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Albondigas (Mexican Meatball Soup)

Albondigas (Mexican Meatball Soup)

Anahi
My abuela had a quiet way about her when she made albóndigas. She would roll each little meatball between her palms while my tía chopped carrots and potatoes beside her, the two of them talking about everything and nothing. I was usually underfoot, standing on a chair so I could see into the pot. When my family moved from Mexico to Arizona, this soup came with us, and it became my mom's way of reminding us where we started on the nights home felt very far away. I make it for my own kids now, and the smell of mint and tomato in the broth still takes me right back to that chair.
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!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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
  • 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.
Keyword albondigas, albondigas soup, mexican meatball soup