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Lunch Dinner One Pot Beef Mexican
4.7 from 198 votes

Albondigas Soup

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •5/3/23 131 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for albondigas soup.

Buckle up and get ready to spice up your life because this incredibly delicious Albondigas Soup is going to take you on a tasty journey to Mexico! It’s an unbelievably good Mexican meatball soup chock-full of hearty vegetables in a super flavorful broth layered with fresh herbs and spices that bring a burst of deliciousness to every spoonful!

albondigas soup in a white bowl with a spoon inside.
Table of Contents Open
  • Best Albondigas Soup Recipe
  • Why You’ll Love This Albondigas Soup
  • Ingredients You’ll Need
    • Meatballs
    • Albondigas Soup
  • How To Make Albondigas Soup
    • Make The Meatballs
    • Sauté The Veggies
    • Make The Broth
    • Finish Cooking The Soup
  • Frequently Asked Questions
    • What are albondigas?
    • How do you keep albondigas from falling apart?
    • Why is my albondigas soup so greasy?
    • Can I make this soup in a slow cooker?
  • Expert Tips
  • Storage
  • Other Delicious Soup Recipes To Try
  • Albondigas Soup
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Best Albondigas Soup Recipe

Looking for a meal that’s hearty, comforting, and packed with layers of Latin flavor!?! Then look no further than this delicious Mexican albondigas soup recipe! Just like my Romanian Meatball Soup it’s made out of meatballs. So for me, a self-confessed meatball lover that says it all! In fact, it’s sometimes even referred to as “Mexican Soul Food”! This dish is truly the perfect one-pot easy meal that your whole family will love!

So let’s talk about these meatballs! Given the name, which literally translates to “meatballs” in Spanish, you’ve probably figured out they are the star of the show! And they totally deserve the honor! These tasty tender meatballs are a combination of ground beef and rice blended together with plenty of fresh herbs and spices and then cooked all nestled into a savory broth along with some diced tomatoes, potatoes, and carrots. Talk about a comforting bowl of yummy goodness.

And this Mexican soup is super easy and comes together in under an hour from start to finish. Once it’s ready, just serve it up in big bowls with some homemade Flour Tortillas or crusty No Knead Bread on the side and you’ve got a complete meal. Not to mention, the leftovers are incredible which means that this is a fantastic make-ahead meal!

two white bowls with albondigas soup in them.

Why You’ll Love This Albondigas Soup

  • Easy Recipe! This homemade soup recipe shows you how simple it is to make meatballs from scratch and have a ready to eat meal on the table in less than an hour.
  • Authentic Mexican Deliciousness! The perfect combination of fresh herbs and Latin spices is the key to this incredibly tasty classic Mexican meatball soup.
  • Meal Planning Perfect! This dish keeps incredibly well in the fridge and freezer, which means it’s a great option for both make-ahead meals or weekly meal prep. 

Ingredients You’ll Need

Meatballs

ingredients needed to make albondigas soup.
  • Ground Beef – I used extra lean ground beef to keep the soup from getting oily, but any type will work. You can also use ground turkey, ground chicken, or ground pork if you like. Just keep in mind fatty meat will add oil to the soup.
  • Garlic – Fresh minced garlic cloves are always the best choice. Jarred minced garlic can sometimes have an odd taste due to preservatives.
  • Onion – I like to use yellow onion, but any type of onion will work.
  • Long Grain – You will need some uncooked long-grain rice. I used basmati rice which is one of my favorites. 
  • Eggs – Used to bind the meatballs together.
  • Herbs – Fresh mint, parsley, and oregano are blended into the meatballs to add layers of flavor.  
  • Spices – Ground cumin and chili powder add some yummy classic Mexican flavor. 
  • Salt – A pinch of salt is used to season the meat mixture and work its flavor enhancing magic. 
  • Black Pepper – Regular ground black pepper is perfect.

Albondigas Soup

ingredients needed to make albondigas soup.
  • Olive Oil – I always use extra virgin olive oil for the added flavor, but any kind of vegetable works.
  • Aromatics – Sauteed onion and garlic infuse the broth with loads of flavor. I always use yellow onion and fresh garlic cloves. 
  • Veggies – Carrots and potatoes are the fresh veggies that make this soup both healthy and hearty. Any type of potatoes you have on hand will work perfectly. You could also add some celery too if you’d like. 
  • Canned Diced Tomatoes – They add some mellow tomato flavor and a little more texture to the soup. 
  • Beef Broth – I like to use a low-sodium variety to control the amount of added salt. Chicken broth and vegetable broth are other options. 
  • Water – Soup almost always includes a bit of water to make a broth. 
  • Seasonings – Salt and black pepper are used to season the soup.
  • Lemon Juice – You’ll need some fresh lemon juice to add a touch of acid that brightens up the soup and develops the flavor even more. Lime juice is another option!
  • Cayenne Pepper – Just a pinch is added to give the soup some spice! You can omit the pepper if you like or add even more.
  • Herbs – Fresh parsley and fresh cilantro are used to add some herby goodness to the broth. You can use dried herbs but fresh is always best.

How To Make Albondigas Soup

This totally foolproof meatball soup takes less than an hour to make! And don’t worry if you’re not a meatball making expert, it will still taste amazing even if your meatballs are a little lopsided!

Make The Meatballs

process shots showing how to make albondigas soup.

Of course, the first step of this meatball soup recipe is to make the homemade meatballs! To begin, put the ground beef in a large bowl and then add all the other meatball ingredients. Next, use a wooden spoon or your hands to mix everything together really well until it’s fully incorporated. 

process shots showing how to make albondigas soup.

Once the meat mixture is made, form it into about 25 to 30 small meatballs that are each about 1 inch in diameter. You can make them bigger if you like. Yet, they should all be about the same size so that they cook evenly. Then put the meatballs in the fridge while you continue with the recipe. 

Sauté The Veggies

process shots showing how to make albondigas soup.

Now, let’s start making the soup. First, heat the olive oil over medium heat in a heavy bottom pot or Dutch oven that will hold at least 5 quarts. Then add the onions and garlic to the heated oil and cook them until the onion is translucent, but be extra careful not to burn the garlic. Next, add the carrots and potatoes and cook everything for another 3 to 5 minutes or until the veggies start to caramelize a little. 

Make The Broth

process shots showing how to make albondigas soup.

Once the veggies have gotten a little color on them, add the diced tomatoes, beef broth, water, salt, and black pepper to the pot. Now, bring the soup to a boil. Then reduce the heat to a simmer and let it cook for 5 minutes. Now, slowly add the meatballs to the pot one at a time while very carefully stirring the soup with a wooden spoon.

Finish Cooking The Soup

process shots showing how to make albondigas soup.

Now, cover the pot with a lid and let the soup simmer over medium-low heat for another 15 minutes or until the meatballs are fully cooked. Next, add the lemon juice and herbs. Then give the soup a taste and add more salt if needed.

albondigas soup in a white bowl with a spoon inside.

Frequently Asked Questions

What are albondigas?

Albondigas are Mexican meatballs typically made with ground beef, rice, and seasonings.

How do you keep albondigas from falling apart?

The meatballs can fall apart if you don’t measure your ingredients properly or if you stir the soup too much. So to begin, you want to make sure that the meat mixture isn’t too dry so that the meatballs hold together. If it is, just add a bit more egg, which will make forming meatballs easier. Then once the uncooked meatballs are added to the soup it’s imperative that you don’t stir the soup too much. You just want to drop the meatballs in and give the soup a gentle stir to make sure that the meatballs have space to evenly cook. Then just let the soup simmer covered without stirring it.

Why is my albondigas soup so greasy?

The most common reason for oily albondigas soup is due to not using lean ground beef for the meatballs. If the meat is fatty then all that fat is going to escape into the broth. So I always suggest using lean ground beef that has less than 15% fat, ground turkey, or ground chicken.

Can I make this soup in a slow cooker?

Yes, you can make albondigas soup in a slow cooker by combining all ingredients (except for the garnishes) in the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.

freshly made albondigas soup in a dutch oven.

Expert Tips

  1. Don’t cut the potatoes too big. You want to chop the potatoes into 1-inch bite-size cubes so that they are fully cooked when the meatballs are ready. 
  2. Use a cookie scoop. You can use a small cookie scoop to portion out the meat mixture. This is an easy way to form meatballs that are all the same size, which is important for even cooking.
  3. Add other veggies. Feel free to add other veggies to the soup like green beans, zucchini, yellow squash, corn, or even greens like kale. 
  4. Season at the end. Because soup reduces as it cooks it’s really important to wait until the soup is complete before you taste it and add more salt. 

Storage

Leftover albondigas soup will keep in the refrigerator for up to 3 days in an airtight container. To reheat, just pop it in the microwave for a few minutes or warm it up in a saucepan on the stove. You can also freeze the soup for up to 4 months and then just let it thaw out overnight in the fridge before reheating.

albondigas soup in a white bowl with a spoon inside.

Other Delicious Soup Recipes To Try

  • Romanian Meatball Soup
  • Italian Wedding Soup
  • Broccoli Cheese Soup
  • Instant Pot Chicken Noodle Soup
  • Beef Stroganoff Soup
  • Chicken and Rice Soup

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.

albondigas soup in a white bowl with a spoon inside.
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4.67 from 198 votes

Albondigas Soup

Prep 20 minutes minutes
Cook 30 minutes minutes
Total 50 minutes minutes
Rate Recipe
Albondigas Soup is a classic Mexican soup filled with juicy meatballs, vegetables, and flavorful broth. This hearty soup is perfect for a cozy night in or to serve to a crowd.
6

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

  1. To prevent the meatballs from falling apart, avoid over-mixing the ground meat mixture and shape them gently.
  2. Adding a pinch of cumin to the broth will enhance the overall flavor of the soup.
  3. For a healthier version, consider using ground turkey instead of beef or pork.
  4. You can make the soup ahead of time and store it in the fridge for up to 3 days, allowing the flavors to meld and intensify.
  5. Top the soup with fresh cilantro, lime wedges, and sliced avocado for a burst of freshness and color.
 

Nutrition Information

Serving: 1servingCalories: 332kcal (17%)Carbohydrates: 31g (10%)Protein: 22g (44%)Fat: 13g (20%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 76mg (25%)Sodium: 598mg (26%)Potassium: 1031mg (29%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 2644IU (53%)Vitamin C: 27mg (33%)Calcium: 109mg (11%)Iron: 5mg (28%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

albondigas soup in a white bowl with a spoon inside.

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Originally published August 14, 2014.
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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131 Comments
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Autumn Wallace
Autumn Wallace
Posted: 6 months ago

5 stars
This is such a good recipe!! It’s comforting and filling. I served with fresh cilantro, lime, sour cream and avocados.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Autumn Wallace
Posted: 6 months ago

So glad you like it!

1
Reply
Shari
Shari
Posted: 1 year ago

5 stars
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!!

0
Reply
Angelica
Angelica
Posted: 1 year ago

Yum, this sounds so good! Can this recipe easily be doubled? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angelica
Posted: 1 year ago

Absolutely!

0
Reply
Angelica
Angelica
Reply to  Joanna Cismaru
Posted: 1 year ago

Thank you!!

0
Reply
Dorothy Navarrete
Dorothy Navarrete
Posted: 2 years ago

5 stars
I love this recipe, I have made this soup numerous times and it never disappoints.

0
Reply
Cindy
Cindy
Posted: 2 years ago

5 stars
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!!

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Cindy
Posted: 2 years ago

We are so glad you liked it!

0
Reply
Ortiz Family
Ortiz Family
Posted: 2 years ago

5 stars
My family loved the albondigas soup so much that they keep asking to make more! Thank you so much!!

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Ortiz Family
Posted: 2 years ago

We are so glad you liked it!

0
Reply
Lavinia
Lavinia
Posted: 2 years ago

5 stars
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!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lavinia
Posted: 2 years ago

Awesome to hear! So glad you liked it 🙂

0
Reply
Cristina
Cristina
Posted: 2 years ago

5 stars
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 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cristina
Posted: 2 years ago

Happy to hear you guys liked it! :0

0
Reply
Dorothy Navarrete
Dorothy Navarrete
Posted: 2 years ago

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.

0
Reply
Becky Duncan
Becky Duncan
Posted: 2 years ago

5 stars
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. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Becky Duncan
Posted: 2 years ago

I’m so happy you liked it, Becky!!

0
Reply
Debbie Vincent
Debbie Vincent
Posted: 3 years ago

5 stars
Hello Jo!
I have everything ready to go! My question is how many people will this serve recipe serve?
Thank you Jo! 😊

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Debbie Vincent
Posted: 3 years ago

It’s stated in the recipe card, 6!

0
Reply
Kat
Kat
Posted: 3 years ago

If it’s Basmati Brown Rice that I will be using, will I still have to par-cook it first?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kat
Posted: 3 years ago

That type should be alright on its own.

0
Reply
Kat
Kat
Posted: 3 years ago

This soup looks yummy, perfect for a cold day. Can I use ground turkey and brown rice for the meatballs?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kat
Posted: 3 years ago

For sure! I’d have the brown rice at least par-cooked first.

0
Reply
Pryce Portillo
Pryce Portillo
Posted: 3 years ago

Recipe was awesome! I added celery, 4 jalepños, 3 habaneros, and an extra cup of water and broth to make it have some kick!

0
Reply
Esther V Escamilla
Esther V Escamilla
Posted: 3 years ago

I love thyme, can I substitute thyme for cumin or add with, and can zucchini be added too?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Esther V Escamilla
Posted: 3 years ago

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.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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