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My warming albondigas soup recipe is full of zesty Mexican flavors, with juicy meatballs and tender veggies in a light broth. Make it on the stovetop OR slow cooker!
Need more warming soup recipes? Try my 4-ingredient potato soup, Mexican soup, Ground turkey soup, and vegetable beef and barley soup next.
When I’m craving meatballs but need something more warming to the soul, I make my Mexican meatball soup.
It’s the best of both worlds, with the flavor of perfectly seasoned meatballs but the comfort of a hearty soup–with a healthy dose of fresh Mexican flavor to boot.
What are albondigas?
Albondigas is the Spanish word for meatballs. Thus, albondigas soup is a meatball soup. It’s a popular soup widely enjoyed in Mexico, featuring beef and rice meatballs in a tomato-based broth.
Table of Contents
Why I love this recipe
- It’s a healthy recipe. When made with lean ground beef, this is one of the healthiest soups you can make.
- A one-pot meal. Like chicken potato soup, everything comes together in one pot, meaning clean-up is over in mere minutes.
- Quick and easy. It may taste like it’s been simmering away for hours, but in reality, it needs minimal prep time. The stove does most of the work for you.
- Amazing leftovers. The soup develops even more flavor the next day, and the meatballs don’t dry out when they’re reheated since they’re, well, in a soup.
- Two cooking methods. I prefer the stovetop method, but I also tested the crockpot just in case.
Ingredients needed
- Ground beef. I prefer using only lean ground beef for my meatballs, but you can use a mixture of beef and pork.
- White rice. Use al dente white long-grain rice.
- Garlic. Preferably fresh, though garlic powder does a fine job. You can add more or less depending on how garlicky you want your meatballs.
- Herbs. I used fresh parsley and mint for this recipe. While the authentic albondigas recipe contains mint, you can use fresh oregano or cilantro instead.
- Egg. To bind the meatball ingredients and keep them juicy.
- Paprika. A must for smoky flavor.
For the soup:
- Beef broth. Both homemade and store-bought beef broth (or chicken broth) will work. Use low-sodium broth if desired.
- Onion. Sautéed to deepen the broth flavor.
- Olive oil. To sauté the onions.
- Crushed tomatoes. A must for albondigas broth. Canned tomato sauce can also be used if you don’t mind a smoother soup.
- Carrots, potatoes, and peas. My preferred vegetable combination for Mexican meatball soup. Other veggies like celery, cabbage, or zucchini are also good options.
How to make albondigas soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the meatballs. In a large bowl, combine the ground beef, rice, garlic, parsley, mint, paprika, salt and pepper. Add beaten egg and mix to combine.
Step 2- Shape. Form meatballs and place them on a plate.
Step 3- Build the broth. Heat oil in a large pot over medium heat. Once hot, add the onions and cook until soft. Add the tomatoes and broth and bring it to a boil, then add the vegetables and simmer.
Step 4- Add the meatballs. Carefully drop the meatballs in the pot and cook for 15 minutes. Season with salt and black pepper if needed.
Alternative cooking methods
I typically prefer the stovetop method so I can keep an eye on the meatballs, but if you’d rather use the slow cooker, I tested it out for you!
Slow cooker/crockpot method: Shape the meatballs as directed and sauté the onions in a skillet. Add the onions, tomatoes, broth, and meatballs to the crockpot and put the lid on. Cook on low for 6-8 hours.
Arman’s recipe tips
- Don’t skip the herbs. If you don’t have fresh herbs, it’s better to use dried herbs instead rather than skip them altogether.
- Keep the potato chunks small. Large chunks of potatoes may take longer to cook than the meatballs. Also, larger pieces are prone to becoming grainy when reheated.
- Amp up the starches. Add rice to the meat mixture or to the broth to make this soup heartier. We do this with our stuffed pepper soup, and it makes it so much more satisfying.
- Serve the soup with fresh cilantro, lime juice, or crushed-up tortilla chips.
Variations
- Use different meat. Instead of ground beef, use lean meats like lamb, ground pork, ground turkey, or ground chicken. If you make chicken or turkey meatballs, opt for a minimum of 85/15 lean-to-fat.
- Swap the rice. While rice is traditional, you can use couscous, arborio rice, or quinoa instead. I’ve even used barley in a pinch!
- Make it vegetarian. Use vegetable broth and swap the beef for a plant-based alternative or add crumbled tofu.
- Add some heat. I kept the spice to a minimum, but if you want to amp up the heat you can add crushed red pepper flakes or hot sauce.
Storage instructions
To store: Once albondigas cool, transfer them into an airtight container and store the soup in the refrigerator for up to five days.
To freeze: Let the soup cool completely, then store it in a freezer-safe container and freeze for up to six months. I suggest removing the potatoes as they can become grainy once reheated.
To reheat: Reheat soup on the stovetop on medium-low heat or in the microwave at 30-second intervals.
Frequently asked questions
Even if you use the right meat, these meatballs may turn out tough. They may also turn out hard if you over-mix the dough or pack them too tightly.
More delicious Mexican favorites
Albondigas Soup
Video
Ingredients
- 1 1/4 lbs ground beef
- 1/4 cup cooked rice
- 2 cloves garlic minced
- 1 tablespoon parsley chopped
- 1/2 tablespoon mint leaves chopped
- 1 teaspoon smoked paprika
- 1 large egg beaten
For the soup
- 1 tablespoon olive oil
- 6 1/4 cups beef broth
- 1 lb canned tomatoes crushed
- 3 medium carrots peeled and chopped
- 3 small potatoes chopped
- 3/4 cup peas fresh or frozen
Instructions
- Combine ground beef, rice, garlic, parsley, mint, paprika, salt and pepper. Add beaten egg and stir by hand until just combined.
- Form balls from the mixture and place on a plate.
- Heat oil in a pot and add onions. Cook until softened. Add crushed tomatoes and soup into the pot and bring to a boil. Add vegetables and cook for 8 more minutes.
- Carefully drop meatballs into the pot and cook for 15 minutes. Season with salt and pepper if needed and serve with lime wedges.
Notes
Nutrition
Originally published September 2022, updated and republished August 2024
Great stuff only issue I have is that your ingredients list doesn’t have onion on it. And step 2 says to add the onion….
Will fix!! Thank you!!
Wow very nice recipe. But is it really soup or something like sauce? Because it also has meat so its a full meal no?
I’ve tried a few of your recipes and they’ve all been a success! I look forward to getting more new recipes to try. Thank you! 😃
Thanks, Alicia!
My wife wasn’t feeling well today, so I decided to make this soup for the first time for dinner. Not only did she love it, but my in-laws did as well!
I used ground turkey (wife’s preference) instead of ground beef, and It’s just as good.
Thanks for a great comfort food dish!
So welcome, Terry!
Can I substitute the egg for something else?
In the meatballs? Some extra liquid should be okay.
Followed the recipe to the letter. Wouldn’t change a thing (except for maybe finding some tear-less onions). Easy to make. Easy to enjoy. Will definitely make again. Thanks for a wonderful soup.
I made this dish the day after I returned from a trip to Spain. Delicious.
Thanks, Ann!
Hello-
I was about to make this and noticed the amount of ONION was not in the ingredients list- can you please correct.
For now I’ll take my best guess at ‘medium chopped’ 🙂
thx
S-
Medium or large chopped is great 🙂
Thankyou fabulous recipe tasty 😋