Albondigas meatball soup is a comforting and hearty dish that combines tender meatballs with a flavorful broth and a variety of vegetables. This traditional Mexican soup is perfect for a cozy dinner and is sure to satisfy your taste buds with its rich and savory flavors.
When preparing this recipe, you might need to pick up a few ingredients that are not always found in every kitchen. Fresh cilantro adds a bright, herbal note to the soup, while zucchini provides a mild, slightly sweet flavor. Additionally, ground cumin and dried oregano are essential for achieving the authentic taste of this dish.

Ingredients For Albondigas Meatball Soup
Ground beef: The base for the meatballs, providing a rich and savory flavor.
White rice: Adds texture to the meatballs and helps bind them together.
Egg: Acts as a binder for the meatballs, ensuring they hold their shape.
Garlic: Adds a pungent and aromatic flavor to both the meatballs and the soup.
Cilantro: Fresh herb that adds a bright, citrusy flavor to the dish.
Salt: Enhances the overall flavor of the soup and meatballs.
Ground black pepper: Adds a mild heat and depth of flavor.
Olive oil: Used for sautéing the onions and garlic, adding richness to the soup.
Onion: Provides a sweet and savory base for the soup.
Chicken broth: Forms the flavorful liquid base of the soup.
Carrots: Adds sweetness and texture to the soup.
Zucchini: Adds a mild, slightly sweet flavor and texture.
Diced tomatoes: Adds acidity and depth to the broth.
Dried oregano: Adds a warm, slightly bitter flavor to the soup.
Ground cumin: Adds a warm, earthy flavor that is essential for the authentic taste.
Chopped fresh cilantro: Used as a garnish to add a fresh, herbal note before serving.
Technique Tip for This Recipe
When forming the meatballs, make sure to keep your hands slightly damp. This prevents the meat mixture from sticking to your hands and allows you to shape the meatballs more easily. Additionally, try to make the meatballs uniform in size to ensure even cooking.
Suggested Side Dishes
Alternative Ingredients
ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.
uncooked white rice - Substitute with quinoa: Quinoa is a healthier grain option that adds a nutty flavor and more protein.
egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binder similar to eggs, suitable for those with egg allergies or following a vegan diet.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.
fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note without the distinct cilantro flavor, suitable for those who dislike cilantro.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.
ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for cooking.
onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions and can be used in a similar quantity.
chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for a vegetarian version of the soup.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots, making them a good substitute.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an easy swap.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor and consistency in the soup.
dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbaceous flavor.
ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the soup similarly to cumin.
fresh cilantro - Substitute with fresh basil: Fresh basil can provide a different but fresh and aromatic garnish.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the soup to cool completely before storing. This prevents condensation, which can lead to soggy vegetables and diluted flavors.
- Transfer the albondigas meatball soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
- Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
- Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The meatballs and vegetables will maintain their texture and flavor during this period.
- For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
- When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture of the meatballs and vegetables.
- Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between to avoid hot spots.
- If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
- Garnish with fresh cilantro just before serving to enhance the flavor and presentation.
How to Reheat Leftovers
For stovetop reheating:
- Pour the leftover soup into a pot.
- Heat over medium heat, stirring occasionally to ensure even heating.
- Once the soup reaches a simmer, reduce the heat to low and let it warm through for about 10-15 minutes.
- Check that the meatballs are heated thoroughly before serving.
For microwave reheating:
- Transfer the soup into a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
- Heat on high for 2-3 minutes, then stir the soup.
- Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
- Ensure the meatballs are heated thoroughly before serving.
For oven reheating:
- Preheat your oven to 350°F (175°C).
- Transfer the soup to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.
- Stir the soup halfway through the heating process to ensure even warming.
For slow cooker reheating:
- Pour the leftover soup into the slow cooker.
- Set the slow cooker to the low setting.
- Allow the soup to heat for 2-3 hours, stirring occasionally.
- Ensure the meatballs are heated thoroughly before serving.
Best Tools for Making This Soup
Large mixing bowl: To combine the ground beef, rice, egg, garlic, cilantro, salt, and pepper for the meatballs.
Large pot: To cook the soup, including sautéing the onions and garlic, and simmering the broth with the meatballs and vegetables.
Wooden spoon: To mix the ingredients for the meatballs and to stir the soup.
Measuring cups: To measure out the rice, cilantro, and other ingredients accurately.
Measuring spoons: To measure out the salt, pepper, oregano, and cumin.
Knife: To chop the onions, garlic, carrots, zucchini, and cilantro.
Cutting board: To provide a safe surface for chopping the vegetables and herbs.
Can opener: To open the can of diced tomatoes.
Stove: To provide the heat source for cooking the soup.
Ladle: To serve the soup into bowls.
How to Save Time on Making This Soup
Prepare ingredients in advance: Chop onions, garlic, carrots, and zucchini ahead of time and store them in airtight containers.
Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.
Pre-make meatballs: Form the meatballs the night before and store them in the fridge.
Use a food processor: Quickly chop vegetables using a food processor to save time.
Opt for canned broth: Use canned chicken broth instead of making it from scratch.

Albondigas Meatball Soup Recipe
Ingredients
Meatballs
- 1 lb Ground beef
- ¼ cup Uncooked white rice
- 1 Egg
- 2 cloves Garlic, minced
- ¼ cup Chopped fresh cilantro
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
Soup
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 8 cups Chicken broth
- 2 Carrots, sliced
- 2 Zucchini, chopped
- 1 can Diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- ¼ cup Chopped fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine ground beef, rice, egg, garlic, cilantro, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
- Add chicken broth, carrots, zucchini, diced tomatoes, oregano, cumin, salt, and pepper. Bring to a boil.
- Carefully add meatballs to the pot. Reduce heat and simmer for 30 minutes, until meatballs are cooked through and vegetables are tender.
- Garnish with chopped cilantro before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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