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Handed down for decades, there’s nothing better than Grandma’s famous Albondigas soup!

Albondigas Soup served in a blue bowl.
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Great-Grandma’s Mexican soup

This Albondigas recipe was recreated based on the soup my Great-Grandma would make. After decades of trying to recreate, we finally have it figured out and are so excited to share her famous soup with all of you.

Albondigas is spanish for “meatballs”. It’s also known as Caldo de Albรณndigas but its origin goes back to Spain and has some Arabic influences. This traditional Mexican meatball soup has a flavorful broth base and is filled with tomatoes, veggies, homemade meatballs, and sometimes rice.

Why we love it:

  • Yummy + Hearty. Just like grandma made it but it’s so delicious and so hearty with all of the meatball and soup ingredients.
  • Easy to Customize. This recipe is easy to change up based on the ingredients you love most, especially the spices and vegetables.
  • Perfect with so many dishes. We love to have this soup with so many recipes, including our: Chicken Tacos, Flour Tortillas, Chips + Salsa
Meat and rice ingredients in bowl for making meatballs.

Ingredients

Albondiga (meatball) Ingredients:

  • 1 pound ground beef – For the most tender and flavorful meatballs, stick with fattier meats. The most popular meat choice is ground beef (80/20 or 70/30). Meatballs made using lean ground beef tend to fall apart more easily.
    • You can substitute half of the ground beef with pork sausage. You can also use ground pork, ground chicken, or ground turkey.
  • 1 whole egg – helps bind the ingredients together
  • 2 teaspoons minced garlic – Use 4-6 fresh garlic cloves to make 2 teaspoons of minced garlic.
  • ยฝ cup fresh cilantro
  • 1 teaspoon ground cumin
  • ยฝ teaspoon salt
  • ยผ teaspoon black pepper
  • ยฝ cup Cooked Rice – It adds texture and acts as a binder to hold the meatballs together.
  • 1-2 tablespoons olive oil or vegetable oil. Browning the meatballs first will help them keep their shape.

Pro Tip!

I always start by making the meatballs. You could use frozen or pre-made meatballs, but these are simple to make and taste so good!

Soup Ingredients

  • 4 cups chicken broth – Use stock in place of broth. You can also use beef broth in place of the chicken broth.
  • ยฝ cup sliced carrots
  • 1 celery stalk
  • 1 (16-ounce) can diced tomatoes use 2 cups of peeled and chopped fresh tomatoes.
  • ยฝ teaspoon ground cumin
  • 1 teaspoon oregano
  • ยฝ cup fresh cilantro
  • 1 potato you can use any potato. Red and white potatoes tend to hold their shape while russets are softer and create a creamier soup. Yukon Golds are in between. 
  • salt & black pepper season to taste
  • extra veggies (optional) – toss in chopped onions, diced zucchini, green beans, or peas.
  • toppings (optional) – Top the soup with a dollop of sour cream and sliced avocados. Garnish bowls with lime wedges which you can squeeze to add lime juice to each bowl. 

How to Make Albondigas

  1. MEATBALLS. Combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ยฝ cup fresh cilantro chopped, 1 teaspoon cumin, ยฝ teaspoon salt, ยผ teaspoon pepper, and ยฝ cup cooked rice.
    • Form 20-24 tight meatballs by rolling between your palms (we made ours about 1ยฝ inches wide and used a cookie scoop to make sure the meatballs were the same size and cooked evenly). Brown on all sides in a hot pan with 1-2 tablespoons olive oil for a few minutes. Set aside.
  2. SOUP. In a large pot, combine 4 cups chicken broth, ยฝ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ยฝ teaspoon cumin, 1 teaspoon oregano, and ยฝ cup fresh cilantro leaves.
    • Bring to a boil, and reduce heat to a mild simmer for 10 minutes. Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.
  3. SERVE. Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).

MAKE IN A CROCK POT

Add all of your ingredients (except for the cilantro) to your slow cooker. Cook on LOW for 4 hours.

Add cilantro at the very end and salt and pepper if needed.

A soup pot filled with albondigas soup.
5 from 347 votes

Albondigas Recipe

By: Lil’ Luna
Albondigas is a delicious Mexican soup filled with meatballs, vegetables, and spices! It's easy, flavorful, and sure to be a favorite.ย 
Servings: 6
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes

Ingredients 

Meatballs

  • 1 pound ground beef
  • 1 egg, beaten
  • 2 teaspoon minced garlic
  • ยฝ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ยฝ teaspoon salt
  • ยผ teaspoon pepper
  • ยฝ cup cooked rice, optional
  • 1-2 tablespoons olive oil

Soup

  • 4 cups low sodium chicken broth
  • ยฝ carrot, sliced
  • 1 celery stalk, cut into chunks
  • 1 (16-ounce) can diced tomatoes, undrained
  • ยฝ teaspoon ground cumin
  • 1 teaspoon oregano
  • ยฝ cup fresh cilantro
  • 1 potato, diced
  • salt and pepper to taste

Instructions 

Meatballs

  • Combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ยฝย cupย fresh cilantroย chopped, 1 teaspoon cumin, ยฝย teaspoon salt, ยผย teaspoonย pepper, and ยฝย cupย cooked rice.
  • Form 20-24 tight meatballs by rolling between your palms (we made ours about 1ยฝ inches wide). Brown on all sides in a hot pan with 1-2 tablespoons olive oil for a few minutes. Set aside.

Soup

  • In a large pot, combine 4 cups chicken broth, ยฝ carrot sliced, 1 chopped celery stalk, 1 (16-ounce)ย can diced tomatoes, ยฝย teaspoon cumin, 1ย teaspoon oregano, and ยฝย cupย fresh cilantro leaves.
  • Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
  • Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.
  • Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).

Video

Notes

STORE. Let cool, and store in an airtight container in the refrigerator for 3-4 days.
FREEZE in containers or double bagged in freezer bags.
To reheat, let thaw in the fridge overnight and return to the stove. Cook until heated through. You can microwave it as well.

Nutrition

Calories: 273kcal, Carbohydrates: 11g, Protein: 18g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 317mg, Potassium: 549mg, Fiber: 1g, Vitamin A: 1100IU, Vitamin C: 5.5mg, Calcium: 46mg, Iron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

RECIPE FAQ

  • Fresh herbs can be substituted for dry herbs and vice versa; 1 tablespoon of fresh herbs equals 1 teaspoon of dry herbs.ย 
  • Traditional albondigas soup has fresh mint, feel free to add it if you wish.
  • Add heat to the soup using hot sauce, chili powder, sliced jalapeรฑos, or red chili flakes.
  • Thicken the Albondigas soup recipe with tomato sauce or tomato paste, or by adding white rice. Use russet potatoes and then mash a few once theyโ€™re cooked through.
  • Let the soup cool, and store Caldo de Albondigas in an airtight container in the refrigerator for 3-4 days. For freezer storage, place in freezer bags and freeze for up to 3 months.ย 
  • To reheat, thaw in the fridge overnight and return to the stove. Cook until heated through. You can microwave it as well.

For more Soup Recipes:

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

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5 from 347 votes (265 ratings without comment)

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169 Comments

  1. Lynda says:

    if you are using the slow cooker instructions, do you need to still need to brow the meatballs?

    1. Kristyn Merkley says:

      I would still follow the same instructions ๐Ÿ™‚ Enjoy!!

  2. Eva Garcia says:

    5 stars
    Delicious! Almost like my grandmother’s soup. She used to add minced mint to the meatballs.

  3. Lonna says:

    5 stars
    Made your ALBONDIGAS soup…..amazing, the broth was outstanding.

    1. Kristyn Merkley says:

      Yay!! I am so glad you liked it! Thank you!

  4. Iris says:

    5 stars
    I’ve made this recipe over 5 times and I am making it again tonight. Soooo good! I always double the recipe since we love it so much. I omit the cilantro just because i am not a fan (tastes soapy to me) but no one ever complains ๐Ÿ™‚ Let’s hope i can impress my husband’s grandparents who are coming over for dinner tonight. THank you for the great recipe!

    1. Kristyn Merkley says:

      You are so welcome!! I hope they like it. Thank you so much!

  5. Diana alvarez says:

    5 stars
    THIS CAME OUT AMAZING! IVE MADE IT SO MANY TIMES ALWAYS FOLLOWING THIS RECIPE!

    1. Kristyn Merkley says:

      Awe, I am so glad!! Thank you so much!

  6. Loretta Baker says:

    Hi ,I sent you a question earlier i have another question, would zucchini work in this too? we love onion and zucchini in this type of soup!

    1. Kristyn Merkley says:

      Any kind of potato would work..I think I used a russet potato & yes, zucchini would be great! Hope you like it!

  7. Loretta Baker says:

    Hi , what type of potatoe would i use for this recipe?

  8. Jackie says:

    5 stars
    I tried it and loved it!

    1. Kristyn Merkley says:

      Thank you for trying it! Glad you liked it!

  9. Lucy says:

    Out of curiosity. Did you buy instant rice or did you cook your own rice before hand?

    1. Kristyn Merkley says:

      I did, but any type of rice would work ๐Ÿ™‚

  10. Jeff woytek says:

    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.

    1. Kristyn Merkley says:

      Thank you for letting me know that! I am so glad you like it! Yay for soup season!