Albondigas Soup Recipe
A comforting and authentic Mexican soup featuring tender, rice-filled meatballs simmered in a rich tomato broth with hearty vegetables. It’s a simple, flavorful meal the whole family will love—truly a hug in a bowl.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
For the Meatballs (Albondigas):
- 1 lb lean ground beef
- 1 large egg
- ½ cup uncooked long-grain white rice
- ½ cup white onion, finely diced
- 3 cloves garlic, minced
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp dried oregano
For the Soup (Caldo):
- 48 oz (6 cups) low-sodium chicken broth
- 1 (15-oz) can crushed tomatoes, undrained
- 3 large carrots, chopped
- 1 lb Russet potatoes, peeled and cubed
- 2 zucchini, chopped
For Serving:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Make the Meatballs: In a large bowl, gently mix all meatball ingredients with your hands until just combined—be careful not to overwork the meat! Roll the mixture into 12-15 meatballs (about 2 inches each).
- Start the Broth: In a large pot or Dutch oven, bring the chicken broth and crushed tomatoes to a rolling boil over medium-high heat.
- Cook Meatballs & Veggies: Carefully lower the meatballs into the boiling broth. Cook for 10 minutes to help them set. Add the chopped carrots and potatoes, and continue to boil for 5 more minutes.
- Simmer: Reduce the heat to medium-low to maintain a gentle simmer. Cook for another 10-15 minutes, or until the potatoes are tender enough to be easily pierced with a fork. If the liquid looks low, feel free to add a cup or two of water.
- Finish the Soup: Stir in the chopped zucchini and cook for just 2-3 minutes more, until it’s tender but still bright green. Ladle into bowls and serve hot.
Notes
- Serving Suggestions: This soup is best served with a generous sprinkle of fresh cilantro and a big squeeze of lime juice. Warm corn tortillas on the side are perfect for dipping!
- Tips & Tricks: The secret to incredibly tender meatballs is to mix the ingredients just until they come together. For the best texture, add the zucchini at the very end of cooking to keep it from getting mushy.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days—the flavor gets even better overnight! This soup also freezes beautifully for up to 3 months. Thaw in the fridge and reheat gently on the stovetop.
Find it online: https://sabormexicana.com/albondigas-soup/