Albondigas (Mexican Meatball Soup)

with Vegetables, Rice, and Fresh Cilantro

Albondigas is a classic Mexican meatball soup known for its tender beef meatballs, hearty vegetables, and savory tomato broth. The name comes from the Spanish word for meatballs, and the dish has deep cultural roots that stretch back centuries. Families often prepare albondigas as a comforting and filling meal, especially when feeding a crowd. The addition of rice inside the meatballs is what sets this dish apart from other meatball soups, creating a soft and delicate texture as the meatballs simmer.

A fun bit of context is that albondigas is commonly served at family gatherings because it is a one pot meal that stretches beautifully and reheats even better the next day. Fresh cilantro and a squeeze of lime brighten the broth, while the potatoes, zucchini, carrots, and jalapeño add both flavor and heartiness. For tools, you will need a cutting board, a chef knife, a large pot, a mixing bowl, a wooden spoon, and a slotted spoon. This soup is a wonderful make ahead option and a great recipe for anyone learning how to cook traditional Mexican comfort food.

1. Prepare the meatballsIn a medium bowl, combine half the chopped onion, 1/2 cup of cilantro, rice, eggs, two cloves of finely chopped garlic, mint if using, two teaspoons of oregano, 1 1/2 teaspoons of salt, one teaspoon of cumin, and 1/2 teaspoon of pepper. Mix in the ground beef gently until combined without overmixing. Form the mixture into meatballs, using about 1 1/2 tablespoons of mixture for each. Place the meatballs on a tray and cover until ready to use.Wet your hands lightly to keep the meat mixture from sticking while forming the meatballs.Wash your hands and any surfaces that touched raw beef immediately to keep the kitchen safe.
2. Cook the vegetables and brothHeat the vegetable oil in a large pot over medium heat. Add the remaining onion, carrots, jalapeño, the remaining two cloves of garlic, two teaspoons of oregano, 1 1/2 teaspoons of salt, one teaspoon of cumin, and 1/2 teaspoon of pepper. Sauté for three to five minutes until softened. Add the beef broth, crushed tomatoes, and bay leaves. Add two cups of water and bring to a boil. Add the potatoes and then gently lower the meatballs into the pot. Simmer until the meatballs float and the potatoes are tender, about ten to fifteen minutes.Add the meatballs slowly and avoid stirring too much so they hold their shape.Rinse out the tomato can before recycling to help keep the bin clean.
3. Finish the soupAdd the zucchini and the remaining 1/2 cup of cilantro. Continue cooking for ten to twelve minutes until the zucchini softens. Remove the bay leaves and taste the soup for seasoning.Adjust the salt toward the end since the broth reduces slightly while simmering.Remove and discard the bay leaves before serving to avoid bitterness.
4. ServeServe the soup hot over cooked rice and top with extra cilantro if desired.A squeeze of lime brightens the broth and enhances the herbs.Allow leftovers to cool before storing in airtight containers for the fridge or freezer.

Yellow onion1 count

- Produce

fresh cilantro1 cup

- Produce

long grain white rice1/2 cup

- dry goods

Eggs2 count

- Dairy

Garlic4 clove

- Produce

fresh mint2 tbsp

- Produce

dried oregano1 tbsp

- Spices

Kosher salt1 tbsp

- Spices

Ground Cumin2 tsp

- Spices

Ground Black Pepper1 tsp

- Spices

ground beef2 lb

- meat

Vegetable oil2 tbsp

- Oil & Vinegar

Carrots4 count

- Produce

jalapeño1 count

- produce

crushed tomatoes28 oz

- canned goods

bay leaves2 count

- Spices

Russet potatoes3 count

- Produce

Zucchini3 count

- Produce

cooked rice0 count

- dry goods

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