Albondigas Soup features hearty, flavorful meatballs served in a bold broth with plenty of fresh veggies. This classic Mexican soup recipe is filling, flavor-packed, and incredibly easy to make! It’s a great comfort recipe that you can serve any time of year.
This might just be one of my favorite comfort soup recipes… ever! Hearty beef meatballs are served in an insanely flavorful broth that’s packed with plenty of veggies. It checks all of the right boxes!
The best part about this traditional Mexican soup, though, is the flavor. Ingredients like fresh cilantro, jalapeños, and a medley of seasonings make this soup anything but boring.
What really makes the meatballs stand out is the fresh cilantro that’s mixed into them. Some people opt for fresh mint or parsley instead, but I find that cilantro really lends the most fresh flavor to the meatballs that balances perfectly with the super savory broth. I also like to top off my individual bowls with cilantro, as it really makes the best garnish. Throw some jalapeños on there too for added heat!
The base of the soup is what really sends it over the top. Onions, carrots, jalapeños and garlic are sautéed in oil before being stirred with tomato ingredients. Beef broth and snap peas are then stirred in to give it a soupier consistency. The meatballs simmer in the broth for just about half an hour to really cook through and soak up all of the delicious flavors at play. Are you drooling yet?
How to Make Albondigas Soup
- Form the meatballs. Combine the meatball ingredients until fully incorporated. Using damp hands, form the meat mixture into 1-inch balls and set aside.
- Sauté the veggies. Heat the oil in a large pot over medium heat. Add the onions, carrots, and jalapeños. Cook for about 4 minutes before stirring in the garlic and cooking for another 30 seconds.
- Add the remaining broth ingredients. Stir in the tomato paste and sauce until well combined. Stir in the beef broth and snap peas. Bring to a boil.
- Cook the meatballs. Add the meatballs to the soup. Reduce the heat to low, cover, and cook for 25 minutes. Add in the peas and cook for just about 5 more minutes.
- Serve and enjoy! Season with a little salt and pepper to taste. Garnish your bowls with toppings like fresh lime juice, cilantro, or more jalapeños.
Tips and Variations to Try
Here are just a few ways you can customize this easy Mexican soup recipe:
- You can use canned peas. Yes, Canned peas can be substituted for frozen peas. The cooking time will not change. Just be sure to drain the canned peas before stirring them into the soup.
- Use white rice only. Make sure to not substitute the white rice for any other variety. Results may vary if you do! White rice is tried and true and ensures that the meatballs will hold their shape.
- Use homemade beef broth. If you have enough time to make your own homemade beef broth, DO IT! The difference in flavor in insane. Then, you can also claim that your soup is truly 100% made from scratch!
Storage and Freezing
Once the soup has cooled to room temperature, you can transfer it to an airtight container and keep it stored in the fridge for up to 4 days.
To freeze, divide the room temperature soup into freezer safe zip-top bags or containers. Freeze it for up to three months. Don’t forget to date and label! Let it slowly thaw in the refrigerator for about 8 hours or so before reheating.
Celebrate Cinco de Mayo with more of my favorite Mexican-inspired recipes!
Get the Recipe: Albondigas Soup Recipe
- 1 lb ground beef
- 1/2 cup dry long grain white rice
- 1/2 cup fresh cilantro
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon pepper
- 1 large egg, lightly beaten
- 3 tablespoons olive oil
- 1 medium yellow onion , thinly sliced
- 4 medium carrots, sliced or chopped
- 1 jalapeno pepper, deseeded and diced
- 3 cloves garlic, minced
- 4 tablespoons tomato paste
- 8 ounce can tomato sauce
- 6 cups beef stock
- 1 cup snap peas
- 1 cup frozen peas
- 1/4 cup fresh cilantro, plus more for garnish
- Salt and pepper, to taste
- Garnish with cilantro and serve with fresh lime wedges
- 1 dutch oven
- In a large bowl, combine ground beef, rice, cilantro, salt, cumin, oregano, pepper and egg. Mix until fully combined.
- White using damp hands, form the meat mixture into roughly 1 inch balls. Set aside on a plate.
- Heat the olive oil in the bottom of a dutch oven or large stock pot on medium heat. Add the onions,carrots and jalapenos. Cook for 4 minutes. Add the minced garlic and cook for 30 more seconds.
- Add in tomato paste and tomato sauce. Stir until well combined with the vegetables. Add in the beef broth and snap peas and bring to a boil.
- Gently add the uncooked meatballs into the soup. Reduce the heat to a low simmer. Cover and cook for 25 minutes. Add in the peas and heat for 5 more minutes, or until the meatballs are cooked through.
- Remove from heat and season with salt and pepper to taste.
- Serve with fresh lime wedges, and topped with a garnish of cilantro or more jalapeno slices.