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Albondigas Soup (Mexican Meatball Soup) – Warm, Flavorful & Comforting

Albondigas Soup — also known as Mexican Meatball Soup — is one of the most comforting and soulful dishes in traditional Mexican cooking. It’s the kind of soup that fills the kitchen with warmth, the air with delicious aromas, and your bowl with tender homemade meatballs, hearty vegetables, and vibrant broth seasoned with spices and fresh herbs. This version keeps the recipe rich and traditional while using ground beef or ground turkey instead of pork to keep it fully compliant with your rules. The meatballs are mixed with rice, herbs, aromatics, and spices, making them wonderfully tender and flavorful. As they simmer in the broth, they release even more richness, creating a soup that feels both hearty and nourishing. Packed with carrots, potatoes, zucchini, tomatoes, and fresh cilantro, this Albondigas Soup is full of color, freshness, and authentic depth. The broth is light yet flavorful, enhanced with earthy spices and the natural sweetness of simmered vegetables. It’s a perfect recipe for any time of year, but especially comforting on cooler days or whenever you crave a wholesome bowl of homemade goodness. Every spoonful delivers warmth, Mexican flavor, and the cozy satisfaction of a traditional family recipe.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs (Albondigas)
  • 1 lb ground beef or ground turkey
  • ½ cup uncooked white rice
  • 1 egg
  • 2 cloves garlic minced
  • ¼ cup cilantro finely chopped
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 medium potatoes diced
  • 1 zucchini chopped
  • 4 cups beef or chicken broth
  • 2 cups water
  • 1 14.5 oz can diced tomatoes
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp salt adjust to taste
  • ¼ tsp red pepper flakes optional
  • 2 bay leaves
  • ¼ cup chopped fresh cilantro for serving
  • 1 lime cut into wedges (for serving)

Equipment

  • Large soup pot or Dutch oven
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle
  • Small scoop or spoon for shaping meatballs

Method
 

Step 1 — Prepare the meatball mixture
  1. In a large mixing bowl, combine:
  2. Ground beef or turkey
  3. Rice
  4. Egg
  5. Garlic
  6. Cilantro
  7. Cumin
  8. Oregano
  9. Salt and pepper
  10. Mix gently with hands until just combined.
Step 2 — Form the meatballs
  1. Shape into small meatballs about 1 to 1½ inches in size.
  2. Place on a plate and set aside.
Step 3 — Sauté aromatics
  1. Heat olive oil in a soup pot over medium heat.
  2. Add onions, carrots, and celery.
  3. Cook 5–6 minutes until softened.
  4. Add garlic and sauté 1 minute.
Step 4 — Build the broth
  1. Add diced tomatoes, broth, water, cumin, oregano, salt, pepper, bay leaves, and red pepper flakes.
  2. Stir and bring to a gentle boil.
Step 5 — Add meatballs
  1. Drop the meatballs gently into the simmering soup.
  2. Do not stir for the first few minutes to avoid breaking them.
  3. Simmer 20 minutes, allowing rice inside the meatballs to cook and expand.
Step 6 — Add potatoes and zucchini
  1. Add potatoes and cook 10 minutes.
  2. Add zucchini and simmer an additional 5 minutes, until all vegetables are tender.
Step 7 — Taste & adjust
  1. Remove bay leaves.
  2. Taste broth and adjust with more salt, pepper, or lime juice.
Step 8 — Serve
  1. Ladle soup into bowls, making sure each serving gets several meatballs and plenty of vegetables.
  2. Garnish with fresh cilantro and lime wedges.

Notes

🧊 Storage & Reheating
Refrigerator
Keeps for 3–4 days.
Broth will thicken slightly due to rice — add water when reheating if needed.
Freezer
Freeze up to 2 months.
Freeze soup without potatoes for best texture.
Reheating
Warm gently on stovetop until heated through.
🥄 Variations
1. Extra Spicy Albondigas
Add jalapeños or extra red pepper flakes.
2. Turkey Albondigas
Use ground turkey for a lighter soup.
3. Veggie Boost
Add corn, peas, or spinach.
4. Richer Broth
Add 1 tablespoon tomato paste.
5. Herb-Lover’s
Increase cilantro or add fresh basil.
6. Low-Carb Version
Replace potatoes with cauliflower.
7. Gluten-Free
Naturally GF — rice replaces breadcrumbs.
8. High-Protein Version
Use extra lean beef or add white beans.
9. Smoky Version
Add smoked paprika.
10. Slow Cooker Option
Add all ingredients + raw meatballs and cook on LOW 6 hours.
❓ 10 FAQs
1. Why is rice added to the meatballs?
It helps bind them and makes them tender as it cooks.
2. Can I use cooked rice?
Uncooked rice is traditional; cooked rice may cause meatballs to fall apart.
3. Do the meatballs need browning first?
No — they cook directly in the broth.
4. Can I use brown rice?
It takes longer; par-cook before adding.
5. Why shouldn’t I stir immediately after adding meatballs?
They’re delicate until they begin to firm.
6. Can I freeze the meatballs separately?
Yes — freeze raw or cooked.
7. Can I make it vegetarian?
Use veggie meatballs and vegetable broth.
8. Can I add pasta?
Small pasta like orzo works, but rice already adds starch.
9. What broth works best?
Beef broth gives depth; chicken makes it lighter.
10. What vegetables can I swap in?
Sweet potatoes, bell peppers, kale, and green beans work well.
🏁 Conclusion
This Albondigas Soup (Mexican Meatball Soup) is a beautiful celebration of traditional flavors — tender meatballs, hearty vegetables, warm spices, and rich broth. It’s comforting, flavorful, and nourishing, perfect for busy weekdays or slow evenings where you crave something wholesome and deeply satisfying.
With its vibrant colors, fragrant herbs, and perfectly cooked meatballs, this soup captures the cozy spirit of Mexican home cooking and transforms it into a bowl of pure comfort.