Albondigas Soup (Mexican Meatball Soup) – A Warm, Hearty, Authentic Classic

Albondigas Soup—also known as Mexican Meatball Soup—is a comforting, flavorful dish beloved across generations and regions of Mexico. This soup is made with tender, juicy meatballs made from ground beef, rice, herbs, and spices, then simmered in a vibrant tomato-based broth loaded with vegetables. The flavor is bright, savory, and deeply soul-warming. Whether you grew up eating albondigas or you’re trying it for the first time, this recipe brings the most authentic flavor right into your kitchen.

Unlike Italian-style meatballs, Mexican albondigas include rice inside the meat mixture, which slowly cooks and expands while simmering. This gives each meatball a soft, tender texture that absorbs the broth beautifully. Combined with potatoes, carrots, celery, zucchini, tomatoes, and fresh cilantro, albondigas soup is wholesome, nutritious, and hearty—perfect for cozy days or any time you need warm comfort food.

This recipe is traditional, simple to follow, and incredibly rewarding. Everything cooks in one pot, the ingredients are affordable, and the flavor is unmatched.

Let’s break down why this soup deserves a permanent place in your recipe rotation.

Why This Albondigas Soup Recipe Is Truly the Best

✓ Authentic homemade meatballs

Made with beef, rice, and fresh cilantro—just like classic Mexican kitchens.

✓ A rich tomato-based broth

A blend of tomatoes, broth, aromatics, and spices gives the soup deep flavor without heaviness.

✓ Loaded with vegetables

Carrots, potatoes, zucchini, celery, and onions make each spoonful hearty and balanced.

✓ One pot simplicity

A complete meal cooked in a single pot—easy cleanup, easy cooking.

✓ Super comforting

Perfect for cold days, sick days, lazy Sundays, or anytime you crave warm, nostalgic flavors.

✓ Naturally nutritious

High protein meatballs + veggies + broth = wholesome comfort.

Ingredients

For the Meatballs (Albondigas):

• 1 lb ground beef
• ½ cup uncooked long-grain rice
• 1 egg
• ¼ cup chopped cilantro
• 2 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 can (14 oz) crushed tomatoes
• 6 cups beef or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• ¼ cup chopped cilantro
• Lime wedges (optional for serving)

Instructions

1. Make the meatballs

In a bowl, combine ground beef, rice, egg, cilantro, garlic, cumin, salt, and pepper. Mix with hands until just combined—do NOT overmix. Roll into small meatballs (about 1 inch wide). Set aside.

2. Sauté aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and sauté 3–4 minutes. Add garlic and cook for 30 seconds.

3. Add vegetables

Add carrots, celery, and potatoes. Sauté 3–5 minutes to enhance flavor.

4. Add tomatoes & broth

Stir in crushed tomatoes, broth, oregano, cumin, paprika, salt, and pepper. Bring to a gentle boil.

5. Add the meatballs

Carefully drop meatballs into the boiling broth—do not stir for the first few minutes so they don’t break apart.

6. Simmer

Reduce to medium-low heat. Cover and simmer 25–30 minutes until rice inside the meatballs is fully cooked and vegetables are tender.

7. Add zucchini

Stir in chopped zucchini during the last 10 minutes of cooking.

8. Finish with cilantro

Turn off heat and stir in fresh cilantro for bright, authentic flavor.

9. Serve

Ladle hot soup into bowls. Add lime juice if desired.

Albondigas Soup (Mexican Meatball Soup)

A hearty, comforting Mexican soup made with tender beef-and-rice meatballs simmered in a flavorful tomato broth with vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Dinner, Soup

Cuisine: Mexican

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 1 lb ground beef
• 0.5 cup uncooked long-grain rice
• 1 egg
• 0.25 cup cilantro chopped
• 2 cloves garlic minced
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.5 tsp black pepper

Soup

• 1 tbsp olive oil
• 1 small onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 2 potatoes diced
• 1 zucchini chopped
• 2 cloves garlic minced
• 14 oz crushed tomatoes
• 6 cups beef or chicken broth
• 1 tsp dried oregano
• 1 tsp cumin
• 0.5 tsp paprika
• salt and pepper to taste
• 0.25 cup cilantro chopped

Equipment

• Large pot
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Combine beef, rice, egg, cilantro, garlic, cumin, salt, and pepper. Mix and roll into small meatballs.
2. Heat olive oil in a pot. Sauté onion, then garlic.
3. Add carrots, celery, and potatoes. Cook briefly.
4. Add crushed tomatoes, broth, oregano, cumin, paprika, salt, and pepper. Bring to a boil.
5. Carefully drop in the meatballs and simmer 25–30 minutes.
6. Add zucchini during the last 10 minutes of cooking.
7. Stir in cilantro before serving and adjust seasoning.

Notes

Add lime juice before serving for extra brightness.

Tips for Perfect Albondigas Soup

Don’t overmix meatball ingredients

Overmixing makes dense meatballs. Gentle mixing = tender results.

Rice is the secret

Use uncooked rice—it expands in the broth, making soft, fluffy meatballs.

Drop meatballs gently

Avoid stirring too soon so they hold their shape.

Flavor the broth well

Taste at the end and adjust seasoning to your liking.

Add zucchini last

This keeps it from becoming mushy.

Variations

Spicy Albondigas

Add jalapeño or chipotle peppers.

Turkey Albondigas Soup

Swap beef with ground turkey.

Vegetarian “Albondigas” Soup

Use plant-based meat or mushroom balls.

Extra Veggie Version

Add corn, green beans, or spinach.

Serving Suggestions

• Warm tortillas
• Mexican rice
• Avocado slices
• Lime wedges
• Crusty bread

Storage

• Fridge: 3–4 days
• Freezer: 2 months (meatballs freeze perfectly)
• Reheat: Warm over low heat; add broth if soup thickens