Albondigas (Mexican Meatball Soup)

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.

PIN IT

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

PIN IT

Albondigas (Mexican Meatball Soup)

Anahi

I love the gentle rhythm of making albóndigas: rolling small meatballs, watching the tomato broth simmer, and adding the vegetables just when they need them. The rice tucked into the beef softens as it cooks, while cilantro brings freshness to each spoonful. If you want a comforting dinner to share, bring warm tortillas and lime to the table and let everyone settle in around a generous bowl.

This Mexican meatball soup combines beef, jasmine rice, carrots, zucchini, and cilantro in a light tomato broth. Allow about an hour from preparation to serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 280 kcal

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
• 2 zucchini or Mexican Calabacitas chopped
• 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 5 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.

Keyword albondigas, albondigas soup, mexican meatball soup

Storage and Freezing

Cool promptly, divide into shallow airtight containers, and refrigerate within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until the center reaches 165°F, adding a splash of broth or water if needed.

More Mexican soups for your table

If you enjoy a hearty bowl of albondigas, try my Caldo de Pollo with chicken and vegetables in a savory broth. For a beef-and-vegetable soup, make a pot of Caldo de Res.