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Authentic Albondigas Soup: Tender Mexican Meatball Soup

Close-up of simmering albondigas soup featuring browned meatballs, potatoes, carrots, and zucchini in a rich tomato broth.
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Make this comforting, hearty Mexican Meatball Soup (Caldo de Albondigas) at home. This one-pot recipe features tender beef and rice meatballs simmered in a flavorful tomato broth with fresh vegetables.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 1 small zucchini, chopped
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh mint (optional, for authentic flavor)
  • Lime wedges, for serving

Instructions

  1. Prepare the meatballs: In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, oregano, salt, pepper, and cilantro. Mix gently with your hands until just combined; do not overmix.
  2. Form the meatballs: Roll the mixture into small, uniform balls, about 1 inch in diameter. You should have about 18 to 20 meatballs.
  3. Start the broth: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Build the soup base: Pour in the chicken broth and add the diced tomatoes (with their juice), cumin, carrots, and potatoes. Bring the mixture to a gentle boil.
  5. Cook the meatballs: Carefully drop the raw meatballs into the boiling broth one at a time. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
  6. Add remaining vegetables: Add the chopped zucchini and fresh mint (if using) to the pot. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the rice in the meatballs is fully cooked and the vegetables are tender.
  7. Taste and adjust: Taste the broth and add more salt or pepper if needed.
  8. Serve: Ladle the soup into bowls, ensuring each serving gets several meatballs and vegetables. Garnish with fresh cilantro and serve hot with lime wedges on the side.

Notes

  • For the most tender meatballs, handle the meat mixture as little as possible when combining and rolling.
  • If you prefer a thicker broth, you can blend about 1/4 cup of the broth with 1 tablespoon of masa harina (corn flour) and stir it back into the simmering soup during the last 10 minutes of cooking.
  • This Mexican comfort food classic freezes well. Cool completely before storing in airtight containers.

Nutrition

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