Albondigas soup, or caldo de albóndigas, is a traditional Mexican meatball soup made with juicy homemade meatballs, a flavorful tomato broth, and fresh vegetables. This hearty soup is the ultimate comfort food, perfect for warming up the whole family on a chilly day.
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History of Albondigas
Albondigas, which is the Spanish word for “meatballs”, have a history that goes back to the Middle East. Arab cultures used to make seasoned meatballs, and the Spanish brought them to Spain during the Moorish occupation (8th to 15th century). The Spanish changed the dish by adding local spices and serving it in rich tomato-based sauces.
When the Spanish colonized the Americas, albondigas traveled to Mexico. There, they mixed in ingredients like chiles, herbs, and vegetables. In Mexican food, albondigas recipes are often served in a light but tasty broth with rice. They have a comforting and cozy feel. Albondigas are still a popular dish in many Latin American homes because they’re hearty and filling.
If you like bold Mexican flavors of soups and stews then you have to try pork chili verde stew and chicken tortilla soup.
Ingredients
The ingredients for albondigas are easy to find in most grocery stores.
- Chorizo: Use the fresh uncooked type chorizo and not the dry cured one.
- Beef: I like to use lean ground beef but feel free to substitute ground turkey or chicken.
- Tomato: I prefer the diced tomato without any seasonings but you can switch this up to a fire roasted type or a spicy version like Rotel with chilies.
- Broth: Chicken broth or chicken stock will work for this dish. You can change up the flavor a bit with beef broth also.
- Rice: Some like to use uncooked rice but I prefer to use cooked rice or leftover rice. A medium grain variety is good.
- Vegetables: You can vary these a bit depending on what you have on hand. I like onion, carrot and celery but you can add sliced green beans, small chunks of potato or zucchini. If you use potato be sure to get the type with the waxy skin. Those hold up better in soups.
- Fresh Herbs: You can change up the flavors of the meatballs with some fresh mint, parsley, chives or fresh chopped cilantro.
- Other flavor ideas: Try some sliced jalapeños and limes on the side. Add 1 tsp chili powder or cayenne pepper to the soup broth for a spicy kick. Warm corn tortillas are also a nice side dish.
See the recipe card for quantities.
Step by step photos
Here are the step by step photos to make the meatballs and the soup broth.
- Step 1: Combine the beef, chorizo, egg, garlic, white rice, cilantro, cumin, oregano, salt and pepper in a large bowl.
- Step 2: Roll the meatball mixture in your hands to form a ball that is about 1 ounce. This should be about 1.25 to 1.5 inches in diameter. This will yield about 20 meatballs. I like to use a 1 Tbsp cookie scooper. You can brown them in a pan on medium heat or drop them in the soup broth raw.
- Step 3: Combine the chicken broth, onion, celery, tomatoes, carrot, cumin, oregano and cilantro in a large pot. Bring the pot to a boil and then lower the heat to simmer for 12 minutes.
- Step 4: Raise the heat to just boiling then drop in the meatballs. Bring the soup back to a boil after adding the meatballs. Add more salt and pepper to taste.
Variations and types of albondigas
Mexican Albondigas
- Chipotle Albondigas: These meatballs get a spicy kick from a smoky chipotle sauce.
- Albondigas en Salsa Verde: These meatballs are cooked in a tangy tomatillo and green chile sauce. Use the sauce from my pork chili verde recipe.
Spanish Albóndigas
- Albondigas en Salsa Española: Bake the meatballs from this recipe in the oven to an internal temperature of 160°F and serve with a rich tomato and white wine sauce. Use the sauce from my patatas bravas recipe.
- Albondigas en Salsa de Almendras: These juicy meatballs are cooked in a creamy almond sauce, inspired by Moorish cuisine.
Filipino Albondigas
- Misua with Meatballs: This soup-based dish features meatballs with misua noodles and patola (sponge gourd) in a clear broth.
Middle Eastern & Mediterranean Variations
- Kofta: These spiced meatballs or logs are made with lamb or beef and are often grilled or simmered in sauce.
- Greek Soutzoukakia: These traditional Greek meatballs are in a rich, cumin-spiced tomato sauce.
Equipment
Some basic kitchen items are all you need to make this albondigas soup recipe. Here is a list of items.
- Dutch oven or large soup pot for the broth.
- Frying pan to brown the meatballs in advance.
- Cookie scooper in a 1 tablespoon size to scoop the meatballs. A large spoon will also work fine if you don't have a scoop.
- Instant read thermometer to check the internal temperature of the meatballs.
FAQ
You can store the soup for 3-4 days in the refrigerator in a sealed container. Be sure to allow the soup completely cool before storing.
Yes, you can freeze the soup and meatballs in an airtight container for 4-6 months.
I prefer to use cooked rice to shorten the cooking time of the meatballs.
Yes, you can make the meatballs and refrigerate until it you are ready to make the broth. The meatballs can be stored for up to 3 days in the refrigerator or frozen for up to 3 months. You can also make the broth in advance and store for up to 3 days in the refrigerator.
Be sure you mix them thoroughly with the egg before adding to the soup. You can also brown them in a pan in advance.
Cook them in the soup until they reach an internal temperature of 160°F.
Related recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with albondigas:
Albondigas - Easy Mexican Meatball Soup
Equipment
- 1 Cookie Scoop 1 Tbsp type
Ingredients
For the Meatballs
- ½ lb Lean ground beef
- ½ lb Fresh chorizo casing removed
- 1 Egg beaten
- 2 cloves Garlic minced
- ½ cup White rice fully cooked
- ¼ cup Cillantro chopped
- 1 tsp Cumin ground
- ½ tsp Salt Kosher
- ¼ tsdp Black pepper ground
For the soup
- 6 cups Chicken broth
- ½ Onion diced
- 3 stalks Celery diced
- 1 Carrot diced, fine
- 14.5 oz Diced Tomatoes ( 1 can)
- ½ tsp Cumin ground
- 1 tsp Oregano dried
- ½ Cup Cilantro chopped
- 1 tsp Salt add to taste
- ½ tsp Pepper add to taste
Instructions
Prepare the meatballs:
- Combine the beef, chorizo, egg, garlic, rice, cilantro, cumin, oregano, salt and pepper in a large bowl.
- Set the meatballs aside on a tray. You can brown them in a pan on medium heat or drop them in the soup broth raw.
Prepare the soup:
- Combine the chicken broth, onion, celery, tomatoes, carrot, cumin, oregano and cilantro in a large soup pot.
- Bring the pot to a boil and then lower the heat to simmer for 12 minutes.
- Raise the heat to just boiling then drop in the meatballs. Bring the soup back to a boil after adding the meatballs.
- Add more salt and pepper to taste.
Notes
Ingredient Notes:
- Chorizo: Use the fresh uncooked type chorizo and not the dry cured one.
- Beef: I like to use lean ground beef but feel free to substitute ground turkey or chicken.
- Tomato: I prefer the diced tomato without any seasonings but you can switch this up to a fire roasted type or a spicy version like Rotel.
- Broth: Chicken broth or chicken stock will work for this dish. You can change up the flavor a bit with beef broth also.
- Rice: Some like to use uncooked rice but I prefer to use cooked rice or leftover rice. A medium grain variety is good.
- Vegetables: You can vary these a bit depending on what you have on hand. I like onion, carrot and celery but you can add sliced green beans, small chunks of potato or zucchini. If you use potato be sure to get the type with the waxy skin. Those hold up better in soups.
- Fresh Herbs: You can change up the flavors of the meatballs with some fresh mint, parsley, chives or fresh cilantro.
- Other flavor ideas: Try some sliced jalapeños and limes on the side. Add 1 tsp chili powder or cayenne pepper to the soup broth for a spicy kick. Warm corn tortillas are also a nice side dish.
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