Albondigas soup is a traditional Mexican dish featuring spicy beef meatballs, tender veggies, and aromatic herbs in a savory beef broth.
Albondigas Soup
This tasty soup recipe contains the perfect combination of robust, savory, and aromatic flavors! Homemade meatballs are made with smoky spices like cumin, paprika, and chili powder and then simmered to tender, juicy perfection in a rich, tomato and beef broth.
Carrots, potatoes, and other fresh vegetables join the party to create a comforting dish that is as nourishing as it is delicious.
Similar to my roasted pumpkin soup and chicken noodle soup, this albondigas soup recipe is perfect for both filling the belly and warming the spirits. Great for cool winter days or any time of year!
Why you will love this recipe
- Rich, savory broth
- Tender, juicy meatballs
- Loaded with nourishing vegetables
- Traditional Mexican dish
How to make perfect Albondigas Soup
Mix the Meat. Combine and mix all the ingredients for the meatballs in a large mixing bowl. I find using my hands works the best.
Shape the Balls. Divide the mixture into about 16 meatballs, each measuring around 2 inches. Place the shaped balls on a baking tray, cover with plastic wrap, and chill in the refrigerator until it is time to cook them.
Saute Veggies and Garlic. Place a large saucepan over medium heat. Heat the olive oil, then toss in the chopped carrots and onions. Saute the veggies until they soften — this usually takes 5-7 minutes. Next, add the minced garlic and stir it around for another minute, until fragrant.
Combine All Ingredients. Add all of the remaining soup ingredients to the saucepan and bring to a boil. Cover the pan, let it boil for about 10 minutes, then add the prepared meatballs.
Simmer the Soup. Reduce the heat to medium low and let the soup cook for 25-30 minutes. It is done when the meatballs are cooked thoroughly and the potatoes are tender when poked with a fork.
Garnish and Serve. Serve hot with a handful of freshly chopped parsley on top. Enjoy!
Pro Tips
- Cookie scoops make shaping easier. Plus, I know that all of my meatballs will be the exact same size, which ensures they cook evenly too.
- A gentle touch is important when stirring albondigas soup, especially in the beginning. Too much force will cause the meatballs to break apart before they have time to seal and cook.
- Overcooked meatballs can get tough, chewy, and dry – even in soup. I use an instant read meat thermometer to check the center of a couple. Once the temperature reaches 160 degrees F, I turn off the heat to ensure tender, juicy meatballs.
Key Ingredients and Substitutions for Albondigas Soup
Meat: To avoid a greasy broth, I use lean beef (15 percent fat or less) for the meatballs. If desired, the meatballs can be made with ground pork, chicken, turkey, or a combination of meats. Traditional Mexican recipes typically use beef or a combination of beef and pork.
Rice: The rice needs to be fully cooked before being added to the meatball mixture.
Herbs: The herbs and spices can be tweaked to suit personal preferences. I often like to add extra mint to the broth for a more pronounced flavor, which compliments the richer flavors of the dish beautifully. Fresh cilantro and parsley also do a great job at this.
Vegetables: This soup is already loaded with veggies, but I still like to add more sometimes. Celery, mushrooms, shallot, or kale all make tasty additions.
Frequently Asked Questions about this Albondigas Soup Recipe
Do I need to brown meatballs for albondigas soup?
No, it is not necessary to brown the meatballs before adding them to the soup. This albondigas soup recipe was designed for the meatballs to gently cook right in the broth.
However, browning the meatballs first is totally fine if that is what is preferred. It can add an extra layer of texture and guarantee that those juices are locked in. Chef’s choice!
What goes well with albondigas soup?
With meatballs, potatoes, and other veggies, this traditional Mexican soup is a complete meal all by itself. I like to serve it up simply with warm tortillas or crusty bread to soak up every last drop of delicious broth.
To round out my meal a bit more, I often enjoy this soup with a fresh garden salad. I’m a huge fan of any soup and salad combo!
Can this recipe be made ahead of time?
Yes, this albondigas soup recipe can be made ahead of time. In fact, I find the flavor to be even better the second or even third day after it is made.
When kept in an airtight container, the soup will stay good for up to 5 days in the refrigerator. After that, it can be frozen — but I don’t recommend it. I find the texture of the soup suffers too much during the thawing process.
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Albondigas Soup
Ingredients
Meatballs
- 1 lb ground beef
- 1/3 cup cooked rice
- 2 clove garlic cloves minced
- 1 tbsp parsley chopped
- 1 tsp paprika
- 1 large egg beaten
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 pinch mint leaves
- 1 tsp salt
- 1/2 tsp pepper
Soup
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and chopped
- 1 clove garlic cloves minced
- 6 cup beef broth
- 1 lb canned diced tomatoes
- 3 small potatoes chopped
- 1 pinch parsley to garnish
Instructions
- First, mix all the ingredients for the meatballs into a large bowl. Use your hands to combine well.
- Next, divide the mixture into 16 balls, about 2 inches each. Cover with film paper and refrigerate until ready to cook.
- To make the soup, heat olive oil in a large saucepan over medium heat. Add chopped onion and chopped carrots. Sauté to soften for 5-7 minutes, then add minced garlic and stir for a minute.
- Then, add the remaining ingredients to the saucepan. Cover with a lid and bring it to a boil for about 10 minutes. Add the prepared meatballs and reduce heat to medium-low.
- Cook for 25-30 minutes until potatoes are fork-tender and meatballs are cooked through.
- Serve your soup in individual bowls and garnish with fresh parsley on top.
Notes
- Add more mint to the soup during the cooking time for a stronger mint taste.
- Serve with warm tortillas or crusty bread: Albondigas soup pairs wonderfully with warm tortillas or crusty bread, which can be used for dipping and sopping up the delicious broth.
- Keep leftovers refrigerated for up to five days.
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