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Authentic Albondigas Soup: Hearty Mexican Meatball Soup

Close-up of a rich, savory bowl of albondigas soup featuring meatballs, carrots, zucchini, and fresh cilantro.
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Make this warm and hearty Albondigas Soup, a classic Mexican Meatball Soup, filled with tender homemade meatballs, fresh vegetables, and savory broth. It is perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef or pork
  • 1/4 cup uncooked white rice
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 teaspoon dried oregano (for broth)

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground meat, rice, egg, salt, pepper, and cumin. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 18 to 20 meatballs.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Add the sliced carrots, diced potatoes, and 1 teaspoon of dried oregano. Bring the mixture to a boil.
  5. Once boiling, carefully drop the raw meatballs into the simmering broth one at a time. They will sink initially.
  6. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.
  7. Add the diced zucchini and the 1/4 cup of chopped cilantro. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
  8. Taste the broth and adjust salt and pepper if needed.
  9. Serve the hearty soup hot, garnished with extra fresh cilantro.

Notes

  • For a low-carb variation, omit the rice from the meatballs and add extra vegetables like celery or cauliflower to the broth.
  • You can use half ground beef and half ground pork for richer flavor in the meatballs.
  • If your meatballs break apart during cooking, it usually means you mixed the meat mixture too much. Mix gently next time.

Nutrition

Find it online: https://cutcooktaste.com/albondigas-soup-mexican-meatball-soup-recipe/