Albondigas Soup

I discovered something counterintuitive about Albondigas soup years ago from a comment that stuck with me: “Albondigas should never have a broth base, it should be water.” As someone who almost always reaches for stock when making soup, I was skeptical. But after making this traditional Mexican meatball soup both ways, I’m convinced – water allows the deep flavors of the meatballs and vegetables to shine through in a way that stock somehow mutes.

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This hearty soup is the kind of warming comfort food I crave again and again, combining tender, herb-flecked meatballs with a colorful mix of vegetables in a flavorful broth. What I love most about this recipe is how the meatballs cook right in the simmering soup – no pre-cooking needed. You’ll just drop them in one or two at a time, watching them transform from simple balls of seasoned meat into light, delicate dumplings that flavor the entire pot. While you could certainly use stock if you prefer, I’ve found that starting with water creates a cleaner-tasting soup where you can truly appreciate the individual flavors of each ingredient.

Ingredients for Albondigas Soup

For the Soup

• Olive Oil: I use extra-virgin because I always have it on hand, but any olive oil will work here.
• Onion: I like to use white onion because it has a crisp, clean flavor that works so well in Mexican soups.
• Carrot: Look for carrots that are firm and bright orange without any soft spots.
• Celery: I prefer using the inner ribs here – they’re more tender and have a gentler flavor.
• Ground Cumin: Fresh ground cumin gives the best flavor – check the date on your spice jar.
• Dried Oregano: Mexican oregano is ideal, but any oregano will do.
• Diced Tomatoes: Good quality canned tomatoes make a difference – they have much better flavor.
• Water: Filtered water is ideal for the cleanest taste.
• Zucchini: Choose squash that are firm and on the smaller side – they’re usually sweeter and less seedy.

For the Meatballs

• Eggs: Large or extra-large eggs both work well.
• Ground Cumin: The same ground cumin you used in the soup.
• Rice: Any leftover cooked rice works perfectly, white rice or brown. I often use brown basmati because it’s what I keep on hand.
• Cilantro: Look for bright, fresh bunches. I chop the tender stems along with the leaves for extra flavor.
• Ground Beef: Lean ground beef is best since we’re getting plenty of richness from the chorizo.
• Chorizo: Look for fresh, uncooked Mexican-style chorizo – it’s usually found near the other fresh sausages.
• Salt and Pepper: Fine sea salt or kosher salt, and freshly ground black pepper give the best flavor.

Recipe Options

• Make it Heartier: Add diced potatoes with the other vegetables – they’ll need about 15-20 minutes to become tender, so add them before the meatballs.
• Broth Base: While I prefer water, you can use chicken broth or beef broth for a richer base – just taste before adding additional salt since broths vary in saltiness.
• Meat Options: Substitute ground turkey, ground chicken or or ground pork for the beef in the meat mixture – just keep the chorizo as it adds essential flavor and moisture.
• Make Ahead: Shape the meatballs up to a day ahead and keep them covered in the refrigerator until you’re ready to cook.
• Serving Additions: Set out bowls of diced avocado, lime wedges (a squeeze of fresh lime juice is great for finishing), and extra fresh cilantro for everyone to garnish their own bowl.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until soup is hot and meatballs are heated through. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

I love making this Albondigas soup in any season – it’s deeply satisfying without being heavy. The tender meatballs make it substantial enough for dinner, but all those vegetables keep it from weighing you down. It’s become one of my favorite Mexican soups, perfect for casual family dinners, Cinco de Mayo celebrations, or anytime I’m craving a bowl of warm comfort that still feels light and fresh.

More Hearty Soups

Chicken Pozole Verde

Tuscan White Bean Soup

Birria Ramen

Sausage, Kale and White Bean Soup

More Must-Try Meatball Recipes

• Spanish Meatballs
• Spicy Pork Meatballs
• Lamb Meatballs

How to Make Albondigas Soup

Cook and stir onion, carrot and celery in hot olive oil in a large soup pot over medium heat until softened; add spices, tomato and water and bring to boil. 

Combine meatball ingredients then scoop out heaping tablespoons onto a parchment lined baking sheet; gently roll each meatball between your palms to form a ball.

Add meatballs to boiling soup one at a time; wait 1 minute before stirring to help meatballs hold their shape. Gently stir in zucchini; keep at a low boil until vegetables are tender and meatballs are cooked through. Season to taste with salt and pepper; serve hot.

Albondigas Soup

5 from 2 votes

By: Marissa Stevens

Prep: 30 minutes mins

Cook: 25 minutes mins

Total: 55 minutes mins

Course: Main Course, Soup

Cuisine: Mexican

Calories: 241

Servings: 6 people

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Albondigas soup is a traditional Mexican meatball soup, it's hearty, flavorful, and loaded with vegetables. No need to pre-cook the meatballs, just add them to the boiling soup. (Watch the video to see the process. It's easy!)

Video

Ingredients  

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For the Soup

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion finely chopped
• ▢ 1 medium carrot diced
• ▢ 3 ribs celery thinly sliced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 28-ounce can diced tomatoes with juice
• ▢ 6 cups water see recipe note #1
• ▢ 4 medium zucchini diced small
• ▢ 1/2 teaspoon fine sea salt or more
• ▢ 1/4 teaspoon freshly ground black pepper or more

For the Meatballs

• ▢ 2 eggs
• ▢ 1 teaspoon ground cumin
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/2 cup cooked rice I used brown basmati
• ▢ 1/3 cup chopped cilantro
• ▢ 3/4 pound lean ground beef
• ▢ 1/2 pound uncooked chorizo sausage casings removed

Instructions 

• In a soup pot, heat olive oil over medium heat until hot. Add onion, carrot and celery; cook and stir until onion is translucent. Add cumin, oregano, tomatoes, and water. Bring to boil.
• Meanwhile, make the meatballs. Crack eggs into a medium bowl and add cumin, salt and pepper; combine with a fork or whisk. Stir in rice and cilantro. Add ground beef and chorizo; mix with your hands until combined.
• Scoop out heaping tablespoons of the meatball mixture onto a non-stick or parchment lined baking sheet – into ragged little mounds that are close to the same size. Gently pick up one mound and roll it into a ball. Repeat with remaining mounds.
• While the soup boils, add meatballs steadily, one by one. (See recipe note #2) Once you've added all of the meatballs, wait 1 minute for meatballs to 'set,' then gently stir. Add zucchini and stir gently; keep at a high simmer for 8-10 minutes, until the zucchini is tender and meatballs are cooked through.
• Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add more salt and pepper to taste. Serve.

Notes

1. Though I call for water, you can also use chicken or beef broth. If you do, note that you’ll want to adjust seasoning, i.e., salt to taste.
2. I use both hands to add the meatballs quickly. Make sure the soup continues to boil as you add them to help keep the meatballs from falling apart.
3. If you can’t find bulk, uncooked chorizo, look for uncooked chorizo sausages and remove the casing before adding to the meatball mixture.
4. Ground beef and chorizo can vary a lot in fat content. If you have excess oil on your soup, skim it off with a ladle before serving.

Nutrition

Calories: 241kcal | Carbohydrates: 12g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 1051mg | Potassium: 690mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2379IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg

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

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