Print

Authentic and Easy One-Pot Mexican Albondigas Soup

Close-up of a bowl of rich, red albondigas soup featuring a large meatball, white rice, potatoes, carrots, and zucchini.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional Mexican Meatball Soup for a hearty, comforting meal. Tender beef meatballs simmer in a flavorful tomato broth with vegetables, perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 small zucchini, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried mint (optional, for authentic flavor)

Instructions

  1. Prepare the meatballs: In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, oregano, cumin, cilantro, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Form the meatballs: Roll the mixture into small, uniform balls, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. Start the broth: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced tomatoes (with juice) and cook for 2 minutes, stirring occasionally.
  4. Add liquid and vegetables: Pour in the chicken broth. Bring the mixture to a gentle simmer. Add the carrots and potatoes to the broth.
  5. Cook the meatballs: Carefully drop the raw meatballs into the simmering broth one at a time. Do not stir immediately; allow them to set for 5 minutes to prevent them from breaking apart.
  6. Simmer: Once the meatballs have set, reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
  7. Add final vegetables: Add the diced zucchini and dried mint (if using) to the pot. Continue to simmer, covered, for another 10 to 15 minutes, or until the rice in the meatballs is tender and the vegetables are cooked through.
  8. Taste and serve: Taste the broth and adjust salt and pepper if needed. Ladle the hearty Mexican Albondigas Soup into bowls and garnish with fresh cilantro before serving.

Notes

  • For extra flavor in the broth, you can sauté 1/4 cup of finely chopped onion and 1 clove of minced garlic in the olive oil before adding the diced tomatoes.
  • If you prefer a thicker broth, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the soup during the last 5 minutes of cooking.
  • Serve this comfort food soup with lime wedges for a bright finish.

Nutrition

Find it online: https://cookincorner.com/easy-albondigas-soup-mexican-meatball-soup/