Mexican Please

Albondigas Soup

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Yes, the meatballs are technically the star of this Albondigas Soup, but it’s the veggies that have the potential to turn it into a repeat recipe.

Add in some potatoes and carrots, and even a handful of rice, and you’ve got a hearty, satisfying meal that reaches far beyond the limelighting meatballs.  There’s lots of flexibility on the veggies too, so feel free to add in any others that you’re craving.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Albondigas Soup Recipe

The other wingman in this recipe is the tomato broth.

You may recognize it as the broth from our Chicken Tortilla Soup.  It’s a common base for Mexican soups and there really should be a designated name for it so that more people get familiar with it.  Souper Broth?!

Basically you are sweetening up some onions and blending them with roasted tomatoes and garlic.  Add them to a trustworthy stock along with seasoning and you’ve got a Souper foundation for an authentic dish.

Start by roasting 4-5 tomatoes.

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked salsa is the key so don't skimp on that step. So good! mexicanplease.com

There’s an extended simmer coming up so it’s not crucial to roast the tomatoes all the way, so I usually just plop them in a 400F oven until I need them.

Meanwhile, saute 1.5 onions and 4-5 whole garlic cloves in a dollop of oil over medium heat.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Let the onions cook until they start to brown, this will sweeten them up.  I usually give them a pinch of salt at this point too.

Add the onions and garlic to a blender along with the roasted tomatoes and a single chipotle in adobo.  Combine well.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

I like this soup best when the heat is mild.  A single chipotle will give you just a whisper of heat in the final product, but of course you can always amp it up by adding more chipotles.

Try to get your hands on some stock that you trust.  I’m using some vegetable stock for this batch, but chicken stock works really well too.

Before adding the broth we’ll sweat the veggies for a few minutes to get ’em started.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

So in the above pic you’ve got:

1/2 cup white rice
1 large potato
2 carrots

Let these saute in some oil for a few minutes and give ’em a pinch of salt.  And keep in mind that you’ve got leeway on the veggies; feel free to add in anything else that you’re craving.

Add the blender puree to the veggies along with 10-12 cups of stock.  I usually pour the stock in the blender to rinse it out and then add it to the saucepan.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

And note that since we’ll be simmering the meatballs in the broth, you could get away with using water as the base, but good stock really does make it taste better so I think it’s worth adding it in.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

We’ll also add:

2 teaspoons Mexican oregano
1.5 teaspoons salt
freshly cracked black pepper

Bring this to a boil and then add the meatballs.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

This is an all-beef version of the Mexican Meatballs from a few weeks ago.  They are loaded with plenty of mint, giving them a bright, fresh flavor.

You could also sub out some of the ground beef for pork if you want.  I’ll put details on making these meatballs in the recipe box below, but basically you’re just combining the following ingredients and rolling them into 1″ diameter meatballs:

1.5 lb. ground beef
1/2 cup chopped mint leaves
1/4 onion, finely chopped
3 garlic cloves, finely chopped
2 eggs
1/2 cup cooked rice
2 teaspoons salt
freshly cracked black pepper (approx. 1/2 teaspoon)

<Here's a great recipe for some Albondigas -- Mexican Meatballs simmered in a delicious tomato sauce. Fresh mint inside the meatballs really livens them up! mexicanplease.com

We’re also rolling these meatballs a little smaller in hopes of making them more of a team player in this dish — 27 meatballs from 1.5 lbs. of ground beef in this batch.

And yes, this is a mondo batch of soup and will easily serve 4-5 people if not more.   You could always cut the recipe in half for a smaller batch, or simply store some of the uncooked meatballs in the fridge for future Meatball Sandwiches.

Gently add the meatballs to the broth.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Reduce heat to a simmer.

They’ll need about 10-15 minutes to fully cook, depending on how big they are.   You can break one open to confirm it’s cooked all the way through, or you can use a thermometer to check that the insides are at least 160F.

Keep in mind that you always have the option of browning the meatballs first before adding them to the broth (as seen in the Mexican Meatballs recipe).  You’ll get some fat coming out of the meat during the simmer, and while it adds great flavor it could get greasy if you’re using higher fat ground beef.  I used a lean ground beef for this batch and that’s a perfect fit for cooking them in the broth; if using a higher fat ground beef I would consider browning them first in a skillet and discarding some of the fat.

Definitely take a final taste for seasoning.  I added another generous few pinches of salt to this batch but keep in mind that this is dependent on which stock you use.  Homemade stocks will probably need more seasoning than store-bought stocks.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Serve immediately and be sure to get lots of the veggies in each serving bowl as they tend to sink to the bottom in the saucepan.   The rice and potatoes are delicious because, well, they’ve been simmering in Souper Broth.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

And a final burst of acidity works really well with this Albondigas Soup.  A squeeze of lime does the trick for me, but you could also add a few drops of hot sauce if you want.

Okay, let me know if you have any questions about this recipe — and keep that Souper Broth in mind for future dishes, it’s such a great base that you could nearly eat it on its own.

Buen Provecho.

Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Albondigas Soup

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! 
3.78 from 9 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 710kcal
Author: Mexican Please

Ingredients

  • 4-5 tomatoes
  • 1 1/2 onions
  • 4-5 garlic cloves
  • 1 chipotle in adobo
  • 1-2 potatoes
  • 1/2 cup rice
  • 1-2 carrots
  • 2 teaspoons Mexican oregano
  • 1 1/2 teaspoons salt
  • freshly cracked black pepper
  • 10-12 cups stock
  • fresh cilantro
  • lime wedges

For the meatballs:

  • 1 1/2 lb. ground beef
  • 2 eggs
  • 1/2 cups chopped mint leaves
  • 1/4 onion
  • 3 cloves garlic
  • 1/2 cup cooked rice
  • 2 teaspoons salt
  • freshly cracked black pepper

Instructions

  • Start by roasting 4-5 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there is an extended simmer coming up.)
  • You'll need 1/2 cup chopped mint for the meatballs. Pull the leaves off of 8-10 mint sprigs. Rinse and finely chop them.
  • Add the mint to a large mixing bowl along with 1.5 lb. ground beef, 2 eggs, 1/4 onion (finely chopped), 3 minced garlic cloves, 2 teaspoons salt, freshly cracked black pepper, and 1/2 cup of cooked white rice.   Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.
  • Saute 1.5 roughly chopped onions and 4-5 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.
  • Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.
  • Finely chop the potatoes and carrots.  Add them to a large saucepan along with 1/2 cup of rice and sweat them in some oil over medium heat for a few minutes.  Season with a pinch of salt. 
  • Add the blender puree to the veggies along with 10-12 cups of stock, 2 teaspoons Mexican oregano, 1.5 teaspoons salt, and some freshly cracked black pepper.  Raise heat and bring to a boil.
  • Gently add the meatballs and reduce heat to a simmer.  The meatballs will need approx. 10-15 minutes to cook dependent on how big they are, but I simmered this batch for 20-25 minutes to give the veggies time to cook. 
  • Take a final taste for seasoning.  I add another generous pinch of salt to this batch.
  • Serve immediately with freshly chopped cilantro and a squeeze of lime.  Be sure to get lots of veggies in the serving bowls.
  • Store leftovers in an airtight container in the fridge. 

Notes

Try to get your hands on some stock that you trust.  I'm using vegetable stock for this batch, but chicken stock works really well too.
 
Keep in mind that you always have the option of browning the meatballs first before adding them to the broth.  You'll get some fat coming out of the meat during the simmer, and while it adds great flavor it could get greasy if you're using higher fat ground beef.  I used a lean ground beef for this batch and that's a perfect fit for cooking them in the broth; if using a higher fat ground beef I would consider browning them first in a skillet and discarding some of the fat.
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

 

We also use the Souper Broth in our Sopa de Fideo.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

 

Psssst….here some great Cinco de Mayo recipes for this weekend.  Enjoy!

It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

 

And our latest recipe is a batch of Chicken Flautas dipped in Avocado Salsa Verde.

A few simple tricks will ensure you end up with a crispy batch of Chicken Flautas. We're serving them with a fiery Avocado Salsa Verde. So good! mexicanplease.com

 

Reader Interactions

Comments

  1. ” You could always cut the recipe in half for a smaller batch…”
    Or double it because it’s so good.
    Patrick — you’ve slayed it again. Thank you

    Reply

    • Hi Joanna! Technically yes you should be able to freeze this soup, but to be honest I’ve never experimented with that before on this recipe so I can’t say for sure how much it would affect the flavor. Cheers.

      Reply

    • Hi Neffie! A typical roma tomato weighs around 2 ounces, so a half pound of canned tomatoes would be a good alternative for this soup.

      Reply


  5. Yummm.. i made this tonight and it was fantastic. I did not have mint but i did have cilantro. I topped it diced avocado and a big saueeze of lime. I served with warm tortillas. Excellent. I love the addition of chipotle. Thanks!

    Reply

    • Hi Chris! A single chipotle shouldn’t add much spice at all given the quantity of this recipe but if it still seems spicy you can always dilute it with some more stock.

      Reply

    • If you discover that it’s too spicy while cooking, which is when you should because you should be tasting things, throw a potato in while it cooks to soak some up. This is what my mexican mom recommended for my white dad.

      Reply


  7. Made this soup for my husband and he’s obsessed with it now. He gave some to his dad and now I have to make a batch for my in-laws. So delicious great recipe and easy to understand.

    Reply

  8. Hello Patrick, I have been searching for a easy Albondiga recipe and I came across you website. I will try it tonight, I’m excited to try your other recipes as well, and thank you for making it easy to print!! just hit the button and lets get cookin!!

    Reply


  9. I made this soup today the only change I made was instead of mint , I added cilantro and it is so good . Every bite of meat ball I tasted cilantro. This is a keeper and you can freeze it I do it all the time. Supper yummers

    Reply

    • Thanks much for the feedback Blanca! And thanks for mentioning that you have been freezing it successfully as I haven’t tried that yet. Cheers.

      Reply


  10. Thank you for posting this recipe. I love to cook new recipes and was so excited to find this one. I chose to double the recipe because I didn’t want to go through all the effort for only six servings. I followed the recipe exactly, except I used store bought chicken broth. There was a lot of chopping, due to my choice to double the recipe. But everything was very straight-forward and easy. I also knew that my family would be fine with using 3 of the Chipotle peppers and it was not too spicy. From start to finish, it took me about 2 hrs. I may be able to cook it more quickly next time around, but that was how long it took me from scratch (groceries in the bag) to eating (sitting and loving it!). I served it with fresh cilantro, queso fresco, and lime. I have to say…the flavors are absolutely incredible! This soup is so satisfying and well balanced, I had to leave a review. I will be eating this soup for lunch and dinner tomorrow, then freezing the remainder. I also cooked my meatballs in the broth for 30 mins total, they were about 2″ in diameter (I used gloves when rolling and it made the process very quick). Thanks again.

    Reply


  11. Made this last week and it was a crowd pleaser! I doubled the chilis for more flavor and it still was not spicy (which is good). It reheats very quickly on the stove. I also doubled the recipe and froze half of it. Great recipe!

    Reply

  12. Is it possible to use ground turkey meat? Or will it change the flavor to much to the point it’s a blah soup? I’m only asking for the friends I have that don’t eat meat but they can eat chicken or turkey.

    Thank you,
    Dana

    Reply

    • Hi Dana! Yeah you can definitely use ground turkey and still get a good result — the broth has so much flavor and doesn’t depend too much on the exact cut of meat. You could probably even make a vegetarian version and still get happy campers. Cheers.

      Reply

  14. Hello
    A question from a old Nana that could never handle hot chili and regretfully skipped that lesson at her own Nana’s table.
    Now please, I need some education on chilies
    Please explain chipotle in adobo?
    What
    Where and how? It looks like a paste in your picture. Does it have to be prepared or can I buy it ready to use?
    Gracias

    Reply


  16. I forgot to buy tomatoes and was all out of canned so I used some tomato paste instead. The broth was less clear than it probably would have been but it was still fantastic. Thanks!

    Reply


  17. I was craving albondigas soup, but have never made it before. Found this recipe and followed it almost verbatim except I added celery and swapped out 1/2lb of ground beef with ground pork l, added a little cilantro to the meatballs with the mint and doubled the chipotles. It turned fantastic and totally reminded me of the soup my grandma made me as a kid. I was hesitant about the mint, but it totally punched up the meatball flavor. The soup received raves from my Mexican friends who tried it as well. So glad I found this site, I already see several other recipes that I intend to try. This is a great, easy to follow recipe. Thank you!

    Reply

  19. I made this soup last night and it was so crazy delicious! It took awhile to roast, chop, and blend everything, but it is definitely worth it. The only change I made was I used ground turkey instead of beef for the meatballs and they were still fabulous! Loved the mint in the meatballs! Thank you for such a tasty recipe.

    Reply

    • Thanks Tracy I’m glad it was a hit — and good to know it worked out with ground turkey as I’ve been getting some questions about that. Cheers.

      Reply

  20. I am making this soup for my daughters Spanish class! It sounds delicious. I want to know what size onion are you using?

    Thanks so much,
    Edy

    Reply

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