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A bowl of homemade Albondigas soup with meatballs and vegetables

Homemade Albondigas Soup Recipe 

Albondigas soup is a traditional Mexican meatball soup made with beef and rice meatballs, simmered in a rich, flavorful tomato broth with hearty vegetables. This comforting dish is perfect for a cozy family meal, offering a delicious blend of bold flavors and wholesome ingredients.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Meatball Ingredients:

  • 1 pound ground beef
  • 1 bunch cilantro, finely chopped
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 pinch garlic salt
  • 1 pinch onion powder
  • Salt and black pepper, to taste

Soup Base Ingredients:

  • Cooking spray, for preparation
  • 4 cans (14.5 oz each) chicken broth
  • 4 large carrots, sliced into ½-inch pieces
  • 3 celery stalks, cut into 1-inch chunks
  • 2 Cousa, sliced into ½-inch pieces
  • 3 potatoes, cubed

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground beef, half of the cilantro, half of the chopped onion, minced garlic, garlic salt, and onion powder. Season with salt and black pepper, then gently mix until well incorporated. Shape the mixture into golf ball-sized meatballs.
  2.  Brown the Meatballs: Coat a large skillet with nonstick cooking spray and heat over medium-high. Add the meatballs and cook until evenly browned. Transfer them to a plate and set aside. (They don’t need to be fully cooked, as they will finish cooking in the broth.)
  3. Sauté the Onions: Using the same skillet, reduce the heat to medium-low and cook the remaining chopped onion, stirring occasionally, until soft and translucent (about 8-10 minutes). Transfer the onions to a large soup pot.
  4. Simmer the Broth and Vegetables: Pour chicken broth into the pot and stir in the carrots, celery,  cousa, and potatoes. Bring to a boil over high heat, then reduce to a simmer. Let the soup cook until the potatoes are nearly tender (about 15 minutes).
  5. Add the Meatballs & Finish Cooking: Carefully add the browned meatballs and remaining cilantro to the pot. Let the soup simmer for 30 minutes, allowing the flavors to blend and the meatballs to cook through. Season with salt and black pepper to taste, then serve warm.
  • Author: Joël
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 55mg

Keywords: Albondigas soup, Mexican meatball soup, homemade albondigas, easy soup recipes, authentic albondigas soup, beef meatball soup