Authentic Mexican Albóndigas Soup
This Mexican Albóndigas Soup is a traditional homemade meatball soup made with tender beef meatballs, a rich tomato broth, and vegetables like potatoes, carrots, and cabbage. It’s comforting, nourishing, and deeply flavorful—perfect for a cozy family meal.
Ingredients
Meatballs:
- 1 lb ground beef or beef/pork mix
- ½ cup uncooked white rice
- 1 egg
- ¼ cup onion finely chopped
- 2 garlic cloves minced
- ¼ cup cilantro chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
Soup Base:
- 1 tbsp oil
- ½ cup onion chopped
- 2 garlic cloves minced
- 2 tomatoes or 1 cup canned diced tomatoes
- 6 cups broth
- 2 carrots sliced
- 2 potatoes diced
- 3 cups cabbage
- 1 celery stalk optional
- Salt to taste
Instructions
Mix the meatball mixture
- Combine ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin in a bowl.
Form the meatballs
- Roll mixture into small 1–1.5 inch meatballs and set aside.
Build the Flavor Base
- Heat oil in a large pot and cook onion and garlic until softened.
Cook the tomatoes
- Add tomatoes and cook until they break down and become fragrant.
Start the Broth
- Pour in broth and bring the pot to a gentle boil.
Prepare for meatballs
- Stir and make sure broth is well combined before adding meat.
Cook the Meatballs
- Carefully drop meatballs into the simmering broth.
Simmer gently
- Cover and cook for 25–30 minutes until meatballs are fully cooked.
Add Vegetables
- Add carrots, potatoes, and celery. Stir vegetables into the broth and continue simmering.
Cook until tender
- Let simmer until vegetables begin to soften, about 15–20 minutes.
Add the Cabbage
- Stir in cabbage during the final 10–15 minutes of cooking.
Let it soften
- Cover pot so cabbage wilts and becomes tender without overcooking.
Finish & Serve
- Taste and add salt as needed. Top with chopped cilantro and a squeeze of lime before serving.