Albondigas Soup

Albondigas Soup is a classic Mexican comfort dish featuring tender meatballs (“albondigas”) simmered in a rich, flavorful broth with vegetables, rice, and herbs.

This hearty and soul-warming soup is perfect for family dinners, especially on cool evenings when you crave something filling, nutritious, and homemade.

Why People Will Love This Recipe:

Hearty and Satisfying: Meatballs, rice, and vegetables make it a complete meal in one bowl.

Full of Flavor: The combination of cumin, garlic, tomato, and jalapeño delivers deep, comforting flavors with a hint of spice.

Nutritious and Wholesome: Made with lean protein, fresh herbs, and plenty of veggies.

Customizable: Adjust the heat, switch up the vegetables, or use turkey instead of beef.

Great for Meal Prep: It stores and freezes beautifully for make-ahead meals.

Key Ingredients Overview:

Ground Beef & Rice: The foundation of the meatballs, seasoned with cumin, oregano, and fresh cilantro.

Carrots, Onions & Jalapeño: Provide a classic soup base with flavor and a bit of crunch.

Tomato Paste & Tomato Sauce: Add rich body and tang to the broth.

Beef Stock: Forms the savory, slow-simmered base of the soup.

Snap Peas & Frozen Peas: Add sweetness and color, with extra fiber and nutrients.

Fresh Cilantro & Lime: Brighten and finish the dish with herby and citrusy notes.

Albondigas Soup

Ingredients

Meatball Mixture:

1 lb ground beef

1/2 cup dry long grain white rice

1/2 cup fresh cilantro

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon pepper

1 large egg, lightly beaten

Soup Base

3 tablespoons olive oil

1 medium yellow onion , thinly sliced

4 medium carrots, sliced or chopped

1 jalapeno pepper, deseeded and diced

3 cloves garlic, minced

4 tablespoons tomato paste

8 ounce can tomato sauce

6 cups beef stock

1 cup snap peas

1 cup frozen peas

1/4 cup fresh cilantro, plus more for garnish

Salt and pepper, to taste

Garnish with cilantro and serve with fresh lime wedges

Instructions

Prepare the meatballs:

In a large mixing bowl, combine the ground beef, uncooked white rice, chopped cilantro, salt, cumin, oregano, pepper, and the lightly beaten egg.

Mix until all ingredients are well incorporated.

Form the meatballs:

With damp hands, shape the mixture into small meatballs, about 1 inch in size.

Set them on a plate and set aside.

Sauté the vegetables:

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the sliced onion, chopped carrots, and diced jalapeño.

Sauté for about 4 minutes, until slightly softened.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Build the soup base:

Stir in the tomato paste and tomato sauce, combining well with the sautéed vegetables.

Pour in the beef broth and add the snap peas.

Bring the mixture to a boil.

Cook the meatballs:

Gently lower the raw meatballs into the soup.

Reduce the heat to a low simmer, cover the pot, and let the soup cook for 25 minutes.

Add peas and finish:

Add the frozen peas and continue to simmer uncovered for another 5 minutes, or until the meatballs are fully cooked and the peas are heated through.

Serve:

Remove from heat, season with salt and pepper to taste, and ladle into bowls.

Garnish with fresh cilantro and lime wedges before serving.

Add extra jalapeño slices for more heat, if desired.

Important Notes for Albondigas Soup:

Use Uncooked White Rice in the Meatballs:

Long grain white rice is the traditional and recommended choice. It cooks inside the meatballs as they simmer and helps bind them while adding a tender bite. Avoid substituting with brown or jasmine rice, as they may not cook fully or hold the shape.

Don’t Overmix the Meatball Mixture:

Gently combine the ingredients just until incorporated. Overmixing can make the meatballs dense or tough.

Shape with Damp Hands:

Wetting your hands slightly before forming the meatballs prevents sticking and helps create smooth, even shapes.

Simmer Gently, Don’t Boil:

A gentle simmer allows the meatballs to cook through evenly without falling apart. Boiling can break them up or make them rubbery.

Add Peas at the End:

Frozen peas cook very quickly and retain their color and texture best when added in the last 5 minutes.

Balance the Heat:

Jalapeño adds mild warmth—adjust based on your spice preference. If you want more kick, add diced jalapeño with seeds or a pinch of red pepper flakes.

Soup Thickens Over Time:

The rice will continue to absorb liquid as the soup sits, especially in leftovers. Add extra broth when reheating to loosen the texture.

Freezer Tip:

This soup freezes well! Cool completely before portioning into airtight containers. Freeze for up to 3 months.

Lime Is Key:

A squeeze of fresh lime before serving brightens the flavors and balances the richness of the broth and meatballs.

Estimated Nutrition

(Per Serving – Based on 6 servings):

Calories: ~340 | Protein: ~22g | Fat: ~15g | Carbohydrates: ~25g | Fiber: ~4g | Sodium: ~650mg

Frequently Asked Questions:

What does “albondigas” mean?
“Albondigas” means “meatballs” in Spanish—this is a traditional meatball soup enjoyed in many Latin cultures.

Is Albondigas Soup spicy?
It has a mild heat from jalapeños. You can reduce or remove the seeds for a milder version or increase the heat with more jalapeño or chili flakes.

Can I make this with ground turkey or chicken?
Yes! Substitute the ground beef with ground turkey or chicken for a lighter option.

How long will this soup last in the fridge?
It keeps well for up to 4 days when stored in an airtight container in the refrigerator.

Is this soup gluten-free?
Yes, as long as all the store-bought ingredients (like stock and seasonings) are certified gluten-free.

Can I use uncooked rice in the meatballs?
Yes. The uncooked rice cooks in the broth and helps bind the meatballs while keeping them tender.

Can I bake the meatballs instead of simmering them?
Yes, you can bake them at 375°F for 15–18 minutes, but simmering them in the broth adds more flavor.

Can I make this soup in a slow cooker?
Yes. Sauté the vegetables first, then transfer everything (including uncooked meatballs) to a slow cooker and cook on LOW for 6–7 hours.

Should I brown the meatballs before adding them to the soup?
Not necessary. They will cook directly in the broth, which helps flavor the soup and keep the meatballs juicy.

Can I freeze Albondigas Soup?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.