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Authentic Albondigas Soup (Mexican Meatball Soup)

A close-up of a dark bowl filled with rich albondigas soup featuring meatballs, potatoes, carrots, zucchini, and fresh cilantro.
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A recipe for traditional Mexican meatball soup featuring tender beef and pork meatballs simmered in a savory tomato and vegetable broth seasoned with cilantro and oregano.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1/2 cup white rice, uncooked
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried epazote (optional)
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 small zucchini, diced
  • 1/2 cup chopped fresh cilantro, divided

Instructions

  1. In a large bowl, combine the ground beef, ground pork, uncooked rice, egg, 1/4 cup chopped onion, 2 minced garlic cloves, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into small meatballs, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the 1/2 cup chopped onion and 2 minced garlic cloves for the broth base. Cook until softened, about 3 minutes.
  4. Stir in the diced tomatoes, chicken broth, cumin, and epazote (if using). Bring the broth to a simmer.
  5. Gently drop the raw meatballs into the simmering broth one at a time.
  6. Add the carrots and potatoes to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
  7. Add the zucchini and half of the fresh cilantro. Continue to simmer, covered, for another 10 to 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
  8. Taste the broth and adjust salt and pepper as needed. Stir in the remaining fresh cilantro just before serving.

Notes

  • For extra tender meatballs, use finely minced onion and garlic in the meat mixture.
  • If you prefer a thicker broth, add 1 tablespoon of masa harina mixed with 2 tablespoons of water to the simmering broth during the last 10 minutes of cooking.
  • For a low-carb version, substitute the rice in the meatballs with 1/4 cup of almond flour and omit the potatoes and zucchini from the soup base.

Nutrition

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