Albondigas Soup with Meatballs and Vegetables

Albondigas Soup, or Mexican meatball soup, is a beloved comfort dish featuring tender, seasoned meatballs simmered in a flavorful broth with vegetables and rice or potatoes. This hearty soup is aromatic, nourishing, and perfect for chilly evenings, family dinners, or when you crave a warm, homemade meal.

The beauty of this recipe lies in its balance of flavors and textures: juicy meatballs, tender vegetables, and a rich, lightly spiced broth. It’s a versatile dish that brings the heartiness of a stew while keeping the comforting, soupy consistency.

Why I Love This Recipe

I love this recipe because it’s both comforting and wholesome. The meatballs are perfectly seasoned and tender, while the broth is full of subtle Mexican flavors without being overwhelming. The vegetables add color, nutrition, and texture, making this dish feel hearty yet balanced.

It’s a recipe that’s perfect for family meals, where everyone can enjoy a warm, home-cooked bowl, and it also reheats beautifully, making it great for leftovers or meal prep.

Why It’s a Must-Try Dish

• Hearty and nutritious — packed with protein, vegetables, and flavor.
• Perfectly balanced — tender meatballs in a flavorful, lightly spiced broth.
• Family-friendly — comforting for all ages.
• Versatile — add rice, potatoes, or other vegetables as preferred.
• Easy to prepare — uses simple ingredients but delivers restaurant-quality taste.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 bowls
• Calories: ~320 kcal per serving

Cuisine and Course

• Cuisine: Mexican / Latin American
• Course: Soup / Main Dish

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef or a mix of beef and pork
• ½ cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp fresh cilantro, chopped
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp chili powder (optional)

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 6 cups chicken or beef broth
• 1 cup crushed tomatoes or tomato puree
• 1 tsp ground cumin
• ½ tsp dried oregano
• Salt and black pepper, to taste
• 2 cups fresh spinach or chard, chopped
• 2 tbsp fresh cilantro, chopped for garnish

Simple Cooking Directions

1. Prepare the meatball mixture and shape into small balls.
2. Brown meatballs lightly in a skillet or simmer directly in broth.
3. Sauté onions, garlic, and vegetables.
4. Add broth, tomatoes, and spices, then simmer with meatballs.
5. Stir in greens near the end of cooking.
6. Serve hot, garnished with fresh cilantro.

Step-by-Step Recipe Preparation

Step 1: Prepare the Meatballs

1. In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, cilantro, cumin, salt, pepper, and chili powder.
2. Mix gently until just combined (do not overmix).
3. Shape mixture into 1–1.5 inch meatballs and set aside.

Step 2: Brown the Meatballs (Optional)

• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Brown meatballs lightly for 2–3 minutes per side.
• You can also add raw meatballs directly to the soup if preferred.

Step 3: Sauté Vegetables

• In a large pot, heat a bit of olive oil and sauté onions and garlic for 2–3 minutes.
• Add carrots, celery, zucchini, and potato. Sauté for another 3–4 minutes.

Step 4: Add Broth and Tomatoes

• Pour in broth and crushed tomatoes.
• Add cumin, oregano, salt, and pepper. Stir well.
• Bring to a gentle boil.

Step 5: Simmer Meatballs

• Carefully add meatballs to the simmering soup.
• Reduce heat and simmer 20–25 minutes, or until meatballs are cooked through and vegetables are tender.

Step 6: Add Greens

• Stir in fresh spinach or chard and cook for 2–3 minutes until wilted.
• Adjust seasoning with additional salt and pepper.

Step 7: Serve

• Ladle soup into bowls and garnish with fresh cilantro.
• Serve hot with warm tortillas or crusty bread.

How to Serve

• Serve in deep bowls for a hearty meal.
• Pair with tortilla chips, warm tortillas, or bread.
• Optional: squeeze fresh lime over soup for extra brightness.

Additional Recipe Tips

• Use a mix of beef and pork for juicier meatballs.
• Precook rice to prevent the meatballs from being too wet.
• Chop vegetables into uniform pieces for even cooking.
• Do not overmix meatball mixture; it keeps them tender.
• Add a splash of lime juice or a pinch of chili flakes for extra flavor.

Variations

1. Rice-Free Albondigas: Skip the rice and use bread crumbs instead.
2. Turkey or Chicken Meatballs: Substitute ground turkey or chicken for leaner meat.
3. Spicy Version: Add diced jalapeño or ½ tsp cayenne for heat.
4. Vegetable-Loaded: Add corn, green beans, or bell peppers.
5. Mexican-Style: Serve with avocado slices and tortilla strips on top.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3–4 days.
• Freezing: Freeze in individual portions for up to 2 months.
• Reheating: Warm gently on the stove over low heat; add extra broth if needed.

Special Equipment Needed

• Large mixing bowl for meatball mixture
• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Knife and cutting board

Conclusion

Albondigas Soup with Meatballs and Vegetables is a comforting, hearty, and wholesome soup that satisfies both the palate and the soul. With tender, seasoned meatballs, flavorful broth, and nutrient-rich vegetables, this dish is perfect for family meals, cozy nights, or meal prepping for the week.

It’s easy to customize, freezes well, and embodies the essence of traditional Mexican home cooking. A bowl of this soup is warming, filling, and utterly delicious — a must-try for anyone who loves hearty, homemade comfort food.