Chicken Albondigas Soup with Mexican Rice and Avocado: A Hearty, Authentic Comfort Bowl

There’s something deeply comforting about a hot bowl of albondigas soup, and when it’s made with tender chicken meatballs, fluffy Mexican rice, and buttery slices of avocado, it turns into a meal you’ll keep coming back to. This Chicken Albondigas Soup is a twist on the classic albondigas soup recipe Mexican authentic style, but with a lighter, leaner protein and all the cozy, home-cooked flavors that make Mexican soup recipes authentic so beloved. Whether you grew up eating this or are just discovering the joy of Mexican meatball soup albondigas, this easy one-pot dish will warm your heart and fill your kitchen with irresistible aromas.

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Chicken Albondigas Soup with Mexican Rice and Avocado

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Large soup pot or Dutch oven For simmering the soup. A heavy-bottomed pot helps maintain even heat and prevents burning.
• Mixing bowl To prepare the albondigas (meatballs).
• Large skillet or saucepan For preparing the Mexican rice.
• Sharp knife and cutting board For prepping vegetables.
• Measuring cups and spoons
• Ice cream scoop or hands For forming the meatballs. A scoop ensures even sizes.

Ingredients

  

For the Chicken Albondigas (Meatballs)

• 1 pound ground chicken preferably thigh for juiciness
• 1/4 cup uncooked white rice short or medium-grain
• 1 large egg
• 2 cloves garlic minced
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For the Soup Base

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 medium zucchinis chopped
• 1 large russet potato peeled and diced
• 1 can 14 oz crushed tomatoes
• 6 cups chicken broth preferably low sodium
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• 1 tablespoon lime juice optional but recommended

For the Mexican Rice

• 1 cup long grain white rice
• 2 tablespoons vegetable oil
• 1/4 cup onion finely chopped
• 1 garlic clove minced
• 1 3/4 cups chicken broth
• 1/4 cup tomato sauce
• 1/4 teaspoon cumin
• Salt to taste

Toppings and Sides

• 1 ripe avocado sliced
• Lime wedges
• Chopped cilantro
• Warm corn tortillas optional

Instructions

 

Step 1: Make the Albondigas (Meatballs)

1. In a large bowl, combine ground chicken, uncooked rice, egg, garlic, onion, cilantro, oregano, cumin, salt, and pepper.
2. Mix gently with your hands or a spatula until just combined. Do not overmix—this helps keep the meatballs tender.
3. Form the mixture into 1-inch meatballs. You should get about 20-24 small meatballs. Set aside on a plate.

Step 2: Prepare the Soup Base

1. In a large soup pot, heat olive oil over medium heat. Add onions and garlic and sauté until softened and fragrant, about 3 minutes.
2. Add carrots, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally.
3. Stir in the crushed tomatoes, chicken broth, oregano, cumin, salt, and pepper. Bring to a gentle boil.

Step 3: Add the Albondigas

1. Carefully lower the meatballs into the boiling soup one at a time.
2. Reduce heat to a simmer. Cover and let the soup cook for about 30 minutes, or until the rice in the meatballs is cooked through and the vegetables are tender.
3. Stir in lime juice and fresh cilantro right before serving.

Step 4: Cook the Mexican Rice

1. In a saucepan, heat oil over medium heat. Add rice and cook, stirring frequently, until lightly golden, about 5 minutes.
2. Add onion and garlic, cooking until softened.
3. Stir in chicken broth, tomato sauce, cumin, and salt.
4. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
5. Fluff with a fork and keep warm.

Step 5: Serve

1. Ladle hot Chicken Albondigas Soup into bowls.
2. Add a scoop of Mexican rice on the side or into the soup itself.
3. Garnish with avocado slices, a squeeze of lime, and extra cilantro.
4. Serve with warm tortillas if desired.

Perfect Pairings

This Chicken Albondigas Soup with Mexican Rice and Avocado is hearty enough to be a meal on its own, but a few thoughtful additions can elevate the experience:

• Beverages: A cold glass of agua de jamaica or horchata balances the warm, savory flavors. For an adult twist, a light Mexican lager or a michelada is excellent.
  
• Appetizer: Consider starting with a small serving of Mexican bean soup or some tortilla chips with roasted tomato salsa or guacamole.
  
• Side Dish: A crisp romaine salad with lime vinaigrette complements the richness of the meatballs and avocado.
  
• Dessert: A creamy flan or tres leches cake is a sweet way to end a comforting meal like this one.

FAQs

1. What type of chicken works best for albondigas?

Ground chicken thighs are ideal because they retain moisture better than breast meat. However, if you prefer leaner meat, ground breast works too—just be cautious not to overcook it, or you risk dry meatballs.

2. Can I make this into a turkey albondigas soup?

Absolutely. Just swap the ground chicken with ground turkey. This is a great variation and fits well into turkey albondigas soup styles without losing the traditional flavor.

3. Is this an authentic albondigas soup Mexican style?

This version is inspired by authentic albondigas soup Mexican style, but with a lighter, poultry-based twist. The core ingredients—rice-filled meatballs, vegetables, herbs—are true to the essence of Mexican meatball soup. For an albondigas soup recipe Mexican authentic, beef or pork is usually used, but the seasonings remain the same.

4. Can I freeze the soup?

Yes! This soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. You may want to cook the rice separately if freezing, to maintain the best texture.

5. What makes this the best albondigas soup recipe?

Flavor layering. The combination of seasoned chicken meatballs, slow-simmered vegetables, and a tomato-rich broth brings depth. Adding Mexican rice and avocado creates a full, balanced meal that’s as comforting as it is filling. Among many meatball soup recipes, this one stands out for its simplicity and heartiness.