Albondigas Soup (Mexican Meatball Soup) – A Warm, Comforting Classic Full of Flavor

There are some recipes that feel like they carry an entire family history inside them, and albondigas soup—known lovingly as caldo de albondigas—is absolutely one of those dishes. It’s hearty, wholesome, beautifully seasoned, and deeply comforting in a way that only homemade soups can be. If you grew up in a Mexican household, chances are this soup appears in your memories just as easily as it appears at family gatherings, weekend lunches, or cool evenings when everyone needs a warm bowl of something nourishing.

Albondigas soup is one of those dishes that strikes a perfect balance between simplicity and soulfulness. It’s made with tender homemade meatballs (albondigas) simmered in a light yet flavorful broth filled with soft vegetables like carrots, potatoes, and zucchini. The broth is tomato-kissed, aromatic from herbs, and layered with traditional Mexican flavors. Every spoonful brings warmth, comfort, and the kind of satisfaction that only well-loved recipes offer.

I remember the first time I helped make albondigas soup in a family kitchen. The process began long before the pot hit the stove. It started with rinsing rice, chopping vegetables while trying not to snack on the carrots, and mixing the meatball ingredients with your hands—the only proper way, according to every grandma everywhere. The smell of cilantro, garlic, and herbs coming together in the meat mixture was enough to make anyone hungry. When the pot finally began to simmer, the entire house filled with an aroma that practically demanded everyone gather around the table.

And that’s exactly what albondigas soup is: a gathering food. A recipe that invites community, care, and slow, meaningful cooking. It’s comforting enough for winter and fresh enough for spring. It’s simple but never boring. And best of all, it’s adaptable—you can use whatever vegetables you have on hand, and it still comes out perfect.

This recipe brings together all the traditional elements but keeps the method simple and approachable, ensuring anyone can recreate this classic right at home. You’ll make tender meatballs studded with rice and seasoned with herbs, simmer them gently in a fragrant broth, and finish the soup with bright touches like fresh cilantro and lime. Each ingredient contributes something essential: the rice expands and keeps the meatballs soft, the vegetables add nutrition and texture, and the broth ties everything together with warmth.

Whether you’re making albondigas soup for the very first time or recreating a familiar taste from your childhood, this recipe captures everything that makes it special. Let’s get started—you’re about to make a pot full of comfort.

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Ingredients:

For the Meatballs:

• 1 lb ground beef (or half beef, half pork)
• ½ cup uncooked white rice
• 1 egg
• 2 garlic cloves, minced
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped onion
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1–2 carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken or beef broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions:

1. Prepare the meatballs:
   In a large bowl, mix the ground beef, rice, egg, garlic, cilantro, onion, cumin, oregano, salt, and pepper. Use your hands to combine thoroughly. Form into small meatballs about 1 inch in size. Set aside.
2. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds.
3. Add tomatoes and seasonings:
   Add the diced tomatoes, cumin, and oregano. Cook for 1–2 minutes to develop flavor.
4. Add broth and vegetables:
   Pour in the broth. Add potatoes and carrots. Bring to a gentle boil.
5. Add meatballs:
   Carefully drop the meatballs into the simmering broth one at a time. Do not stir for the first few minutes so they keep their shape.
6. Simmer:
   Reduce heat to medium-low, cover, and simmer for 30 minutes, or until the meatballs and rice are fully cooked and vegetables are tender.
7. Add zucchini:
   Stir in the chopped zucchini and simmer an additional 10 minutes.
8. Taste and adjust:
   Add salt and pepper to taste.
9. Serve:
   Garnish with fresh cilantro and serve with lime wedges.

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Tips & Tricks

• Keep the meatballs small so they cook evenly and stay tender.
• Don’t stir the soup immediately after adding the meatballs. This prevents them from breaking.
• For extra flavor, brown the meatballs in a skillet before adding them to the soup.
• Add corn, green beans, or chayote for more vegetable variety.

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Variations

• Spicy Albondigas Soup: Add jalapeño or crushed red pepper flakes.
• Turkey Albondigas: Replace beef with ground turkey for a lighter version.
• Herb-heavy: Add mint to the meatballs—traditional in some regions of Mexico.
• Low-carb: Replace rice with cauliflower rice inside the meatballs.

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Serving Suggestions

• Warm flour or corn tortillas
• Mexican rice
• Avocado slices on top
• A light sprinkle of queso fresco
• Fresh lime squeezed just before eating

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Storage Information

• Refrigerate 3–4 days—flavors get better overnight.
• Freeze up to 2 months (meatballs hold well thanks to the rice).
• When reheating, add broth if the soup has thickened.

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FAQ

Can I make the meatballs ahead of time?
Yes! Roll them up to 24 hours ahead. Refrigerate until ready to use.

Can I use brown rice?
Yes, but par-cook it first or it won’t soften inside the meatballs.

What if the soup gets too thick?
Just add a splash of broth or water.

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History / Fun Facts

Albondigas soup is believed to have roots in Spain, where Arabic influences introduced meatballs (al-bunduq, meaning “hazelnut” for their shape). When Spanish settlers brought the dish to Mexico, local herbs, vegetables, and spices transformed it into the comforting and distinct caldo de albondigas we know today. It remains a staple in many Mexican homes and is cherished for its hominess, affordability, and nourishing qualities.