Albondigas is a traditional Mexican meatball soup that’s warm, comforting, and full of flavor. The dish features tender meatballs made with rice, simmered in a savory broth with vegetables like carrots, potatoes, and zucchini. It’s great as a main course and perfect with tortillas or warm bread.
🍲 Albondigas (Mexican Meatball Soup)
🧾 Ingredients
For the Meatballs:
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1 lb (450g) ground beef or beef/pork mix
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1/4 cup uncooked white rice
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1 egg
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2 cloves garlic, minced
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1/4 cup chopped fresh cilantro
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1/2 tsp ground cumin
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1/2 tsp salt
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1/4 tsp pepper
For the Broth:
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1 tbsp oil
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1/2 onion, chopped
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2 cloves garlic, minced
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1 large carrot, sliced
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1 medium potato, diced
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1 zucchini, chopped (optional)
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1 (15 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
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6 cups beef or chicken broth
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1 tsp dried oregano or Mexican oregano
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1/2 tsp cumin
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Salt and pepper to taste
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Optional: 1 chipotle pepper in adobo (for smoky heat)
👨🍳 Instructions
1. Make the Meatballs
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In a bowl, mix all meatball ingredients by hand until just combined.
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Form into small meatballs (about 1 inch in diameter). Set aside.
2. Start the Broth
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Heat oil in a large pot over medium heat.
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Sauté onion and garlic for 2–3 minutes.
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Add carrots, potatoes, and zucchini. Cook for 5 minutes, stirring occasionally.
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Stir in tomatoes, broth, cumin, oregano, and chipotle (if using).
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Bring to a gentle boil.
3. Add the Meatballs
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Gently drop in the raw meatballs one by one.
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Lower heat to a simmer and cook uncovered for 30–35 minutes, until rice is cooked and meatballs are tender.
4. Adjust & Serve
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Taste and adjust seasoning.
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Serve hot, garnished with extra cilantro and a squeeze of lime.
🍽️ Serving Suggestions:
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Warm corn tortillas or crusty bread
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Lime wedges
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Avocado slices or diced onion for garnish
Would you like a slow-cooker or Instant Pot version of this recipe?