Albondigas Soup Recipe (Mexican Authentic)

Hey there! Come on into my kitchen. Today, we’re making one of my all-time favorite comfort foods: Albondigas Soup.

If you’ve never tried it, let me paint a picture for you. Imagine perfectly tender, flavorful meatballs floating in a rich, savory tomato broth. They’re joined by soft potatoes, sweet carrots, and tender zucchini. It’s more than just Mexican Meatball Soup. It’s the kind of meal that warms you up from the inside out. The kind of thing I crave on a chilly night or for a lazy Sunday dinner with family.

This soup has a cool story. The idea of albondigas (which is just Spanish for meatballs) came from Spain, but Mexico really made it special.

The big secret? Uncooked rice mixed right into the meatballs.

As the meatballs simmer away in the broth, that rice cooks and puffs up. This creates a soft, almost sponge-like texture that soaks up all that amazing broth. It’s fantastic.

The recipe I’m sharing today is my personal version, the one I’ve tweaked and tested over the years until it was just right. It has those deep, authentic flavors you want, but the steps are simple enough for anyone to follow.

So, grab your apron. Let’s make something that will fill your whole house with the most incredible smell.

Recipe Overview

Before we start chopping, let’s look at the game plan. It always helps me to know what’s coming.

Time Commitment: This is a perfect weeknight meal. You’re looking at about 45 minutes from start to finish.

• Prep Time: About 20 minutes to chop veggies and mix the meatballs.
• Cook Time: About 25 minutes of simmering on the stove.

Servings & Scaling: This recipe makes enough for 6 hungry people. But you can easily cut it in half or double it. Here’s a quick cheat sheet:

Servings	Ground Beef	Chicken Broth	Crushed Tomatoes
3 Servings	½ pound	48 oz (6 cups)	~1 cup (7.5 oz can)
6 Servings	1 pound	48 oz (6 cups)	15 ounce can
12 Servings	2 pounds	96 oz (12 cups)	2 (15 oz) cans
(Just remember to adjust the other ingredients too!)

Difficulty Level: I’d call this Easy to Medium. The steps themselves are simple. The only trick is getting the timing right for the veggies and being gentle with your meatballs. It’s a great recipe if you’re just starting out, but it’s delicious enough to impress anyone.

Essential Equipment: No fancy gadgets needed! All you need is:

• A large mixing bowl
• A big, heavy soup pot or a Dutch oven (these are great for holding heat evenly)
• A sharp knife and a cutting board

Meal Prep Tip: Want to get a head start? I do this all the time. You can make the meatballs a day ahead and keep them covered in the fridge. You can also chop your carrots, potatoes, and zucchini and store them in separate containers. This little bit of prep makes cooking night a total breeze.

The Heart of the Matter: The Ingredients

Good soup starts with good ingredients. Let’s break down what we need.

For the Albondigas (The Meatballs):

These are the stars of the show. We’re going to pack them with flavor.

• 1 pound lean ground beef: Using lean beef means they’re flavorful without making the soup greasy.
• 1 large egg: This is the glue that holds our meatballs together.
• ½ cup uncooked long-grain white rice: This is the magic ingredient! It makes the meatballs unbelievably tender.
• ½ cup finely diced white onion & 3 cloves minced garlic: The foundation of all flavor.
• The Spices: We’ll use 2 tsp salt, 1 tsp ground cumin, 1 tsp garlic powder, ½ tsp black pepper, and ½ tsp dried oregano. This combo gives it that classic, warm, and savory Mexican flavor. Some people add mint, but I find this blend is a real crowd-pleaser.

For the Soup (The Caldo):

This is the delicious broth our meatballs will call home.

• 48 oz low-sodium chicken broth: Using low-sodium lets us control the salt level.
• 1 (15-ounce) can crushed tomatoes: Don’t drain them! The juice adds a beautiful color and a touch of sweetness.
• 3 large carrots & 1 pound Russet potatoes: I love Russets for soup. They get super soft and creamy but don’t fall apart into mush.
• 2 zucchini squash: We add these at the very end. This keeps them from getting soggy and preserves their bright green color.
• For Serving: Freshly chopped cilantro and lime wedges. Trust me, don’t skip these! They add a final burst of freshness that pulls the whole dish together.

Let’s Get Cooking: A Step-by-Step Guide

Okay, let’s do this. I’ll walk you through every step.

Step 1: Make the Meatballs

In your large bowl, add the ground beef, egg, diced onion, uncooked rice, garlic, and all the spices (salt, cumin, garlic powder, pepper, and oregano).

Now, here’s a tip I’ve learned the hard way. Do not overmix the meat. Be gentle! Use your hands or a spoon and mix just until everything is combined. If you work it too much, the meatballs get tough. We want light and tender.

Once it’s mixed, wet your hands a little with water (this stops the meat from sticking) and roll the mixture into 2-inch balls. You should get about 12 to 15. Set them on a plate. Their time to shine is coming up.

Step 2: Build the Broth & Cook the Meatballs

Place your large soup pot over medium-high heat. Pour in the chicken broth and the entire can of crushed tomatoes. Stir it up and bring it to a good, rolling boil.

Once it’s bubbling, it’s time for the meatballs. Carefully lower each one into the broth. I use a big spoon to slide them in so they don’t splash or break apart. Let them boil, undisturbed, for a full 10 minutes. This is super important because it helps the outside of the meatballs firm up so they hold their shape.

Step 3: Add the Veggies & Simmer

After 10 minutes, the meatballs will look grayish on the outside and feel firm. Perfect. Now, add your chopped carrots and potatoes to the pot. Let them boil for about 5 minutes to give them a head start.

Next, turn the heat down to medium-low. The soup should go from a boil to a gentle simmer. Take a peek—if the meatballs and veggies aren’t mostly covered in liquid, go ahead and add 2-3 cups of water.

Let everything simmer together for another 10-15 minutes. This is when the real magic happens. The veggies get tender, the meatballs cook all the way through, and all those amazing flavors get to know each other. Your kitchen is about to smell incredible.

You’ll know it’s ready when you can easily poke a piece of potato with a fork. For the final touch, add the zucchini and let it cook for just the last 2-3 minutes. This keeps it perfectly tender-crisp and bright green.

Making It Your Own

One of my favorite things about cooking is changing things up. This soup is so easy to adapt!

• For a Lighter Soup: You can swap the ground beef for ground turkey or chicken. It works great!
• Like a Little Spice? Me too. For a smoky heat, add a minced chipotle pepper (from a can of chipotles in adobo) to the meatball mix. Or, for a milder heat, you can just toss a whole dried ancho chili into the broth while it simmers.
• To Make it Extra Special: For a fancier dinner, try browning the meatballs in a separate pan before you add them to the broth. It creates a deeper, richer flavor. Using homemade beef stock instead of store-bought also takes it to another level.
• Use What’s in Season: This soup loves seasonal veggies! In the summer, throw in some fresh corn on the cob (cut into rounds). In the fall, swap the potatoes for butternut squash or add some chopped kale during the last few minutes of cooking.

Serving, Storing, and Savoring

When the soup is done, take it off the heat and let it rest for about 5 minutes. Then ladle it into big, deep bowls.

Serving: The toppings are everything! Seriously. Serve each bowl with a big sprinkle of fresh cilantro and a lime wedge for squeezing over the top. The zesty citrus cuts through the rich broth and makes all the flavors pop. This soup is a meal on its own, but some warm corn tortillas for dipping are never a bad idea.

Storing Leftovers: Leftovers are a dream. The soup actually tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove.

Freezing: This soup freezes really well. Let it cool down completely, then store it in freezer-safe bags or containers for up to 3 months. Just thaw it in the fridge overnight and reheat it on the stovetop when you’re ready. The potatoes might be a little softer, but it will still be absolutely delicious.

I really hope you love this soup as much as my family and I do. Enjoy!

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