Albondigas Soup

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An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor.


Albondigas soup is a traditional Mexican Soup and albondigas simply means meatballs. In Mexico albondigas are usually served in a light broth with all sort of vegetables.

Meatball soup is a true comfort food, whether it’s my old time favorite Romanian meatball soup or Italian meatball soup.  I am, however, very fond of this Mexican style meatball soup. It’s quite light but very hearty and you can load it with vegetables. I ended up only using carrots and potatoes because that’s all I happened to have in the fridge, but you can use green beans, zucchini, yellow squash or celery.

The beauty of this soup is also how simple it is. But I love all the different herbs in this soup. I finally got  a chance to use quite a few of the different herbs hubs was cooking up in the garden. Fresh mint, oregano, parsley and cilantro. I used them all. And what a great aroma and flavor it gives to the soup. There’s nothing like fresh herbs.


These fragrant herbs are in the meatballs too, so as you bite into each albondiga you will get all these beautiful flavors.

So next time you’re in the mood for a soup, and you really want something comforting, give this albondigas soup a try. It’s delicious and it’s hearty.


4.7 from 3 reviews
Albondigas Soup
Prep time
Cook time
Total time
Serves: 6
For Meatballs
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • ½ cup long grain rice, I used Basmati
  • 1 egg, beaten
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano, chopped or about 1 tbsp dry oregano
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • salt and pepper to taste
For Albondigas soup
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 large carrot, chopped to your liking
  • 2 medium potatoes, peeled and chopped into 1 inch cubes
  • 2 tbsp olive oil
  • 3 cups beef broth
  • 3 cups water
  • 1 can (14.5 oz) chopped tomatoes
  • salt and pepper to taste
  • juice from ½ lemon
  • dash of cayenne pepper
  • fresh cilantro or parsley for garnish
  1. In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
  2. Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
  3. Add broth, water and can of tomatoes and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
  4. Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.
Nutrition Information
Serving size: 521g Calories: 349 Fat: 11.3g Trans fat: 0.0g Carbohydrates: 31.2g Sugar: 4.5g Sodium: 468mg Fiber: 4.0g Protein: 29.9g Cholesterol: 95mg


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  1. says

    Hi Jo,
    Your albondigas soup looks so delicious, never heard this soup before. But from your recipe I think I can make this soup, and I am very sure my 4 years old daughter will love this soup. Thanks for sharing, I have bookmarked your recipe, will try it sometime.

  2. Megan says

    My husband grew up on his grandmother’s Abondigas. Whenever he brings back a tub to Austin from El Paso, I’m allowed exactly one bite, one meatball. And this from a man who shares everything – he just loves it that much! I never attempted to look up the recipe and make it because he always told me that it was really complicated, and we would one day acquire the recipe from his grandma (who only speaks Spanish and doesn’t have it written down). Well, that changed this week. He was under a lot of stress at work so I wanted to surprise him with something special. Abondigas is officially on the stove and smells heavenly! Thank you for your recipe – we can’t wait for dinner. :-)

    • says

      Megan you just made my day! This is the nicest comment I’ve got on my blog in a very very long time. I sure hope you enjoy your dinner! :)

  3. Jill says

    Subsitute one cup of chicken stock for one cup of water and one cup of beef bullion for beef broth. I also added celery, cumin and lots of salt and pepper and cilantro.
    This recipe is easy and delicious!

  4. Veronica Mendoza says

    My Nana used to make this all the time it was so good. I’m going to make it for the first time now age 30 :). I promise you need to add corn but on the cob split a cob in to thirds and cook it in soup , you just much off the cob when it’s in soupe. My Favorite part :) I’m Mexican and Cacasin mixed . My family is located in Tucson in Arizona. My family is from real Mexico. Some people also put rice in the soup.

  5. kathy says

    This may be a silly question but I wanted to double check; do you use raw or cooked rice when adding to the meatball mixture? thank you, excited to try this!!

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