Mexican Meatball Soup (Albondigas Soup) – Have you ever had one of those soups that just feels like a hug in a bowl? That’s exactly what this Mexican Meatball Soup (Albondigas Soup) is all about. Picture this: tender meatballs simmered in a rich, flavorful broth, packed with veggies like carrots, potatoes, and zucchini, with just the suitable amount of spice. It’s cozy, filling, and assembled for sharing. Plus, you can have it prepared in about an hour and a half. Perfect for those nights when you need something comforting on the table, fast.
The first time I made this Albondigas Soup, I was craving something homemade and cozy, but with a little kick. You know how it is—sometimes you just need a soup that fills you up but doesn’t leave you feeling heavy. My husband was curious (and maybe a bit skeptical) about the whole meatball-in-soup idea, but one taste, and he was completely on board. My kid, on the other hand, just loved the idea of a soup with rice and meatballs. Now, whenever I make it, the whole kitchen smells like comfort, and everyone’s practically hovering over the pot waiting for a taste.
What makes this Mexican Meatball Soup (Albondigas Soup) truly special?
This soup is the complete package—savory, filling, and full of flavor! The meatballs are made with a mix of fresh herbs, spices, and a little rice for texture, which makes each nibble so pleasing. And the broth? It’s like a flavor explosion from the beef, tomatoes, and just enough jalapeño to add a gentle warmth without being too spicy. What I really adore about it is how flexible it is. You can top it with fresh cilantro, squeeze in some lime, or even add avocado if you’re feeling fancy. It’s a soup that feels like home, but with enough essence to keep you coming back for more.
What You Need To Make This Mexican Meatball Soup (Albondigas Soup) Recipe?
Ground Beef: I like to use 80/20 ground beef here—it’s got just the right amount of fat to make the meatballs tender and juicy without being too greasy. If you go leaner, just know the meatballs might end up a little drier, but they’ll still be tasty!
Cilantro: This one’s a big player in the flavor department. Fresh cilantro brings that herby brightness that lifts the whole soup. If you’re not the biggest fan, you can use a little less in the meatballs, but I’d keep some for garnish—it really adds a nice pop.
Rice: We’re putting a bit of uncooked rice right into the meatballs, and it actually cooks as the soup simmers! This keeps the meatballs tender and gives them a lovely texture. Plus, a little rice goes a long way in making the soup feel extra filling.
Carrots, Potatoes, and Zucchini: These veggies are the backbone of this soup, making it hearty without overpowering the flavors. They each bring their own texture, too—carrots add a bit of sweetness, potatoes make it extra filling, and zucchini is just so tender and comforting.
Jalapeño: Don’t worry; it’s not going to make the soup super spicy! We’re only using one, and seeding it keeps the heat in check. But it does add a little warmth to the broth that makes each spoonful more interesting. If you’re sensitive to spice, you can skip it, but honestly, it adds a lot without being overpowering.
Garlic and Onion: These two are the building blocks for the soup’s flavor. We’re using both in the meatballs and the broth to give every part of the soup that deep, savory base that makes it so comforting.
Beef Broth and Crushed Tomatoes: The broth and tomatoes form the main body of the soup. Beef broth adds richness, while the tomatoes give it a slight tang and a hearty feel. Together, they make a broth that’s cozy and satisfying, but still light enough to let the meatballs shine.
Fresh Mint (optional): Adding mint to the meatballs might sound a little different, but it brings a unique freshness that makes them feel almost a little lighter. If you’ve got some mint on hand, give it a try! If not, you can totally skip it, and the meatballs will still taste great.
Steps To Make Mexican Meatball Soup (Albondigas Soup):
Make the Meatballs: Alright, let’s start with these meatballs. In a medium bowl, throw in half of your chopped onion, ½ cup of cilantro, the rice, eggs, two of those lovely chopped garlic cloves, and a touch of mint if you’re feeling adventurous. Then add 2 teaspoons of oregano, 1½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Now, get your hands in there and gently mix everything with the ground beef. Don’t rush this part—take a moment to enjoy the fresh herbs and spices coming together. Roll the mixture into small meatballs, about 1½ tablespoons each, and set them aside. Cover them up for now; they’re the stars of the show waiting for their big moment.
Want To Save This Recipe?
Start the Soup Base: In a large pot, heat up some oil over medium heat. Add the rest of the onion, carrots, jalapeño, the remaining two garlic cloves, 2 teaspoons of oregano, 1½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Let these cook for about 3-5 minutes, stirring them around. This is where the magic begins—the smells, the sizzling—it’s like the soup is already wrapping you up in a warm hug.
Add the Broth and Meatballs: Pour in the beef broth, crushed tomatoes, bay leaves, and about 2 cups of water. Turn up the heat to medium-high and bring it all to a soft boil. Now, add the potatoes and then carefully, one by one, drop in your meatballs. Go slow here; you’ve put love into those little guys, and they deserve to stay whole! Let it all simmer until the meatballs float to the surface like little buoys of comfort, and the potatoes are fork-tender, about 10-15 minutes.
Finish with Zucchini and More Cilantro: Once the meatballs are floating and the potatoes are just right, toss in the zucchini and the remaining ½ cup of cilantro. Give it another 10-12 minutes until the zucchini softens, but don’t let it turn mushy. Pull out the bay leaves and give it a little taste. Add a pinch more salt if it needs it—it’s all about getting that perfect, cozy flavor.
Serve It Up: Ladle the soup over warm rice, sprinkle a bit more fresh cilantro on top if you like, and serve it up. Each bowl is like a little gift of warmth and comfort. Savor every spoonful, and share it with the people you love. This is one of those meals that’s meant to bring everyone closer together.
Tip:
One thing I’ve learned with this recipe is to let those flavors really meld together by simmering the soup low and slow. While the meatballs cook through pretty quickly, the longer you let the broth, spices, and vegetables mingle, the richer the flavor will get. If you have the time, try letting it simmer a little longer after the potatoes and meatballs are done—just 10 to 15 extra minutes with the lid slightly ajar. This allows some of the soup to thicken naturally, and you’ll end up with this deep, comforting flavor in each spoonful. Another trick? For an even heartier texture, mash a few of the potato cubes right in the pot, just enough to give the broth a thicker consistency. It’s a little step that makes the soup feel even cozier and more filling. And if you have leftovers, this soup tastes amazing the next day; the flavors keep developing as it sits, so don’t be afraid to make a big batch and enjoy it over a couple of days.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! In fact, this soup tastes even better the next day. Just let it cool completely before storing it in the fridge, and when you’re ready to reheat, warm it gently on the stove over medium-low heat. You might need to add a bit more broth or water since the rice and veggies soak up some of the liquid as it sits, but other than that, it’s just as delicious—maybe even more so.
What’s the best way to freeze this soup?
Yes, you can definitely freeze it! Just skip adding the rice before freezing, as it tends to get mushy. Once the soup is cooled, pour it into freezer-safe containers, leaving a little room at the top for expansion. When you’re ready to eat it, thaw the soup in the fridge overnight, reheat it on the stove, and add fresh cooked rice right before serving. It’ll taste as good as new.
Can I use different vegetables in this soup?
Of course! This recipe is pretty flexible, so feel free to swap or add veggies. Corn, bell peppers, or even a handful of spinach at the end would be great additions. Just keep in mind the cooking times—some veggies cook faster than others, so add them accordingly. This soup is all about using what you have and making it your own!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Meatball Soup (Albondigas Soup)
Ingredients
- 1 large yellow onion finely chopped (split into two portions)
- 1 cup fresh cilantro chopped and divided, plus extra for serving
- 1/2 cup long-grain white rice
- 2 large eggs
- 4 garlic cloves finely chopped (split into two portions)
- 2 tablespoons fresh mint chopped (optional)
- 1 tablespoon plus 1 teaspoon dried oregano divided
- 1 tablespoon kosher salt divided, with more to taste
- 2 teaspoons ground cumin divided
- 1 teaspoon ground black pepper divided
- 2 pounds ground beef 80/20
- 2 tablespoons vegetable oil
- 4 medium carrots peeled and sliced into 1/4-inch half-moons
- 1 medium jalapeño seeded and diced
- 2 quarts beef broth
- 1 can 28 ounces crushed tomatoes
- 2 dried bay leaves
- 3 medium russet potatoes peeled and cut into 1/2-inch cubes
- 3 medium zucchini sliced into 1/2-inch thick half-moons
- Cooked rice for serving
Instructions
- In a medium bowl, add half of the chopped onion, 1/2 cup of the cilantro, rice, eggs, two of the chopped garlic cloves, and the mint if you're using it. Sprinkle in 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper. Now, gently work in the ground beef until everything’s combined—just go easy here; overmixing can make the meatballs tough. Roll the mixture into meatballs about the size of a generous tablespoon. Lay them out on a tray or cutting board, cover them up, and set aside for now.
- In a large pot, warm the oil over medium heat. Toss in the remaining onion, the carrots, jalapeño, and the other two chopped garlic cloves. Sprinkle with 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper. Cook everything for 3-5 minutes, stirring occasionally, until the veggies start to soften and smell amazing. Pour in the beef broth, crushed tomatoes, bay leaves, and 2 cups of water. Turn the heat up to medium-high and bring the pot to a gentle boil. Add the potatoes, then carefully drop in the meatballs one at a time, trying not to break them. Let it all simmer for 10-15 minutes, until the meatballs are floating and the potatoes are tender.
- Finally, stir in the zucchini and the remaining 1/2 cup of cilantro. Let the soup cook for another 10-12 minutes, just until the zucchini is tender but not mushy. Remove the bay leaves and give it a taste—add a little extra salt if you think it needs it.
- Serve it hot over cooked rice, with a sprinkle of fresh cilantro on top. Enjoy every cozy spoonful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
