Description

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.

Ingredients

Scale

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.

Instructions

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.

Nutrition

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