Mexican Meatball Soup (Albondigas Soup)
This Mexican Meatball Soup (Albondigas Soup) is like a big, cozy hug in a bowl. Imagine tender, juicy meatballs simmered in a rich, savory broth with chunky bites of carrots, potatoes, and zucchini. Every spoonful is packed with flavor—thanks to fresh cilantro, garlic, and warm spices—with just a hint of heat from the jalapeño. It’s filling, comforting, and perfect for those evenings when you want something warm and satisfying. Plus, it’s easy to make it your own! Add a squeeze of lime, fresh avocado, or extra cilantro to take it up a notch. Serve it over fluffy rice, and you’ve got a meal that’s more than just delicious—it’s pure comfort.
Servings
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
Want to make this recipe gluten-free? It’s easy! Just be sure to double-check that your beef broth and crushed tomatoes are gluten-free (most are, but it’s always good to confirm). For the meatballs, you can skip the rice or substitute it with a gluten-free grain like quinoa, which holds up well in soups. You’ll get the same cozy, hearty flavors without any gluten worries. And if you’re serving with rice, go for plain, cooked gluten-free rice. This way, you still get the same comforting, delicious bowl of Albondigas without any gluten!