Go Back
Albondigas Soup Recipe with Tender Meatballs
Marigold Voss

Albondigas Soup with Tender Meatballs

A comforting Mexican albondigas soup made with tender, juicy meatballs, fresh vegetables, and a flavorful broth. This hearty soup is perfect for a satisfying family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Mexican
Calories: 380
Ingredients Method Video Notes

Ingredients
  

  • 1 lb Ground beef or beef and pork mix
  • ¼ cup Rice uncooked
  • 1 Egg beaten
  • 2 tbsp Fresh parsley chopped
  • 2 cloves Garlic minced
  • ½ tsp Salt for meatballs
  • ½ tsp Black pepper to taste
  • 1 tbsp Olive oil for sautéing
  • 1 cup Onion chopped
  • 2 cups Tomatoes chopped or canned
  • 5 cups Beef broth low sodium
  • 1 cup Carrots sliced
  • 1 cup Potatoes diced
  • 1 cup Zucchini chopped
  • 1 tsp Cumin ground
  • ½ tsp Oregano dried
  • 2 tbsp Fresh cilantro chopped, for garnish

Method
 

  1. In a mixing bowl, combine ground beef, rice, egg, parsley, garlic, salt, and black pepper.
  2. Mix well and form small meatballs.
  3. Heat olive oil in a large soup pot over medium heat.
  4. Add chopped onion and sauté until soft.
  5. Stir in tomatoes and cook for 5 minutes.
  6. Pour in beef broth and bring to a boil.
  7. Gently add meatballs to the boiling broth.
  8. Add carrots, potatoes, zucchini, cumin, and oregano.
  9. Reduce heat and simmer for 20 minutes until meatballs are cooked through.
  10. Taste and adjust seasoning if needed.
  11. Garnish with fresh cilantro and serve hot.

Video

Notes

  • Use small meatballs so they cook evenly in the soup.
  • You can substitute ground turkey for a lighter version.
  • Add chili flakes or jalapeños for extra heat.
  • Serve with warm tortillas or rice for a complete meal.