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Authentic One-Pot Albondigas Soup (Mexican Meatball Soup)

Close-up of a white bowl filled with rich, red albondigas soup featuring meatballs, rice, carrots, and celery, topped with fresh cilantro.
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Make this hearty and flavorful Mexican Meatball Soup at home. This recipe uses tender beef and rice meatballs simmered in a rich tomato broth with fresh vegetables. It is an easy, one-pot dinner perfect for weeknights.

Ingredients

Scale
  • 1 pound ground beef
  • 1/4 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium carrot, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 celery stalk, sliced
  • 1/2 cup chopped fresh cilantro, divided
  • Salt and pepper to taste

Instructions

  1. Combine ground beef, rice, chopped onion, egg, cumin, oregano, salt, and pepper in a medium bowl. Mix gently with your hands until just combined; do not overmix.
  2. Roll the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 20-24 meatballs.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches on all sides. Remove the browned meatballs and set them aside.
  4. Add chicken broth and diced tomatoes to the pot. Bring the liquid to a simmer.
  5. Add the carrots, potatoes, and celery to the simmering broth. Cook for 10 minutes.
  6. Gently return the browned meatballs to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the meatballs are cooked through and the vegetables are tender.
  7. Stir in half of the fresh cilantro during the last 5 minutes of cooking. Taste the broth and adjust salt and pepper as needed.
  8. Serve the soup hot, garnished with the remaining fresh cilantro.

Notes

  • For freezer-friendly meals, cool the soup completely, then transfer it to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
  • If you prefer a slightly thicker broth, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup during the last 5 minutes of cooking.
  • Use a mix of ground beef and ground pork for richer flavor in your meatballs.

Nutrition

Find it online: https://kingscook.com/albondigas-soup-recipe-easy-one-pot/