Albondigas Soup – Traditional Mexican Meatball Soup Full of Comfort

Albondigas soup, also known as sopa de albondigas, is one of those dishes that feels deeply rooted in tradition, memory, and warmth. It’s the kind of soup that fills the kitchen with comforting aromas long before it’s ready to serve, signaling that something nourishing and special is simmering away. This albondigas soup is hearty, wholesome, and brimming with tender meatballs, vegetables, and a gently seasoned tomato broth that tastes like it’s been passed down through generations.

At its heart, albondigas soup is a celebration of simple ingredients prepared with care. The meatballs—soft, juicy, and infused with herbs—are traditionally made with ground beef and uncooked rice. As they cook in the broth, the rice expands, creating a tender texture that’s light yet satisfying. Unlike dense meatballs, albondigas are delicate and almost spoon-soft, soaking up the flavors of the broth as they simmer.

The broth itself is equally important. It starts with a tomato base that’s mild and savory rather than heavy or spicy. Potatoes, carrots, and zucchini add substance and natural sweetness, turning the soup into a complete meal in one bowl. Finished with fresh cilantro and a squeeze of lime, albondigas soup strikes a beautiful balance between richness and freshness.

This is a soup meant to be shared. It’s perfect for family dinners, Sunday meals, or anytime you crave something comforting but not heavy. Served with warm tortillas or crusty bread, it’s filling without feeling overwhelming. Best of all, it’s adaptable—every family has their own version, and this one honors tradition while remaining easy and approachable for home cooks.

Ingredients:

Meatballs:

• 1 pound ground beef
• ¼ cup uncooked white rice
• 1 large egg
• ¼ cup onion, finely minced
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups beef broth or chicken broth
• 1½ cups crushed tomatoes or tomato sauce
• 2 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 zucchini, sliced
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large bowl, combine ground beef, uncooked rice, egg, minced onion, garlic, cilantro, salt, pepper, and cumin. Mix gently until just combined—do not overmix.
2. Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
3. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–6 minutes until softened.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add broth and crushed tomatoes to the pot and bring to a gentle boil.
6. Carefully drop the meatballs into the simmering broth one at a time.
7. Add potatoes, carrots, zucchini, and oregano. Reduce heat to low.
8. Cover and simmer for 30–35 minutes, until meatballs are fully cooked and rice is tender.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Albondigas Soup

A traditional Mexican soup made with tender beef and rice meatballs simmered in a savory tomato broth with vegetables.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 1 lb ground beef
• 0.25 cup white rice uncooked
• 1 egg
• 6 cups broth beef or chicken

Equipment

• Large pot
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Mix meatball ingredients and form small balls.
2. Simmer broth with tomatoes and vegetables.
3. Add meatballs and cook until tender.

Notes

Do not overmix meatballs to keep them tender.

Tips & Tricks

• Keep meatballs small so they cook evenly and stay tender.
• Avoid stirring aggressively after adding meatballs—gentle movement prevents them from breaking apart.
• For extra flavor, lightly brown meatballs before adding them to the soup (optional).
• Let the soup rest for 10 minutes before serving for deeper flavor.

Variations

• Chicken Albondigas: Use ground chicken or turkey instead of beef.
• Spicy Version: Add diced jalapeño or a pinch of chili powder.
• Vegetable Boost: Add green beans, corn, or chayote squash.
• Low-Carb: Replace rice with cauliflower rice (texture will differ).

Serving Suggestions
Serve albondigas soup with warm corn tortillas, flour tortillas, or bolillo rolls. A side of sliced avocado or a simple cabbage slaw pairs beautifully.

Storage Information

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

FAQ

• Why is there rice in the meatballs? The rice expands while cooking, making the meatballs tender and light.
• Can I make the meatballs ahead of time? Yes, form them up to a day in advance and refrigerate.
• Is albondigas soup spicy? Traditionally no—it’s mild and comforting.

History / Fun Facts
The word “albondigas” comes from the Arabic al-bunduq, meaning “small round object,” reflecting Spain’s Moorish influence. The dish traveled to Mexico, where it evolved into the beloved soup enjoyed today, blending Old World techniques with local ingredients.