Albóndigas (Mexican Meatball Soup in Tomato Broth)

Introduction

Albóndigas, the Spanish word for “meatballs,” is a beloved Mexican comfort dish — a hearty, flavorful soup brimming with tender meatballs simmered in a fragrant tomato broth. This traditional recipe combines seasoned ground beef (or a mix of beef and pork) with rice, herbs, and spices to create melt-in-your-mouth meatballs that soak up all the rich, savory flavor of the broth.

Known as “Sopa de Albóndigas,” this dish is often served at family gatherings or as a comforting meal on a cool evening. The soup is both rustic and wholesome — packed with vegetables like carrots, zucchini, and potatoes — creating a balanced one-pot meal that’s as nourishing as it is satisfying.

Whether you’re exploring Mexican cuisine or craving a cozy homemade soup, Albóndigas offers the perfect blend of heartiness and tradition. The tomato-based broth is mildly spiced, letting the freshness of the herbs and the tenderness of the meatballs shine through.

Why You’ll Love This Recipe

A one-pot comfort classic with authentic Mexican flavor.
Tender, juicy meatballs infused with rice and herbs.
Nutritious and filling, packed with vegetables and protein.
Family-friendly — warm, mild, and satisfying for all ages.
Make-ahead friendly — tastes even better the next day.

Ingredients

For the Meatballs (Albóndigas):

1 lb (450 g) ground beef (or half beef, half pork)
½ cup uncooked white rice
1 large egg
2 cloves garlic, minced
¼ cup finely chopped onion
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper

For the Tomato Broth:

1 tablespoon olive oil
½ cup finely chopped onion
2 cloves garlic, minced
3 large ripe tomatoes, blended (or 1 can diced tomatoes)
6 cups (1.5 L) chicken or beef broth
1 medium zucchini, diced
1 medium potato, peeled and diced
2 medium carrots, sliced
1 teaspoon salt (or to taste)
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder (optional, for a mild kick)
¼ cup chopped fresh cilantro, for garnish

Optional Toppings:

Fresh lime wedges
Diced avocado
Chopped cilantro or green onions
Warm corn tortillas or crusty bread

Instructions

1. Prepare the Meatball Mixture

In a large bowl, combine the ground beef, uncooked rice, egg, garlic, onion, cilantro, cumin, oregano, salt, and pepper. Mix gently with your hands until just combined — avoid overmixing to keep the meatballs tender.

Form the mixture into 1-inch balls and place them on a tray. You should get about 20–24 small meatballs.

2. Make the Tomato Broth Base

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the blended tomatoes (or canned tomatoes) and cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly and deepens in color. Season with cumin, paprika, chili powder (if using), and salt.

3. Add the Broth and Vegetables

Pour in the chicken or beef broth, then add the carrots, potatoes, and zucchini. Stir to combine and bring the soup to a gentle boil.

4. Add the Meatballs

Carefully drop the uncooked meatballs into the simmering broth one by one. Reduce the heat to medium-low, cover the pot, and simmer for 25–30 minutes, or until the meatballs are cooked through and the rice inside is tender.

5. Adjust Seasoning and Serve

Taste the broth and adjust seasoning with more salt or a squeeze of lime for brightness. Remove from heat and stir in fresh chopped cilantro before serving.

Tips for Perfect Albóndigas

Don’t overmix the meatball mixture — this keeps them light and tender.
Rice adds moisture and structure, so don’t skip it. You can use long-grain white or jasmine rice.
Simmer gently, not at a hard boil, to prevent meatballs from falling apart.
Add vegetables in stages — firmer ones like carrots go first; tender ones like zucchini can be added later.
Make ahead: The soup tastes even better the next day as flavors meld.

Flavor Variations

Spicy Albóndigas: Add minced jalapeño or chipotle in adobo to the meatball mix.
Green Version: Substitute tomato broth with tomatillo sauce for a tangy twist.
Turkey Albóndigas: Use ground turkey for a leaner option.
Vegetarian Albóndigas: Use plant-based meat and vegetable broth.
Smoky Broth: Add a roasted tomato and a pinch of smoked paprika or chipotle powder.

Serving Suggestions

Serve Albóndigas Soup hot with:

Lime wedges for a zesty touch.
Warm tortillas for dipping.
Fresh avocado slices for creaminess.
A sprinkle of cilantro for freshness.
Mexican rice or refried beans on the side for a heartier meal.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then store for up to 3 months. Thaw overnight before reheating.
Reheat: Warm on the stovetop over medium heat until hot, stirring gently so the meatballs stay intact.

Nutritional Highlights

This Mexican meatball soup offers a nourishing blend of protein, fiber, and essential nutrients:

Beef and rice provide long-lasting energy and protein.
Tomatoes and vegetables deliver antioxidants and vitamins A & C.
Cilantro and garlic add natural anti-inflammatory properties.

It’s wholesome, balanced, and satisfying — the kind of meal that comforts from the inside out.

Conclusion

Albóndigas (Mexican Meatball Soup in Tomato Broth) is a beautiful example of how simple ingredients can create something deeply flavorful and soul-warming. With tender rice-filled meatballs, vibrant vegetables, and a gently spiced tomato broth, this traditional soup embodies Mexican home cooking at its best.

Whether you’re cooking for family, friends, or yourself on a chilly day, a steaming bowl of Albóndigas brings both nourishment and nostalgia — a timeless dish that feels like a warm hug in every spoonful.