Albondigas Soup

My warming albondigas soup recipe is full of zesty Mexican flavors, with juicy meatballs, potatoes, and tender veggies in a light broth. Make it on the stovetop OR slow cooker! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 226kcal

Author Arman Liew

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.

Video

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