Albondigas Soup Recipe

Albondigas soup is a classic Mexican comfort dish featuring meatballs in a seasoned tomato broth. This albondigas soup recipe includes hearty vegetables and rice-studded beef meatballs.

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Perfect for family dinners, this soup blends rich spices and vibrant textures into every bite. It’s both filling and flavorful, ideal for cozy meals any time of year.

Key Ingredients in Albondigas Soup

Meatballs That Melt in the Broth

Ground beef – The base of the meatballs, offering rich flavor and hearty texture.
Cooked white rice – Adds tenderness and volume to the meatballs while helping them hold their shape.
Cilantro – Brings fresh, herbal brightness to the meatball mix.
Ground cumin – Infuses a warm, earthy depth into each bite.
Egg – Binds the ingredients together for firm yet tender meatballs.

The Soulful Soup Base

Beef broth – Forms the robust base of the soup, delivering deep, savory flavor.
Diced tomatoes and tomato sauce – Adds a rich, tangy layer to the broth and brings heartiness.
Russet potatoes – Soak up the broth’s flavor while adding texture and substance.
Carrots and zucchini – Contribute sweetness, color, and a tender crunch.
Oregano and cumin – Season the broth with subtle herbal and spiced notes.
Cilantro – Finishes the dish with a burst of freshness.

How to Prepare This Albondigas Soup Recipe

Begin by mixing ground beef with rice, egg, garlic, cilantro, and spices, then roll into small meatballs. Sauté onion and carrots, then build the broth with tomatoes, sauce, spices, and potatoes. Simmer briefly before adding the meatballs, finishing with zucchini and a fresh cilantro garnish.

Cooking Tips for the Best Albondigas Soup

For tender meatballs that hold together, use cooked rice rather than raw—this avoids long simmering times that can break the meatballs apart. If using uncooked rice, reduce the quantity and extend the cook time slightly to ensure full cooking without compromising texture.

How to Store Leftover Albondigas Soup

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture.

Frequently Asked Questions

Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative, though the flavor will be slightly milder.

Should the rice be fully cooked before adding to the meatballs?
Yes, in this version it’s best to use cooked rice to reduce simmering time and maintain meatball integrity.

Can I make this soup in advance?
Absolutely. It reheats well and the flavors continue to develop over time.

Is it okay to skip the zucchini or substitute it?
Yes, you can omit the zucchini or use other vegetables like green beans or corn for variety.

Albondigas Soup

A traditional Mexican comfort dish featuring tender beef and rice meatballs gently poached in a robust tomato-infused broth, brimming with hearty vegetables such as zucchini, carrots, and potatoes. Perfectly balanced and satisfying, this soup makes a wholesome meal that appeals across generations.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• For the meatballs:
• 1/2 teaspoon ground cumin
• 1 teaspoon minced garlic
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro finely chopped
• 1 pound lean ground beef 90% lean
• 3/4 teaspoon kosher salt
• 1 egg
• 1/2 cup cooked white rice
• For the soup:
• 6 cups beef broth
• 1/4 cup fresh cilantro chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 cup diced yellow onion
• 3 carrots peeled, quartered, and sliced
• 1 15- ounce can diced tomatoes with juices
• 1 1/2 cups Russet potatoes peeled and cubed (1/2-inch pieces)
• 1 large zucchini quartered and sliced
• 1/2 teaspoon ground cumin
• 2 teaspoons olive oil
• Salt and pepper to taste
• 1 8- ounce can tomato sauce

Instructions

• Combine the ground beef, cooked rice, minced garlic, egg, chopped cilantro, ground cumin, kosher salt, and pepper in a large mixing bowl. Blend the ingredients thoroughly until evenly mixed. Shape the mixture into uniform meatballs, approximately 3/4-inch in diameter, and set them aside on a tray.
• In a large soup pot, warm the olive oil over medium heat. Sauté the diced onion and sliced carrots for 3 to 4 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds. Introduce the cubed potatoes, beef broth, diced tomatoes with their liquid, tomato sauce, cumin, and oregano. Allow the mixture to come to a gentle simmer.
• Let the soup base simmer for 10 minutes before adding the prepared meatballs. Continue to simmer for another 10 minutes, ensuring the meatballs are cooked through. Stir in the zucchini and cook for an additional 5 minutes until the vegetables are tender. Adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro before serving

Notes

Although some versions of albondigas soup incorporate uncooked rice into the meatballs, this recipe opts for cooked rice to minimize cooking time and preserve the integrity of the meatballs. Should you choose to use uncooked rice, substitute with 1/4 cup and extend the simmering duration to ensure thorough cooking.