Print

Authentic Mexican Albondigas Soup

Close-up of a pot of flavorful albondigas soup simmering, featuring meatballs, carrots, and zucchini.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty and flavorful Mexican Meatball Soup featuring tender meatballs in a savory tomato broth with fresh vegetables. This recipe delivers authentic comfort food for your family dinner.

Ingredients

Scale
  • 1 lb ground beef or pork (or a mix)
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. In a large bowl, combine the ground meat, uncooked rice, 1/4 cup onion, egg, 1 teaspoon oregano, cumin, 1/2 teaspoon salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 20-24 meatballs.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches on all sides. You do not need to cook them through. Remove the browned meatballs and set them aside.
  4. In the same pot, add the 1/2 cup onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth, diced tomatoes, 1 teaspoon oregano, and 1/2 teaspoon salt. Bring the mixture to a simmer.
  6. Carefully add the browned meatballs to the simmering broth.
  7. Add the carrots and potatoes to the pot. Reduce the heat to low, cover, and simmer for 15 minutes.
  8. Add the diced zucchini and continue to simmer, uncovered, for another 10-15 minutes, or until the vegetables are tender and the rice in the meatballs is cooked through.
  9. Taste the broth and adjust seasoning if needed.
  10. Serve the albondigas soup hot, garnished with fresh cilantro.

Notes

  • For a low-carb or keto variation, omit the rice from the meatball mixture and add extra finely chopped vegetables like celery to the broth.
  • You can use all beef or all pork for the meatballs based on your preference for flavor.
  • If you prefer a smoother broth, you can blend a portion of the diced tomatoes with a little broth before adding them to the pot.

Nutrition

Find it online: https://devourdish.com/albondigas-soup-recipe-authentic-mexican-meatball/