Introduction

Best Albondigas Soup Recipe is hearty, comforting, and deeply flavorful—tender Mexican-style meatballs simmered in a rich tomato broth with vegetables and fresh herbs. This traditional soup is warming yet light, packed with protein and veggies, and perfect for family dinners or meal prep. With soft, juicy albondigas and a savory broth, it’s the kind of soup that tastes like it simmered all day.

Why you’ll love this recipe

Comforting and filling without being heavy
Tender, flavorful meatballs
One-pot soup with simple ingredients
Great for leftovers and freezing
Naturally gluten-free (with rice-based meatballs)

Ingredients (serves 6–8)

Meatballs (Albondigas)

1 lb ground beef (or half beef, half pork)
1 large egg
¼ cup uncooked white rice
2 tbsp fresh cilantro, finely chopped
1 clove garlic, minced
½ tsp salt
½ tsp black pepper

Soup

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
6 cups beef or chicken broth
1 (14.5 oz) can diced tomatoes
2 carrots, sliced
2 zucchini, sliced
1 medium potato, diced
½ tsp ground cumin
½ tsp dried oregano
Salt and black pepper to taste

Optional Garnishes

Fresh cilantro
Lime wedges

Essential Tools and Equipment

Large soup pot or Dutch oven
Mixing bowl
Knife + cutting board
Ladle

Step-by-step process (detailed)

1. Make the meatball mixture

In a large bowl, combine ground meat, egg, uncooked rice, cilantro, garlic, salt, and pepper. Mix gently just until combined—overmixing makes meatballs dense.

2. Form the meatballs

Roll mixture into 1½-inch meatballs. Set aside on a plate. They don’t need to be perfect—rustic is traditional.

3. Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

4. Build the broth

Stir in broth, diced tomatoes, cumin, and oregano. Bring to a gentle boil.

5. Add vegetables

Add carrots, potatoes, and zucchini. Reduce the heat to medium-low and simmer 10 minutes until vegetables begin to soften.

6. Cook the meatballs

Carefully add meatballs to the simmering soup. Do not stir for the first 5 minutes so they hold their shape.

7. Simmer gently

Cover and simmer 20–25 minutes, until meatballs are cooked through and rice inside is tender.

8. Taste and adjust

Season with additional salt and pepper as needed. Adjust broth thickness with a splash of water if desired.

9. Serve

Ladle soup into bowls and garnish with fresh cilantro and a squeeze of lime.

Mistakes to avoid

Overmixing meatballs — tough texture
Boiling vigorously — broken meatballs
Stirring too early — meatballs fall apart
Skipping rice — traditional texture lost
Under-seasoning broth — flat flavor

Variations of the Best Albondigas Soup Recipe

Spicy — add jalapeño or chili flakes
Chicken Albondigas — use ground chicken
Mint-Cilantro — add fresh mint for brightness
Low-Carb — replace rice with cauliflower rice
Extra Veggies — add green beans or cabbage

Tips for storage & make-ahead

Refrigerate up to 4 days
Freeze up to 3 months
Flavors improve overnight
Reheat gently to keep meatballs tender

Frequently Asked Questions

Why is there rice in the meatballs?
It keeps them tender and absorbs broth flavor.

Can I use cooked rice?
Uncooked rice is traditional and preferred.

Can I make this ahead?
Yes—great for meal prep.

What meat works best?
Beef or beef/pork blend gives the best flavor.

Conclusion

Best Albondigas Soup Recipe is pure comfort in a bowl—tender meatballs, hearty vegetables, and a savory broth that warms from the inside out. Traditional, nourishing, and incredibly satisfying, this soup is a staple worth adding to your regular rotation.