If you’re craving something comforting, hearty, and bursting with authentic flavors, you’re in for a real treat with this Albondigas Soup (Mexican Meatball Soup) Recipe. This classic Mexican dish brings together tender meatballs packed with fragrant herbs and rice, all swimming in a vibrant broth filled with fresh vegetables and bright tomato sauce. It’s that perfect blend of nourishing warmth and lively, fresh flavors that makes it feel like a big, loving hug in a bowl. Trust me, once you try this recipe, Albondigas Soup will become your go-to for cozy dinners that feel both special and satisfying.
Ingredients You’ll Need
Though this Albondigas Soup (Mexican Meatball Soup) Recipe might sound complex, the truth is it’s built on simple, wholesome ingredients that each play an essential role. From the fresh herbs that add fragrance to the colorful vegetables that provide texture and nutrients, every component works together to create a balanced, irresistible flavor profile.
- Ground beef (1 lb/450 g): The hearty base for tender, flavorful meatballs.
- Long-grain rice (¼ cup/50 g): Adds a lovely, soft texture inside the meatballs.
- Egg (1 medium): Helps bind the meatball mixture perfectly.
- Garlic cloves (4 total): Two for the meatballs and two for the soup, providing aromatic depth.
- Fresh cilantro (3 tbsp chopped + a handful more): Brings a fresh, citrusy brightness to both meatballs and soup.
- Fresh mint leaves (2 tbsp chopped): A surprising herb that adds a subtle coolness to the meatballs.
- Fresh oregano (1 tbsp chopped + 2 tbsp finely chopped): Gives that earthy, slightly peppery note.
- Salt (½ tsp) and black pepper (¼ tsp): Essential seasonings to bring out all the flavors.
- Olive oil (2 tbsp): For sautéing the vegetables to sweet perfection.
- Onion (1 medium diced): Adds savory sweetness and body to the soup.
- Carrot (1 medium diced or sliced): Infuses gentle sweetness and vibrant color.
- Celery stalks (2–3 diced): Brings a subtle crunch and aromatic depth.
- Potatoes (1 ½ cup/250 g, cubed): Creamy, hearty bites that soak up the broth.
- Zucchini (1 medium cubed): Adds freshness and light texture.
- Green beans (1 cup/150 g sliced): Crisp, green pops of flavor and color.
- Tomato sauce/passata (1 ½ cup/330 ml): Gives the soup its rich, tangy base.
- Beef stock (6 cups/1.5 liters): The soul of the soup with deep, savory layers.
How to Make Albondigas Soup (Mexican Meatball Soup) Recipe
Step 1: Make the Meatballs
Start by combining the ground beef with the rice, egg, grated garlic, chopped cilantro, mint, oregano, salt, and pepper in a large bowl. Mixing everything well is key to making meatballs that hold together but stay tender. Once combined, shape the mixture into small meatballs—think golf ball size—and line them up on a tray. Pop these in the fridge while you get the soup going to help them set and hold their shape.
Step 2: Prepare the Soup Base
Heat olive oil over medium heat in a large stockpot or Dutch oven and add the diced onions, carrots, and celery. Sauté these veggies for 8 to 10 minutes until they are wonderfully soft and fragrant—this slow cooking unlocks their natural sweetness, which forms the perfect flavor foundation for your Albondigas Soup (Mexican Meatball Soup) Recipe. Toss in the finely chopped garlic and cook for an additional minute so its aroma fills your kitchen.
Step 3: Cook the Vegetables and Add Broth
Now it’s time to introduce the potatoes, zucchini, green beans, tomato sauce, and oregano to the pot. Pour in the beef stock and bring everything to a boil. Watching the soup bubble up with all these fresh vegetables is truly satisfying, and it makes the kitchen smell like something wonderful is happening. Once boiling, reduce the heat to let it simmer gently as you prepare to add the meatballs.
Step 4: Add the Meatballs to the Soup
Gently slide your chilled meatballs into the simmering soup one by one. Cover the pot with a lid and allow the meatballs to cook in that rich broth for 20 minutes. As they simmer, they release their flavors into the soup, and the rice inside softens beautifully, creating that classic Albondigas Soup (Mexican Meatball Soup) flavor and texture.
Step 5: Finish and Season the Soup
Once the meatballs are cooked through, stir in the fresh cilantro leaves and adjust the seasoning with salt and freshly ground black pepper. This final touch of fresh herbs brightens the whole pot and brings the flavors together perfectly. Now your soup is ready to warm your soul!
Step 6: Serve and Enjoy
Ladle the soup hot into bowls and be ready for that first comforting spoonful. This homemade Albondigas Soup (Mexican Meatball Soup) Recipe is the kind of meal that feels like home, no matter where you are.
How to Serve Albondigas Soup (Mexican Meatball Soup) Recipe
Garnishes
To elevate your Albondigas Soup, sprinkle freshly chopped cilantro or a few thin slices of avocado right on top. Adding a wedge of lime on the side allows everyone to add a splash of zesty brightness just before eating, which beautifully balances the richness of the meatballs. For a little heat, some chopped jalapeños or a drizzle of hot sauce can also be fantastic options.
Side Dishes
While the soup is filling on its own, pairing it with warm corn tortillas or freshly baked crusty bread turns it into a complete meal. A simple side salad with crisp lettuce, radishes, and a light citrus dressing adds freshness that contrasts the soup’s warmth. You can also serve Mexican rice or refried beans alongside for a more festive and abundant plate.
Creative Ways to Present
For a fun twist, serve this Albondigas Soup in small mason jars as an appetizer at a dinner party or family gathering—it’s visually appealing and easy to eat. Another idea is layering meatballs and broth in clear bowls for a show-stopping presentation that highlights all those colorful vegetables and tender meatballs. You might even offer a toppings bar with diced onions, fresh herbs, queso fresco, and lime wedges so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Once your Albondigas Soup (Mexican Meatball Soup) Recipe has cooled, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days, making for convenient, delicious meals later in the week. The flavors often deepen after a day, so leftovers can taste even better!
Freezing
Freezing this soup works beautifully, especially if you want to prepare it in bulk. Cool the soup completely and portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
Reheat your Albondigas Soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling once reheated to maintain the texture of the meatballs and vegetables. If the soup thickens too much, add a splash of beef stock or water to loosen it back up to your desired consistency.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative in this Albondigas Soup (Mexican Meatball Soup) Recipe. Just keep in mind they may be less fatty, so adding a tablespoon of olive oil or finely chopped veggies to the meatball mixture will keep them moist and flavorful.
Is it necessary to use rice in the meatballs?
The rice is traditional and helps give the meatballs a tender texture while soaking up the flavors of the broth. If you need a gluten-free option, rice is perfect; however, you can also substitute with cooked quinoa or omit it for a denser meatball.
Can this soup be made vegetarian?
Yes! To make a vegetarian version, swap the beef with a plant-based crumbled protein or lentils. Use vegetable stock instead of beef stock, and the rest of the vegetables and seasonings remain the same. It won’t be Albondigas Soup in the strictest sense, but it definitely captures the hearty, comforting spirit.
How do I know when the meatballs are fully cooked?
Cooking the meatballs for about 20 minutes in the simmering soup usually ensures they’re cooked through. You can check one by cutting it in half—there should be no pink inside. The texture will be firm but tender.
Can I prepare the meatballs a day ahead?
Yes, making the meatballs ahead is a great time saver! Just keep them covered in the fridge and bring to room temperature before gently adding them to the simmering soup. This step helps them hold their shape and cook evenly.
Final Thoughts
Cooking this Albondigas Soup (Mexican Meatball Soup) Recipe is like inviting a little bit of Mexico’s heart and soul into your kitchen. It’s flavorful, satisfying, and full of fresh ingredients that make every spoonful delightful. Whether you’re warming up on a chilly day or looking for a meal that feels like a big family hug, this recipe delivers. I can’t wait for you to try it and make it your own new favorite!
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Albondigas Soup (Mexican Meatball Soup) Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Halal
Description
Albondigas Soup is a traditional Mexican meatball soup featuring tender spiced beef meatballs simmered in a flavorful broth loaded with fresh vegetables and herbs. This hearty yet light soup combines rice-stuffed meatballs with potatoes, zucchini, green beans, and a rich tomato base, making it perfect for a comforting family meal.
Ingredients
For the Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liter) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
- Prepare the Soup: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Vegetables and Add Broth: Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
- Add Meatballs to Soup: Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat.
- Finish the Soup: Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
- Serve: Serve the soup hot, and enjoy!
Notes
- Use lean ground beef to keep the soup from becoming too greasy.
- Do not overmix the meatball mixture to keep meatballs tender.
- Rice in the meatballs adds texture and helps bind the mixture.
- You can substitute beef stock with chicken or vegetable stock if preferred.
- Fresh herbs greatly enhance the flavor; avoid dried if possible.
- Adjust the salt and pepper to taste at the end to avoid over-seasoning.
- This soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
