There’s nothing more comforting than a warm bowl of Albondigas Soup on a cool evening. This traditional Mexican meatball soup is packed with tender beef meatballs, hearty vegetables, and a light, savory broth that’s brimming with flavor. Whether you're craving something cozy or looking for a nostalgic family favorite, this dish delivers every time with wholesome ingredients and a comforting homemade touch.
WHY YOU'LL LOVE THIS RECIPE
- Comfort food in a bowl – Perfect for chilly nights or when you’re feeling under the weather.
- Nutritious and balanced – A great mix of protein, veggies, and whole grains.
- Easy to customize – Use seasonal vegetables or swap proteins as needed.
- One-pot meal – Less cleanup, more flavor!
WHAT EACH INGREDIENT DOES
- Ground Beef – The base of the meatballs, adding richness and protein.
Jasmine Rice – Gently cooks in the broth and helps bind the meatballs.
Cilantro – Brightens both the meatballs and broth with fresh, herbal notes.
Egg – Acts as a binder to hold the meatballs together.
Tomato Bouillon – Adds depth and umami with a tomato-forward flavor.
Oregano – Brings earthy, aromatic flavor that complements the broth.
Salt, Pepper, Garlic Powder – Basic seasonings to enhance all components.
Roma Tomatoes – Form the base of the broth, adding body and a light tang.
Onion & Garlic – Build savory flavor and depth in the soup.
Chicken Bouillon – Adds another layer of savory richness to the broth.
Carrots & Zucchini – Classic, hearty vegetables that soak up the broth’s flavor.
Water – The foundation of the soup, bringing everything together.
TIPS AND TRICKS FOR SUCCESS
- Don’t overmix the meatballs – This keeps them tender, not tough.
- Add veggies in stages – Carrots take longer to soften than zucchini.
- Simmer gently – A rolling boil can break apart delicate meatballs.
- Make it ahead – Flavors deepen even more the next day.
- Use a cookie scoop – For evenly sized, uniform meatballs.
FREQUENTLY ASKED QUESTIONS
- Can I use ground turkey or chicken instead of beef?
- Yes! Just make sure to adjust seasoning and handle meatballs gently, as leaner meats are more delicate.
- Is it okay to use brown rice instead of jasmine rice?
- Yes, but par-cook it slightly first — brown rice takes longer to soften than jasmine.
- Can I freeze Albondigas Soup?
- Absolutely. Let it cool completely, then freeze in airtight containers. It reheats beautifully.
- What’s the difference between calabacitas and zucchini?
- They’re very similar! Calabacitas are Mexican squash, slightly sweeter and more tender than regular zucchini.
ALBONDIGAS (MEXICAN MEATBALL SOUP)
This authentic Albondigas Soup (Mexican Meatball Soup) is a cozy, one-pot comfort food made with tender beef meatballs, fresh vegetables, and a light tomato-based broth. Perfect for chilly nights or family dinners, it’s hearty, healthy, and full of traditional Mexican flavor. Ready in under an hour!
Ingredients
For the Meatballs
- 1 lb ground beef
- ¼ cup jasmine rice
- 1 handful chopped cilantro
- 1 egg
- 1 teaspoon tomato bouillon
- 1 teaspoon oregano
- salt and pepper to taste
- garlic powder to taste
For the Broth
- 2 roma tomatoes
- 1 small piece of onion
- 2 garlic cloves
- 1 teaspoon tomato bouillon
- 1 teaspoon chicken bouillon
- 5 cups water
- 1 handful of cilantro
- 3 carrots sliced
- 3 carrots sliced
- 2 zucchini or Mexican Calabacitas chopped
- 2 teaspoon tomato bouillon
- 2 teaspoon garlic powder
- 2 teaspoon oregano
- salt and pepper to taste
Instructions
- Make the Meatballs In a large bowl, combine ground beef, jasmine rice, chopped cilantro, egg, tomato bouillon, oregano, salt, pepper, and garlic powder.Mix gently until just combined, then form into small, even-sized meatballs. Set aside.
- Blend the Base In a blender, combine Roma tomatoes, onion, garlic, tomato bouillon, chicken bouillon, and a splash of water.Blend until completely smooth.
- Build the Soup Pour the blended mixture into a large pot and add 6 cups of water. Stir to combine.Gently drop in the meatballs and add a handful of fresh cilantro.Bring to a gentle boil — this helps the meatballs stay intact.
- Add the Vegetables Once meatballs start to firm up, add sliced carrots.Cook until they begin to soften, then stir in the zucchini or calabacitas. Simmer until all vegetables are fork-tender.
- Serve Taste the broth and adjust seasoning if needed.Serve hot with lime wedges, warm tortillas, or a side of fluffy rice.
Anneli says
Hello I am looking forward to making this soup. Looks absolutely delicious. However, I noticed In your list of ingredients you have 3 carrots listed twice for the Albondigas soup. However many carrots do you usually use in this recipe?