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
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Albondigas Soup
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 6
An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor.
Ingredients
For Meatballs
- 1 lb ground beef extra lean
- 2 cloves garlic minced
- 1/2 onion chopped
- 1/2 cup rice long grain, uncooked (I used Basmati)
- 1 egg beaten
- 1/4 cup mint fresh, chopped
- 1/4 cup parsley fresh, chopped
- 1/4 cup oregano fresh, chopped or about 1 tbsp dry oregano
- 1 tsp cumin ground
- 1/2 tsp chili powder
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
For Albondigas soup
- 2 tbsp olive oil
- 1/2 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 oz diced tomatoes (1 can)
- 3 cups beef broth low sodium
- 3 cups water
- salt and pepper to taste
- 1 tbsp lemon juice freshly squeezed
- 1/8 tsp cayenne pepper
- 2 tbsp cilantro fresh, chopped
- 2 tbsp parsley fresh, chopped
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
Recipe 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:
Calories: 288kcal (14%)Carbohydrates: 21g (7%)Protein: 20g (40%)Fat: 13g (20%)Saturated Fat: 4g (25%)Cholesterol: 76mg (25%)Sodium: 596mg (26%)Potassium: 778mg (22%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 2645IU (53%)Vitamin C: 16mg (19%)Calcium: 101mg (10%)Iron: 4mg (22%)
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.
Is delicious! The flavor is amazing I love it.
This is a delicious recipe! EVEN MY LITTLE kids ate it.
Hi Jo! This is go to recipe for albondigas and since then have tried many of yours! It is absolutely delicious and my family loves it! Thank you so much for sharing it
My pleasure, so glad you like it!
I finally printed your recipe after I failed to find the one that has the tiniest meatballs like the soup at “Sprouts'” grocery store. I was told that the store uses beef and lamb for the meatballs. I once purchased a frozen bag of 128 oz. soup for my party. So soups are not made fresh everyday from the kitchen. This mexican wedding meatball soup has been my favorite and I wish I could have it everyday. Unfortunately, “Spouts” has it mostly on Sunday.
I will modify your recipe with ground beef and lamb. I will add quinoir instead of rice. Adding chives to meatball may give the flavor another kick.
Bernice Kao
i made a double batch of meatballs and froze half,it made the next pot of soup a snap.Instead of cayanne pepper i added a jalapeno and 2 seranos and 4 roasted hatch chillis since we are in hatch green chilli season,love this recipie!
Loved this! SO much easier than other recipes. I omitted the mint and still fantastic!!!!
Glad you liked it, Juliann!
I absolutely must make all of your recipes now!❤️
Love it!!! Hope you’re enjoying them!