Albondigas Soup — Mexican Meatball Soup with Rice and Cilantro

I learned to make albondigas from a neighbor named Rosa who lived two doors down from me in my first apartment. She would drop off a pot of it the first cold weekend of every fall, and the whole building would smell like cumin and cilantro for days.

This is a brothy, deeply savory soup built on tiny rice-stuffed meatballs that swell as they simmer, a bright tomato-caldo base, and a generous shower of fresh herbs right before serving. It is the kind of soup that feels healing even when you are not sick.

Why You’ll Love This Albondigas Soup (Mexican Meatball)

• The meatballs get a head start in the skillet so they hold their shape and develop a real crust.
• The broth is built on toasted spices and a long, gentle simmer, which means deep flavor without a lot of fuss.
• It comes together in well under an hour but tastes like it cooked all morning.
• The fresh lime and cilantro at the end are non-negotiable — they are what make this soup sing.

Ingredients

• For the meatballs: 1 pound ground beef (80/20)
• 1/3 cup uncooked white rice
• 1 large egg
• 1/4 cup fresh mint, chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For the soup: 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 8 cups beef broth
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 2 ribs celery, sliced
• 1 zucchini, sliced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

How to Make It

1. Mix the meatballs. In a large bowl, combine the ground beef, rice, egg, mint, garlic, salt, and pepper. Mix gently with your hands until just combined — do not overwork. Roll into 1-inch meatballs and set on a plate.
2. Brown the meatballs. Heat the olive oil in a large Dutch oven over medium-high. Working in batches, sear the meatballs for 2 to 3 minutes per side until deeply browned. Transfer to a plate. You are not cooking them through, just building flavor.
3. Build the broth. Pour off all but 2 tablespoons of fat. Add the onion and cook for 5 minutes until softened. Add the garlic, cumin, and oregano and cook for 1 minute until fragrant. Stir in the crushed tomatoes and bring to a simmer, scraping up any brown bits on the bottom of the pot.
4. Simmer the soup. Pour in the beef broth and bring the whole pot back up to a gentle boil. Carefully lower the meatballs into the broth, then reduce the heat to a low simmer. Cover and cook for 25 minutes.
5. Add the vegetables. Stir in the carrots, potatoes, and celery. Continue to simmer, partially covered, for 15 minutes more, until the potatoes and carrots are tender. Add the zucchini and cook for 5 more minutes.
6. Finish and serve. Stir in most of the cilantro and taste for salt and pepper. Ladle into bowls and finish with the remaining cilantro and a generous squeeze of lime. Serve with warm corn tortillas on the side.

Tips and Variations

• Use ground beef with some fat — lean beef makes for tough, dry meatballs in this style.
• If you have time, let the meatball mixture rest in the fridge for 20 minutes before rolling. It helps the rice hydrate and the flavors meld.
• Add a diced chipotle pepper in adobo to the broth if you want a smoky kick.
• The soup tastes even better the next day, once the rice in the meatballs has soaked up more of the broth.

How to Store

Refrigerate in an airtight container for up to 4 days. The meatballs will continue to absorb the broth, so add a splash of water or extra broth when reheating. This soup also freezes well for up to 3 months — thaw overnight in the refrigerator before reheating gently on the stove.