Albondigas Soup (Mexican Meatball Soup)
Albondigas Soup is a classic Mexican comfort dish made with tender beef and rice meatballs simmered in a richly flavored broth filled with vegetables and herbs. It’s wholesome, satisfying, and perfect for chilly days—or anytime you want a hearty, homemade meal.
Why You’ll Love This Recipe
Hearty & Nutritious: Packed with vegetables, protein, and rice for a well-rounded, filling meal.
Comforting Mexican Classic: This traditional soup brings warmth and flavor with every spoonful.
One-Pot Wonder: Everything cooks together in a single pot—easy cleanup!
Freezer-Friendly: Makes great leftovers and freezes beautifully.
Customizable Heat Level: Add more or less jalapeño based on your spice tolerance.
Key Ingredients
For the Meatballs:
Ground Beef: Provides rich flavor and a tender bite.
Uncooked Long Grain Rice: Cooks directly in the soup, adding texture to the meatballs.
Fresh Cilantro: Brings freshness and a signature Mexican touch.
Egg: Binds everything together.
Spices (Cumin, Oregano, Salt, Pepper): Essential for seasoning and warmth.
For the Soup Base:
Olive Oil: Used for sautéing vegetables.
Onion, Carrots, Jalapeño, Garlic: Classic aromatics that form a flavorful base.
Tomato Paste & Sauce: Add richness, acidity, and color.
Beef Stock: Deepens the savory flavor of the broth.
Snap Peas & Frozen Peas: Add crunch and sweetness.
Cilantro & Lime: Fresh garnishes that brighten the dish.
Ingredients
Meatball Mixture:
1 lb ground beef
1/2 cup dry long grain white rice
1/2 cup fresh cilantro
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon pepper
1 large egg, lightly beaten
Soup Base
3 tablespoons olive oil
1 medium yellow onion , thinly sliced
4 medium carrots, sliced or chopped
1 jalapeno pepper, deseeded and diced
3 cloves garlic, minced
4 tablespoons tomato paste
8 ounce can tomato sauce
6 cups beef stock
1 cup snap peas
1 cup frozen peas
1/4 cup fresh cilantro, plus more for garnish
Salt and pepper, to taste
Garnish with cilantro and serve with fresh lime wedges
Instructions
Step 1: Prepare the Meatballs
In a bowl, combine the ground beef, uncooked rice, chopped cilantro, cumin, oregano, salt, pepper, and beaten egg. Mix thoroughly and shape into 1-inch balls. Set aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and jalapeño. Cook for 4 minutes. Stir in garlic and sauté for 30 seconds more.
Step 3: Build the Soup Base
Add tomato paste and tomato sauce, stirring to coat the veggies. Pour in beef broth and add snap peas. Bring to a gentle boil.
Step 4: Add the Meatballs
Carefully drop the raw meatballs into the pot. Reduce to a simmer, cover, and cook for 25 minutes.
Step 5: Finish the Soup
Add frozen peas and cook uncovered for 5 more minutes. Adjust salt and pepper to taste.
Step 6: Serve
Ladle into bowls and garnish with fresh cilantro and lime wedges. Add extra jalapeño slices for more heat if desired.
Expert Tips
Use Damp Hands: Prevents sticking when rolling meatballs.
Don’t Overwork the Meat: Gently mix to keep meatballs tender.
Add Zucchini or Potatoes: For more veggie variety.
Make It Ahead: Flavors deepen overnight—great for meal prep.
Use Homemade Stock: For extra richness, if you have it.
Important Notes When Making This Recipe
Rice Cooks in the Broth: No need to pre-cook the rice—it absorbs flavor from the soup.
Simmer Gently: Avoid boiling the meatballs too hard, or they may fall apart.
Low-Sodium Stock Recommended: Gives you better control over saltiness.
Keep Meatballs Uniform: Ensures even cooking.
Nutrition Information
(Estimates per serving, based on 6 servings)
Calories: ~410
Protein: 28g
Fat: 20g
Carbohydrates: 28g
Fiber: 4g
Sugar: 6g
Sodium: ~720mg
Values may vary depending on specific brands and ingredients used.*
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes! Lean ground turkey or chicken works well and lightens up the dish.
Do I need to cook the rice before mixing it into the meatballs?
Nope! The rice cooks inside the meatballs as the soup simmers.
Can I freeze Albondigas Soup?
Yes. Let it cool completely, store in airtight containers, and freeze for up to 3 months.
Is this soup spicy?
It’s mild to medium. Remove the jalapeño seeds for less heat or add extra jalapeños if you like it spicy.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then add all ingredients (except frozen peas) to the slow cooker. Cook on low for 6–7 hours. Add peas in the last 30 minutes.