Last Updated on August 4, 2025 by Casia Valdés
When the air carries a little chill—or even when the sun blazes high—there’s nothing quite like a bowl of albondigas to bring warmth to the soul. This traditional Mexican meatball soup is deeply nourishing, beautifully fragrant, and bursting with earthy herbs and savory goodness.
I remember watching my grandmother shape the meatballs with rice and mint, her hands working with such ease and love. The soup simmered for hours, filling the house with the aromas of cilantro, onion, tomato, and spices. Today, I’m thrilled to bring that tradition into your kitchen with this hearty, comforting recipe.
Table of Contents
Why You’ll Love This Albondigas Recipe
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Combines the depth of slow-simmered broth with tender, herb-packed meatballs
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Balanced with veggies, making it a complete one-pot meal
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Excellent for meal prep and tastes even better the next day
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Comforting in both summer and winter seasons
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Authentic Mexican flavors with easy-to-find ingredients
Ingredients (Serves 4)
For the Meatballs:
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2 pounds 80/20 ground pork and beef mix
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1 egg, beaten
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½ cup fresh cilantro, chopped
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Several sprigs of fresh mint, chopped
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½ large onion, grated (drain excess liquid)
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1 tablespoon tomato paste
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Cumin, salt, pepper, chili powder – to taste
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½ cup uncooked rice, rinsed
For the Broth:
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1 large onion, chopped
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2–3 tablespoons olive oil
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Several celery stalks, chopped
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2–3 carrots, diced
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2–3 potatoes, diced
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6 cups beef or chicken broth (about 3 cartons)
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1 large can diced tomatoes
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Salt and pepper to taste
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Additional chopped mint sprigs
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1–2 zucchini or yellow squash, chopped (add near the end)
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Chopped cilantro, for garnish
Equipment Needed
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Large stock pot
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Mixing bowls
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Grater for onion
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Ladle
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Knife and cutting board
Instructions
Step 1: Make the Meatballs
In a large mixing bowl, gently combine the ground meat, egg, chopped herbs, grated onion, tomato paste, and rinsed rice. Season with cumin, chili powder, salt, and pepper.
Avoid over-mixing to keep the meatballs light. With wet hands, form into small to medium-sized meatballs.
Step 2: Build the Broth
In a large stock pot, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent.
Add the celery, carrots, and potatoes. Cook for 5–6 minutes, just until the veggies begin to soften.
Pour in the broth and diced tomatoes. Bring to a gentle boil, then reduce heat to a simmer. Season with salt and pepper.
Step 3: Add the Meatballs
Carefully drop the meatballs into the simmering broth. They will cook gently in the soup, absorbing its flavor while adding their own richness.
Stir in additional chopped mint sprigs. Simmer uncovered for 30 minutes, or until the meatballs are fully cooked and rice is tender.
Step 4: Add Zucchini and Finish
About 10 minutes before serving, stir in the chopped zucchini or squash. Simmer until just tender.
Taste and adjust seasoning as needed.
Step 5: Serve
Ladle the albondigas into bowls, making sure each one gets several meatballs and a generous helping of vegetables. Garnish with fresh chopped cilantro and serve hot.
How to Serve Albondigas
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Pair with warm corn tortillas or crusty bread
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Add a side of Mexican rice or a light green salad
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Top with a dollop of sour cream, lime wedges, or a splash of hot sauce
Storage & Reheating Tips
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Refrigerate leftovers in an airtight container for up to 4 days
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Freeze for up to 3 months—perfect for batch cooking
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Reheat gently on the stovetop or microwave. Add a little broth or water if needed
Tips for Perfect Albondigas
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Mint and cilantro are essential—don’t skip them! They give albondigas their signature herbal aroma
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Use rinsed, uncooked rice in the meatballs—it cooks in the soup and binds the mixture
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For a thicker broth, simmer uncovered longer
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Swap in ground turkey or chicken if preferred, but keep the fat content for tender texture
Common Questions
What does “albondigas” mean?
“Albondigas” means “meatballs” in Spanish. The dish is often called “Sopa de Albondigas” or “Mexican meatball soup.”
Can I make this vegetarian?
You can make a meatless version using plant-based meat alternatives or lentil-based balls, and vegetable broth.
Is it spicy?
Not by default. The heat comes from your seasoning. Add chili powder or diced jalapeños if you like it spicier.
Can I bake the meatballs instead of simmering?
Yes, but traditional albondigas cook directly in the soup, which keeps them juicy and infuses the broth.
Final Thoughts
There’s a reason albondigas have been passed down through generations—they’re hearty, comforting, and rooted in the traditions of Mexican home cooking. This dish speaks of family, celebration, and the kind of love you can taste in every spoonful. Whether served on a cool evening or as part of a casual Sunday dinner, albondigas are the kind of meal that makes memories.
Don’t be surprised if this becomes your new favorite soup recipe—it’s that good.
Albondigas
Ingredients
Method
- In a large mixing bowl, gently combine the ground meat, egg, chopped herbs, grated onion, tomato paste, and rinsed rice. Season with cumin, chili powder, salt, and pepper.
- Avoid over-mixing to keep the meatballs light. With wet hands, form into small to medium-sized meatballs.
- In a large stock pot, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent.
- Add the celery, carrots, and potatoes. Cook for 5–6 minutes, just until the veggies begin to soften.
- Pour in the broth and diced tomatoes. Bring to a gentle boil, then reduce heat to a simmer. Season with salt and pepper.
- Carefully drop the meatballs into the simmering broth. They will cook gently in the soup, absorbing its flavor while adding their own richness.
- Stir in additional chopped mint sprigs. Simmer uncovered for 30 minutes, or until the meatballs are fully cooked and rice is tender.
- About 10 minutes before serving, stir in the chopped zucchini or squash. Simmer until just tender.
- Taste and adjust seasoning as needed.
- Ladle the albondigas into bowls, making sure each one gets several meatballs and a generous helping of vegetables. Garnish with fresh chopped cilantro and serve hot.
