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Authentic Mexican Albondigas Soup: Easy One-Pot Dinner

Close-up of a white bowl filled with rich, red broth albondigas soup featuring large meatballs and chunks of potato and carrot.
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Make this traditional Mexican meatball soup, Caldo de Albondigas, at home. It features tender beef and rice meatballs simmered with fresh vegetables in a savory tomato broth. This is a hearty, comforting one-pot soup perfect for family dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 8 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 celery stalk, sliced
  • 1 small zucchini, diced (optional)
  • 1 tablespoon vegetable oil
  • 1/2 small white onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon cumin
  • Lime wedges, for serving

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground beef, uncooked rice, 1/4 cup chopped onion, egg, oregano, salt, pepper, and 1/4 cup cilantro. Mix gently with your hands until just combined; do not overmix.
  2. Form the meatballs into small, uniform balls, about 1 inch in diameter. You should have about 18 to 20 meatballs.
  3. Make the broth base: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the 1/2 chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cumin and cook for 1 minute more until fragrant.
  4. Add the chicken broth and diced tomatoes (with their juice) to the pot. Bring the mixture to a gentle boil.
  5. Carefully drop the raw meatballs into the simmering broth one by one.
  6. Add the carrots and potatoes to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
  7. Add the sliced celery and diced zucchini (if using). Continue to simmer, covered, for another 10 to 15 minutes, or until the meatballs are cooked through and the rice and vegetables are tender.
  8. Taste the broth and adjust salt and pepper if needed.
  9. Serve the Mexican meatball soup hot, garnished with fresh cilantro and a lime wedge on the side.

Notes

  • For the most tender meatballs, handle the meat mixture as little as possible when forming the balls.
  • If you prefer a slightly thicker broth, you can blend a small portion of the broth with one tablespoon of tomato paste and stir it back into the soup during the last 10 minutes of cooking.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://miameal.com/albondigas-soup-recipe-mexican-meatball-soup/