Albondigas Soup

4.67 from 215 votes

Albondigas Soup - a cozy Mexican classic packed with tender, herb-and-rice meatballs simmered in a rich broth with potatoes, carrots, and fresh herbs. Hearty, comforting, and ready in under an hour.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Mexican

Keyword: albondigas soup, mexican meatball soup, soup recipes

Servings:

Calories: 332kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

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

US Customary - Metric

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

Herbs: Fresh mint, parsley, and oregano are what make these meatballs special. Don’t skip them unless you want boring meatballs.
Meatball insurance: Mix gently, chill briefly, and handle with care. Overmixing = dense meatballs. Stirring too much = meatball casualties.
Veggie power: Potatoes and carrots are classic, but green beans, zucchini, or corn are great add-ins.
Make ahead: Soup tastes even better the next day. Refrigerate up to 3 days or freeze up to 4 months.
Protein swap: Ground turkey, chicken, or pork all work, just note that fattier meats will add more oil to the broth.
Serving tip: Don’t forget lime wedges, cilantro, or even avocado slices on top for that restaurant level finish.

Nutrition