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Authentic Albondigas Soup (Mexican Meatball Soup)

Close-up of a steaming white bowl filled with rich, red albondigas soup containing large meatballs, potatoes, and carrots.
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Make this hearty, traditional Mexican Meatball Soup. You get tender beef and rice meatballs simmering in a flavorful tomato broth with fresh vegetables. This one-pot meal offers deep, satisfying flavor perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried mint (optional, for authenticity)
  • Salt and pepper to taste

Instructions

  1. Prepare the meatballs: In a medium bowl, gently combine the ground beef, uncooked rice, 1/4 cup chopped onion, egg, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup cilantro. Mix just until combined; do not overwork the meat.
  2. Form the meatballs: Roll the mixture into small, uniform balls, about 1 to 1.5 inches in diameter. You should have about 18 to 20 meatballs.
  3. Start the broth: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Build the soup base: Pour in the chicken broth and diced tomatoes (with their juice). Add the carrots, potatoes, cumin, and dried mint, if using. Bring the mixture to a boil.
  5. Cook the meatballs: Once the broth is boiling, carefully drop the meatballs one by one into the pot. Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the meatballs are cooked through and the rice inside them is tender.
  6. Finish and serve: Taste the broth and adjust salt and pepper as needed. Ladle the Albondigas Soup into bowls. Garnish each serving with fresh cilantro.

Notes

  • For extra flavor, you can lightly brown the meatballs in the oil before adding the broth, but this adds a step.
  • If you prefer a thicker broth, you can stir in 1 tablespoon of masa harina mixed with 2 tablespoons of water during the last 5 minutes of simmering.
  • This soup tastes better the next day as the flavors meld.

Nutrition

Find it online: https://cookerycommand.com/albondigas-soup-recipe-mexican-meatball-soup/