Albondigas Soup (Mexican Meatball Soup)

When I first tried Caldo de Albondigas as part of a simple comida corrida lunch in Mexico, I fell head over heels for those tender meatballs floating in a rich, tomatoey broth. It felt like the perfect mix of comfort food and home cooking, all in one bowl.

This version keeps things traditional with beef and uncooked rice in the meatballs, chunky vegetables, and a lightly spiced tomato chicken broth. The meatballs cook right in the soup, flavoring the broth as the rice plumps up, so you skip the extra step of cooking rice separately!

Before You Get Started

Here are a few things worth knowing before you start cooking, so everything comes together smoothly.

• Use uncooked rice: The uncooked white rice in the meatballs is traditional and acts as a binder. It cooks right in the broth, soaking up flavor as the meatballs simmer.
• Pick your protein: This version uses lean ground beef, but you can swap in ground pork, turkey, chicken, or even a mix. Just avoid very lean options if you can, since a little fat keeps the meatballs tender.
• Go big on veggie chunks: Cut the potatoes, carrots, and zucchini into stew-style chunks. Larger pieces feel more authentic and are less likely to overcook and fall apart.
• Decide on the spice level: Jalapenos are optional and easy to adjust. Remove the seeds and veins for mild heat, or leave some in if you like more kick.
• Mint is traditional (but optional): Fresh mint in the meatballs gives this soup its classic flavor. If you really do not like mint, you can leave it out or use extra cilantro instead.

How to Make Albondigas Soup (Mexican Meatball Soup)

Here is a quick overview of how to pull this cozy soup together step-by-step.

1. Mix and Shape the Meatballs

Combine the ground beef, egg, minced onion, uncooked rice, garlic, mint, cilantro, and spices in a large bowl. Use your hands to gently mix until just combined, then roll the mixture into small meatballs and chill them while you start the soup.

2. Sauté the Vegetables

Heat the olive oil in a large soup pot or Dutch oven. Add the onion, carrots, celery, jalapenos, and potatoes. Cook until they start to soften, then stir in the garlic and tomato paste so it coats the veggies and lightly cooks.

3. Build the Broth

Pour in the chicken broth and tomato sauce, add the bay leaf, and season with salt and pepper. Bring everything up to a gentle simmer so the flavors start to come together.

4. Simmer the Meatballs

Gently add the meatballs to the simmering broth in a single layer. Cover the pot and let them cook without stirring so they hold their shape and the rice inside has time to soften.

5. Finish with Veggies and Serve

Add the zucchini and corn toward the end so they stay tender-crisp instead of mushy. Once the meatballs are cooked through and the rice is tender, taste the broth and adjust the seasoning. Serve hot with cilantro, lime wedges, and all your favorite toppings.

Slow Cooker Method

If you prefer a set-it-and-forget-it version, this soup works really well in the slow cooker.

Here is how to make Albondigas Soup in the slow cooker using the same ingredients.

1. Prepare the meatballs: Mix and shape the meatballs as directed in the main recipe and keep them chilled while you prep the base.
2. Add everything to the slow cooker: Add the onion, carrots, celery, jalapenos, potatoes, garlic, tomato paste, chicken broth, tomato sauce, bay leaf, and the meatballs to the slow cooker.
3. Cook low and slow: Cover and cook on low for about 4 hours, until the meatballs are cooked through and the rice inside is tender.
4. Add tender veggies at the end: Stir in the zucchini and corn during the last 20–30 minutes so they do not overcook.
5. Serve with toppings: Finish with fresh cilantro, lime juice, and any other toppings you like.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this Albondigas Soup turn out perfectly every time.

• Mix gently with your hands: Use your hands to lightly mix the meatball ingredients until they just come together. This helps everything combine evenly without overmixing, which can make the meatballs tough.
• Don’t stir the meatballs: Once you add the meatballs to the simmering broth, resist the urge to stir. Let them sit and cook in a gentle simmer so they stay intact, and the rice inside has time to plump up.
• Taste-test the broth first: Before the meatballs go in, taste the broth and adjust the salt, pepper, and spice level. It’s much easier to fix the seasoning when it’s just broth and vegetables.
• Soften veggies to your liking: Traditional Mexican soups usually have very soft vegetables. If you like more bite, reduce the simmer time slightly or add the potatoes and carrots later so they don’t get too soft.
• Make it your own: This soup is very adaptable. Swap in extra veggies (like corn, cabbage, chayote, or green beans), change up the herbs, or play with toppings to match what you have in the fridge and what your family likes.
• Adjust the spice at the end: If the soup turns out milder than you’d like, stir in a bit of jalapeno, your favorite hot sauce, or a spoonful of chipotles in adobo right at the end for extra heat and smokiness.

Serving Ideas

Here are some easy and delicious ways to serve this Mexican Meatball Soup.

• Warm corn tortillas: Heat up corn tortillas and use them to scoop up meatballs, then dip everything back into the broth. It’s a classic and so satisfying.
• Crunchy toppings: Add crushed tortilla chips or tortilla strips over each bowl right before serving for a little crunch.
• Fresh herbs: Finish with plenty of fresh cilantro. If you’re not a cilantro fan, parsley or extra mint both work well with the flavors in the soup.
• Veggie garnish: Top bowls with sliced radishes, diced white or red onion, and extra jalapeno slices for brightness and texture.
• Creamy touches: Add sliced avocado for richness, or a small spoonful of Greek yogurt or sour cream if you want a creamier, less spicy bowl (even though it’s not traditional).
• Bright lime finish: A squeeze of fresh lime juice right before serving helps wake up all the flavors and adds a nice tangy finish.
• Simple sides: Serve with a basic green salad, Mexican rice, or grilled corn on the cob if you want to stretch the meal or make it feel more like a full spread.

Serving Ideas

Here are some easy and delicious ways to serve this Mexican meatball soup.

• Warm corn tortillas: Serve with soft corn tortillas on the side so you can tuck in a meatball or two and dip everything back into the broth.
• Crunchy toppings: Add crushed tortilla chips or tortilla strips on top right before serving for a little crunch.
• Fresh herbs: Finish each bowl with plenty of fresh cilantro, or swap in parsley or extra mint if you prefer.
• Veggie garnish: Top with sliced radishes, diced white or red onion, and extra jalapeno slices for brightness and texture.
• Creamy toppings: Add avocado slices or guacamole, a spoonful of Greek yogurt, or sour cream for a richer, creamier bowl.
• Bright finish: Squeeze fresh lime juice over each bowl to wake up all the flavors.
• Extra spice: Turn up the heat with your favorite hot sauce or a spoonful of chopped chipotles in adobo.
• Simple sides: Pair with a basic green salad, Mexican rice, or grilled corn if you want to stretch the meal for more people.

Storage & Reheating

Here is how to store, reheat, and enjoy your leftovers.

• Store in the fridge: Let the soup cool completely, then store it in an airtight container in the fridge for 3–4 days.
• Freeze for later: Transfer cooled soup to freezer-safe containers, leaving some space at the top. Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
• Reheat gently: Reheat on the stovetop over low to medium heat or in the microwave until hot. Add a splash of broth or water if the soup has thickened too much.
• Use up leftovers: Serve leftover albondigas over rice or cauliflower rice, tuck meatballs into tortillas for quick tacos, or spoon everything into a bowl with extra veggies for an easy lunch.