salt, and pepper. Mix everything gently with your hands until combined, then roll the mixture into small 1-inch meatballs. Set them aside while you prepare the broth.
#STEP 2 Next, heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant. Stir in the diced tomatoes and let them simmer for a couple of minutes. Pour in the broth, then add the carrots, potatoes, oregano, cumin, salt, and pepper. Bring everything to a gentle boil, then reduce to a simmer.
#STEP 3 Now it’s time for the meatballs. Drop them into the simmering broth one by one, being careful not to crowd the pot. Cover and cook for about 25 minutes, until the meatballs are fully cooked through and the rice inside is tender. During the last 10 minutes of cooking, stir in the zucchini so it stays firm but tender.
#STEP 4 When the soup is ready, ladle it into bowls and garnish with fresh cilantro. Don’t forget to serve with lime wedges on the side—the little squeeze of citrus really brightens up the flavors.
Tips for the Best Albondigas
Don’t overmix the meatball mixture—gentle hands make tender meatballs. Add the meatballs one at a time to the broth to prevent sticking. A splash of lime juice at the end adds a fresh, zesty finish. And if you like a little spice, toss in a jalapeño or some chili flakes for an extra kick.
Serving Suggestions
Albondigas soup is a meal on its own, but it pairs beautifully with warm corn tortillas or crusty bread for dipping. I also love it with avocado slices on the side or served alongside Mexican rice for a heartier spread.
Variations to Try
For a lighter version, swap ground beef for ground turkey. If you want smoky heat, stir in chipotle peppers in adobo sauce. For a vegetarian twist, try making lentil “meatballs” or skip the meatballs altogether and bulk up the broth with extra vegetables like corn, green beans, or bell peppers.
Can I make albondigas soup ahead of time?
Yes! Albondigas soup actually tastes even better the next day as the flavors deepen. Just store it in an airtight container in the fridge for up to 3–4 days. When reheating, warm it gently on the stove and add a splash of broth or water if it thickens too much.
Can I freeze albondigas soup?
You can, but with one tip: if you know you’re going to freeze it, undercook the vegetables slightly so they don’t get mushy when reheated. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Do I need to cook the rice before adding it to the meatballs?
Nope! The rice cooks inside the meatballs as they simmer in the broth, which helps them stay moist and tender. Just be sure to give the soup enough time to cook so the rice softens fully.