Here’s a classic Albóndigas Soup—hearty Mexican meatball soup with vegetables and a rich, comforting broth 🍲
Albóndigas Soup
Ingredients (serves 6)
Meatballs
- 1 lb ground beef (or half beef, half pork)
- 1 egg
- ¼ cup uncooked rice
- 2 tbsp chopped cilantro
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Soup
- 1 tbsp oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, blended)
- 1 tsp cumin
- 1 tsp oregano
- 2 carrots, sliced
- 2 zucchini, sliced
- 2 potatoes, diced
- Salt & pepper, to taste
Instructions
- Make meatballs
- In a bowl, mix all meatball ingredients gently.
- Form into golf-ball-size meatballs.
- Start the soup
- Heat oil in a large pot over medium heat.
- Sauté onion until soft, then add garlic (30 seconds).
- Build broth
- Add broth, tomatoes, cumin, and oregano.
- Bring to a gentle boil.
- Cook meatballs
- Carefully add meatballs to simmering soup.
- Lower heat and simmer 15 minutes.
- Add vegetables
- Add carrots, potatoes, and zucchini.
- Simmer another 15–20 minutes until veggies and rice are tender.
- Season & serve
- Taste and adjust salt and pepper.
- Garnish with fresh cilantro and serve with warm tortillas.
Tips & Variations
- Broth flavor: Add a bay leaf while simmering.
- Spicy: Add chopped jalapeño or serrano to the soup.
- Lighter: Use all chicken or turkey for meatballs.
- Make ahead: Tastes even better the next day.
If you want, I can also give you a slow-cooker albóndigas soup, a Caldo de Albóndigas with mint, or a quick weeknight version.
