Albondigas Soup (Mexican Meatball Soup): A Comforting, Authentic, and Flavor-Packed Classic

If comfort had a flavor, it would taste exactly like a warm bowl of Albondigas Soup. Known affectionately as Mexican Meatball Soup, this dish is beloved across generations for its nourishing broth, tender herby meatballs, and hearty vegetables that turn a simple soup into a full, satisfying meal. Whether you grew up eating albondigas at your abuela’s kitchen table or you’re discovering it for the first time, this recipe brings the comforting essence of traditional Mexican cooking straight into your home.

In Mexican households, albondigas soup is more than a meal — it’s a cure-all. Feeling sick? Albondigas. Cold outside? Albondigas. Need something cozy after a long day? Albondigas. It’s one of the most iconic “caldito” style soups, cherished for its simplicity, warmth, and the unmistakable flavor of fresh herbs built into every meatball.

This version is inspired by classic homemade albondigas — fluffy rice-filled meatballs simmered gently in a savory tomato broth with carrot rounds, zucchini chunks, and tender potatoes. It’s the perfect balance of hearty and light, deeply seasoned but not heavy, and comfortable enough to win over any crowd. Let’s dive into what makes this soup truly special and how you can make it perfectly every time.

Why This Albondigas Soup Is the Best

1. Herb-loaded meatballs

Fresh cilantro and mint inside the meatballs are the signature of authentic albondigas. The herbs brighten the entire soup.

2. Rice inside the meatballs makes them tender

As the rice cooks, it expands slightly, keeping the meatballs soft and fluffy instead of dense.

3. A broth that is simple but rich in flavor

Tomato sauce, broth, onions, garlic, oregano, and cumin build a savory Mexican base without making the soup heavy.

4. Full of wholesome vegetables

Carrots, potatoes, and zucchini make this a full meal — no sides required.

5. One-pot and easy to prepare

A comforting weeknight dinner that tastes like you simmered it all afternoon.

The Roots of Albondigas Soup

Albondigas date back to Spanish and Moorish cuisine, but Mexico transformed them into something truly its own. Originally introduced by Spain, the concept of meatballs simmered in broth evolved into the comforting soup treasured today in Hispanic homes.

Mexican albondigas stand out because of:

• herbs (especially mint and cilantro)
• rice in the meatballs
• the vegetable-packed broth
• its role as both comfort food and celebratory dish

Every family has their own variation, but the core heart of the dish remains beautifully unchanged.

Ingredients

For the Meatballs

• 1 pound ground beef
• 1 egg
• ⅓ cup uncooked long-grain rice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped (optional but authentic)
• 1 garlic clove, minced
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Soup

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 (8-oz) can tomato sauce
• 7 cups chicken broth or beef broth
• 1 teaspoon Mexican oregano
• ½ teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, optional for serving

Instructions

1. Make the meatballs.
   In a bowl, combine ground beef, egg, rice, cilantro, mint, garlic, cumin, salt, and pepper. Mix gently until just combined.
2. Shape the meatballs.
   Form small meatballs about 1 inch wide. Set aside on a plate.
3. Start the broth.
   Heat olive oil in a large pot. Add onion and cook until softened, about 3 minutes. Stir in garlic for 30 seconds.
4. Add carrots and potatoes.
   Sauté for another 3 minutes to build flavor.
5. Add tomato sauce and broth.
   Pour in tomato sauce and broth. Add oregano, cumin, salt, and pepper. Bring to a gentle boil.
6. Add meatballs.
   Carefully place the meatballs into the pot one by one. Reduce heat to a low simmer.
7. Simmer.
   Cover and cook 25 minutes, until rice inside the meatballs is tender.
8. Add zucchini.
   Stir in chopped zucchini and cook another 10 minutes.
9. Garnish and serve.
   Top with fresh cilantro and a squeeze of lime if desired.

Albondigas Soup (Mexican Meatball Soup)

A comforting Mexican soup made with tender rice-filled meatballs simmered in a rich tomato broth with carrots, potatoes, and zucchini.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Mexican

Calories: 310

Ingredients

  

Meatballs

• 1 lb ground beef
• 1 egg
• 0.33 cup long-grain rice uncooked
• 2 tbsp cilantro chopped
• 1 tbsp mint chopped, optional
• 1 clove garlic minced
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.25 tsp pepper

Soup

• 1 tbsp olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 2 carrots sliced
• 2 potatoes diced
• 1 zucchini chopped
• 8 oz tomato sauce
• 7 cups chicken broth
• 1 tsp Mexican oregano
• 0.5 tsp cumin
• salt and pepper to taste
• fresh cilantro for garnish

Equipment

• Large pot
• Mixing bowl
• Cutting board
• Knife

Method

 

1. Mix ground beef, egg, rice, cilantro, mint, garlic, cumin, salt, and pepper to form the meatball mixture.
2. Shape into 1-inch meatballs and set aside.
3. Heat olive oil in a large pot and sauté onion until softened.
4. Add garlic, carrots, and potatoes; cook 3 minutes.
5. Stir in tomato sauce, broth, oregano, cumin, salt, and pepper; bring to a gentle boil.
6. Add meatballs carefully into the pot and reduce to a simmer.
7. Cover and cook 25 minutes until meatballs and rice are tender.
8. Add zucchini and simmer an additional 10 minutes.
9. Garnish with cilantro and serve warm.

Notes

Add serrano or jalapeño for heat. Use mint in the meatballs for traditional flavor.

Tips for Perfect Albondigas

Don’t overmix the meatball mixture

This keeps them delicate and tender.

Add meatballs to simmering (not boiling) broth

Boiling can break them apart.

Use mint if possible

It’s subtle, fragrant, and traditional — adding unexpected brightness.

Dice vegetables evenly

For a harmonious texture and consistent cooking time.

Popular Variations

Spicy Albondigas Soup

Add jalapeño or serrano, or stir in chili flakes.

Turkey Albondigas

Swap beef for turkey and use ½ cup cooked rice instead of raw.

Albondigas Verde

Use a tomatillo-based broth instead of tomato sauce.

Low-Carb Albondigas

Omit potatoes and reduce rice.

Serving Suggestions

Serve with:

• warm tortillas
• sliced avocado
• lime wedges
• Mexican rice
• a simple green salad

This soup is also amazing the next day as the flavors deepen beautifully.

How to Store & Freeze

Refrigerate:
Up to 4 days.

Freeze:
Freeze without potatoes for best texture (potatoes get grainy). Up to 2 months.

Reheat:
Simmer gently on the stove or microwave with a splash of broth.

Fun Fact

Albondigas were traditionally served as a healing soup, believed to help with everything from fatigue to cold weather blues — almost like Mexico’s version of chicken noodle soup.