Soups | October 19, 2015

Albondigas Soup

Albondigas Soup with avocado garnish; halved avocado and cilantro in the back

Fall is officially here, so I’ve been breaking out my soup recipes for some cozy evening suppers.

Albondigas Soup has been a favorite of mine for a long time.  Whenever I see it on a menu at the Mexican restaurant I’m sure to order a cup.  It is so comforting and hearty with a kick of flavor!

Albondigas is the spanish word for meatball – so this soup is simply – Mexican Meatball Soup.  The meatballs are paired with fresh vegetables in a simple broth.

"Albondigas" cooking in red pot

You start by making a flavorful meatball and browning them in your dutch oven.  Transfer them to a paper towel to drain and start your soup.

soup boiling with vegetables, meatballs in baking pan in the background

I like my soup chunky, so I rough chopped all of my veggies and opted for canned stewed tomatoes.  Let it simmer and fill your home with an irresistible aroma.

One your veggies are tender, add in your meatballs to cook through and add to the flavor of the broth.

Albondigas Soup pin

I like to ganish with cilantro and avocado.  Mint is the traditional garnish, but I prefer the spiciness of cilantro.

Albondigas Soup overhead shot with avocado garnish

For a few other Mexican inspired soups for your fall cooking – be sure to check out our Chicken Tortilla Soup and our Enchilada Soup.  Both are killer.

5 from 2 votes
Albondigas Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

The perfect soup for cozy evening suppers.

Course: dinner, Soup
Cuisine: Mexican
Keyword: albondiga soup
Calories: 2019 kcal
Author: Kadee
Ingredients
Meatballs
  • 1 pound ground beef or ground turkey
  • 1/3 cup season bread crumbs
  • 1 egg
  • 1/2 cup cooked rice
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
Soup
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 3 carrots sliced
  • 1 cup red potatoes diced
  • 2 can stewed tomatoes
  • 1 serano chili sliced in half and seeds removed
  • 1/2 cup cilantro chopped
  • 48 oz chicken broth
  • 1 tsp oregano
  • 1 tsp cumin
  • prepared meatballs
  • 2 medium zucchini sliced
  • salt and pepper to taste
  • cilantro for garnish
  • avocado for garnish
Instructions
Meatballs
  1. In a medium bowl combine all ingredients.
  2. Using your hands, stir and squish until well combined. Roll into 1 1/2 inch balls.
  3. Spray an 8qt dutch oven and heat over medium heat.
  4. Working in batches, brown meatballs in dutch oven. Once all sides are browned transfer to a plate lined with paper towel. Meatballs do not need to be cooked through - as they will continue cooking in soup.
Soup
  1. In the drippings from the meatballs, cook onions, garlic, and carrots until onions are translucent.
  2. Add potatoes, serrano pepper, tomatoes, cilantro, broth and seasonings. Cover and simmer for 20 minutes.
  3. Add prepared meatballs to the broth and broil for 10 minutes.
  4. Add zucchini and cook for an additional 10 minutes.
  5. Taste broth and add salt and pepper to taste.
  6. Garnish with additional cilantro and avocado.
Nutrition Facts
Albondigas Soup
Amount Per Serving (1 cup)
Calories 2019 Calories from Fat 936
% Daily Value*
Total Fat 104g 160%
Saturated Fat 37g 185%
Cholesterol 486mg 162%
Sodium 9049mg 377%
Potassium 6420mg 183%
Total Carbohydrates 163g 54%
Dietary Fiber 23g 92%
Sugars 55g
Protein 115g 230%
Vitamin A 682.1%
Vitamin C 390.8%
Calcium 72.1%
Iron 166.1%
* Percent Daily Values are based on a 2000 calorie diet.

Albondigas Soup in two bowls, halved avocado and cilantro in the background

Albondigas Soup pin

2 thoughts on “Albondigas Soup

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  1. This soup looks delicious! I love homemade soup and make it often. What’s better than a one pot meal that can be reheated for days?! Adding this to my soup recipe list.