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Authentic Albondigas Soup (Mexican Meatball Soup)

Close-up of a white bowl filled with rich, tomato-based albondigas soup featuring meatballs, potatoes, carrots, and rice.
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Make this hearty, comforting Mexican meatball soup, Caldo de Albondigas, featuring tender meatballs with rice simmered in a flavorful tomato broth with fresh vegetables. It is a perfect one-pot meal for family dinner.

Ingredients

Scale
  • 1 pound ground beef (or a mix of beef and pork)
  • 1/2 cup uncooked long-grain white rice
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh cilantro, finely chopped, plus more for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth or water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 small zucchini, chopped (optional)
  • 1 tablespoon vegetable oil
  • 1/2 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt

Instructions

  1. Prepare the meatballs: In a large bowl, combine the ground meat, uncooked rice, egg, 1/4 cup chopped onion, 2 minced garlic cloves, oregano, cumin, mint, 1/4 cup cilantro, 1 teaspoon salt, and 1/2 teaspoon 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 to 1.5 inches in diameter. You should have about 18 to 20 meatballs. Place them on a plate.
  3. Start the broth base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the 1/2 chopped onion and 2 minced garlic cloves. Cook until softened, about 3 minutes.
  4. Add liquids and vegetables: Pour in the chicken broth and diced tomatoes. Add the carrots, celery, and potatoes. Bring the mixture to a boil.
  5. Cook the meatballs: Once the broth is boiling, gently drop the raw meatballs into the simmering liquid one at a time. Do not stir immediately; let them cook for 5 minutes so they set.
  6. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the meatballs are cooked through and the rice inside is tender.
  7. Add final vegetables: Add the zucchini (if using) during the last 10 minutes of simmering. Taste the broth and adjust salt if needed.
  8. Serve: Ladle the albondigas soup into bowls, ensuring each serving gets several meatballs and vegetables. Garnish with fresh cilantro. This is a great comfort food soup recipe.

Notes

  • For extra flavor in the broth, you can brown the meatballs lightly in oil before adding them to the simmering liquid, though this adds a step.
  • If you prefer a thicker tomato broth, blend half of the diced tomatoes before adding them to the pot.
  • Fresh mint is key for authentic flavor; do not skip it in the meatballs.
  • This easy albondigas recipe tastes even better the next day, making it good for meal prep.

Nutrition

Find it online: https://carlacooking.com/albondigas-soup-recipe-mexican-meatball-soup/