Crock Pot Albondigas

This Crock Pot Albondigas Soup is a comforting, hearty Mexican classic that’s perfect for cozy family meals. Packed with tender meatballs, a savory broth, and a variety of colorful vegetables like carrots, zucchini, and potatoes, it’s a wholesome dish that’s both filling and flavorful.

The slow-cooking process allows the flavors to develop deeply, making each bowl a satisfying blend of spices, tender meat, and vibrant veggies.

Topped with fresh garnishes like cilantro, avocado, and a squeeze of lime, this soup is a true crowd-pleaser!

Why You’ll Love This Recipe:

Rich and Flavorful Broth: The combination of savory chicken broth, diced tomatoes, and a variety of fresh vegetables like carrots, zucchini, and celery creates a deep, comforting base that perfectly complements the tender meatballs.

Juicy, Flavor-packed Meatballs: The meatballs are seasoned with a delicious blend of oregano, parsley, cumin, and chili powder, adding a burst of flavor in every bite. The addition of cooked rice keeps the meatballs light, juicy, and tender, making them the perfect comfort food.

Easy and Hands-off: The crockpot does all the work for you! Just toss the ingredients in, let it cook on low for 6 hours, and come home to a fully prepared, hearty meal. It’s the ultimate set-it-and-forget-it dish for busy days.

Customizable Garnishes: The fresh toppings, like cilantro, jalapeño slices, avocado, and lime, add a fresh, zesty kick that elevates the flavor of the soup. These garnishes allow everyone to adjust the dish to their taste.

Perfect for All Occasions: Whether it’s a cozy family dinner, a gathering with friends, or a meal for meal prep, this soup is ideal. It’s filling, nutritious, and can easily feed a crowd, making it a go-to choice for any occasion.

Key Ingredients:

Ground Turkey (or Beef): The main protein in this dish, providing a hearty and flavorful base for the meatballs. Ground turkey is a leaner option, but beef can be used for a richer taste.

White Rice: Cooked rice is mixed into the meatball mixture, helping to keep the meatballs moist and tender.

Vegetables: A colorful mix of potatoes, carrots, zucchini, celery, and onions form the vegetable base of the soup, adding flavor, texture, and nutritional value.

Chicken Broth and Diced Tomatoes: These ingredients create a savory and flavorful broth that infuses the meatballs and vegetables, giving the soup a rich and comforting depth.

Seasonings: The meatballs are seasoned with a blend of oregano, parsley, chili powder, cumin, and garlic to create a flavorful and aromatic profile.

Garnishes: Fresh cilantro, sliced jalapeños, avocado, and lime wedges add a refreshing, zesty finish to the soup, enhancing the overall flavor.

Crock Pot Albondigas

Ingredients

For the Broth:

1/2 onion

1 large potato

1 zucchini squash

3 large carrots

3 celery stalks

1 (14.5 oz) can diced tomatoes

3 cups chicken broth

1 cup water

For the Meatballs:

1/2 cup cooked white rice

1 pound ground turkey (or ground beef)

1 egg

2 cloves garlic, minced

1/2 onion, chopped

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

For Garnish:

Fresh cilantro

Sliced jalapeño

Avocado slices

Lime wedges

Instructions:

1. Cook the Rice:

Start by preparing the white rice according to the package directions.

Once it’s cooked, set it aside to cool.

2. Prepare the Vegetables:

Peel and dice the potato and carrots.

Slice the zucchini, celery, and onion.

Add all of these diced vegetables to the bottom of your crockpot.

3. Add the Broth:

To the crockpot, add the can of diced tomatoes (including the juices), chicken broth, and water.

Stir everything together to combine.

4. Make the Meatballs:

In a large bowl, combine the cooked rice, ground turkey, egg, minced garlic, and the chopped onion.

Add the oregano, parsley, chili powder, salt, pepper, and cumin.

Mix everything together thoroughly. Shape the mixture into small meatballs.

5. Brown the Meatballs:

Heat a little oil in a skillet over medium-high heat.

Once hot, carefully place the meatballs in the pan. Brown each side of the meatballs until they are golden.

This step helps the meatballs retain their juiciness while cooking in the crockpot.

6. Transfer Meatballs to the Crockpot:

Once the meatballs are browned, carefully place them on top of the vegetables and broth in the crockpot.

Cover the pot and set it to low. Let it cook for 6 hours.

7. Serve:

After 6 hours of slow cooking, ladle the soup into bowls.

Garnish with fresh cilantro, sliced jalapeños, avocado slices, and a squeeze of lime juice.

Serve hot and enjoy!

Notes:

Meat choice: You can use ground beef instead of ground turkey if you prefer a richer flavor. The recipe is traditionally made with beef, but turkey is a leaner alternative with less saturated fat and cholesterol.

Browning the meatballs is optional, but doing so will lock in the juices and help keep the meatballs extra tender. If you’re short on time, simply skip the browning and add the raw meatballs directly into the crockpot.

If you like a more tomato-forward broth, feel free to use the entire can of diced tomatoes. For a subtler flavor, use just half the can as I do in the recipe.

Recipe’s Notes:

Rice in Meatballs: The cooked white rice in the meatball mixture helps keep the meatballs moist and tender. It’s also a traditional component of albondigas soup that adds heartiness to the dish.

Customizable Meat: While the recipe calls for ground turkey to make the meatballs lighter, you can easily swap it out for ground beef, pork, or a combination of meats, depending on your preference. Ground beef is the more traditional choice for albondigas.

Adjusting the Tomato Flavor: This recipe uses only half a can of diced tomatoes, which gives the soup a subtle tomato flavor. If you love tomatoes, feel free to add the whole can for a more pronounced tomato taste. You can also use fire-roasted tomatoes for a smoky twist.

Browning the Meatballs: Browning the meatballs before adding them to the crockpot enhances their flavor and helps them retain their juiciness. If you’re in a rush, you can skip this step and just drop the raw meatballs directly into the soup— they’ll cook through in the slow cooker, though they may not have the same rich depth of flavor.

Vegetable Variations: While the recipe calls for zucchini, carrots, and potatoes, you can easily adjust the vegetable mix based on what you have on hand or your preferences. Try adding corn, green beans, or even a handful of spinach for extra nutrition.

Make Ahead: This soup is great for meal prep! You can make it ahead of time and store it in the refrigerator for 3-4 days. The flavors continue to deepen as it sits, making it even better the next day.

Freezing: If you want to make a big batch, this soup freezes beautifully. Let it cool completely before transferring it to airtight containers or freezer bags. It should last for up to 3 months in the freezer. Simply thaw and reheat when you’re ready to enjoy.

Garnishes: Top your soup with fresh cilantro, slices of jalapeño, creamy avocado, and a squeeze of lime for a burst of flavor and texture. These garnishes will add a fresh contrast to the rich, savory broth.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use ground beef instead of ground turkey for the meatballs?

Yes, you can substitute ground beef for ground turkey.

While ground turkey is leaner and has less saturated fat, ground beef will provide a richer flavor.

If you choose to use ground beef, you might want to drain off any excess fat after browning the meatballs.

Do I need to brown the meatballs before adding them to the crockpot?

Browning the meatballs before adding them to the crockpot is optional.

Browning them adds extra flavor and helps seal in the juices, making the meatballs tender and juicy.

However, if you’re short on time, you can skip this step and add the raw meatballs directly to the soup.

They’ll still cook through in the crockpot.

Can I make this recipe in a regular pot instead of a crockpot?

Yes, you can make this recipe on the stovetop.

After adding the vegetables, broth, and water, bring everything to a simmer in a large pot.

Add the meatballs and cook for about 45 minutes to 1 hour, until the meatballs are fully cooked and the vegetables are tender.

The cooking time may vary depending on the size of the meatballs.

Can I freeze this soup?

Yes, this soup freezes well.

Once it has cooled to room temperature, transfer it to an airtight container and freeze for up to 3 months.

When ready to serve, thaw it in the fridge overnight and reheat on the stove over medium heat until warmed through.

Be aware that the texture of the vegetables may soften slightly after freezing.

What can I use as a substitute for white rice?

If you prefer not to use white rice, you can substitute with brown rice, quinoa, or even cauliflower rice for a low-carb version.

Just keep in mind that cooking times may vary slightly depending on the type of rice or grain you choose.

If using cauliflower rice, you can add it directly to the crockpot without cooking it first, as it will cook quickly in the broth.

What’s the best way to form the meatballs?

To make the meatballs, use clean hands to mix the meatball ingredients together, then scoop out about 1 to 1.5 tablespoons of the mixture.

Roll it into a ball shape.

You can make them smaller or larger depending on your preference, but keep in mind that larger meatballs may require slightly more cooking time in the crockpot.

Do I have to use zucchini in the soup?

Zucchini adds a nice texture and subtle flavor to the soup, but you can omit it or substitute it with another vegetable like yellow squash or bell peppers if preferred.

If you’re not a fan of zucchini, feel free to adjust the vegetable mix to suit your taste!

Can I add extra seasonings or vegetables to the soup?

Absolutely! Albondigas soup is versatile, and you can customize it by adding extra seasonings or vegetables.

You could include ingredients like corn, potatoes, peas, or even a bit of chili powder for more heat.

If you prefer a more robust flavor, try adding a bay leaf or a bit more garlic.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time!

You can prepare the meatballs and store them in the fridge for up to 24 hours before adding them to the crockpot.

Alternatively, you can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months.

Just add the frozen meatballs directly into the crockpot—no need to thaw them first.

How can I adjust the texture of the broth if it’s too thin or too thick?

If the broth is too thin, you can add a bit more rice to thicken it up, or let it cook for an additional 30 minutes with the lid off to reduce and concentrate the flavors.

If it’s too thick, add more water or chicken broth, a little at a time, until it reaches your desired consistency.