Albondigas Soup

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Albondigas soup is a delicious Mexican recipe filled with meatballs, vegetables and spices! Packed full of flavor, this simple Albondigas soup is sure to become a favorite.

Enjoy it with warm flour tortillas or with some tacos, but be prepared to fall in love with this simple albondigas soup recipe. It’s a recipe handed down for decades and is so delicious.

Albondigas Soup

Mexican Albondigas Soup

Have you ever heard of or tasted Albondigas soup? If you haven’t – you’re totally missing out! But, now’s your chance to try it.

What is albondigas soup made of? This traditional Mexican soup has a flavorful broth base filled with tomatoes and other veggies and includes homemade meatballs. It occasionally has rice in it too!

This recipe was recreated based off of the soup my great-grandma would make, and we finally nailed it! It’s flavorful and hearty and just like grandma’s!

All of the flavors of this soup are SO delicious and simple. After creating the seasoned broth base, you add the meatballs and veggies and simmer until ready – creating an easy and tasty Mexican soup recipe.

Albondigas ingredients in bowl

How to Make Albondigas Soup

I always start by making the meatballs first. You could use frozen or pre-made meatballs but these are really simple to make and taste so good! I promise homemade meatballs are the way to go when making Albondigas soup. Just combine the following INGREDIENTS together:

  • ground beef
  • 1 egg, beaten
  • minced garlic
  • chopped cilantro
  • cumin
  • salt & pepper
  • cooked rice (optional)

MEATBALLS. Make the meatballs by combining these ingredients and rolling between your hands (we made ours about 1 1/2 inches wide). You will be able to make about 20 – 24 meatballs total. Brown each meatball for a few minutes in a hot pan. Make sure all sides are browned. Set the meatballs aside while you prepare the rest of the soup.

BOIL. Combine chicken broth, celery, tomatoes, cumin, oregano, and cilantro leaves in a big pot. Bring these ingredients to a boil over high heat. Once it’s boiling, turn the heat down and simmer for about 10 minutes.

SIMMER. Add the meatballs and potatoes to the soup mixture. Increase the heat to a boil so that the meatballs can cook a bit. Return to a simmer and cook for an additional 20 minutes. Add a little salt and pepper to your liking and ENJOY it nice and warm.

Can you add rice to albondigas soup? You can add rice to the meatballs when making them, or you can add as much as you like to the soup, cooking it for the last 20 minutes of simmering.

How to make albondigas in skillet

Mexican Albondigas Soup

Slow Cooker INstructions, Storing + sides

Want to make this in the crock pot? Just add all your ingredients (except for your cilantro) to your slow cooker and cook on LOW for 4 hours. Add cilantro at the very end and salt and pepper if needed.

How to store + freeze albondigas? Let cool and store in an air-tight container in the fridge for 3-4 days or freeze in containers or doubled bagged in freezer bags. To reheat, let thaw in fridge over night and return to the stove and cook until heated through. You can also microwave it as well.

Here are some recipes we love to have with albondigas:

Albondigas Soup Recipe

The smell of this Mexican Albondigas soup is soooo yummy and it will fill your entire house. Your family will be begging for second and third helpings! Let us know if you try Grandma’s recipe, and we hope you love it as much as we do.

More Soup Recipes:

Albondigas Soup Recipe

4.9 from 19 votes

Albondigas soup is a delicious Mexican recipe filled with meatballs, vegetables and spices! Packed full of flavor, this simple Albondigas soup is sure to become a favorite. 

Course Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 273 kcal
Author Kristyn Merkley

Ingredients

Meatballs

  • 1 lb ground beef
  • 1 egg beaten
  • 2 tsp minced garlic
  • 1/2 cup cilantro chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup cooked rice optional

Soup

  • 4 cups low sodium chicken broth
  • 1/2 carrot sliced
  • 1 celery stalk cut into chunks
  • 1 (16oz) can diced tomatoes undrained
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 cup cilantro
  • 1 potato diced
  • salt and pepper to taste

Instructions

  1. Meatballs: Combine all ingredients together thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1 1/2 inch wide). Brown in a hot pan for a few minutes on each. Set aside.

  2. In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.

  3. Bring to a boil, and reduce heat to a mild simmer for 10 minutes.

  4. Drop meatballs and potatoes in the soup and slightly boil so that meatballs cook quickly. Return to simmer and cook another 20 minutes. Salt and Pepper to taste. Enjoy warm.

Recipe Video

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. 5 stars
    I love Albondigas – when my Grandma would take me to Olvera Street as a little kid, it was always my favorite thing to order! I love this recipe so much – tastes just like I used to get there!

  2. 5 stars
    Absolutely amazing. I went a little heavier on thE cumin for taste. Doubled the ingredients everywhere else to yield a big pot n leftovers. Also Went with baby carrots and red potatos. This recipe was a big hit with the family. Thank you

  3. 5 stars
    THIS WAS AN EASY RECIPE AND MOST DELICIOUS. I ADDED HALF OF A LARGE ONION TO THE SOUP AND TOPPED IT OFF AT THE END WITH TWO HEAPING HANDFULS OF ORGANIC SPINACH AND IT WAS A HUGE HIT. SERVED IT WITH PARMESAN CHEESE SPRINKLED ON TOP W/ ADDITIONAL PEPPER. #WINNER

    *Not sure why this won’t let me post not in all caps? I am not yelling…LOL!

  4. 3 stars
    This is a good MEATBALL-TOMATOE SOUP; everyone in our home liked it, but it’s not Abondigas. Abondigas doesn’t taste anything like this.

    I thought a little heavy on cumin overall, but actually really Liked the meatballs.

  5. 5 stars
    This recipe was easy to follow and I doubled ingredients for leftovers.
    Absolutely delicious, added lemon to soup after serving in bowl.

  6. 5 stars
    Love love love! Super easy to follow and make this coming from a person that always buRns food and doesnt cook much so you know its super easy to do. I used my crockpot and didnt use rice as i had none. Super DELICIOUS Just like my mom Use to make it!

  7. Hi i would like to use frozen fully cooked meatballs, what size of bag would i need and how many hours in the crockpot on low
    Thanks

  8. I am excited to try this as I have only had it only (several times) at one restaurant way across the country and I’m addicted to it. I do find it odd that onion is excluded from the recipe. I also want to add that when I had this at El Tepeyac in LA, it was served with Mexican rice, so consider that option.

  9. 5 stars
    Just wanted to say that I tried the albondigas RESEIPE.so,so good! Really enjoyed the flavor and I can’t remember the last time I had some.what I liked about the recipe was I already had most of the ingredients. Very GOOD. I think I will make it again around Thanksgiving right now after all it is soup season.