This cozy Albondigas Soup is the kind of comforting, hearty meal that warms you from the inside out. Made with tender, herb-packed meatballs simmered in a rich tomato broth and loaded with veggies, this traditional Mexican soup is nourishing, delicious, and perfect for the whole family.
A true one-pot wonder, this classic caldo de albóndigas delivers big flavor with simple ingredients — and the homemade meatballs make all the difference. The best part? You don’t have to brown them first. They cook right in the broth, soaking up all that savory goodness.
Why You’ll Love This Albondigas Soup
- Nutritious & wholesome — protein, veggies, and broth all in one bowl
- Comforting but light — filling without feeling heavy
- Customizable — swap veggies, adjust herbs, or add spice
- Make-ahead friendly — leftovers taste even better
- One-pot recipe — minimal cleanup
What You Need to Make This Soup
For the Meatballs
- Ground beef – Use lean beef, or mix with ground pork for extra flavor. Turkey also works for a lighter version.
- Rice – Long-grain rice helps bind the meatballs and gives them their signature texture.
- Egg – Holds everything together.
- Garlic – Freshly minced for bold flavor.
- Fresh herbs – Cilantro, mint, and oregano bring classic Mexican aromatics. Use dried if needed.
- Salt & pepper
For the Soup
- Olive oil – For sautéing the aromatics.
- Onion, carrot & celery – The flavor base.
- Garlic
- Potatoes, zucchini & green beans – Add heartiness and nutrition.
- Tomato sauce (passata) – Gives the broth richness.
- Fresh oregano
- Beef broth – Low-sodium if you prefer more control over the seasoning.
- Fresh cilantro – Stirred in at the end for brightness.
- Salt & pepper to taste
How to Make Albondigas Soup
1. Make the Meatballs
Combine the ground beef, rice, egg, garlic, herbs, salt, and pepper in a large bowl. Mix well, then scoop and roll into small meatballs. Place them on a tray and refrigerate while you start the soup.
2. Build the Soup Base
Heat olive oil in a large Dutch oven or soup pot. Sauté the onion, carrot, and celery for 8–10 minutes, until softened. Add the garlic and cook for an additional minute.
3. Add the Vegetables & Broth
Stir in the potatoes, zucchini, green beans, tomato sauce, oregano, and beef broth. Bring to a gentle boil.
4. Add the Meatballs
Once the soup is simmering, carefully drop in the meatballs. Cover the pot and cook for about 20 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. Finish & Serve
Stir in fresh cilantro, taste, and adjust seasoning. Serve hot with lime, tortilla chips, avocado, hot sauce, or a dollop of sour cream.
Tips for the Best Albondigas Soup
- For extra heat, sauté a chopped jalapeño with the garlic.
- Avoid stirring the soup right after adding the meatballs — they need a few minutes to set.
- Add ½ cup of rice directly into the broth if you prefer a thicker soup.
- Fresh herbs add authentic flavor, but dried herbs work in a pinch.
- A squeeze of lime just before serving makes the flavors pop.
Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely and freeze for up to 3 months.
- Reheat: Warm on the stovetop or in the microwave until hot.
Serving Suggestions
Albondigas soup is delicious on its own, but even better with:
- Warm tortillas
- Crusty bread
- Avocado slices
- Lime wedges
- Fresh cilantro
- Tortilla chips
- Hot sauce