A Warm and Comforting Bowl of Tradition
There’s something special about a steaming bowl of Albondigas Soup: A Flavorful Mexican Meatball Soup. Whether you’re craving comfort food on a cold evening or looking for a hearty, nourishing dish, this Mexican classic delivers on all fronts. The combination of juicy meatballs, a rich broth, and tender vegetables creates a meal that feels like a warm hug from abuela.
This dish has been a staple in Mexican kitchens for generations, with each family adding its own twist. The secret lies in the herb-infused meatballs, which absorb the deep flavors of the broth as they simmer. Served with fresh cilantro and warm tortillas, Albondigas soup is a true taste of home.
Now, let’s dive into the history, ingredients, and step-by-step process to help you make this delicious, authentic Mexican soup at home!
Ingredients for Albondigas Soup
To make this flavor-packed dish, you’ll need the following ingredients:
For the Meatballs
| Ingredient | Quantity |
|---|---|
| Long grain rice | 2 tbsp (cooked) |
| Ground pork | 6 oz |
| Lean ground sirloin | 6 oz |
| Large egg | 1 |
| Mint leaves, finely chopped | 3 |
| Mexican oregano (or regular oregano) | ½ tsp |
| Kosher salt | ½ tsp |
| Ground black pepper | ½ tsp |
| Ground cumin | ¼ tsp |
| White onion, finely chopped | ½ medium |
| Garlic, minced | 2 cloves |
| Ground chicharrón (fried pork rinds) | ½ cup |
For the Broth
| Ingredient | Quantity |
|---|---|
| Tomatoes, roughly chopped | ½ lb |
| White onion, roughly chopped | ½ medium |
| Garlic cloves | 2 |
| Vegetable oil | 1 tbsp |
| Beef broth or stock | 7 cups |
| Kosher salt | ½ tsp |
| Russet potatoes, peeled and cubed | 2 cups |
| Carrots, peeled and cubed | 3 medium |
| Zucchini, peeled and cubed | 1 large |
| Jalapeños, with stem left on and slit from top to bottom | 2 |
| Cilantro, chopped | ¼ cup |
| Mint leaves, chopped | 2 tbsp |
This combination of simple yet powerful ingredients creates a broth that is both rich and aromatic.
How to Make Albondigas Soup: A Flavorful Mexican Meatball Soup
1. Prepare the Meatballs
- Cook the long grain rice according to the package instructions and let it cool.
- In a large mixing bowl, combine the cooked rice, ground pork, ground sirloin, egg, mint leaves, oregano, salt, pepper, cumin, onion, garlic, and ground chicharrón.
- Mix until well combined.
- Form the mixture into small meatballs (about 1 inch in diameter) and set aside.
2. Blend the Tomato Base
- In a blender, combine the chopped tomatoes, onion, and garlic.
- Blend until smooth.
3. Prepare the Broth
- In a large pot, heat the vegetable oil over medium heat.
- Add the blended tomato mixture and cook for 5 minutes, stirring occasionally.
- Pour in the beef broth and kosher salt.
- Bring to a boil.
4. Add the Meatballs and Vegetables
- Once the broth is boiling, carefully drop in the prepared meatballs.
- Add the cubed potatoes, carrots, zucchini, and jalapeños.
- Reduce the heat to a simmer and cook for 30 minutes, until the vegetables are tender and the meatballs are cooked through.
5. Finish the Soup
- Stir in the chopped cilantro and mint leaves.
- Taste the broth and adjust seasoning with more salt if needed.
6. Serve and Enjoy
- Ladle the soup into bowls, making sure each serving has a generous mix of meatballs and vegetables.
- Garnish with extra cilantro if desired.
- Serve hot with warm tortillas or crusty bread.
Why You’ll Love This Mexican Meatball Soup
✅ Deep, Authentic Flavors – The herb-infused meatballs and tomato-based broth create a truly traditional Mexican taste.
✅ Nutrient-Packed – Loaded with protein, vitamins, and fiber from the fresh vegetables and meat.
✅ Comforting and Hearty – A warming dish perfect for family dinners.
✅ One-Pot Meal – Everything cooks in one pot, making cleanup easy!
✅ Great for Meal Prep – Tastes even better the next day.
Health Benefits of Albondigas Soup
1. Protein-Packed Meatballs
The combination of pork and beef provides a rich source of protein, essential for muscle growth and repair.
2. Nutrient-Rich Vegetables
Potatoes, carrots, and zucchini add fiber, vitamins, and antioxidants, supporting immune health and digestion.
3. Healing Broth
The beef broth is loaded with minerals and collagen, great for joint health and hydration.
4. Herbs and Spices for Wellness
Mint, oregano, and cumin provide anti-inflammatory and digestive benefits, making this soup as healthy as it is delicious.
Variations and Customizations
1. Make It Spicier
- Add extra jalapeños or a pinch of chili flakes for heat.
2. Use a Different Protein
- Swap pork and beef for ground turkey or chicken for a lighter version.
3. Add More Greens
- Stir in spinach or kale for extra nutrients.
4. Make It Gluten-Free
- Ensure your broth and spices are gluten-free, and use ground tortilla chips instead of chicharrón.
Serving Suggestions
Pair your Albondigas Soup with:
🥖 Warm Corn Tortillas – Perfect for soaking up the flavorful broth.
🍋 Lime Wedges – A squeeze of lime brightens the dish.
🌿 Extra Cilantro and Mint – For a fresh, herbal kick.
🥑 Avocado Slices – Adds a creamy contrast.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 25g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 5g |
| Sodium | 820mg |
This soup is balanced, nourishing, and satisfying, making it a great choice for a healthy meal.
FAQs About Albondigas Soup
1. Can I make albondigas soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 4 days.
2. Can I freeze this soup?
Absolutely! Freeze without the zucchini for up to 3 months.
3. Can I use brown rice instead of white rice?
Yes, but pre-cook it before adding it to the meatballs.
4. What if I don’t have chicharrón?
You can substitute it with breadcrumbs or crushed tortilla chips.
5. Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
6. How do I reheat albondigas soup?
Warm it over medium heat on the stove, adding extra broth if needed.
Final Thoughts: A Hearty Taste of Mexico
Albondigas Soup: A Flavorful Mexican Meatball Soup is a dish that warms the soul and brings people together. Whether you’re making it for a weeknight dinner or a festive gathering, it’s a crowd-pleaser every time.
So, why wait? Try this recipe today and enjoy the comforting flavors of homemade albondigas soup!
Print
Albondigas Soup: A Flavorful Mexican Meatball Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Warm, comforting, and packed with bold flavors, Albondigas Soup: A Flavorful Mexican Meatball Soup is a must-try dish. Juicy, herb-infused meatballs simmer in a rich, savory broth with tender vegetables, creating a meal that’s both satisfying and nourishing. Whether you’re making it for a family dinner or meal prepping for the week, this traditional Mexican soup is as delicious as it is heartwarming!
Ingredients
For the Meatballs
- 2 tbsp long-grain rice, cooked
- 6 oz ground pork
- 6 oz lean ground sirloin
- 1 large egg
- 3 mint leaves, finely chopped
- ½ tsp Mexican oregano (or regular oregano)
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- ½ medium white onion, finely chopped
- 2 cloves garlic, minced
- ½ cup ground chicharrón (fried pork rinds)
For the Broth
- ½ lb tomatoes, roughly chopped
- ½ medium white onion, roughly chopped
- 2 garlic cloves
- 1 tbsp vegetable oil
- 7 cups beef broth or stock
- ½ tsp kosher salt
- 2 cups russet potato, peeled and cut into ½-inch cubes
- 3 medium carrots, peeled and cut into ½-inch pieces
- 1 large zucchini, peeled and cut into ½-inch pieces
- 2 jalapeños, with stems left on and slit from top to bottom
- ¼ cup cilantro, chopped
- 2 tbsp mint leaves, chopped
Instructions
-
Prepare the Meatballs
- Cook the rice according to package instructions, then let it cool.
- In a large mixing bowl, combine the cooked rice, ground pork, ground sirloin, egg, mint, oregano, salt, pepper, cumin, onion, garlic, and chicharrón.
- Mix thoroughly, then form into 1-inch meatballs and set aside.
-
Blend the Tomato Base
- In a blender, combine the tomatoes, onion, and garlic.
- Blend until smooth.
-
Cook the Broth
- Heat the vegetable oil in a large pot over medium heat.
- Add the blended tomato mixture and cook for about 5 minutes, stirring occasionally.
- Pour in the beef broth and add the salt. Bring to a boil.
-
Add the Meatballs and Vegetables
- Once the broth is boiling, gently drop in the meatballs.
- Add the potatoes, carrots, zucchini, and jalapeños.
- Reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender and the meatballs are fully cooked.
-
Finish and Serve
- Stir in the chopped cilantro and mint.
- Taste and adjust seasoning with additional salt if needed.
- Ladle the soup into bowls, ensuring each serving has meatballs and vegetables.
- Garnish with extra cilantro if desired and serve hot.
Notes
- For a spicier broth, leave the jalapeños whole instead of slitting them.
- For a gluten-free version, replace chicharrón with ground tortilla chips.
- If making ahead, store in an airtight container and refrigerate for up to 4 days.
- Freezing tip: Freeze the soup without the zucchini for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired