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Albondigas Soup in a Pot

Albondigas Soup

Albondigas Soup - a hearty and warm Mexican meatball soup made with juicy, well-seasoned rice and beef meatballs simmered in a flavorful tomato-based broth along with some carrots, potatoes, and zucchini. Truly a fantastic dish that the whole family would love!
Course Main
Cuisine Mexican
Keyword albondigas soup, meatballs, soup, soup recipes
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5 - 6
Calories 325kcal
Author Imma


Mexican Meatballs

  • 1 pound (453.59g) ground beef or use ½ pound ground pork or ground beef , I use 90% lean
  • ½ cup (125g) cooked white rice
  • 2 teaspoons (10g) minced garlic
  • large egg
  • ¼ cup (4g) cilantro or parsley  leaves chopped
  • ¼ cup minced onions
  • 1 teaspoon (3g) ground cumin
  • 1 teaspoon (5g) salt
  • ½- 1 teaspoon (1g-2g) black pepper
  • 1 teaspoon (1g) ground oregano
  • 1 teaspoon (2g) ground paprika

For the Soup

  • tablespoon (14ml) olive oil
  • 1 large onion , diced 
  • 1 tablespoon  (8g) minced garlic
  • 1 large celery stalk , sliced (about 1 cup)
  • 2-3 carrots , peeled, quartered and sliced (1 ½ -2 cups)
  • 1 large zucchini , quartered and sliced (1 ½ - 2 cups)
  • salt and pepper to taste
  • 6-7 cups (1500ml-1750ml) beef broth or water 
  • 3 tablespoons (48g) tomato paste or 8-ounce tomato sauce
  • 1 teaspoon (3g) ground cumin
  • 1 teaspoon (1g) dried oregano
  • ½ tablespoon (1g) chicken bouillon
  • ½ tablespoon (3.5g) smoked paprika
  • 1  ½ cups (183g) potatoes  , cut into ½-inch pieces (2 potatoes large)
  • ¼ cup (4g) cilantro leaves , chopped


  • In a large mixing bowl, add the beef, rice, garlic, egg, cilantro, onions and spices and combine ingredients with your hands until thoroughly mixed.
  • Roll out the meatballs using hands. If you’d like larger meatballs you should have around 14-16 total. Set on a plate and to the side.
  • Heat olive oil in a large dutch oven over medium-high heat. Add onions, garlic, celery, carrots, zucchini. Add salt and pepper to taste.
  • Add broth, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika followed by potato chunks. Bring everything to a boil then reduce heat to medium and simmer uncovered for 10-12 minutes.
  • After the broth has achieved a low simmer, place the meatballs into the broth one by one. Be careful in doing so, as to not create splashes. Simmer for 10-12 minutes more.
  • Adjust seasonings to taste. Garnish with chopped cilantro leaves. Serve with toasted bread and rice!


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 325kcal | Carbohydrates: 24g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 1185mg | Potassium: 1532mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4783IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 6mg