This is the kind of soup you make when you want something hearty but not heavy; real comfort food with depth. This easy Albondigas soup belongs in your regular soup rotation – it’s loaded with tender beef meatballs, a tomato-rich broth with just a hint of smoky chipotle, and just enough fresh herbs and lime to keep it balanced, bright, and fresh.
If you’ve never had Albondigas Soup, imagine a mash-up of your favorite beef soup and cozy Italian wedding soup – but with a smoky chipotle kick. It’s warm, filling, and downright satisfying, with just the right balance of spice, herbs, and fresh lime to brighten it all up.
Our recipe sticks close to tradition but uses some quick, smart moves so it works even on busy weeknights. Forget rubbery meatballs and thin, sad broth. This is the perfect pot of soup that makes the kitchen smell like you made the right call tonight.
🔪 Ingredients for Albondigas Soup
Meatballs
- Ground beef (80/20) – You want the fat here. Lean beef makes dry, tight meatballs.
- Uncooked long-grain white rice – Goes in raw on purpose. It steams inside the meatballs as they cook, keeping them tender.
- Egg – Just enough to bind without making the meatballs firm.
- Garlic – Fresh only. Powder won’t give the same punch.
- Fresh cilantro – Brings brightness to the meatballs.
- Fresh mint – Traditional and non-negotiable if you want authentic flavor. It doesn’t taste “minty” – it tastes fresh.
- Ground cumin – Warm, earthy backbone.
- Chili powder – Adds depth, not heat.
- Kosher salt & black pepper – Season the meat properly or the broth can’t save you.
Soup Base
- Avocado oil – Neutral and high-heat friendly.
- Yellow onion – Sweetens the broth as it cooks.
- Carrots – Add body and balance the tomato.
- Garlic – Builds the base flavor.
- Fire-roasted diced tomatoes – Adds subtle smokiness without overpowering.
- Tomato sauce – Thickens the broth slightly and ties it together.
- Chipotle peppers in adobo – Smoky heat. Adjustable.
- Beef base (Better Than Bouillon) – This is your depth shortcut.
- Ground cumin & dried oregano – Classic, earthy seasoning.
- Low-sodium beef broth – Lets you control salt.
- Russet potatoes – Starch helps lightly thicken the broth.
- Zucchini – Added last so it stays tender, not mushy.
For Serving
- Fresh cilantro
- Lime wedges – Not optional. Acid matters.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Mixing bowl
- Slotted spoon
- Ladle
📝 Step-By-Step: How to Make Albondigas Soup
- Mix the Meatballs: Combine all meatball ingredients in a bowl. Mix gently until just combined – stop as soon as it comes together. Overworking the ground beef is what causes dense meatballs. Roll into 1½-inch meatballs and set aside.
- Build the Soup Base: Heat oil in a Dutch oven over medium heat. Add the onion and carrots and cook until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Layer the Flavor: Add tomatoes, tomato sauce, chipotle, beef base, cumin, and oregano. Stir well, then pour in beef broth and bring to a gentle simmer.
- Cook the Potatoes: Add potatoes, reduce the heat, cover, and simmer 10 minutes.
- Add the Meatballs: Gently lower the meatballs into the broth. Simmer uncovered for 15–20 minutes until cooked through.
- Finish with Zucchini: Stir in zucchini and cook 5–7 minutes until just tender. Taste and adjust seasoning.
- Serve: Ladle hearty portions into bowls, finish with cilantro, and squeeze lime over each serving.
That uncooked rice inside the meatballs? It wasn’t a typo — it’s science. The rice absorbs liquid as it cooks, steaming inside the meatball and making it tender instead of dense. Meaning you get juicy, flavor-packed bites that hold together beautifully in the soup.
🔄 Substitutions & Variations
- Meat swaps: Use ground turkey, chicken, or a mix of beef and pork.
- No rice? Use ⅓ cup breadcrumbs or panko.
- Extra veggies: Corn, green beans, or bell peppers fit right in.
- Less heat: Use only one chipotle or skip it entirely.
💡 Meat Nerd Tips
- Don’t overmix the meatball mixture — it’ll make them tough.
- Keep your simmer gentle; boiling can break apart the meatballs.
- A squeeze of lime at the end makes the whole dish pop.
- Use fire-roasted tomatoes for that subtle smoky edge.
- Leftovers taste even better the next day. Facts.
🍽️ What to Serve With Albondigas Soup
- Serve with warm corn tortillas or crusty bread.
- Add sliced avocado or a dollop of sour cream for richness.
- Pair it with a crisp Mexican Lager or a Spicy Paloma.
🧊 Storage & Make-Ahead
- Store leftovers in an airtight container for up to 4 days.
- Reheat on the stove over low heat or in the microwave.
- To freeze: cool completely and store in freezer-safe containers up to 3 months.
- Meatballs hold up beautifully after thawing, making this a perfect make-ahead soup.
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Mexican Meatball Soup Recipe (Albondigas Soup)
Recommended Equipment
- mixing bowl
- Slotted spoon
- Ladle
Ingredients
For the Meatballs:
- 1¼ lb ground beef 80/20
- ⅓ cup long grain white rice uncooked
- 1 large egg
- 2 cloves garlic minced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons fresh mint finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Soup:
- 2 tablespoons avocado oil
- 1 medium yellow onion chopped
- 3 medium carrots peeled and diced
- 3 cloves garlic minced
- 15 oz can fire roasted diced tomatoes undrained
- 18 oz can tomato sauce
- 2 chipotle peppers in adobo sauce minced
- 1 tablespoon Better than Bouillon beef base
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 cups low sodium beef broth
- 1 lb russet potatoes peeled and cut into 1-inch cubes
- 2 medium zucchini cut into 1/2-inch cubes
For Serving:
- Fresh cilantro chopped
- Lime wedges
Instructions
Make the meatballs:
- Add the ground beef, uncooked rice, egg, minced garlic, cilantro, mint, cumin, chili powder, salt, and pepper to a bowl.
- Mix the ingredients with your hands until just combined, but do not overwork the meat.
- Form the mixture into 1.5 inch meatballs and set them aside.
Make the soup:
- Heat the avocado oil in a Dutch oven or pot over medium heat.
- Add the onion and carrots and cook until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Stir in the fire roasted tomatoes, tomato sauce, and the minced chipotle peppers.
- Add the beef base, cumin, and oregano.
- Pour in the beef broth, increase the heat, and bring the liquid to a simmer.
- Add the potatoes to the simmering broth. Reduce the heat to medium low, cover the pot, and cook for 10 minutes.
Add the meatballs to the broth:
- Carefully, lower the meatballs into the pot.
- Continue to simmer for 15-20 minutes, or until the meatballs are cooked through and the potatoes are tender.
- Stir in the zucchini and simmer for 5-7 minutes more, until the zucchini is still firm yet tender.
- Taste the broth and season with salt and pepper if needed.
Serve:
- Ladle the soup into bowls.
- Garnish with cilantro and serve with lime wedges and serve immediately.
Notes
- Rice is added uncooked and cooks inside the meatballs
- Keep the soup at a gentle simmer to prevent breaking meatballs
- Lime juice added at the end balances the broth
- Soup improves in flavor after resting overnight
Nutrition
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❓ FAQs
No. The rice goes in uncooked. It cooks inside the meatballs as they simmer, absorbing liquid and keeping them tender.
Albondigas soup is a Mexican meatball soup made with beef meatballs, rice, herbs, potatoes, vegetables, and a tomato-based broth.
This usually happens if the broth is boiling or the meatballs were packed too tightly. Keep the soup at a gentle simmer and mix lightly.
It means “meatballs” in Spanish. This soup’s name literally translates to “meatball soup.”
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months.
It’s mildly smoky with gentle heat. You control the spice by adjusting the chipotle peppers.
