When the weather cools down or I just want something hearty and comforting, I always reach for this Albondigas Soup. It’s one of those feel-good meals that’s simple, satisfying, and just full of warmth.
Made with tender beef and rice meatballs, simmered gently in a tomato-based broth alongside potatoes, carrots, and zucchini—this soup is a full meal in a bowl. Even my picky eaters go back for seconds. It’s one of those recipes that’s easy enough for a weeknight, but delicious enough to serve when guests are over.
What is Albondigas Soup?
“Albondigas” means meatballs in Spanish, and in this traditional Mexican soup, they’re the star of the show. These aren’t your average meatballs either—they’re made with rice, herbs, and spices so they’re super tender and light. Once they hit the broth, they soak up all that savory flavor and practically melt in your mouth.
Ingredients You’ll Need
For the meatballs:
- Lean ground beef
- Cooked white rice (helps keep them tender)
- Egg
- Garlic
- Fresh cilantro
- Ground cumin
- Salt and black pepper
For the soup base:
- Olive oil
- Onion
- Carrots
- Potatoes
- Garlic
- Zucchini
- Beef broth
- Diced tomatoes
- Tomato sauce
- Dried oregano
Optional: A pinch of crushed red pepper or a dash of hot sauce for heat, and chopped fresh mint if you’re going for the more traditional route.
How to Make Albondigas Soup
Start with the meatballs
In a mixing bowl, combine the beef, cooked rice, egg, garlic, cilantro, cumin, salt, and pepper. Roll the mixture into small meatballs—aim for about 1 to 1.5 inches in diameter. Set them aside while you prep the soup.
Sauté your veggies
In a large pot, heat a drizzle of olive oil and sauté the onion, carrots, and garlic until the onions are soft. Add in the potatoes, broth, tomatoes, tomato sauce, and oregano. Bring everything to a simmer (but don’t let it boil hard—that can make the meatballs tough).
Add the meatballs
Gently drop the uncooked meatballs into the simmering broth. Let them cook for about 10–15 minutes, then stir in the zucchini. Simmer until the veggies are tender and the meatballs are fully cooked.
Finish and serve
Top bowls with a sprinkle of fresh cilantro and serve with warm bread or tortilla chips on the side. A squeeze of lime over the top adds a nice pop of flavor!
Tips for Success
- Use cooked rice in the meatballs to cut down on cooking time and help them stay together.
- Don’t overmix the meat mixture—just combine everything gently so your meatballs stay tender.
- Keep the heat at a gentle simmer—a hard boil can toughen the meatballs or make them fall apart.
- Leftovers are fantastic! Store in the fridge for up to 3–4 days, and reheat on the stove or in the microwave.
Slow Cooker Instructions
Want to make this in the crockpot? No problem. Add the raw meatballs and all soup ingredients (except the zucchini) to your slow cooker. Cook on low for 4–6 hours, then add the zucchini in the last hour. If you’re worried about the meatballs breaking apart, you can broil them for 5–7 minutes before adding them in.
Customize Your Bowl
Feel free to play around with this one:
- Change the protein – Ground turkey, chicken, or pork all work.
- Mix up the veggies – Add corn, celery, green beans, spinach, or whatever’s in your fridge.
- Top it off – Add sliced green onions, a dollop of sour cream, diced avocado, or fresh lime juice before serving.
Final Thoughts
This Albondigas Soup is pure comfort food—wholesome, flavorful, and family-approved. Once you try it, I think you’ll find yourself making it again and again. It’s one of those recipes that feels like a warm hug in a bowl, and honestly, we all need more of those.
Albondigas Soup
When the weather cools down or I just want something hearty and comforting, I always reach for this Albondigas Soup.
Ingredients
- 1 pound ground beef (90% lean)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup chopped cilantro leaves
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 3 carrots, peeled, quartered, and sliced
- 1 1/2 cups Russet potatoes, peeled and cut into 1/2-inch pieces
- 6 cups beef broth
- 1 (15-ounce) can diced tomatoes (do not drain)
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini, quartered and sliced
- 1/4 cup chopped cilantro leaves
- Salt and pepper to taste
Instructions
- For the meatballs, combine the beef, rice, garlic, egg, cilantro, cumin, salt, and pepper in a large bowl. Mix until everything is evenly incorporated.
Roll the mixture into 3/4-inch meatballs and place them on a tray. - For the soup, heat olive oil in a large pot over medium heat. Add the onion and carrots and cook for 3 to 4 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Add the potatoes, beef broth, diced tomatoes, tomato sauce, cumin, and oregano. Bring everything to a simmer.
- Simmer for 10 minutes, then gently drop in the meatballs. Let the soup simmer for another 10 minutes.
- Add the zucchini and cook for 5 more minutes until everything is tender.
- Season with salt and pepper to taste, sprinkle with chopped cilantro, and serve.
Notes
- Many traditional albondigas recipes use uncooked rice in the meatballs.
- This version uses cooked rice, which shortens the simmer time and helps the meatballs hold their shape better. If you'd like to use uncooked rice instead, substitute 1/4 cup of uncooked rice for the 1/2 cup cooked and adjust the cooking time accordingly.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 358Total Fat 17gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 8gCholesterol 98mgSodium 1338mgCarbohydrates 24gFiber 4gSugar 5gProtein 28g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
