There’s nothing quite like a warm bowl of authentic Mexican Albondigas soup on a chilly evening. This comforting dish, packed with tender meatballs, fresh vegetables, and a rich tomato-based broth, is a staple in Mexican households. Whether made on the stovetop or as a crockpot Albondigas soup, this recipe is full of traditional flavors that will transport you straight to Mexico with every spoonful.
Authentic Mexican Albondigas Soup
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
For the meatballs
- 1 pound ground beef or half beef, half pork for extra flavor
- 1/3 cup uncooked white rice
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
For the soup
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 medium potatoes diced
- 1 14.5 oz can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Make the Meatballs
In a mixing bowl, combine ground beef, rice, egg, minced garlic, cumin, oregano, salt, pepper, and chopped cilantro. Mix well and shape into small meatballs, about 1 inch in diameter. Set aside.
Prepare the Soup Base
Heat olive oil in a large pot over medium heat. Add diced onions and garlic, sautéing until fragrant, about 2 minutes. Add the carrots and potatoes, stirring for another 3 minutes.
Add the Broth and Seasonings
Pour in the diced tomatoes and broth, then add cumin, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
Cook the Meatballs
Gently drop the meatballs into the simmering broth. Reduce heat to medium-low, cover, and let cook until the meatballs and veggies are cooked through.
Finish and Serve
Stir in fresh cilantro and lime juice for an extra burst of flavor. Taste and adjust seasoning as needed. Serve hot with warm tortillas or crusty bread.
Pairings
This dish pairs wonderfully with warm corn tortillas, Mexican rice, or a side of refried beans. For a refreshing contrast, serve it with a light avocado salad or a crisp Mexican coleslaw. A glass of hibiscus agua fresca or a cold Mexican lager makes the perfect drink pairing.
FAQs
1. What type of meat is best for Albondigas soup?
Traditional Albondigas soup is made with ground beef, but a mix of beef and pork adds extra juiciness. You can also use ground turkey for a leaner option.
2. Can I make this in a slow cooker?
Yes! To make a crockpot Albondigas soup, add all ingredients except the zucchini and lime juice to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the zucchini in the last hour and stir in lime juice before serving.
3. Why is rice added to the meatballs?
Rice helps bind the meatballs together and absorbs the broth as they cook, making them extra tender.
4. How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove over medium heat.
