Albondigas Soup (Mexican Meatball Soup) {Hearty, comforting, and ready in 45 minutes! }

When I first tried Caldo de Albondigas in Mexico as part of a simple comida corrida lunch, I was fascinated by those tender meatballs floating in a rich tomato broth. It feels like the perfect combination of comfort food and home cooking, all in one bowl.

This version keeps the traditional beef and meatballs in uncooked rice, chunks of vegetables and a mildly spicy tomato-chicken broth. The meatballs cook directly in the soup, flavoring the broth as the rice expands, so you can skip the extra step of cooking the rice separately!

before starting

Before you start cooking, there are a few things worth knowing so that everything goes smoothly.

• To use uncooked rice: Raw white rice in meatballs is traditional and acts as a binding agent. It cooks directly in the broth, absorbing the flavor as the meatballs simmer.
• Choose your protein: This version uses lean ground beef, but you can swap it out for ground pork, turkey, chicken, or even a mixture. If you can, avoid very lean options, as a little fat can keep the meatballs tender.
• Eat more vegetable chunks: Cut potatoes, carrots and zucchini into stew cubes. Larger chunks feel more authentic and are less likely to overcook and fall apart.
• Determine the spice content: The jalapenos are optional and easy to adjust. Remove the seeds and veins and cook over low heat, or leave some in if you like more flavor.
• Mint is traditional (but optional): The fresh mint in the meatballs gives this soup a classic flavor. If you really don’t like mint, you can omit the mint or substitute it with extra cilantro.

How to Make Albondigas Soup (Mexican Meatball Soup)

Here’s a quick, step-by-step overview of how to make this comforting soup.

1. Mix and shape the meatballs

Place ground beef, eggs, minced onion, uncooked rice, garlic, mint, cilantro and spices in a large bowl. Stir gently with your hands until completely combined, then roll the mixture into small meatballs and allow to cool while you start the soup.

2. Stir-fried vegetables

Heat olive oil in a large stockpot or Dutch oven. Add onions, carrots, celery, jalapenos, and potatoes. Cook until the vegetables begin to soften, then stir in the garlic and tomato paste so that they coat and cook gently.

3. Make soup

Pour in the chicken stock and tomato paste, add the bay leaf and season with salt and pepper. Bring everything to a gentle boil so the flavors start to meld together.

4. Boil the meatballs

Gently add the meatballs in a single layer to the simmering broth. Cover the pot and let them cook without stirring so they hold their shape and the rice inside has time to soften.

5. Finally add vegetables and serve

Add the zucchini and corn at the end so they stay tender and crisp rather than mushy. Once the meatballs are cooked and the rice is tender, taste the broth and adjust the seasoning. Serve warm with cilantro, lime wedges and all your favorite toppings.

slow cooker method

If you prefer a “set it and forget it” version, this soup works great in the slow cooker.

Here’s how to make albondigas soup in a slow cooker using the same ingredients.

1. Prepare the meatballs: Mix and shape the meatballs as directed in the main recipe and refrigerate while you prepare the base.
2. Add everything to the slow cooker: Add onions, carrots, celery, jalapenos, potatoes, garlic, tomato paste, chicken broth, tomato paste, bay leaves, and meatballs to the slow cooker.
3. Cook over low heat: Cover the pot and cook over low heat for about 4 hours, until the meatballs are cooked through and the rice inside is tender.
4. Finally add the tender vegetables: Stir the zucchini and corn during the last 20-30 minutes to avoid overcooking.
5. Serve with toppings: Finish with fresh cilantro, lime juice, and any other toppings you like.

Recipe Tips and Tricks

Here are the best tips and pro tips for helping albondigas soup come out perfect every time.

• Stir gently with your hands: Gently mix the meatball ingredients with your hands until they are completely combined. This helps everything mix evenly without overmixing and making the meatballs tough.
• Do not stir the meatballs: Once you’ve added the meatballs to the simmering broth, resist the urge to stir. Let them sit and simmer so they stay whole and the rice inside has time to plump up.
• Taste the broth first: Taste the broth and adjust the amount of salt, pepper, and spices before adding the meatballs. Seasoning is much easier when it’s just broth and vegetables.
• Soften vegetables to your liking: Traditional Mexican soup usually contains very soft vegetables. If you like more texture, cook it slightly shorter or add the potatoes and carrots later so they don’t get too soft.
• Make it your own: This soup is very adaptable. Sub in extra vegetables (like corn, cabbage, chayote, or green beans), swap out the herbs, or mix and match ingredients based on what’s in your refrigerator and your family’s preferences.
• Final spice adjustments: If the soup is a little lighter than you’d like, add a splash of chipotle (your favorite hot sauce) at the end, or a spoonful of chipotle adobo for extra heat and smoky flavor.

Service concept

Here are some easy and delicious ways to make Mexican Meatball Soup.

• Warm tortillas: Warm the tortillas, use them to scoop up the meatballs, and dip everything back into the broth. It’s a classic and very satisfying.
• Crunchy Toppings: Add crushed tortilla chips or tortilla strips to each bowl before serving for a little extra crunch.
• Fresh herbs: Add lots of fresh cilantro at the end. If you don’t like cilantro, parsley or extra mint will complement the flavor nicely in the soup.
• Vegetable garnish: Top the bowl with sliced ​​radish, diced white or red onion, and extra jalapeno slices for added brightness and texture.
• Creamy touch: Add sliced ​​avocado for a rich texture, or if you want a creamier, less spicy bowl, add a small spoonful of Greek yogurt or sour cream (even if it’s not traditional).
• Bright lime finish: A squeeze of fresh lime juice before serving helps bring out all the flavors and adds a tangy aftertaste.
• Simple side: If you want to extend your meal or make it feel more like a full meal, serve it with a basic green salad, Mexican rice, or grilled corn on the cob.

Service concept

Here are some easy and delicious ways to make Mexican Meatball Soup.

• Warm tortillas: Serve with soft corn tortillas so you can stuff a meatball or two and dip everything back into the broth.
• Crunchy Toppings: Just before serving, add crushed tortilla chips or tortilla strips to the top corner for a little crunch.
• Fresh herbs: Add a generous pinch of fresh cilantro to each bowl, or swap in parsley or extra mint if you prefer.
• Vegetable garnish: Top with sliced ​​radish, diced white or red onion, and extra jalapeno slices for added brightness and texture.
• Cream ingredients: Add avocado slices or guacamole, a spoonful of Greek yogurt or sour cream for a richer, creamier bowl.
• Glossy finish: Squeeze fresh lime juice over each bowl to bring out all the flavors.
• Extra spices: Turn up the heat with your favorite hot sauce or a spoonful of chopped jalapeños in adobo.
• Simple side: If you want to serve a hearty meal for a larger crowd, serve it with a basic green salad, Mexican rice, or grilled corn.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Store in the refrigerator: Let the soup cool completely, then store in an airtight container in the refrigerator for 3-4 days.
• Freeze for later use: Transfer the cooled soup to a freezable container, leaving some room at the top. Freeze for up to 3 months, then thaw in the refrigerator overnight and reheat.
• Reheat gently: Reheat on stovetop over low to medium heat or in microwave until hot. If the soup is too thick, add a little more broth or water.
• Use up leftovers: Serve leftover albondigas over rice or cauliflower rice, stuff meatballs into tortillas for quick tacos, or toss everything into a bowl and add extra veggies for an easy lunch.