Authentic Mexican Albondigas Soup. A savory stew stuffed with homemade meatballs, potatoes
Albondigas Soup Recipe
We try to keep eating out to a minimum, I mean when your gig is food blogging, it goes without saying I enjoy cooking… right?
You bet I do!
But every now and then we venture out to our favorite haunts.
There’s a little Mexican Restaurant a few blocks away and one time when we stopped by for lunch they had Mexican Albondigas S
I had never even heard of it before? So I asked the server for a description. She did one better by bringing me a small sample and I swooned it was so good!
I knew I had to recreate these flavors!
There are some wonderful Mexican flavors on the blog; Authentic Posole, Chicken Posole Verde and Chicken Enchilada Soup. A delicious Red Enchilada Sauce and even Roasted Salsa Verde. Big bold flavors because you know that’s how I roll!
These soups have been so popular, I know you’ll love this one too!
Ingredient list for Mexican Albondigas Soup
- ground beef – I use an 80/20% mix because these are baked, the fat will cook off and it adds so much in taste!
- pork sausage – gives richness to the meatballs.
- onion – I like to use mild yellow onion in this soup.
- cilantro – brightens the flavor in the meatballs.
- salt, cumin, coriander, garlic – all for earthiness and flavor!
- rice – helps the meatballs hold together.
- chicken stock – though you could use vegetable or beef stock, grab a carton of chicken, it gives this soup the BEST flavor!
- russet potatoes – nice starchy potatoes.
- carrots – add just a touch of sweetness!
What is albondigas?
Let’s answer that question first! Albondigas is simply Spanish for meatballs. Mexican meatballs are made with ground beef, pork or turkey and flavored with spices.
How many calories are in a Mexican Albondiga?
This soup makes eight servings with about 350 calories per serving.
Can you cook raw meatballs in the soup?
You can, but I recommend taking the extra step and baking them in the oven. This eliminates excess grease from the meatballs getting into the soup.
Additionally boiling the meatballs may cause them to break apart.
How long does this soup last in the fridge?
Leftovers are better on day two! The stew can be easily reheated on the stovetop or in the microwave. Well sealed, it will last 3-4 days in the refrigerator.
Tips for Albondigas Soup
- This is a mild, savory soup. If you enjoy hot, spicy food, add 1/2 teaspoon of crushed red pepper or a few dashes of Tobasco sauce, yum!
- Cutting the potatoes and carrots into uniformly sized pieces will ensure they will be done at the same time.
- I do not recommend freezing this soup. When the potatoes unthaw they become mealy. Enjoy the soup fresh!
Tips to make delicious meatballs!
- Use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and helps them to not get dense.
- Using a small ice cream scoop for the meatballs will ensure the meatballs be uniform in size, allowing them to cook in the same amount of time.
- These aren’t baseballs! 🤣 Don’t pack meatballs together tightly, just press and form them into balls. We want tender meatballs. Over-mixing and packing will make them heavy and dense.
Authentic Albondigas Soup
How do you make Mexican Meatball Soup?
- Preheat the oven.
- Prepare and bake the meatballs.
- While the meatballs are baking peel and dice the potatoes, carrots and chop the onion.
- In a large stockpot, saute the vegetables, seasoning well.
- Add the chicken stock, increase the heat to high.
- When the meatballs are done, add them to the soup, simmer until the potatoes and carrots are tender.
I know this soup has a few steps, but don’t let that scare you. The steps aren’t hard, it’s just a little more time consuming than most of my recipes. The reward is in the meal because it’s SO flavorful and delicious!
I hope you give it a try soon!
More of my favorite soup recipes!
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- extra large bamboo cutting board – perfect for cutting veggies!
- soup and side bowls – I have two sets of these bowls and we love them!
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Mexican Albondigas Soup
Mexican Albondigas Soup
- For the meatballs
- 1 lb ground beef
- 1/3 lb. pork sausage
- 1/4 cup onion minced
- 2 tbsp cilantro minced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp corriander
- 1 clove garlic minced
- 1/4 cup rice
- For the soup
- 6 cups chicken stock
- 3 potatoes russet potatoes, peeled and diced
- 3 carrots peeled and diced
- 1 onion chopped (I used the remainder of the onion)
- 1 clove garlic minced
- For the meatballs, start by preheat the oven to 375°
- Mince the onion and garlic. Then add all of the meatball ingredients to a bowl. Mix together the ingredients until well combined.
- Line a baking sheet with tin foil (makes clean up much easier!) Using a small ice cream scoop, form the meatballs and place on the cookie sheet. You should get about 40 meatballs.
- Bake in the preheated oven for 15 minutes. They will finish cooking in the soup.
- For the Soup
- While the meatballs are baking, peel and dice the potatoes, carrot and onion.
- Place a large stockpot over medium heat. When hot add olive oil and vegetables.
- Season with salt, cumin, corriander – saute for 5 minutes. Add garlic and saute for another minute.
- Increase heat to high, add chicken stock and bring to a boil.
- When the meatballs are done, remove them from the oven.
- Lower the heat to medium and add the meatballs to the soup. Continue cooking until the potatoes and carrots are tender.
- Use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and keeps the meat from getting dense and overworked.
- Using a small ice cream scoop will ensure the meatballs be uniform in size. This will allow them to finish cooking in the same amount of time.
- To get tender meatballs, don’t pack the meat together tightly, just press and form them into balls. Over-mixing and packing will make them heavy and dense.