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Authentic Albondigas Soup: Hearty Mexican Meatball Soup

Close-up of a rich, tomato-based albondigas soup featuring large meatballs and chunks of vegetables, garnished with cilantro.
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Make this traditional Mexican Albondigas Soup for a comforting, family-friendly dinner. You get tender, rice-filled meatballs simmering in a flavorful tomato broth with fresh vegetables.

Ingredients

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  • 1 pound ground beef or ground pork
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups beef or chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium carrot, peeled and sliced
  • 1 medium potato, peeled and diced
  • 1 celery stalk, sliced
  • 1/2 small white onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt (for broth)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground meat, uncooked rice, 1/4 cup cilantro, 1/4 cup onion, egg, oregano, 1/2 teaspoon salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into small, uniform balls, about 1 to 1.5 inches in diameter. You should have about 18 to 20 meatballs.
  3. Make the broth base: In a large pot or Dutch oven, combine the broth, diced tomatoes (with juice), carrot, potato, celery, 1/2 onion, minced garlic, and 1 teaspoon salt. Bring the mixture to a boil over medium-high heat.
  4. Reduce the heat to a simmer once boiling. Gently drop the raw meatballs one by one into the simmering broth. Do not stir immediately; allow them to set for 5 minutes to prevent them from breaking apart.
  5. Cover the pot and simmer for 20 to 25 minutes, or until the meatballs are cooked through and the rice inside them is tender.
  6. Taste the broth and adjust salt if needed.
  7. Serve the soup hot in bowls, garnished generously with fresh cilantro and a lime wedge on the side.

Notes

  • For extra flavor in the broth, you can briefly sauté the chopped onion, garlic, and celery in a tablespoon of oil before adding the broth and tomatoes.
  • If you prefer a thicker broth, you can blend half a cup of the broth with one small Roma tomato and return it to the pot before adding the meatballs.
  • Use fresh mint in the meatballs for a more traditional flavor profile, finely chopping about 1 tablespoon.

Nutrition

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