Albondigas soup is a traditional Mexican soup made from juicy meatballs infused with rice and herbs and cooked in a flavorful tomato broth with onions, carrots, celery, potatoes, and green beans.
Albondigas soup, or Mexican meatball soup in English, is a satisfying and comforting classic Mexican dish that’s perfect any time of the year. It’s loaded with vegetables and tender meatballs all cooked in a simple yet flavorful broth.
Like my sopa de lima, chicken tortilla soup, and caldo de pollo, it has a delicious broth that’s worthy of being gulped down.
Albondigas Soup Ingredients
Albondigas soup is made with onions, carrots, celery, green beans, and potatoes, but you can use different vegetables depending on the season. In warmer months, I love using chayote squash and fresh corn.
As the name of the recipe suggests, the star of the soup is the albondigas! The little meatballs are made from a mixture of lean ground beef and Mexican chorizo. The chorizo adds an amazingly rich and salty flavor that can’t be beaten!
They’re also seasoned with chopped fresh mint, garlic, cumin, salt, and black pepper. To help them stick together and retain a little moisture, they’re mixed together with an egg and some cooked white rice.
How to Make Albondigas Soup
Make the meatballs by combining all of the ingredients together using your hands.
The key to making the meatballs “fluffy” and not too dry is not to overwork the mixture. Try to mix everything together until you feel like all the ingredients have been evenly dispersed throughout the meat, and then stop. Resist the urge to keep mixing!
Form the mixture into 24 small meatballs.
I used a small cookie scoop to gather about 1 heaping tablespoon per meatball and then formed it using my hands.
Then set the meatballs aside while you make prep the vegetables and broth.
Once the broth base is cooked, carefully add the meatballs one by one and cook them for 30 minutes. This will add so much flavor to the broth and keep the meatballs tender and juicy.
Halfway through cooking, add in the potatoes and green beans to ensure that they don’t overcook and get too mushy.
Recipe Tips
- Taste and adjust the salt content as you go. The salt content of Mexican chorizo and various broths can vary wildly from brand to brand, so I recommend always starting with a small amount and adjusting if necessary.
- Make sure the soup is boiling when you go to add the meatballs. This will ensure that they start cooking immediately instead of just sitting in the broth.
Substitutions and Variations
- If you can’t find Mexican chorizo near you, I highly recommend making your own using this chorizo recipe! It’s easy to make and uses ingredients that can easily be found in grocery stores like ground pork, various spices, and white vinegar.
- If you prefer to not use Mexican chorizo, you can use all ground beef instead.
- If you don’t have any fresh mint, you can use a mixture of 1/2 fresh cilantro and fresh parsley instead. Or you can use all cilantro if you prefer.
- Feel free to use any vegetables you have! Squash, zucchini, corn, and peas are all great options.
More Mexican Soups
Albondigas Soup
Ingredients
For the meatballs
- ½ pound lean ground beef
- ½ pound Mexican chorizo
- 1 large egg
- 2 cloves garlic, minced
- ½ cup cooked white rice
- ¼ cup tightly packed mint leaves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
For the soup
- 1 tablespoon olive oil
- 3 celery stalks, sliced to ½-inch slices
- 3 large carrots, peeled and sliced into ½-inch rounds
- 1 medium onion, diced
- 1 teaspoon salt, plus more to taste
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 8 cups beef broth (or chicken or vegetable broth)
- 8 ounces green beans, cut to 1-inch pieces
- 1 large potato, diced into 1-inch chunks
- ½ cup chopped cilantro
Instructions
- Add all the ingredients for the meatballs to a large bowl. Mix together with your hands until just combined. (Try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed throughout the mixture.)
- Roll the mixture into 24 meatballs and set aside. (I used a small cookie scoop to gather about 1 heaping tablespoon of the meat mixture, and then formed it using my hands.)
- Heat a large Dutch oven or pot over medium-high heat. Add the olive oil, celery, carrots, onions, and 1 teaspoon of salt. Stir to combine and cook for 8 minutes, until the onions have softened.
- Add the tomato paste, dried oregano, and ground cumin. Mix together until the tomato paste has fully coated all of the vegetables.
- Add the broth and stir to combine. Bring to a boil then reduce the heat to low.
- Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer, then cover and cook for 15 minutes.
- Add the green beans and potatoes. Cover and cook for 15 more minutes.
- Add the cilantro, mix together, and taste. Season with more salt if necessary.
Notes
- Meat: If you can’t find Mexican chorizo near you, I highly recommend making your own using this chorizo recipe. It’s easy to make and uses ingredients that can easily be found in grocery stores, like ground pork, various spices, and white vinegar. You can also use all ground beef instead for a total of 1 lb and omit the chorizo.
- Mint: If you don’t have any fresh mint, you can use a mixture of 1/2 fresh cilantro and fresh parsley instead. Or you can use all cilantro if you prefer.
- Veggies: Feel free to use any vegetables you have! Squash, zucchini, corn, and peas are all great options.
Nutrition Information
This post was originally published in June 2018 and has been updated in February 2022 with new photos and modified recipe instructions.
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