Here’s a classic Mexican Albóndigas Soup recipe—comforting, brothy, and full of tender meatballs 🍲

Albóndigas Soup (Sopa de Albóndigas)

Ingredients

Meatballs

• 1 lb ground beef (or ½ beef + ½ pork)
• 1 egg
• ¼ cup uncooked rice (white or brown)
• 2 tbsp chopped cilantro
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin

Soup

• 1 tbsp oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, blended (or 1 cup tomato sauce)
• 8 cups beef or chicken broth
• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, sliced
• 1 tsp cumin
• Salt to taste
• Fresh cilantro (to finish)

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Instructions

1. Make the meatballs
   Mix all meatball ingredients gently. Form into golf-ball–sized balls and set aside.
2. Build the soup base
   Heat oil in a large pot. Sauté onion until soft, then add garlic. Stir in blended tomatoes and cook 5 minutes until slightly thickened.
3. Simmer
   Add broth, cumin, and salt. Bring to a gentle boil.
4. Cook meatballs
   Carefully drop meatballs into the simmering broth. Cook 10 minutes.
5. Add vegetables
   Add carrots and potatoes; simmer 10 minutes. Add zucchini and cook 5 more minutes, until everything is tender.
6. Finish
   Taste and adjust seasoning. Add chopped cilantro just before serving.

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Serving Tips

• Serve with warm corn tortillas or bolillos
• Add lime wedges or a little crushed red chile
• Even better the next day 🌟

If you’d like, I can share a caldo-style version, a slow cooker method, or a low-carb albóndigas soup.