Print

Authentic Albondigas Soup (Mexican Meatball Soup)

Close-up of a bowl of rich, tomato-based albondigas soup featuring four meatballs studded with rice, garnished with vegetables.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional Mexican Meatball Soup for a hearty, comforting one-pot dinner. Tender ground beef and rice meatballs simmer in a flavorful tomato broth with fresh vegetables.

Ingredients

Scale
  • 1 pound ground beef (or a mix of beef and pork)
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh mint, finely chopped (optional, for authentic flavor)
  • 1 tablespoon fresh cilantro, finely chopped
  • 6 cups chicken or beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium potato, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 celery stalk, sliced
  • 1/2 small white onion, quartered
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the meatballs: In a medium bowl, gently combine the ground meat, uncooked rice, 1/4 cup chopped onion, egg, oregano, 1/2 teaspoon salt, pepper, mint (if using), and 1 tablespoon chopped cilantro. Do not overmix.
  2. Form the meatballs: Roll the mixture into small, uniform balls, about 1 inch in diameter. You should have about 18-20 meatballs.
  3. Start the broth: In a large pot or Dutch oven, combine the broth, diced tomatoes, potato, carrots, celery, quartered onion, minced garlic, 1 teaspoon salt, and cumin. Bring the mixture to a boil over medium-high heat.
  4. Simmer the vegetables: Reduce the heat to medium-low, cover, and simmer for 10 minutes until the vegetables begin to soften slightly.
  5. Cook the meatballs: Gently drop the raw meatballs into the simmering broth one by one. Do not stir immediately; allow them to set for 5 minutes to prevent them from breaking apart.
  6. Finish cooking: Cover the pot and continue to simmer for 20-25 minutes, or until the meatballs are cooked through and the rice inside is tender.
  7. Adjust seasoning: Taste the broth and add more salt if needed. Remove and discard the large quartered onion pieces before serving.
  8. Serve: Ladle the Albondigas Soup into bowls. Garnish each serving with fresh chopped cilantro and serve immediately with lime wedges on the side.

Notes

  • For the most tender meatballs, mix the meatball ingredients by hand just until they come together. Overmixing develops the protein too much.
  • If you prefer a thicker broth, you can add 1 tablespoon of masa harina mixed with 2 tablespoons of water to the simmering soup during the last 10 minutes of cooking.
  • This soup tastes better the next day, making it excellent for meal prep.

Nutrition

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