Albondigas Soup
Albondigas Soup (Mexican Meatball Soup) is a traditional Mexican soup made with juicy, herb and rice infused meatballs (albondigas), and loaded with veggies: carrots, potatoes, celery, and chayote all simmered in a bold, aromatic tomato broth – and of course toppings! This Albondigas Soup recipe is hearty, warm, comforting and customizable with your favorite veggies. Albondigas Soup is make ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
Servings Prep Time
6-8 servings 30minutes
Cook Time
Servings Prep Time
6-8 servings 30minutes
Cook Time
Albondigas Soup
  • 1cup long-grain white rice, uncookeddivided
  • 2tablespoons olive oil
  • 1/2 small yellow onionchopped
  • 1 jalapeno pepperminced
  • 2 medium carrotssliced 1/2-inch thick
  • 2 stalks celerysliced 1/2-inch thick
  • 2 small Yukon gold potatoeschopped into 1-inch chunks
  • 4 garlic clovesminced
  • 2teaspoons chili powder
  • 1 1/2teaspoons ground cumin
  • 1tsp EACH dried oregano, ground coriander
  • 1/2tsp EACH smoked paprika, salt, pepper
  • 2 15 oz. cans fire roasted tomatoes with juices
  • 1 4 oz. can mild diced green chiles
  • 8cups low sodium beef broth
  • 1 chayote, peeled, coredchopped into 1/2” cubes (may sub 1/2 zucchini)
  • 8oz. lean ground beef
  • 8oz. ground porkmay sub lean ground beef
  • rice from abovein directions
  • 1/2 small yellow onionminced
  • 1 large egg
  • 3 garlic clovesminced
  • 3tablespoons minced fresh cilantro
  • 2tablespoons minced fresh mint
  • 2tablespoons minced fresh parsleyor 2 teaspoons dried
  • 1 1/2teaspoons minced fresh oreganoOR ½ teaspoon dried
  • 1/2tsp EACH chili powder, ground cumin, salt, pepper
TOPPINGS (pick your favs!)
  • Avocados
  • Tomatoes
  • cilantro
  • sour cream
  • lime juice
  • hot sauce
  1. Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.
  3. Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.
  4. Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.
  5. Add meatballs, remaining parboiled rice, and chopped chayote to the soup. Add 1-2 cups water if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.
  6. Ladle into bowls and top with desired toppings.