Few dishes capture the essence of home-cooked comfort quite like Albondigas Soup, a traditional Mexican soup featuring tender, seasoned meatballs swimming in a rich, tomato-based broth loaded with vegetables. This hearty soup brings together perfectly spiced beef and pork meatballs with a vibrant broth that’s been simmered to perfection with onions, carrots, celery, and fresh herbs. Each spoonful delivers layers of flavor that warm you from the inside out, making it the perfect meal for chilly evenings or when you need something that feels like a warm hug in a bowl.
Serves: 6-8 people
What You’ll Need for the Meatballs
- 1 lb ground beef (80/20 blend)
- 1/2 lb ground pork
- 1/2 cup long-grain white rice, uncooked
- 1 large egg
- 1/4 cup finely chopped white onion
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
What You’ll Need for the Soup
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 medium zucchini, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Making Perfect Meatballs
In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, egg, chopped onion, minced garlic, cumin, oregano, salt, pepper, and cilantro. Using your hands, gently mix everything together until just combined. Don’t overwork the meat mixture, as this can make the meatballs tough. Roll the mixture into small balls about 1 inch in diameter. You should have approximately 24-30 meatballs. Place them on a plate and set aside while you prepare the soup base.
Building the Soup Base
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-6 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the diced tomatoes with their juice, breaking up any large pieces with your spoon.
Creating the Rich Broth
Pour in the beef broth and add the bay leaves, oregano, and cumin. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Season with salt and pepper to taste. Let the broth simmer for about 10 minutes to allow the flavors to meld together and create a rich base for your meatballs.
Cooking the Meatballs
Carefully drop the meatballs into the simmering broth one at a time. Don’t worry if they’re not perfectly round – rustic meatballs have more character. Once all the meatballs are in the pot, return the soup to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent the meatballs from sticking to the bottom of the pot.
Adding the Final Touches
Add the sliced zucchini to the pot and continue cooking for another 10-15 minutes until the zucchini is tender and the rice in the meatballs is fully cooked. The meatballs should be firm and cooked through. Remove the bay leaves and stir in the fresh cilantro just before serving.
Serving Your Masterpiece
Ladle the hot soup into bowls, making sure each serving gets plenty of meatballs and vegetables. Serve immediately with lime wedges on the side for squeezing over the soup. The bright acidity of the lime juice adds a perfect finishing touch that brightens all the flavors in the bowl.
Tips for the Best Results
The uncooked rice in the meatballs will absorb the broth as it cooks, making the meatballs incredibly tender and flavorful. If you can’t find ground pork, you can use all ground beef, but the pork adds extra richness and flavor. For a spicier version, add a diced jalapeño pepper when you cook the onions and carrots. The soup tastes even better the next day, making it perfect for meal prep or leftovers.
Making It Your Own
Feel free to add other vegetables like diced potatoes, corn kernels, or green beans. Some families like to add a bit of tomato sauce for extra richness, while others prefer a clearer broth. You can also substitute the beef broth with chicken broth for a lighter flavor, though beef broth gives the soup its traditional deep, hearty taste that makes this dish so satisfying.
