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albondigas soup in a white bowl with a spoon inside.
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Albondigas Soup

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican
Keyword: albondigas soup, mexican meatball soup, soup recipes
Servings: 6
Calories: 332kcal

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
  • teaspoon cayenne pepper
  • 2 tablespoons cilantro fresh, chopped
  • 2 tablespoons 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

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

Serving: 1serving | Calories: 332kcal | Carbohydrates: 31g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 598mg | Potassium: 1031mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2644IU | Vitamin C: 27mg | Calcium: 109mg | Iron: 5mg