Hearty Mexican meatball soup

Steaming albondigas soup brings the heartwarming essence of Mexican home cooking to your table. This robust one-pot meal combines tender, herb-infused meatballs with a nourishing tomato broth filled with garden-fresh vegetables. The meatballs cook directly in the flavorful liquid, allowing their savory essence to enrich the soup while absorbing broth in return, creating a perfect harmony of tastes in every spoonful.

I first encountered authentic albondigas soup at my neighbor Rosa's house during a particularly cold January evening. Her soup was so comforting that I immediately asked for the recipe, which she explained had been passed down through generations in her family. What struck me most was how the rice inside the meatballs expanded during cooking, creating incredibly tender results.

Essential Ingredients

• Ground beef – Creates the foundation for our albondigas; lean ground beef works wonderfully, though a mix with ground pork adds richness if you prefer
• Rice – Uncooked long-grain rice mixed directly into the meatballs performs double duty – it acts as a binder while absorbing broth as it cooks, making the meatballs exceptionally tender
• Fresh herbs – The signature trio of cilantro, mint, and oregano gives these meatballs their authentic Mexican flavor profile; this combination sets albondigas apart from other meatball soups
• Tomato sauce – Provides the rich base for the broth; quality matters here as it's a dominant flavor in the final soup
• Mixed vegetables – Potatoes, zucchini, and green beans add substance, nutrition, and beautiful color contrast; their varied textures complement the tender meatballs

Step-By-Step Cooking Instructions

Create the flavorful meatballs –

In a large mixing bowl, combine 1 pound of lean ground beef, ¼ cup uncooked long-grain rice, 2 cloves of minced garlic, 3 tablespoons finely chopped fresh cilantro, 1 tablespoon chopped fresh mint, 1 teaspoon fresh oregano (or ½ teaspoon dried), 1 beaten egg, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Using a tablespoon measure or small ice cream scoop, portion the mixture into balls approximately 1-inch in diameter. You should get about 20-24 meatballs. Place them on a plate or tray and refrigerate while you prepare the soup base. The chilling helps the meatballs hold their shape when added to the hot broth.

Build the aromatic soup base –

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 finely diced onion, 2 diced carrots, and 2 diced celery stalks – the classic mirepoix that forms the flavor foundation of many great soups. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent but not browned. Add 3 cloves of minced garlic and cook for another minute until fragrant. The kitchen should be filling with an enticing aroma at this point.

Add vegetables and broth –

To the pot, add 2 medium potatoes cut into ½-inch cubes, 1 medium zucchini cut into quarter moons, and 1 cup of green beans cut into 1-inch pieces. Pour in 2 cups of tomato sauce and 6 cups of beef broth. Add 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a gentle boil over medium-high heat. The broth should have a beautiful red-orange color with the vegetables creating vibrant accents throughout.

Cook the meatballs directly in the broth –

Once the broth is simmering, reduce the heat to medium-low. Gently add the chilled meatballs one by one into the hot soup, spacing them out somewhat evenly. Try not to drop them from a height or splash hot broth. Let them sit undisturbed for about 2 minutes before gently stirring to ensure they hold their shape. Cover the pot with a lid and simmer for 20-25 minutes. During this time, the meatballs will cook through completely, the rice inside them will expand and become tender, and they'll release their savory flavors into the broth.

Finish and serve –

Remove the bay leaf from the soup. Taste the broth and adjust seasonings as needed, adding more salt and pepper if desired. Stir in ¼ cup of fresh chopped cilantro just before serving to brighten the flavors. Ladle the hot soup into bowls, ensuring each serving gets at least 3-4 meatballs and a good portion of vegetables. The meatballs should be tender and juicy with the rice fully cooked inside them. Garnish with additional fresh cilantro, a squeeze of lime juice, and perhaps a dollop of sour cream if desired.

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Perfect Pairings

This hearty albondigas soup truly shines when served with warm corn tortillas on the side for dipping into the flavorful broth. I like to lightly char them directly over a gas flame for extra flavor before wrapping them in a clean kitchen towel to keep warm at the table. A small dish of lime wedges allows everyone to adjust the brightness to their liking.

For a more substantial meal, a simple side salad of sliced avocado, tomato, and red onion drizzled with lime juice and a sprinkle of salt provides a cool, fresh contrast to the warm soup. On particularly chilly evenings, I sometimes serve crispy tortilla strips or chips alongside the soup for added texture and to catch every last drop of the delicious broth.

Customize to Your Taste

The beauty of albondigas soup lies in its adaptability. For a spicier version, I sometimes add a diced jalapeño or two with the garlic, or stir in a tablespoon of chipotle in adobo for a smoky heat. When tomatoes are in season, I often substitute fresh diced tomatoes for some of the tomato sauce, which adds a bright, garden-fresh quality.

For a lighter variation, ground turkey works beautifully in place of beef. I've also made a version with half the meat and added extra vegetables like corn, bell peppers, or chayote squash based on what's in season. Some families add a small amount of cumin to their albondigas, which adds an earthy dimension to the flavor profile.

My friend Rosa taught me that the combination of mint and cilantro is what gives authentic albondigas their distinctive flavor. Her grandmother always said that the mint in particular was non-negotiable, even if you just used a little. I've found this advice to be absolutely true – even people who aren't mint fans appreciate the subtle complexity it brings to the meatballs without overwhelming them.

I've been making albondigas soup for nearly a decade now, ever since that memorable evening at Rosa's table. What I appreciate most about this recipe is how it brings together simple, wholesome ingredients to create something greater than the sum of its parts. The tender meatballs with their surprise pockets of rice, the nourishing broth, and the colorful vegetables all create a meal that satisfies on every level – a true representation of the comfort and love that define home cooking across cultures.

Frequently Asked Questions

→ What does Albondigas mean?

Albondigas means 'meatballs' in Spanish. This traditional Mexican soup features beef meatballs cooked in a vegetable broth.

→ Can I make Albondigas soup ahead of time?

Yes! This soup actually tastes better the next day. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

→ What can I serve with Albondigas soup?

Warm corn tortillas, crusty bread, or a simple green salad make perfect sides. Traditional garnishes include lime wedges, diced avocado, and fresh cilantro.

→ Can I substitute the ground beef?

Ground turkey or chicken works well as a lighter alternative. You can also use a mixture of beef and pork for extra flavor.

→ Is Albondigas soup spicy?

Traditional Albondigas soup isn't typically spicy. Add diced jalapeños or a dash of hot sauce if you prefer some heat.

→ Why add rice to the meatballs?

The rice helps bind the meatballs, keeps them tender, and expands as they cook, creating a lighter texture.