How to Make Albondigas Soup

Albondigas soup was a staple in our household growing up. We loved when our mom would make this for us on cold days but dreaded it when she would make this during the hot summer! As kids we didn’t complain about what my mom had cooked for us because no matter what she made it was going to be delightful.

This soup is loaded with veggies and flavorful meatballs. It’s perfect to make when the weather gets chilly and you want something hot and delicious to warm you up. 

The veggies I list in the recipe are what my mom would always put in her albondigas soup but you can always change them to your favorite veggies or use what you have. 

This is another one of my mom’s recipes so I had to watch her like a hawk as she made this and made sure to measure the rice, water, spices…..everything. I hope you enjoy this as much as my family does.

What is Albondigas Soup?

Albondigas Soup is a traditional Mexican soup made with juicy, herb and rice infused meatballs (albondigas), and loaded with veggies: carrots, potatoes, celery, and chayote all simmered in a flavorful broth.

How to Albondigas Soup 

Ingredients:

• 2 lbs Ground beef
• ½ Onion, ¼ sliced and the other ¼ left as is to blend 
• 3 Celery, chopped
• 3 Carrots, chopped
• 2 Zucchini, chopped 
• 4 red potatoes, chopped 
• 4 Roma tomatoes, remove the seeds of 2 and chopped
• 3 Large Garlic 
• ½ cup Rice
• 1 Egg 
• 5 ½ cups Water 
• Chicken Bullion 
• 2 tbsp Vegetable Oil 
• Salt and Pepper, to taste 

Directions

1. In a blender, add tomatoes, onion and garlic and blend until smooth and set aside.
2. In a bowl, add the ground beef, rice, the blended tomato mixture, egg, 1 tsp chicken bullion, salt and pepper. Mix until well combined and then form into 1 inch balls. Set aside.
3. In a dutch oven or large pot, heat up 2 tbsp of oil over medium high heat. Add the sliced onions and saute for a few minutes or until deep golden brown. 
4. Add the chopped and deseeded tomatoes. Stir and cover for 5 minutes. After 5 minutes add 5 ½ cups of water and chicken bouillon ( 5 ½ tsp) and let it come to a simmer. 
5. Once up to a simmer add in your meatballs and cover with a lid. Let it cook for 5 minutes.
6. Add in the carrots, corn, potatoes and celery and cover with a lid. Continue to cook on medium high heat. Cook for 20 minutes.
7. Add in the zucchini and cover. Cook for 5-7 minutes  
8. Check the potatoes to make sure they are fork tender. Also make sure the rice in the meatballs is cooked all the way.
9. Check the broth for seasoning and add more salt or chicken bouillon if needed. 
10. Turn off the heat and it’s ready to serve! Enjoy my friends! 

# Tips 

When I make this I use whatever veggies I have in my fridge. My mom always puts chayote but sometimes I don’t have that on hand and I don’t want to make a trip to the grocery store just for that. So use whatever you have in your pantry.

If the rice isn’t cooked all the way just give it a few more minutes. Once the rice is done everything else will be ready. The rice is what you want to pay attention to.