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Handed down for decades, there’s nothing better than Grandma’s famous Albondigas soup!
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 Albóndigas 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
Ingredients
PREP TIME: 80 minutes
COOK TIME: 6 minutes
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.
- ½ cup fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ 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.
- ½ cup sliced carrots
- 1 celery stalk
- 1 (16-ounce) can diced tomatoes – use 2 cups of peeled and chopped fresh tomatoes.
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ 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
- MEATBALLS. Combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.
- Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ 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.
- SOUP. In a large pot, combine 4 cups chicken broth, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ 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.
- 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.
COMPLETE THE MEAL
- SIDE DISHES: Mexican Cornbread, Mexican Wontons, Homemade Tortilla Chips
- DESSERTS: Mexican Wedding Cookies, Sopapillas, Easy Tres Leches Cake
- More MEXICAN MAIN DISHES: Mexican Lasagna, Chile Relleno Casserole, Taco Soup, Chicken Tortilla Soup
MORE COLLECTIONS: Mexican Soups, Mexican Dinner Ideas
Albondigas Recipe
Albondigas is a delicious Mexican soup filled with meatballs, vegetables, and spices! It's easy, flavorful, and sure to be a favorite.
Ingredients
Meatballs
- 1 pound ground beef
- 1 egg, beaten
- 2 teaspoon minced garlic
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cooked rice, optional
- 1-2 tablespoons olive oil
Soup
- 4 cups low sodium chicken broth
- ½ carrot, sliced
- 1 celery stalk, cut into chunks
- 1 (16-ounce) can diced tomatoes, undrained
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ 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, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.
- Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ 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, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ 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.
- 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
USING FRESH HERBS?
- Fresh herbs can be substituted for dry herbs and vice versa; 1 tablespoon of fresh herbs equals 1 teaspoon of dry herbs.
HOW TO ADD EXTRA FLAVOR?
- 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 jalapeños, or red chili flakes.
MAKE THICKER SOUP?
- 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 they’re cooked through.
HOW TO STORE ALBONDIGAS SOUP?
- 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.
- To reheat, thaw in the fridge overnight and return to the stove. Cook until heated through. You can microwave it as well.
I love this recipe. My mom who used to make this when I was little loves it too. I put my own spin and add a little bit of spicy sausage to the meatballs because I like the flavor. Thank you!
Mmmm I bet the extra kick makes the soup so yummy. So glad you love the recipe!
This recipe turned out great! My husband andb3 sons (10, 8 & 2) all cleared their bowls!
Hooray!! We love to hear that! So glad the recipe was a hit.
Best soup I’ve ever made 😋
Aw thank you! I’m so glad you loved it!
This is my favorite starting point. I added poblano chilies finely chopped and twice the chopped garlic to the hamburger and I added 1 half a roll of rosemary sausage and I added some finely chopped cilantro as well. I did not use tomatoes or cumin. I did add red onion as well. I generally quick pot a bunch of chicken before I make this so that I’m starting with fresh broth. My total volume is around 12 ounces of fluid. I add 4 cups of store bought chicken broth to the pot along with stringed red ions and poblano. Perfect.. Grandma would love it😎
Yum! Thanks for sharing what you did. So glad you enjoyed the soup. I’m sure Grandma would love it!! 🙂
But where’s the video?
The video is embedded in the post a little ways down. If you scroll just past the heading “Mexican Albondigas Soup”, it should show up there in the post.
Very tasty! I added potatoes, onion, zucchini and 2 extra cups of broth in it as well and I’m so glad I did. I omitted the cilantro. It was so good! I’m making it for Halloween but I’m going to purée the tomatoes next time and only use half the oregano this re iOS called for. Overall it was very very good. My husband absolutely loves it.
Thanks for sharing what you did! So happy to hear that you enjoyed the soup.
Thank you for sharing this with me ❤️
You’re welcome!
I have a question. I just downloaded your recipe for Albondigas Soup and notice that it says add the potatoes at the same time as the meatballs. The recipe doesn’t mention potatoes. How many do you recommend. I’m looking forward to trying the recipe.
The potato should be listed there under the soup ingredients, but we just recommend using 1. You could add more if you love potatoes, but with all the other veggies in the soup, we’ve found 1 to be great!
I made this soup today and it’s so good. My picky eater loves it. I used 64 ounces of chicken broth and added, as other commenter did, fresh corn and used Mexican canned tomatoes. I also added zucchini. This will be in my meal rotation as the weather is getting more cool. Thank you. Glad I found your site!
Mmmm I love what you added…. sounds amazing. So glad you found us here and for giving the recipe a try!
Great recipe, thanks for sharing!! It’s very similar to how my mom makes it, but she never uses measurements so it’s nice to have this recipe as a guide 😊👍🏻
You bet!! So glad you enjoyed the soup!