Albondigas soup is a traditional Mexican meatball soup made with tender beef-and-rice meatballs, vegetables, and a light tomato broth. Fresh mint in the meatballs gives it its signature flavor, while carrots, green beans, and peas make every bowl hearty and comforting.
This is the kind of soup that feels like a complete meal in one pot. The rice cooks right inside the meatballs, helping them stay tender, while the simmering broth absorbs the savory flavor of the beef, herbs, and vegetables.
Why You’ll Love This Soup
Albondigas soup is cozy, filling, and full of flavor without being complicated. It comes together in about an hour, making it a great option for a family dinner or meal prep.
The fresh mint may sound unexpected, but it is the ingredient that makes this soup special. It adds a subtle freshness that balances the rich meatballs and tomato broth beautifully.
What Is Albondigas Soup?
“Albondigas” means meatballs in Spanish. In this version, the meatballs are made with ground beef, rice, fresh mint, parsley, egg, salt, and pepper, then simmered directly in a flavorful broth.
The soup base is simple: onion, garlic, chicken or beef stock, water, and tomato sauce. Carrots and green beans cook in the broth, while peas are added near the end so they stay bright and tender.
Ingredients You Need
- Olive oil for sautéing the onion and garlic.
- One large onion, chopped.
- One clove garlic, minced.
- Chicken or beef stock and water for the broth.
- Tomato sauce for a light, savory tomato base.
- Green beans, carrots, and peas for color and texture.
- Ground beef for the meatballs.
- White rice to keep the meatballs tender.
- Fresh spearmint and parsley for the signature flavor.
- Egg to help bind the meatballs.
- Salt, black pepper, oregano, and optional cayenne for seasoning.
- Fresh cilantro for serving.
Use spearmint or Mexican yerba buena rather than peppermint. If fresh mint is unavailable, a couple of teaspoons of dried mint from herbal mint tea can be used instead.
How to Make It
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for about 5 minutes, until tender. Stir in the garlic and cook for one more minute.
Add the stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add the green beans and carrots.
In a large bowl, combine the ground beef, uncooked rice, chopped spearmint, parsley, salt, pepper, and egg. Mix gently until just combined, then shape the mixture into 1-inch meatballs.
Carefully drop the meatballs into the simmering soup, one at a time. Cover the pot and simmer for 30 minutes, or until the meatballs are cooked through and the rice is tender.
Add the peas during the last few minutes of cooking. Season with oregano, salt, pepper, and a dash of cayenne if using. Ladle the soup into bowls and top with chopped fresh cilantro.
Tips for the Best Meatballs
Do not overmix the meatball mixture. Mixing just until combined keeps the meatballs tender instead of dense.
Use uncooked rice in the meatballs. As the meatballs simmer, the rice absorbs liquid and helps create a soft, delicate texture.
Keep the meatballs small, about 1 inch in size. This helps them cook evenly and makes the soup easier to serve.
Add the peas near the end so they do not become mushy. If using frozen peas, add them during the final 5 minutes of cooking.
Easy Variations
You can easily change the vegetables based on what you have. Zucchini, corn, potatoes, chayote, or yellow squash all work well in this soup.
Ground turkey can replace the ground beef for a lighter version. You can also use a mix of ground meats for a richer flavor.
For extra brightness, serve each bowl with a squeeze of lime and a little extra chopped mint. A dash of hot sauce is also delicious if you like a little heat.
Serving Ideas
Serve albondigas soup hot with warm tortillas, crusty bread, or a simple side of rice. It is filling enough to serve on its own, especially with the meatballs, vegetables, and rice in every bowl.
For a complete Mexican-inspired meal, pair it with a fresh salad, avocado slices, or a side of refried beans. Leftovers taste even better the next day as the flavors continue to develop.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until hot.
You can freeze the soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers, leaving a little space at the top for expansion.
Nutrition Information
Estimated per serving, based on 6 to 8 servings.
| Nutrient | Amount |
|---|---|
| Calories | 341 kcal |
| Fat | 17 g |
| Carbohydrates | 21 g |
| Protein | 25 g |
FAQ
Can I use ground turkey instead of beef?
Yes. Ground turkey works well and makes the soup a little lighter.
Can I skip the mint?
You can, but the mint is what gives this soup its traditional flavor. Fresh oregano or cilantro can be used instead if needed.
Can I add potatoes?
Yes. Add diced potatoes along with the carrots and green beans, then cook until tender.
Can I make this soup ahead of time?
Yes. It stores well in the refrigerator and can be reheated for easy lunches or dinners.
Conclusion
Albondigas soup is a comforting Mexican classic that brings together tender meatballs, vegetables, and a flavorful tomato broth in one satisfying bowl. The fresh mint makes it truly special, turning a simple meatball soup into something memorable and full of homemade flavor.
If you enjoy homemade soups, making your own chicken stock is a great way to create a richer base for recipes like this one.
Albondigas Soup
Ingredients
Equipment
Method
- Make the soup base: Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.
- Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
- Prepare the meatballs: Mix the uncooked rice into the meat in a large bowl, along with the spearmint leaves, parsley, salt, and pepper. Mix in the raw egg.
- Form the mixture into 1-inch meatballs.
- Add the meatballs to the soup, let simmer, and add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
- Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
- Serve: Ladle into bowls and garnish with chopped fresh cilantro. Enjoy!