Albondigas Soup
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An incredible Albondigas Soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor.
What Is Albondigas Soup
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.
How to Make Albondigas Soup
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 is trying to grow. 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.
Looking for More Soup Recipes? Try These:
- Romanian Meatball Soup
- Italian Wedding Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- Beef Stroganoff Soup
- Chicken and Rice Soup
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Albondigas Soup
Ingredients
For Meatballs
- 1 pound ground beef (extra lean)
- 2 cloves garlic (minced)
- ½ onion (chopped)
- ½ cup rice (long grain, uncooked (I used Basmati))
- 1 egg (beaten)
- ¼ cup mint (fresh, chopped)
- ¼ cup parsley (fresh, chopped)
- ¼ cup oregano (fresh, chopped or about 1 tbsp dry oregano)
- 1 teaspoon cumin (ground)
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
For Albondigas soup
- 2 tablespoons olive oil
- ½ large onion (chopped)
- 3 cloves garlic (minced)
- 1 large carrot (chopped to your liking)
- 2 medium potatoes (peeled and chopped into 1 inch cubes)
- 14.5 ounce diced tomatoes ((1 can))
- 3 cups beef broth (low sodium)
- 3 cups water
- salt and pepper to taste
- 1 tablespoon lemon juice (freshly squeezed)
- ⅛ teaspoon cayenne pepper
- 2 tablespoons cilantro (fresh, chopped)
- 2 tablespoons parsley (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 25 to 30 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- 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.
- Add the tomatoes, broth, water and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
- 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.
Video
Notes
- If you have extra meatballs or don’t use them all, you can place them in an airtight container and freeze them until ready to use.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is such a good recipe!! It’s comforting and filling. I served with fresh cilantro, lime, sour cream and avocados.
So glad you like it!
I have made this so many times!! I add a squirter tomato paste from a tube while browning carrots and carrots!! I make this when looking for pure comfort food!!
Yum, this sounds so good! Can this recipe easily be doubled? Thanks!
Absolutely!
Thank you!!
I love this recipe, I have made this soup numerous times and it never disappoints.
I’ve been making this recipe for several years exactly as-is. My entire family loves it (even the soup haters among us). Highly recommend using the fresh herbs suggested. Great job with a great recipe!!
We are so glad you liked it!
My family loved the albondigas soup so much that they keep asking to make more! Thank you so much!!
We are so glad you liked it!
This is such a great recipe! Third week in a row making it! I use ground chicken instead of beef. And because my acid reflux is terrible these days, I skipped the canned tomatoes but added more broth instead. My Romanian mom says that’s the way she makes it. And my Bolivian husband says that’s the way he’s always had it…it’s a very accommodating soup across multiple cultures. Thank you!
Awesome to hear! So glad you liked it 🙂
Hi! First time I made your soup when we had our friends over for a Mexican dinner party. Everyone loved it and it has become one of my favourite soups since. The only change I made is that I use turkey tight mince instead of beef 🙂
Happy to hear you guys liked it! :0
My husband and children love this soup, I start making it in October and once a month until spring. If they could have it more times in a month they would. Thank you for sharing.
Full of flavor, hearty and leaves you wanting more.
I added celery and corn because that’s what I like.
Will be including this in my recipe book.
Love it. Thanks for sharing. 🙂
I’m so happy you liked it, Becky!!
Hello Jo!
I have everything ready to go! My question is how many people will this serve recipe serve?
Thank you Jo! 😊
It’s stated in the recipe card, 6!
If it’s Basmati Brown Rice that I will be using, will I still have to par-cook it first?
That type should be alright on its own.
This soup looks yummy, perfect for a cold day. Can I use ground turkey and brown rice for the meatballs?
For sure! I’d have the brown rice at least par-cooked first.
Recipe was awesome! I added celery, 4 jalepños, 3 habaneros, and an extra cup of water and broth to make it have some kick!
I love thyme, can I substitute thyme for cumin or add with, and can zucchini be added too?
You can add thyme! It’s very different from cumin so it wouldn’t be a great substitute but they’d go well together. If you don’t like cumin, you can leave it out of course. Zucchini would also be great.