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This albondigas recipes make a hearty and satisfying Mexican meatball soup. The tender meatballs are easy to make, then served in a flavorful broth with veggies. Classic Mexican comfort food!
Why You’ll Love Albondigas Recipe
This hearty dish was a favorite among us grandkids when I was growing up. We always looked forward to digging into a steaming bowl of nana’s Mexican meatball soup! Each albondiga is filled with tender meat and rice, all served in a flavorful broth with carrots and potatoes. It doesn’t get more satisfying than this soup.
- Easy. You won’t need any complicated or hard-to-find ingredients for this soup recipe. It’s easy to put together, then just simmers on the stove until done. Your home will smell amazing!
- Hearty. Filled with tender meatballs and veggies, this recipe is filling and satisfying.
- Flavorful. There is flavor in every part of this recipe, from the soup base to the meatballs.
- Flexible. You can add more veggies if you like and can even use old-fashioned oats instead of white rice in the meatballs.
What Are Albondigas?
Albóndigas (pronounced al-BUHN-dee-gahz) are Mexican meatballs. Made with ground beef, spices, and rice, these meatballs are tender and filling. The rice makes them light enough to easily cut through with a spoon while enjoying your soup. This way you can get the perfect bite every time, with a little bit of meat, some veggies, and broth in every spoonful.
How to Make Albondigas (Mexican Meatball Soup)
Are you ready to make some cozy Mexican meatball soup? Here’s how to do it:
- Make the sauce. Place the broth, tomatoes, onion, chipotle, and garlic in the blender. Process until you get a smooth mixture. Set it aside.
- Roll the meatballs. Mix all the albondigas ingredients together in a large bowl until well combined. Use your hands to roll the mixture into balls the size of 1 tbsp. Make sure they’re all evenly sized or they’ll cook unevenly. Set them aside.
- Cook the sauce. Add the oil to a large pot over medium heat. Strain the blended tomato sauce into the pot, then add the cumin, oregano, salt, and pepper. Stir well. Bring to a simmer and let it cook for 5 minutes.
- Add the broth, veggies and meatballs. Add the rest of the broth, potatoes and carrots. Carefully add the meatballs to the pot. Reduce the heat to medium-low and let the soup simmer for 40 minutes or until the rice is cooked through.
- Serve. Taste the soup and adjust salt/pepper if needed. Ladle the soup into bowls, garnish with cilantro if desired, and dig in.
Do I Have to Strain the Tomato Sauce?
No, that is an optional step. If you want the liquid in your soup to have a more broth-like consistency, then strain the blended tomato mixture. If you want your soup to have a thicker consistency, you can just add the blended sauce to the pot without straining it.
How Do You Keep Albondigas From Falling Apart?
One of the most common challenges when making meatballs is that they won’t hold their shape and then fall apart during the cooking process. In this recipe, we add masa harina to the meatball mixture, which acts as a binder with the eggs. You’ll notice a significant difference between the meat mixture with and without the masa harina so don’t skip it!
Serving Suggestions
Albondigas soup is a meal in and of itself, but you can add some chopped fresh cilantro on top and serve it with lime wedges. Squeeze some fresh lime juice into the soup just before digging in for extra flavor.
I also like to slice up a block of good cheese and put the slices out on the table with a stack of warm tortillas. My family adds a couple of pieces of cheese to a warm tortilla, then rolls the tortilla around the cheese and takes bites in between mouthfuls of soup.
How to Store and Reheat Extras
- Fridge: Let the soup cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 4 days.
- Stovetop: When you are ready to eat some of your albondigas soup, simply ladle the desired amount into a pot and reheat on the stove over medium-low heat, stirring occasionally.
- Microwave: You can also ladle soup into a microwave-safe bowl and zap it until warmed through. I usually reheat it for about 2 minutes and 30 seconds, pausing halfway through to stir the soup.
More Soup Recipes to Try
Albondigas
Ingredients
For the soup base
- 10 cups low-sodium vegetable broth
- 2 medium tomatoes
- ¼ medium yellow onion
- 1 chipotle in adobo sauce
- 2 large garlic cloves
For the albondigas
- 1 lb ground beef
- 1 cup white rice, uncooked
- 2 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon dry oregano
- 1 garlic clove, minced
- 2 tablespoons masa harina
To finish the soup
- 1 tablespoon olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 large potato, peeled and chopped into bite-sized pieces
- 1 large carrot, peeled and sliced into half moons
- ½ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon ground black pepper, plus more to taste
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Make the sauce. Place 1 cup of the broth, tomatoes, onion, chipotle, and garlic in the blender. Process until you get a smooth mixture. Set it aside.
- Roll the meatballs. Mix all the albondigas ingredients together in a large bowl until well combined. Use your hands to roll the mixture into balls the size of 1 tbsp. Make sure they're all evenly sized or they'll cook unevenly. Set them aside.
- Cook the sauce. Add the oil to a large pot over medium heat. Strain the blended tomato sauce into the pot, then add the cumin, oregano, salt, and pepper. Stir well. Bring to a simmer and let it cook for 5 minutes.
- Add the broth, veggies and meatballs. Add the rest of the broth, potatoes and carrots. Carefully add the meatballs to the pot. Reduce the heat to medium-low and let the soup simmer for 40 minutes or until the rice is cooked through.
- Serve. Taste the soup and adjust salt/pepper if needed. Ladle the soup into bowls, garnish with cilantro if desired, and dig in. Add some squeezes of fresh lime juice if you like!
Excellent recipe, I used tomato in can instead of fresh tomato and add zucchini.
So glad you enjoyed it and thank you for sharing the changes you made. I really appreciate your feedback!
10 cups of broth. 1 cup is used to blend the soup base. When do you add the other 9 cups?
Thank you for your question! The rest of the broth is added along with the veggies and meatballs. I updated the recipe card for that step, thank you for reaching out. 🙂
Have not tried this yet but will be doing so this weekend or first of next week
I hope you enjoy!