Recipe for Albondiga Soup

Recipe for Albondiga Soup

We all are familiar with Mexican style traditional meatballs soup. This is vastly known as “Al-bondigas soup”, and the name is originated from Spain. The soup base is quite thick, prepared with chopped onions, minced garlic cloves, sliced tomatoes, and any kind of broth or stock. Dipped in soup, here we have juicy meatballs. So, you can imagine the taste of the soup. But you cannot imagine the fragrant. What a lovely smell! When I prepared the soup, the fragrant of the soup touches my heart. I’m going to share my type recipe for albondiga soup with you amigos. 

Mexican albondiga soup recipe:

 I still remember I had this soup first in Soi 71 restaurant with my dad. Into the bubbling soup, juicy meatballs and vegetables tasted so amazing. When I tried to prepare Mexican foods, the memories of meatball soup come first in my mind. So, I researched the recipe and asked for a chef’s advice. The Caldo de albondigas were so delicious that I have decided to share this with you. This is one of my best recipes. 

Ingredients we need: 

Well, I have listed the ingredients in two parts for meatballs and soup base. So, you can easily find out the ingredients without any confusion. 

For meatballs: 

  • 1 pound of ground beef
  • 1/2 cup of long-grain uncooked white rice
  • 1 tsp of smoked paprika
  • 1 tsp of cumin
  • 2 tsp of garlic powder
  • 1/2 tsp of black pepper
  • 1/2 tsp of white pepper
  • 1 tsp of Kosher salt
  • 1 large egg
  • 1/2 cup of fresh mint, chopped 

For soup: 

  • 1 quart or 8 cups of low-sodium chicken broth (you can use beef broth instead)
  • 3 tbsp. of olive oil
  • 1 zucchini, diced
  • 2 Roma tomatoes
  • 2 poblano chili, diced
  • 1 serrano pepper, diced 
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 cup of cilantro, chopped
  • 3 tbsp. of lime juice
  • 1 tsp of cumin 
  • 1/2 tsp of oregano
  • 1 tsp of salt, or to taste.
  • 1/3 tsp of black pepper 
  • 1/2 tsp of cinnamon powder
  • 1 tsp of coriander seeds, crushed. 
  • Fresh parsley, chopped for garnish
  • Lime wedges for garnish


Step 1: For meatballs, you need to marinate the ground beef first, and wait to set the flavor. To do that, you need to bring a medium-sized bowl out. Then, add ground beef and long grain rice. Mix them well using hands. Then gradually add spices, given in the ingredient list. Combine them. Smash the rice-meat spice mixture by hands like you are making dough. Then you need to warp the bowl with plastic cover. Keep the bowl in the fridge for chilling until they are prepared to use. 

Step 2: In a nonstick saucepan, pour 3 tbsp. of olive oil. Turn on the stove and set the temperature in medium heat (approximately 175 degrees F). Then add chopped yellow onions, diced poblano chili, and diced serrano pepper, stirring for 3 minutes. By this time, you will find your onions are tender, and a spicy smell from chili and pepper mostly. Now, for seasoning sprinkle salt, black pepper, white pepper, and garlic powder. Combing them, cook for 2 minutes. 

Step 3: Reducing the heat to low, add Roma tomatoes (chopped or blended), 1 cup of cilantro, lime juice, and 1 quart of chicken broth. Bring the chicken broth to boil, heating for 10 minutes. While boiling, quickly add the 1/2 tsp of cinnamon powder, 1 tsp of crushed coriander seeds to soup, stirring well. Covering with lid, keep boiling the broth to low heat. 

Step 4: Remove the bowl from the fridge and make round meatballs in small sizes, shaped in table tennis balls. Gently nestle the meatballs to bubbling soup. Again, cover the saucepan and cook for 35 minutes. 

Step 5: After 20 minutes, add the diced zucchini of a total of 35 minutes. If salt is needed, then add some. When done, remove your special albondigas soup from heat, transferring to a serving bowl. 

For garnish, you can add chopped parsley or lime wedges. It gives your soup a good decoration and flavor too. Well, I have seen in a restaurant, they add mint for garnish too. So, you can use mint as much as you want. 


  • Drain the uncooked long-grain rice into the water for 30 minutes before adding for meatballs. It helps to cook them into the meatballs nicely. 
  • Don’t skip adding mint in your meatballs. It increases the flavor that you can’t help noticing. Without mint, it tastes a bit bland. 

Variations with vegetable: 

To prepare Mexican meatball soup with vegetables, you need to just increase your cooking time. As described in my previous recipe, the process of preparing meatballs is the same. But in preparing soup, you need to add the vegetables at the correct time.

So, after tendering the onions, chili, and pepper, you will add the vegetables you like, and right after that add the chicken broth. The vegetables take time to prepare entirely. So, you need to keep waiting for getting the delicious meatballs soup for an extra 15 minutes. 

With vegetables, your soup will take 55 minutes total to prepare. Yet, it is comparatively fast cooking. 

 If you want your soup clear and not that much thick. Don’t add tomatoes. Tomatoes increase the thickness and make your soup color reddish; not transparent. 


Restaurant-style sopa de albondigas is not only tasty but also healthy with low calories. If you are on a diet, don’t just deprive yourself of taking yummy foods out there. This recipe is a combo of my healthy-tasty item. If you have any questions or want to know some information, let us know via comment or email. Happy cooking journey to all.

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