Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.