Albondigas Soup
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My warming albondigas soup recipe is packed with zesty Mexican flavors, featuring juicy meatballs and tender vegetables in a light broth. Make it on the stovetop or in the slow cooker!
When I’m craving meatballs but need something more warming to the soul, I make my Mexican meatball soup.
I first learned how to make it from my mom, who adapted the recipe from a close Mexican family friend (Thank you, Lililana!), and over the years I’ve tested it dozens of times with different ground meat, herbs, and vegetables.
This version is the one my family requests the most- juicy meatballs simmered in a tomato-based broth with tender potatoes and veggies. It’s comforting, hearty, and still light enough to enjoy throughout the year.
What are albondigas?
“Albondigas” is the Spanish word for meatballs, and in Mexico it almost always refers to this comforting soup. Traditionally, it features beef (sometimes mixed with pork) and rice meatballs simmered in a broth with potatoes, carrots, and other vegetables.
Table of Contents
Why make my albondigas soup 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.
What readers are saying
★★★★★ – “This seriously tastes like the soup I enjoyed in both Mexico and Spain- it’s satisfying yet wholesome.” – Erin
★★★★★ – “I found a batch in my freezer that I made a few months ago. It tastes just as good.“- Shannen from Facebook
Key Ingredients
Find the printable recipe with measurements below.
- Ground beef. I tested lean beef, pork, and turkey. Beef had the richest flavor, but turkey worked best for a lighter option.
- White rice. Traditional recipes use uncooked long-grain rice, but I prefer al dente cooked rice- it keeps the meatballs tender without making the broth cloudy.
- 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. Mint is traditional in many Mexican families’ albondigas. I’ve also tested cilantro and oregano- they both work, but mint adds authenticity.
- Egg. To bind the meatball ingredients and keep them juicy.
- Paprika. A must for smoky flavor.
For the soup:
- Broth. I’ve made this with beef broth and chicken broth. I prefer beef for the depth of flavor, but chicken works in a pinch.
- 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.
Recipe variations
I’ve made this soup countless times, and here are some ways I’ve tweaked things to change things up:
- 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.
How to make albondigas soup on the stovetop
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 them 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 pepper to taste.
How to make albondigas soup in the slow cooker
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 to 8 hours.
Arman’s recipe tips
- Don’t overmix the meatballs. In culinary school, I learned that overmixing = tough meatballs. Mix gently by hand until just combined.
- Don’t skip the herbs. If you don’t have fresh herbs, it’s better to use dried herbs instead of skipping them altogether.
- Mind your potato size. I experimented with large versus small chunks. Smaller cubes cook evenly and don’t get grainy when reheated.
- Flavor boost. My mom always finished the soup with cilantro and a squeeze of lime juice. It brightens the whole bowl.
Frequently asked questions
This usually happens if you overmix the meatball mixture or pack them too tightly. Mix gently and form loose, even-sized meatballs.
Yes! I often prepare the meatballs a day early and refrigerate them. The soup itself tastes even better the next day as the flavors meld.
Once albondigas cool, transfer them into an airtight container and store the soup in the refrigerator for up to five days.
Yes, but remove the potatoes first. In testing, they became grainy after thawing. Add freshly cooked potatoes when reheating.
✅ Nutrition reviewed
Since this meatball soup recipe discusses health benefits, the nutrition information for this recipe has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT
Albondigas Soup
Video
Ingredients
- 1 1/4 pounds ground beef I like lean ground beef
- 1/4 cup cooked long-grain rice any rice works
- 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
- 1 medium onion diced
- 6 1/4 cups beef broth
- 1 pound canned tomatoes crushed
- 3 medium carrots peeled and chopped
- 3 small potatoes chopped
- 3/4 cup peas fresh or frozen
Instructions
- Combine the ground beef, rice, garlic, parsley, mint, paprika, salt, and pepper in a mixing bowl. Add the beaten egg and stir by hand until just combined. Do not overmix.
- Form the mixture into balls and place them on a plate.
- Heat oil in a pot and add onions. Cook until softened. Add the crushed tomatoes and broth to the pot and bring to a boil. Add the carrots, potatoes, and peas, and cook for an additional 8 minutes.
- Carefully drop the meatballs into the pot and cook for 15 minutes. Season with salt and pepper if needed and serve with lime wedges.
Notes
- TO STORE: Once albondigas cool, transfer them into an airtight container and store the soup in the fridge for up to 5 days.
- TO FREEZE: You can freeze albondigas soup for up to 6 months. I recommend removing the potatoes from the soup before freezing it. The potatoes may become grainy and mushy when you thaw the soup.
- TO REHEAT: Reheat albondigas soup on the stovetop on medium-low heat or in the microwave at 30-second intervals.
Nutrition
More warming soups
Originally published September 2022
So much veggies omg. I like this as it sounds and looks very healthy. I would add even more veggies.
Mint flavour in soup with beef? Really completely different than any others!
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 😋