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.