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Authentic and Easy Homemade Albondigas Soup

A close-up of a white bowl filled with flavorful albondigas soup, featuring meatballs, potatoes, carrots, and zucchini.
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Make this classic Mexican Meatball Soup featuring tender meatballs in a savory, vegetable-filled broth.

Ingredients

Scale
  • 1 pound ground beef or a mix of beef and pork
  • 1/2 cup cooked white rice
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon fresh mint, finely chopped (optional, for authentic flavor)
  • 6 cups chicken or beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium carrot, peeled and sliced
  • 1 medium potato, peeled and diced
  • 1 small zucchini, diced
  • 1/2 teaspoon salt (for broth)
  • 1/4 teaspoon black pepper (for broth)

Instructions

  1. In a medium bowl, combine the ground meat, cooked rice, chopped onion, egg, oregano, salt, pepper, cilantro, and mint (if using). 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 18 to 20 meatballs.
  3. In a large pot or Dutch oven, bring the chicken or beef broth and diced tomatoes to a simmer over medium-high heat.
  4. Carefully drop the meatballs into the simmering broth one at a time.
  5. Add the sliced carrots and diced potatoes to the pot. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  6. Add the diced zucchini to the pot. Continue to simmer, uncovered, for another 10 minutes, or until the vegetables are tender and the meatballs are cooked through.
  7. Taste the broth and adjust seasoning with salt and pepper if needed.
  8. Ladle the soup into bowls, ensuring each serving has meatballs and vegetables. Garnish with fresh cilantro before serving.

Notes

  • To keep the meatballs tender, mix the meatball ingredients lightly. Overmixing develops the protein too much, resulting in tough meatballs.
  • If you prefer a thicker broth, you can add 1 tablespoon of masa harina (corn flour) mixed with 2 tablespoons of water to the simmering broth during the last 10 minutes of cooking.
  • For a low-carb option, omit the rice in the meatballs and use cauliflower florets instead of potatoes in the broth.

Nutrition

Find it online: https://flavorzine.com/albondigas-soup-recipe-authentic-easy/