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Easy One-Pot Albondigas Soup (Mexican Meatball Soup)

Close-up of a white bowl filled with rich tomato broth, featuring three browned meatballs in this delicious albondigas soup.
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Make this hearty, flavorful Albondigas Soup, a classic Mexican meatball soup, in one pot for an easy weeknight dinner. It features tender meatballs and fresh vegetables in a rich tomato broth.

Ingredients

Scale
  • 1 lb lean ground beef or pork
  • 1/2 cup uncooked white rice
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped onion (for meatballs)
  • 2 cloves garlic, minced (for meatballs)
  • 1 tablespoon fresh mint, finely chopped (optional, for meatballs)
  • 6 cups chicken or beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, chopped
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Combine ground meat, rice, egg, salt, pepper, chopped onion, minced garlic, and mint (if using) in a medium bowl. Mix gently with your hands until just combined; do not overmix.
  2. Form the meat mixture into small meatballs, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. In a large pot or Dutch oven, combine the broth, diced tomatoes, oregano, cumin, and bay leaf. Bring the liquid to a simmer over medium-high heat.
  4. Carefully drop the meatballs into the simmering broth one at a time.
  5. Add the carrots and potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
  6. Add the chopped zucchini to the soup. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
  7. Remove and discard the bay leaf before serving.
  8. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

  • For a healthier option, use extra-lean ground beef.
  • You can substitute white rice with brown rice, but you may need to increase the simmering time slightly for the rice to soften.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 5 minutes of cooking.

Nutrition

Find it online: https://tastethisplate.com/albondigas-soup-easy-one-pot-mexican-meatball/