Albondigas Soup (Mexican Meatball Soup)

 

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

There’s something magical about a bowl of Albondigas Soup—a traditional Mexican comfort dish brimming with tender meatballs, vibrant vegetables, and a broth infused with herbs and spices. Loved across generations, this soup is rustic, hearty, and deeply satisfying, yet light enough to enjoy year-round. Whether served as a family dinner, a Sunday meal, or a cozy dish on a chilly evening, Albondigas Soup always brings warmth to the table.

Known for its delicate meatballs made with fresh herbs like mint or cilantro, this soup strikes the perfect balance between comfort and freshness. Every spoonful offers rich flavor, nourishing ingredients, and the unmistakable taste of homemade goodness.

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Why You’ll Love Albondigas Soup

• Hearty and wholesome without being heavy

• Packed with vegetables for a nutritious meal

• Fresh herb–infused meatballs make it uniquely flavorful

• Easy to customize with your favorite veggies

• Perfect for meal prep—the flavors get even better the next day

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Ingredients

For the Meatballs (Albondigas)

• 1 lb ground beef (or half beef + half pork)

• ½ cup uncooked white rice

• 1 egg

• 2 tbsp fresh mint or cilantro, finely chopped

• 1 small onion, finely minced

• 2 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cumin

For the Soup

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 2 medium potatoes, diced

• 1 large zucchini, diced

• 1 can (14.5 oz) diced tomatoes

• 6 cups beef or chicken broth

• 1–2 tsp cumin

• 1 tsp oregano

• Salt and pepper to taste

• Fresh cilantro for garnish

• Lime wedges for serving

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Instructions

1. Make the Meatballs

1. In a large bowl, combine the ground beef, rice, egg, herbs, onion, garlic, salt, pepper, and cumin.

2. Mix gently until everything is incorporated—avoid overmixing for tender meatballs.

3. Roll into 1-inch meatballs and set aside.

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2. Build the Soup Base

1. Heat olive oil in a large pot over medium heat.

2. Add the onion and garlic; sauté until fragrant.

3. Stir in the carrots, celery, and potatoes.

4. Add broth, diced tomatoes, cumin, oregano, salt, and pepper.

5. Bring to a gentle boil.

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3. Add the Meatballs

1. Carefully drop the uncooked meatballs into the simmering broth.

2. Reduce heat to medium-low and simmer for 25–30 minutes, until the meatballs are cooked through and the rice inside is tender.

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4. Add the Zucchini

1. Stir in the zucchini and cook for an additional 10 minutes, until tender.

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5. Garnish & Serve

Serve hot, topped with fresh cilantro and a squeeze of lime juice for brightness.

Pair with warm tortillas, crusty bread, or a simple salad.

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Tips & Variations

Protein Options

• Swap beef for ground turkey, chicken, or pork.

• Mix meats for more depth of flavor.

Veggie Ideas

• Add corn, green beans, or spinach.

• Adjust veggies based on what you have on hand.

Spice It Up

• Add jalapeños or chipotle peppers for heat.

• Use smoked paprika for a deeper flavor profile.

Gluten-Free & Dairy-Free

• Naturally both! Just ensure broth is gluten-free if needed.

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Why This Soup Feels Like Home

Albondigas Soup brings together all the best parts of Mexican cooking—aromatic herbs, hearty ingredients, and soulful flavors. The tender meatballs, simmered slowly in a rich broth, make this dish comforting without being heavy. Whether shared at a family gathering or enjoyed on a quiet evening, this recipe always brings warmth to the table and joy to anyone who tastes it.