This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Albondigas Soup, also known as Caldo de Albóndigas, is a classic Mexican soup made with tender rice-filled meatballs simmered in a savory tomato broth with vegetables. It’s comforting, nourishing, and especially popular during cold or rainy weather. This family-friendly soup is hearty enough to be a meal on its own and gentle enough for kids and anyone feeling under the weather.
Meggan’s notes
This Albondigas Soup is based on the version my husband grew up eating in Mexico. Caldo de Albóndigas fills the same role there that chicken soup does in many American homes. It’s what you make when someone is sick, when the weather turns cold, or when you want something deeply comforting and familiar.
Parents love this soup because it combines meat and rice into one tender, flavorful bite, and kids love slurping up the broth. If vegetables are a hard sell, it’s common to blend them into the broth so the soup stays nourishing without becoming a battle at the table.
Mixing uncooked rice directly into the meatballs keeps them tender and lightly thickens the broth as the soup simmers. Cooking the meatballs right in the soup allows them to absorb flavor while gently seasoning the broth in return. A final squeeze of lime and fresh cilantro keeps everything balanced and bright.
Why this Recipe Works
- Rice in the meatballs: Keeps them tender and adds body to the broth.
- Cooking meatballs in the soup: Builds flavor throughout instead of searing separately.
- Sautéed vegetables: Create a savory base before the liquid is added.
- Tomato-forward broth: Adds richness without heaviness.
- Fresh herbs and lime: Brighten and balance the finished soup.
Albondigas Soup Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Ground beef: Ground turkey, chicken, or pork will also work in the meatballs.
- Rice: Use long-grained white rice. It goes into the meatballs dry and cooks in the soup.
- Bread crumbs: Store-bought unseasoned bread crumbs work well, or substitute fresh breadcrumbs if you have some stale bread that you’d like to use up. Or, use rolled oats (not instant or steel cut).
- Thyme and marjoram: I rarely find fresh marjoram and almost always substitute dried.
- Cilantro: Omit if you’re not a fan. In Mexico, sometimes they use peppermint in the albondigas meatballs instead of cilantro.
- Carrots, celery, onion, potato, and zucchini: These are the traditional veggies in Albondigas, but you can try broccoli, corn, or tomatoes.
- Chicken broth: I keep a jar of “Better than Bouillon” chicken base in the fridge. This paste is similar to bullion cubes, and you dissolve it in boiling water just the same. If you have a jar of homemade chicken broth in the freezer, that’s even better.
- Jalapeños: Some jalapeños are very mild with a grassy taste, and some are as hot as fire. You never know until you take a bite. If you’re worried about the heat, remove any seeds and inner membranes from the chiles (and wear gloves if you want to).
How to Make Albondigas Soup
To make the meatballs:
- In a large bowl, add ground beef, rice, breadcrumbs, onion, egg, marjoram, cilantro, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Using your hand or a strong spatula, mix until well combined.
- Working with 1 heaping tablespoon at a time, roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate while preparing the soup.
To make the soup:
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add carrots, celery, onion, potato, zucchini, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
- Stir in the broth, tomatoes and juice, jalapeño, coriander, and cumin. Gently add meatballs. Stir to combine and bring to a boil.
- Reduce heat and simmer, uncovered until vegetables are tender and rice in meatballs is thoroughly cooked, about 20 to 25 minutes, stirring occasionally. Skim foam and fat as needed.
- Stir in cilantro and season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.)
- Garnish with additional cilantro and serve with lime wedges.
Albondigas Soup Tips and Variations
- Yield: This recipe makes about 12 cups of soup. It’s enough for 6 servings, 2 cups each.
- Make ahead: Form the meatballs up to 2 days in advance. Store covered in the refrigerator until you’re ready to make the soup.
- Pureé the veggies: To hide the vegetables from children, pureé until smooth (adding broth as needed to blend), then stir into the soup.
- Different proteins: Ground turkey or chicken work well with the same method.
- Extra veggies: Add green beans, corn, or chayote if you like.
- Spice level: Skip jalapeño entirely or add serrano for more heat.
How to Store Albondigas Soup
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool and freeze leftover soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat to 165 degrees on the stove or in the microwave.
Frequently Asked Questions
The rice keeps the meatballs tender and lightly thickens the broth as it cooks.
It’s best to cook them directly in the soup so they flavor the broth and stay tender.
It’s mild by default. Heat depends on the jalapeño and how it’s prepared.
Yes. Dried marjoram, thyme, and cilantro all work well here.
Join Us
Albondigas Soup
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/4 cup long-grain white rice (uncooked)
- 2 tablespoons bread crumbs or rolled oats
- 1/2 small onion peeled and minced
- 1 egg
- 1 teaspoon minced fresh marjoram or ½ teaspoon dried
- 1 teaspoon minced fresh cilantro (see note 1)
- 1 teaspoon minced fresh thyme or ½ teaspoon dried
- Salt and freshly ground black pepper
For the soup:
- 2 tablespoons olive oil
- 3 carrots peeled, halved lengthwise, and chopped
- 3 ribs celery halved lengthwise and chopped
- 1/2 small onion chopped
- 1 large russet potato peeled, quartered lengthwise, and chopped
- 1 large zucchini quartered lengthwise and chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 (14.5-ounce) can crushed tomatoes undrained
- 1 jalapeño pepper seeded and minced (see note 2)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons minced fresh cilantro plus more for garnish
- Salt and freshly ground black pepper
- Lime wedges for serving
Instructions
To make the meatballs:
- In a large bowl, add ground beef, rice, breadcrumbs, onion, egg, marjoram, cilantro, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Using your hand or a strong spatula, mix until well combined.
- Working with 1 heaping tablespoon at a time, roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate while preparing the soup.
To make the soup:
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add carrots, celery, onion, potato, zucchini, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
- Stir in the broth, tomatoes, jalapeño, coriander, and cumin. Gently add meatballs. Stir to combine and bring to a boil.
- Reduce heat and simmer, uncovered until vegetables are tender and rice in meatballs is thoroughly cooked, about 20 to 25 minutes, stirring occasionally. Skim foam and fat as needed.
- Stir in cilantro and season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.) Garnish with additional cilantro and serve with lime wedges.
Notes
- Cilantro: Omit if you’re not a fan. In Mexico, sometimes they use fresh peppermint in the albondigas meatballs instead of cilantro.
- Jalapeños: For a milder soup , remove any seeds and inner membranes from the jalapeños (and wear gloves if you want to).
Nutrition
Related Recipes
Mexican Recipes
Caldo de Pescado
Mexican Recipes
Sopa de Fideo
Mexican Recipes
Chicken Tortilla Soup
Breakfast Recipes
Huevos Rancheros
Mexican Recipes