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    Homepage » Recipes

    Albondigas Soup (Caldo de Albóndigas)

    Published: Oct 25, 2020 This post may contain affiliate links · This blog generates income via ads · 23 Comments

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    Albondigas Soup

    This Albondigas soup recipe is so flavorful, healthy, and easy to make. It is one of my family's favorite soup recipes! It's perfect for lunch or dinner, especially on a cold or rainy day!

    Albondigas Soup

    Soup is one of my favorite things to eat and make all year round.

    If you're looking for an easy soup, try this Albondigas soup recipe! You can cook this Sopa de Albóndigas soup on a stove, in a slow cooker, or in an instant pot.

    Jump to:
    • What is Caldo de Albondigas
    • Ingredients
    • How to make the Classic Mexican Albondigas soup
    • Slow Cooker Albondigas Soup Cooking Instruction
    • Instant Pot Albondigas Soup Cooking Instruction
    • Storage
    • 📖 Recipe
    • 💬 Comments

    What is Caldo de Albondigas

    Albondigas means “meatballs” in Spanish. It is a classic Mexican soup loaded with meatballs and vegetables.

    This Caldo de Albondigas recipe is so tasty and filling.

    The meatballs are so tender and juicy. They are perfectly seasoned with herbs and spices. Moreover, The broth is so good that you'll be tempted to slurp it right from the bowl, just like when you were a kid.

    Albondigas Soup

    Now, let's talk about the ingredients for Albondigas soup!


    Ingredients

    This albondigas soup is made of:

    • Ground beef (either lean or extra lean, depending on your preference). Use ground meat that's at least 20% fat to ensure that your meatballs stay moist and juicy. Or, use 90% or 93% lean if you want to limit your saturated fat intake and don't want to skim off the fat that rises to the top of the soup (a cleaner broth).
    • Fresh spearmint, Mexican Yerba Buena. It is an important ingredient that makes meatballs delicious. So, be sure not to skip it! If fresh mint isn't available, feel free to substitute it with dried mint.
    Mexican Meatballs Soup
    • Fresh parsley. Do not use dried parsley. Dried parsley does not blend well and is not as flavorful as fresh parsley.
    • Uncooked white rice. In this recipe, I used white jasmine rice.
    • Egg. In order to keep meatballs from falling apart, you are going to mix in the egg and uncooked white rice with ground beef. The starch in rice helps foods hold together, no breadcrumbs are needed!
    • Dried oregano. You can use Mediterranean or Mexican oregano.
    • Cumin powder.
    • Onion. I used onion powder to season the meatballs and diced yellow onion as a base for the soup.
    • Garlic. I used fresh garlic to season the meatballs and the soup.
    Albondigas Soup
    • Broth. In this recipe, I used chicken broth. Beef broth or vegetable broth will work fine too.
    • Carrots.
    • Fresh zucchini.
    • Potatoes. Use potatoes that are low-starch and high-moisture and hold together better in the soup, such as red or Yukon gold potatoes. Also, Also, make sure that you chop the potatoes into smaller pieces so they will be done at the same time as the meatballs.
    • Canned diced tomatoes. I used one with no salt or seasoning added.
    • Serrano peppers.
    sopa de albondigas recipe

    Now, let's talk about the preparation and cooking process!


    How to make the Classic Mexican Albondigas soup

    • Soak the rice. First, you need to soak the white rice in water for about 20 minutes. Rinse your rice and drain the water. Set aside.
    beef meatballs
    • Make meatballs. Combine the ground beef with chopped mint, chopped parsley, minced garlic, cumin powder, onion powder, cumin powder, dried oregano, egg, uncooked white rice, salt, and black pepper. Chill for at least 10 minutes in the fridge.
    meatballs mixture
    • Make broth. To start, saute the onion in oil for about 4 minutes then add jalapeno, stir for 1 minute, add garlic and stir just until fragrant.
    soup base
    • After that, add carrots and diced tomatoes, stir for about 1-2 minutes to get rid of any bitter or tinny tastes, and to concentrate their flavors.
    tomato based broth
    • Next, add chicken broth, water, potatoes, and meatballs. Bring the soup to a boil then reduce the heat, cover and simmer for 15 minutes.
    meatballs and vegetables soup
    • Last, add chopped zucchini. Cover the pot and continue cooking for another 15 minutes or until the meatballs are fully cooked and the vegetables are tender.
    Sopa de albondigas

    Slow Cooker Albondigas Soup Cooking Instruction

    • Make meatballs, as mentioned above.
    • Add all of the remaining ingredients, except the water, and carefully dropped the meatballs into a slow cooker.
    • Cook on low for 8-10 hours or on high for 4-5 hours.

    You may need to skip the water because the liquid won't evaporate much in a slow cooker or an Instant pot.


    Instant Pot Albondigas Soup Cooking Instruction

    • Make meatballs, as mentioned above.
    • Brown the meatballs in 2 tablespoons of oil for about 1-2 minutes on each side.
    • Add all of the remaining ingredients, except the water, and carefully dropped the meatballs into an Instant Pot.
    • Select the "Manual" setting on High. Set the cooking time for 3 minutes. Once the cooking cycle is completed, wait 10 minutes to manually release the remaining pressure.
    best albondigas soup recipe

    Make-Ahead Meatballs 

    You can make the meatballs in advance. Here's how:

    • Store the raw meatballs in the refrigerator for up to 24 hours until ready to use.
    • Or, freeze the meatballs on the parchment-lined baking sheet for 2 hours, then transfer them to a freezer-safe container.
    • Properly stored, they will maintain the best quality for 3 to 4 months but will remain safe beyond that time.
    Beef Meatball Soups with Vegetables

    Storage

    This Albondigas soup makes great leftovers and even tastes better the next day! Here's how to store the leftovers.

    • First, let the soup cools down to room temperature before refrigerating.
    • Once the soup is cooled, transfer it to an airtight container and refrigerate within 2 hours of preparation or 1 hour if the temperature is above 90 °F. You can learn more here.
    • Properly stored, albondigas soup will last for 3 to 4 days in the refrigerator. 

    Check Out More Delicious Soup Recipes

    • Fish Soup
    • Lasagna Soup
    • Italian Wedding Soup
    • Chicken and Dumplings soup
    • Broccoli Cheddar Soup
    • Fish Chowder

    I hope you'll enjoy this Caldo de Albondigas recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

    📖 Recipe

    Albondigas Soup
    4.85 from 40 votes

    Albondigas Soup

    Rika
    This classic Mexican Meatballs soup is so delicious and easy to make. It's the perfect comfort food to make on a cold or rainy day.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Main Dish, Soup
    Cuisine American, Mexican
    Servings 6
    Calories 387 kcal

    Ingredients
     

    For Meatballs:

    • 1 pound ground beef or ground turkey , (recommended 80% lean / 20% fat)
    • 1 egg
    • ¼ cup chopped fresh spearmint, (lightly packed) - or use about 2 teaspoon dried mint
    • ¼ cup chopped parsley , (lightly packed)
    • ½ cup uncooked white rice
    • ½ tablespoon minced garlic
    • 1¼ teaspoons cumin powder
    • 1½ teaspoons kosher salt
    • ½ teaspoon dried oregano
    • 1¼ teaspoons onion powder
    • ½ teaspoon black pepper

    For Soup:

    • 2 tablespoons olive oil
    • 1½ cups diced yellow onion
    • 3 serrano peppers, (seeded and chopped) Or use 1 small poblano pepper
    • ½ tablespoon minced garlic
    • 4 cups chicken broth
    • 2 cups water
    • 2 carrots, (peeled and diced)
    • 14.5 oz diced tomatoes, (no seasoning and no salt added)
    • 8 oz small red or Yukon gold potatoes, (cut into 6 pieces each, or cut in half if you are using baby potatoes)
    • 1 zucchini , (diced)

    Instructions
     

    • Soak the rice in water for 20 minutes, rinse and drain. In a large bowl, mix all the meatballs ingredients just until everything is combined (do not over mix) then chill for at least 10 minutes in the fridge. Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs.
    • Heat oil in a large Dutch oven at medium heat. Sauté onion for 4 minutes, add serrano peppers and cook for 1 minute. Add garlic and cook until fragrant.
    • Add carrots, and diced tomatoes. Stir for 2 minutes.
    • Add chicken broth, water, potatoes, and meatballs. Bring the soup to a boil then reduce the heat, cover, and simmer for 15 minutes.
    • Add zucchini and simmer for another 15 minutes or until the veggies are tender.
    • Adjust seasoning with salt, black pepper, or a dash of cayenne pepper if needed.

    Video

    Notes

    Use 80% lean / 20% fat ground meat to ensure that your meatballs stay juicy. Or, use 90% or 93% lean if you want to limit your saturated fat intake and don’t want to skim off the fat that rises to the top of the soup.
    Remember to soak the uncooked white rice in cold water for 20 minutes before adding it into the mixture.

    Nutrition

    Calories: 387kcalCarbohydrates: 31gProtein: 18gFat: 22gSaturated Fat: 7gCholesterol: 81mgSodium: 1257mgPotassium: 919mgFiber: 4gSugar: 6gVitamin A: 3913IUVitamin C: 36mgCalcium: 99mgIron: 4mg
    Keyword Albondigas Soup, Caldo de Albondigas, Mexican Meatball Soup
    Tried this recipe?Let us know how it was!

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    Comments

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    1. Mable

      January 25, 2022 at 11:41 am

      I made this recipe for Christmas eve along with a couple other soup recipes. It was delicious, everyone raved about it. This is definitely a keeper. Thanks for sharing.

      Reply
      • Rika

        January 25, 2022 at 11:57 am

        Hi Mable,

        Thanks for stopping by and taking the time to share your feedback. I truly appreciate it! I am glad that everyone at your dinner table enjoyed it.

        Best,

        Rika

      • Lisa

        December 09, 2022 at 2:44 pm

        5 stars
        THIS recipe is delicious! Can't stop eating it! I am my worst critic when it comes to my cooking but I can honestly say that I love this soup!

      • Rika

        December 11, 2022 at 3:29 pm

        Oh awesome, I am glad you're loving the soup! I know what you mean about being your own worst critic in the kitchen. Hopefully, you're having fun and I'm sure you're making good stuff.

    2. Julia

      January 07, 2023 at 7:14 am

      5 stars
      This recipe was so delicious. I ate two bowls right away, putting the rice in the meatballs really makes it like the Albondigas soup’s I’ve had in the past. I didn’t have Serano peppers so I used a little bit of green chili, salsa and jalapeño sauce to create a similar amount of heat. I will definitely save this recipe to my files. Thank you so much for posting it Con Carina, Julia.

      Reply
      • Rika

        January 09, 2023 at 9:21 am

        You're welcome, Julia! I am glad that you enjoyed this recipe so much. I loved how you were able to customize this recipe based on the product availability and make it work.

        Best,

        Rika

    3. Veronica

      January 26, 2023 at 5:59 pm

      I am excited to try this recipe as I remember eating Albondiga soup growing up. However, I am now vegetarian and am wondering if the meatballs would hold together if I used a plant based meat like Impossible meat or Beyond?

      Reply
      • Rika

        January 29, 2023 at 1:10 pm

        Hi Veronica,

        You can brown the meatballs for 1-2 minutes on each side before adding them to the soup.

        Let me know how it goes!

        Best,

        Rika

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