Homemade Albondigas Soup – A Cozy Mexican Classic

Albondigas Soup, or Sopa de Albóndigas, is a beloved Mexican dish steeped in tradition and warmth. Rooted in the comforting world of home-style cooking, this meatball soup combines seasoned ground beef with vegetables, herbs, and a light tomato broth for a wholesome, satisfying meal.

Each bowl brings a blend of savory, slightly spicy flavors balanced by the subtle sweetness of carrots and the herbal lift of mint or cilantro. The albóndigas themselves — tender, juicy meatballs — are the heart of the dish, infusing the broth with richness as they simmer.

Whether you’re making it for a chilly night, a family gathering, or a weeknight dinner, this nourishing soup delivers both comfort and nutrition in one rustic pot.

Ingredients Overview

Ground Beef

The star of this soup is the meatballs, typically made with lean ground beef. Use 85/15 or 90/10 beef to balance tenderness and richness. For a lighter version, ground turkey or chicken can be substituted without losing flavor.

Rice

Uncooked white rice is mixed directly into the meatball mixture. As the albóndigas cook, the rice softens and helps bind the meatballs while adding a pleasant texture. Long-grain rice works best, but jasmine or basmati are good alternatives.

Aromatics & Herbs

• Garlic and onion: Finely chopped and added to the meatballs and broth, these build the foundation of flavor.

• Fresh mint or cilantro: Traditionally used in the meatballs, mint adds a unique, bright herbal note. Cilantro offers a more classic Mexican profile.

• Cumin: A small amount of ground cumin enhances the meat’s flavor and adds warmth.

Vegetables

A mix of hearty vegetables makes the broth vibrant and filling:

• Carrots: Sliced into rounds or half-moons, they provide natural sweetness.

• Potatoes: Russets or Yukon Golds hold up well and add bulk.

• Zucchini: Adds a soft bite and fresh note to the soup.

Tomatoes & Broth

The base of the soup is a tomato-infused broth made with:

• Crushed tomatoes or tomato sauce: Gives the broth a rich, slightly tangy flavor.

• Chicken or beef broth: Choose low-sodium for better control of seasoning. Homemade broth is even better for depth of flavor.

Optional Add-ins

• Chayote: A Mexican squash that holds its shape beautifully when simmered.

• Corn: Fresh or frozen corn kernels can sweeten and brighten the soup.

Seasonings

Salt, pepper, and a dash of dried oregano round out the flavor. For a spicier soup, a diced jalapeño or a pinch of red pepper flakes can be added.

Step-by-Step Instructions

1. Make the Meatball Mixture

In a large mixing bowl, combine:

• 1 lb ground beef

• 1/3 cup uncooked long-grain white rice

• 1 egg

• 1/4 cup finely chopped onion

• 1 minced garlic clove

• 2 tablespoons chopped fresh mint or cilantro

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

Mix gently using your hands until just combined. Avoid overmixing, which can make the meatballs tough.

Form into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate. This should yield around 20–24 albóndigas.

2. Prepare the Broth

In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add 1/2 chopped onion and sauté until translucent, about 3–4 minutes. Stir in:

• 2 cloves minced garlic

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

Add 4 cups of chicken or beef broth and 1 cup of crushed tomatoes. Stir to combine, then bring the mixture to a gentle boil.

3. Add the Vegetables

Once the broth is simmering, add:

• 2 medium carrots, sliced

• 2 medium potatoes, diced

• 1 zucchini, sliced or cubed

Let simmer for 5–7 minutes before adding the meatballs.

4. Add the Albóndigas

Carefully drop the raw meatballs into the simmering soup one at a time. Reduce heat to low, cover, and let the soup simmer gently for 30–35 minutes.

The rice inside the meatballs will cook fully, and the broth will absorb the meat’s savory flavor.

5. Taste and Adjust

Check for seasoning and add salt or pepper as needed. If the broth reduces too much, add a bit more water or broth. Optional: add a squeeze of lime juice before serving for brightness.

Tips, Variations & Substitutions

Cooking Tips

• Form even meatballs for consistent cooking — a small cookie scoop works well.

• Don’t stir the soup too vigorously after adding meatballs, or they may break apart.

• Skim off any foam that rises to the top during simmering for a cleaner broth.

Variations

• Spicy Albondigas Soup: Add diced jalapeños or chipotle peppers in adobo to the broth.

• Chicken Albondigas: Use ground chicken and a bit of chopped spinach in the meatballs.

• Gluten-Free: This soup is naturally gluten-free as it uses rice, not breadcrumbs.

• Low-Carb: Replace rice in the meatballs with grated cauliflower.

Substitutions

• No mint? Use cilantro or parsley.

• No zucchini? Substitute with green beans or bell peppers.

• For added protein, you can mix ground beef with ground pork.

Serving Ideas & Occasions

Albondigas Soup is a perfect one-pot meal for cool evenings, family dinners, or casual entertaining. Serve it with:

• Warm corn tortillas or crusty bolillo rolls

• A side of Mexican rice or a light green salad

• Garnishes like chopped cilantro, diced onion, avocado, or a dollop of crema

This soup is especially fitting for Sunday family gatherings, Día de los Muertos menus, or meal prep for the week.

Its rustic appeal and layered flavors make it both nostalgic and satisfying — a dish that warms both the belly and the heart.

Nutritional & Health Notes

Albondigas Soup is well-balanced in protein, carbohydrates, and fiber. The meatballs provide high-quality protein, while rice and potatoes offer energy-sustaining carbs. Carrots and zucchini contribute antioxidants and essential vitamins like A and C.

Using lean beef and minimal oil keeps the fat content in check. For a lower-calorie version, choose ground turkey and reduce the rice or potato quantity.

This soup is also filling without being heavy, making it a smart choice for portion-conscious eaters. It reheats well and can be frozen in individual servings for easy future meals.

FAQs

Q1: Can I freeze Albondigas Soup?

Yes, Albondigas Soup freezes beautifully. Let it cool completely, then portion into airtight containers. Freeze for up to 3 months. For best results, thaw in the refrigerator overnight and reheat gently on the stovetop.

Q2: Why do the meatballs fall apart?

This usually happens if the mixture is too wet or under-mixed. Be sure to include an egg as a binder and avoid overloading with rice or veggies. Also, handle gently once the meatballs are in the pot — don’t stir vigorously.

Q3: Can I make it in a slow cooker?

Absolutely. Brown the onion and garlic first, then add all ingredients to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add zucchini in the last hour to prevent it from getting mushy.

Q4: Is there a vegetarian version?

Yes! Replace the meatballs with lentil or black bean “meatballs,” and use vegetable broth. Skip the rice or use quinoa. You’ll still get a rich, satisfying soup.

Q5: What does “albondigas” mean?

“Albondigas” is the Spanish word for “meatballs.” The dish is thought to have Moorish origins and was introduced to Spain before becoming a staple in Mexican home cooking.

Q6: Can I use cooked rice in the meatballs?

You can, but the texture may be softer and the meatballs might not hold together as well. Uncooked rice expands while cooking and helps bind the mixture more effectively.

Q7: How long does it last in the fridge?

Stored in an airtight container, Albondigas Soup will keep in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.

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