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Albondigas Soup Mexican Meatball Soup recipe

Albondigas Soup is a comforting and hearty Mexican dish featuring tender meatballs simmered in a flavorful broth laden with vegetables. This family-friendly soup is perfect for any day and can be served with warm tortillas or crusty bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 mixing bowl
  • 1 baking sheet (optional)
  • 1 sharp knife
  • 1 cutting board
  • 1 wooden spoon or spatula
  • 1 ladle

Ingredients
  

  • 1 lb ground beef
  • ¼ cup uncooked rice
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh cilantro
  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 medium zucchini, diced
  • ½ cup frozen peas
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 lime cut into wedges (for serving)

Instructions
 

  • In a mixing bowl, combine the ground beef, rice, onion, garlic, egg, cumin, salt, pepper, and cilantro. Mix well until fully combined.
  • Shape the meat mixture into small meatballs, approximately 1-inch in diameter. You should get about 24 meatballs.
  • In a large pot or Dutch oven, bring the beef broth to a boil over medium-high heat.
  • Carefully add the meatballs to the boiling broth. Reduce the heat to medium and let the meatballs cook for about 10 minutes.
  • Add the diced tomatoes, carrots, potatoes, zucchini, peas, oregano, and chili powder to the pot. Stir well and bring back to a gentle simmer.
  • Cover the pot and cook for an additional 20-25 minutes, or until the vegetables are tender and the meatballs are cooked through.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Serve hot with lime wedges on the side.

Notes

You can substitute the ground beef with ground turkey or chicken for a lighter version.
Feel free to add other vegetables according to your preference, such as corn or bell peppers.
This soup can be stored in the refrigerator for up to 3 days and can be frozen for later use. Reheat thoroughly before serving.