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Albondigas Soup

Mexican Albondigas Soup Recipe

Albondigas Soup is a traditional meatball soup with roots inMexican and Spanish cuisine. The word “albondigas” means meatballs. AlbondigasSoup usually includes beef meatballs, rice, vegetables, herbs, and atomato-based broth. Cumin, garlic, and fresh herbs add mild spice and depth.This soup works as a full meal because it contains protein, grains, andvegetables. Albondigas Soup remains popular due to its flexibility. Cooks oftenadjust vegetables or seasoning based on taste, season, or family tradition.
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Prep Time 20 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For themeatballs:
  • 1 pound ground beef 80/20 works best
  • 1/3 cup white rice uncooked
  • 1 large egg
  • 2 tablespoons fresh mint finely chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 garlic clove minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the soup:
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 6 cups beef or chicken broth
  • 1 cup tomato sauce
  • 2 carrots sliced
  • 2 medium potatoes diced
  • 1 zucchini sliced
  • 1 bay leaf
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Large Soup Pot or Dutch Oven
  • Medium mixing bowl
  • Cutting board
  • Sharp kitchen knife
  • Measuring Cups and Spoons
  • Wooden spoon or heat-safe spatula
  • Ladle

Method
 

  1. Make the meatballs: In a bowl, mix ground beef, rice, egg, herbs, garlic, cumin, salt, and pepper. Mix gently. Roll into small meatballs.
  2. Start the broth: Heat olive oil in a large pot. Add onion and garlic. Cook until soft and fragrant.
  3. Build the soup: Pour in broth and tomato sauce. Add bay leaf. Bring to a gentle boil.
  4. Cook the meatballs: Drop meatballs into the hot broth one by one. Lower heat and simmer for 20 minutes.
  5. Add vegetables: Add carrots and potatoes. Simmer 10 minutes. Add zucchini and cook 5 more minutes.
  6. Finish and serve: Taste and adjust salt. Remove bay leaf. Garnish with fresh cilantro.

Notes

To make the best Albondigas Soup, focus on balance and patience. Use fresh herbs whenever possible. Mint is not optional; it gives the soup its classic taste. Do not overmix the meatball mixture. Overmixing makes them hard. Always add meatballs to hot broth so they seal quickly and stay juicy. Keep the lid slightly open while simmering. This helps flavors develop without making the broth cloudy. Taste the soup near the end and adjust seasoning slowly. Small changes make a big difference.