Authentic Albondigas Soup Recipe – A Traditional Mexican Comfort Classic

Authentic Albondigas Soup is more than just a hearty meal — it’s a deeply comforting dish rooted in Mexican home cooking, passed down through generations and lovingly prepared in family kitchens across Mexico and beyond. This classic Mexican meatball soup, known as sopa de albóndigas, combines tender beef and rice meatballs simmered gently in a rich tomato-based broth filled with vegetables, herbs, and warming spices.

What makes this soup truly special is its balance: the meatballs are soft yet flavorful, the broth is light but deeply savory, and the vegetables soak up every bit of that comforting goodness. It’s a dish that feels nourishing, cozy, and timeless — perfect for chilly evenings, family gatherings, or anytime you crave something homemade and soul-warming.

Unlike Italian-style meatballs or heavy stews, traditional albondigas soup is surprisingly light while still being filling. The rice inside the meatballs expands as they cook, giving them a tender texture that practically melts in your mouth. Combined with carrots, potatoes, zucchini, and fresh cilantro, the soup becomes a complete meal in a bowl.

In this recipe, we’re honoring authenticity — no shortcuts, no modern twists that lose the soul of the dish. Just simple ingredients, traditional techniques, and bold, honest flavor.

Why This Authentic Albondigas Soup Recipe Works

• Uses rice inside the meatballs, just like traditional Mexican versions
• Simmered gently for maximum tenderness
• Balanced tomato broth that isn’t overpowering
• Naturally gluten-free
• Perfect for meal prep and leftovers
• Family-friendly and customizable

This homemade albondigas soup is the kind of recipe you’ll return to again and again.

Ingredients for Authentic Albondigas Soup

For the Meatballs

• Ground beef (80/20 preferred)
• Uncooked white rice
• Egg
• Finely chopped white onion
• Minced garlic
• Fresh cilantro, chopped
• Ground cumin
• Dried oregano
• Salt
• Black pepper

For the Soup Base

• Olive oil
• White onion, diced
• Garlic cloves, minced
• Fresh tomatoes (or canned crushed tomatoes)
• Beef broth
• Water
• Carrots, sliced
• Potatoes, diced
• Zucchini, sliced
• Bay leaf
• Ground cumin
• Dried oregano
• Salt and pepper
• Fresh cilantro
• Lime wedges for serving

How to Make Authentic Albondigas Soup (Step-by-Step)

1. In a large bowl, combine ground beef, uncooked rice, egg, onion, garlic, cilantro, cumin, oregano, salt, and pepper. Mix gently until just combined.
2. Form the mixture into medium-sized meatballs (about golf-ball size). Set aside.
3. Heat olive oil in a large soup pot over medium heat. Sauté diced onion until translucent.
4. Add garlic and cook until fragrant.
5. Stir in tomatoes and cook for 5–7 minutes until slightly thickened.
6. Pour in beef broth and water. Bring to a gentle boil.
7. Carefully add meatballs one by one to the broth.
8. Reduce heat to a simmer and cook uncovered for 20 minutes.
9. Add carrots and potatoes. Simmer another 10 minutes.
10. Add zucchini, bay leaf, cumin, oregano, salt, and pepper.
11. Simmer until vegetables are tender and meatballs are fully cooked.
12. Stir in fresh cilantro and adjust seasoning.
13. Serve hot with lime wedges and warm tortillas.

Cultural Background of Albondigas Soup

The word albondigas comes from the Arabic al-bunduq, meaning “little balls,” introduced to Spanish cuisine centuries ago and later embraced by Mexican cooks. Over time, Mexico made the dish its own, adding rice, herbs, and a tomato broth to create the comforting soup we know today.

In many Mexican households, albondigas soup is a go-to meal when someone is sick, when weather cools, or when the family needs something nourishing and filling without being heavy.

Tips for the Best Albondigas Soup

• Don’t overmix the meatballs — gentle mixing keeps them tender
• Use uncooked rice so it absorbs broth flavor
• Simmer gently, never boil aggressively
• Fresh cilantro makes a huge difference
• Let the soup rest 10 minutes before serving

Variations You Can Try

• Use ground turkey for a lighter version
• Add mint for a regional twist
• Include corn or green beans
• Make it spicy with jalapeño or serrano
• Use chicken broth instead of beef

Serving Suggestions

Serve Authentic Albondigas Soup with:

• Warm corn tortillas
• Mexican rice
• Simple avocado salad
• Fresh lime and chopped onion

It’s a complete, satisfying meal all on its own.

Storage & Reheating

• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat gently on stovetop

The flavors deepen beautifully overnight.

Authentic Albondigas Soup

Traditional Mexican meatball soup made with rice-filled beef meatballs simmered in a rich tomato broth with vegetables.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Mexican

Calories: 320

Ingredients

  

Meatballs

• 1 lb ground beef
• 0.33 cup uncooked white rice
• 1 egg
• 0.25 cup onion finely chopped
• 2 cloves garlic minced
• 2 tbsp cilantro chopped

Soup Base

• 1 tbsp olive oil
• 1 cup tomatoes crushed
• 6 cups beef broth
• 2 carrots sliced
• 2 potatoes diced
• 1 zucchini sliced

Equipment

• Large soup pot
• Mixing bowl
• Wooden spoon

Method

 

1. Mix meatball ingredients and form into balls.
2. Sauté onion and garlic in oil until fragrant.
3. Add tomatoes and broth; bring to simmer.
4. Add meatballs gently and cook 20 minutes.
5. Add vegetables and simmer until tender.

Notes

Best served with fresh lime and warm tortillas.