​​​​​​​​​​​​​Albondigas Soup Recipe with Tender Meatballs and Fresh Herbs

There’s something deeply satisfying about a soup that tells a story, and Albondigas—meaning “little meatballs” in Spanish—has been telling tales of family gatherings and cozy kitchens for generations. This beloved Mexican soup represents the beautiful simplicity of combining fresh herbs, quality meat, and vegetables into something that nourishes both body and spirit.

What makes this soup truly special isn’t just its rich, complex flavor—it’s the way each component plays its part. The meatballs stay incredibly tender thanks to a mixture of beef and pork, while fresh mint adds an unexpected brightness that elevates the entire dish beyond ordinary soup territory. Unlike heavy, cream-based soups, Albondigas feels light yet satisfying, making it perfect for any season.

Ingredients List

For the Meatballs:

• 1 pound ground beef (80/20 blend works best)
• ½ pound ground pork
• ½ cup uncooked white rice
• 1 large egg, beaten
• ¼ cup fresh mint leaves, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 8 cups beef broth (or chicken broth)
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and pepper to taste

For Garnish:

• Fresh cilantro leaves
• Fresh mint leaves
• Lime wedges
• Diced avocado (optional)

Substitution Notes: For gluten-free options, ensure your broth is certified gluten-free. Ground turkey can replace the pork for a leaner version, though the meatballs will be slightly less tender. Vegetarians can create bean-based “meatballs” using black beans, breadcrumbs, and eggs.

Timing

Total Time: 1 hour 15 minutes
Prep Time: 25 minutes
Cooking Time: 50 minutes

The beauty of this Albondigas soup recipe lies in its manageable timing. While the soup simmers, you’ll have plenty of opportunity to prepare garnishes, clean up, or simply enjoy the wonderful aromas filling your kitchen. The meatball preparation takes about 15 minutes, and once they’re formed, they cook directly in the soup, making this a true one-pot wonder.

Time-Saving Tip: Form the meatballs up to 4 hours ahead and refrigerate them on a parchment-lined tray until ready to cook.

How to Make It

1. Prepare the Meatball Mixture

Combine ground beef, pork, uncooked rice, beaten egg, chopped mint, cilantro, diced onion, minced garlic, salt, pepper, and cumin in a large mixing bowl. Using your hands, gently mix until just combined—overmixing will result in tough meatballs. The mixture should feel moist and hold together when squeezed. Roll into walnut-sized balls, about 1½ inches in diameter. You should have approximately 24 meatballs.

2. Build the Soup Base

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables begin to soften. The onions should turn translucent and smell fragrant. Add minced garlic and cook for another minute until aromatic.

3. Create the Tomato Foundation

Pour in the diced tomatoes with their juices, stirring to combine with the vegetables. Let this mixture cook for 3-4 minutes, allowing the tomatoes to break down slightly and create a rich base. You’ll notice the mixture becoming more unified and developing a deeper color.

4. Add Broth and Seasonings

Slowly pour in the beef broth, scraping up any flavorful bits from the bottom of the pot. Add bay leaves and oregano, then bring the mixture to a gentle boil. Reduce heat to maintain a steady simmer.

5. Cook the Meatballs

Carefully drop each meatball into the simmering broth, spacing them evenly around the pot. Don’t stir immediately—let them set for 2-3 minutes first. Cover and simmer for 25-30 minutes, stirring occasionally with a gentle touch to avoid breaking the meatballs. The rice inside will cook and expand, making the meatballs incredibly tender.

6. Final Seasoning and Serving

Remove bay leaves and taste the broth, adjusting salt and pepper as needed. The soup should have a rich, well-balanced flavor with the herbs adding brightness to complement the hearty meatballs.

Nutritional Information

Per serving (serves 6):

• Calories: Approximately 320
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 3g
• Sodium: 850mg

This Albondigas soup recipe provides substantial protein from the meat while delivering essential vitamins from the vegetables and herbs. The fresh mint and cilantro contribute antioxidants, while the moderate rice content adds satisfying carbohydrates without overwhelming the dish. The soup is naturally low in refined sugars and provides a good source of iron and B vitamins.

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

Healthier Alternatives for the Recipe

Lower Fat Version: Use 93/7 lean ground beef and substitute ground turkey breast for the pork. While slightly less rich, this version reduces the fat content by nearly 40% while maintaining excellent flavor.

Reduced Sodium Option: Use low-sodium broth and reduce added salt by half. Compensate with extra herbs, a splash of lime juice, and a pinch of smoked paprika for depth.

Vegetarian Adaptation: Replace meatballs with a mixture of cooked black beans, breadcrumbs, egg, and the same herb seasonings. Form into patties and pan-fry lightly before adding to vegetable broth.

Paleo-Friendly: Substitute cauliflower rice for regular rice in the meatballs, and use bone broth for extra nutrients. This modification maintains the authentic texture while fitting paleo guidelines.

Serving Suggestions

Serve this comforting soup in deep bowls with warm corn tortillas or crusty bread for dipping. A dollop of Mexican crema or sour cream adds richness, while diced avocado provides creamy contrast to the savory broth. Fresh lime wedges are essential—that bright citrus pop elevates every spoonful.

For a complete meal, pair with a simple mixed greens salad dressed with lime vinaigrette. The soup is substantial enough to serve as a main course, typically providing 1-2 bowls per person depending on appetite.

Presentation Ideas: Garnish with a sprinkle of fresh herbs, a lime wedge on the rim, and serve alongside warm tortillas wrapped in a colorful cloth napkin for an authentic touch.

Common Mistakes to Avoid

Overmixing the Meat: Handle the meatball mixture gently. Overworking develops gluten and creates dense, tough meatballs instead of tender ones.

Skipping the Raw Rice: Don’t pre-cook the rice for the meatballs. The raw rice cooks perfectly inside the meatballs, creating the ideal texture while absorbing flavors.

Rolling Meatballs Too Large: Keep them walnut-sized. Larger meatballs won’t cook evenly, and the rice inside may remain undercooked while the outside overcooks.

Stirring Too Vigorously: Once meatballs are in the soup, stir gently and infrequently to prevent them from breaking apart.

Rushing the Simmer: Allow the full cooking time for the rice inside the meatballs to become tender and for flavors to meld properly.

Storing Tips for the Recipe

Refrigerator Storage: Store leftover soup in airtight containers for up to 4 days in the refrigerator. The flavors actually improve after a day, making leftovers even more delicious.

Freezing Guidelines: This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion.

Reheating Instructions: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened during storage. Avoid boiling, which can cause meatballs to become tough.

Make-Ahead Strategy: Form meatballs up to 8 hours ahead and refrigerate. You can also prepare the entire soup base without the meatballs and store it separately.

Conclusion

This authentic Albondigas soup recipe brings together the best of Mexican comfort food—tender, herb-flecked meatballs swimming in a rich, satisfying broth that tastes like it’s been simmering in someone’s beloved kitchen for hours. The combination of fresh mint and cilantro sets this soup apart from ordinary meatball soups, creating layers of flavor that develop beautifully as it cooks.

The magic happens in that perfect moment when you break into a meatball with your spoon and discover the perfectly cooked rice inside, seasoned throughout with aromatic herbs and spices. Each bowl delivers not just nourishment, but a connection to the rich culinary traditions that make this soup a treasured family recipe across generations.

Give this recipe a try, and don’t hesitate to make it your own by adjusting herbs and seasonings to your family’s taste. I’d love to hear about your own Albondigas adventures—share your variations and family stories in the comments below!

FAQs

Can I make the meatballs ahead of time?
Yes! Form the raw meatballs up to 8 hours ahead and refrigerate them on a parchment-lined tray. You can also fully cook the soup and store it for up to 4 days, with flavors actually improving over time.

What if I don’t have fresh mint?
While fresh mint is traditional and provides the best flavor, you can substitute 1 tablespoon of dried mint. Add it directly to the meatball mixture, but expect a slightly different flavor profile.

Can I use only ground beef instead of the beef and pork combination?
Absolutely, though the meatballs will be slightly less tender and rich. For best results with all-beef meatballs, choose an 80/20 blend for adequate fat content.

Why is my soup broth cloudy?
A cloudy broth usually results from boiling rather than simmering. Keep the heat at a gentle simmer throughout cooking. If it does get cloudy, the taste won’t be affected.

How do I know when the meatballs are fully cooked?
The meatballs are done when they’re firm to the touch and the rice inside is tender—typically 25-30 minutes of simmering. Cut one open to check; the rice should be fully cooked and the meat no longer pink.

Can I add other vegetables to this soup?
Traditional additions include diced zucchini, green beans, or corn. Add heartier vegetables with the initial aromatics, and quicker-cooking ones during the last 10 minutes of simmering.

Print