Sopa de Albóndigas is a traditional Mexican comfort soup made with tender meatballs simmered in a flavorful broth filled with vegetables and herbs. This hearty dish brings warmth and nostalgia, perfect for family dinners or cozy evenings.

Why You’ll Love This Recipe

This soup is rich in flavor, nourishing, and comforting. The meatballs are seasoned with spices and rice, making them tender and juicy, while the broth is filled with vibrant vegetables and aromatic herbs. It’s a complete meal in a bowl that’s satisfying and wholesome.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ground beefuncooked white riceeggsgarliconionfresh mintfresh cilantrocuminoreganozucchinicarrotscelerypotatoesdiced tomatoesbeef or chicken brothsaltpepperlime wedges (for serving)

directions

In a large bowl, combine ground beef, uncooked rice, finely chopped garlic, onion, mint, cilantro, eggs, cumin, oregano, salt, and pepper. Mix gently until combined without overworking the meat.

Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

In a large pot, heat a bit of oil over medium heat. Add chopped onion and garlic and sauté until fragrant.

Add diced tomatoes and cook for a few minutes, then pour in the broth.

Bring the broth to a boil, then gently add the meatballs.

Reduce the heat and simmer for about 30 minutes.

Add chopped carrots, celery, and potatoes, and cook until vegetables are tender, about 15-20 minutes.

Add chopped zucchini during the last 5-10 minutes of cooking.

Adjust seasoning with salt and pepper.

Serve hot with fresh lime wedges and optional chopped cilantro.

Servings and timing

Serves 6-8Preparation time: 20 minutesCooking time: 50 minutesTotal time: 1 hour 10 minutes

Variations

Use ground turkey or chicken for a lighter version.

Add chipotle or jalapeños for a spicier kick.

Use corn or green beans for additional vegetables.

Swap rice for cooked quinoa in the meatballs.

Top with avocado slices before serving.

storage/reheating

Store leftover Sopa de Albóndigas in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium heat until hot, or in the microwave in 1-minute intervals, stirring in between.Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What does “albondigas” mean?

Albondigas means “meatballs” in Spanish.

Can I use cooked rice in the meatballs?

Uncooked rice is traditional and cooks inside the meatballs as they simmer, but you can use cooked rice with a shorter cooking time.

Can I make it vegetarian?

Yes, use plant-based meat alternatives or lentil-based meatballs and vegetable broth.

Why are my meatballs falling apart?

Make sure to use enough egg to bind the mixture, and don’t overmix.

Do I need to brown the meatballs first?

No, they cook directly in the broth, which keeps them tender and infuses the soup with flavor.

What type of broth is best?

Beef broth offers rich flavor, but chicken or vegetable broth also work well.

Is this soup spicy?

Not traditionally, but you can add spice to suit your taste.

Can I prepare the meatballs ahead?

Yes, you can refrigerate them up to 1 day in advance or freeze for longer storage.

Can I use dried herbs instead of fresh?

Yes, use 1/3 the amount of dried herbs in place of fresh.

Should I peel the vegetables?

Peeling is optional based on preference and the type of vegetable.

Conclusion

Sopa de Albóndigas is a beloved Mexican soup that combines comforting broth, savory meatballs, and colorful vegetables for a nourishing, one-pot meal. Whether served on a chilly evening or as a hearty lunch, it brings both comfort and tradition to your table.