Hearty Mexican Albondigas Soup (with Chicken or Beef)

There’s nothing quite like a steaming bowl of albóndigas soup to warm you from the inside out. This comforting Mexican meatball soup combines tender, spiced meatballs with a savory broth brimming with vegetables, herbs, and a gentle chili heat. Traditionally, albóndigas are made with a mix of ground pork and rice, but in this updated version, we’re swapping in either ground beef or chicken for a leaner, equally satisfying twist.

Perfect for family dinners, casual entertaining, or meal prep, this dish is simple to make yet richly flavorful. Whether you’re craving something soothing on a cool evening or you’re just looking to explore more of Mexican cuisine, albóndigas soup is a nourishing, rustic classic you’ll come back to again and again.

Ingredients and Preparation

For the Albóndigas (Meatballs):

• 1 pound ground beef or ground chicken (not overly lean for best texture)
• ½ cup uncooked white rice
• 1 large egg
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and pepper to taste

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 medium zucchini, diced
• 1 large potato, peeled and chopped into cubes
• 6 cups chicken broth or beef broth
• 1 (14.5 oz) can diced tomatoes
• 1–2 chipotle peppers in adobo, finely chopped (optional for heat)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 bay leaves
• Salt and pepper to taste
• Chopped cilantro or parsley, for garnish

Step-by-Step Instructions

1. Prepare the Albóndigas (Meatballs)
The meatballs are the heart of this soup, and they’re easy to prepare:

• In a large bowl, combine the ground meat (beef or chicken), rice, egg, chopped onion, garlic, cilantro, cumin, oregano, salt, and pepper.
• Mix everything together gently with clean hands or a fork—don’t overwork the meat, or the meatballs may become dense.
• Once combined, roll the mixture into small balls, roughly 1 to 1½ inches in diameter.
• Set the meatballs aside on a plate or tray. You should end up with around 18–24 meatballs depending on size.

2. Sauté the Vegetables
Building flavor in the base is key:

• Heat the olive oil in a large soup pot or Dutch oven over medium heat.
• Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
• Stir in the garlic, zucchini, and potatoes. Cook for another 2–3 minutes.

3. Create the Broth Base
Infuse the soup with deep flavor:

• Add the diced tomatoes (with their juice), chipotle peppers (if using), broth, cumin, oregano, bay leaves, salt, and pepper.
• Stir everything to combine and bring to a gentle boil over medium-high heat.

4. Add the Meatballs to the Soup
Time to gently simmer the meatballs:

• Carefully add the raw meatballs to the soup one at a time. Use a spoon or gently drop them in to avoid splashing.
• Once all the meatballs are in, reduce the heat to a simmer.
• Cover the pot and simmer for 25–30 minutes, or until the meatballs are fully cooked through and the rice inside is tender.
• The soup will thicken slightly as the rice absorbs some liquid.

5. Final Touches and Serve
Bring it all together:

• Taste the broth and adjust seasoning with more salt or pepper if needed.
• Remove and discard the bay leaves.
• Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley.

Beginner Tips and Notes

• Use moist meat for tender albóndigas: Avoid using very lean ground meat, especially for beef. A bit of fat helps keep the meatballs juicy.
• Rice is essential: Uncooked rice goes into the meatball mix and cooks as the soup simmers. This makes them tender and slightly firm—no mushiness.
• Don’t overmix: Overworking the meatball mixture can make the albóndigas tough. Mix until just combined.
• Adjust spice level: For a milder soup, skip the chipotle peppers. For more heat, add one or two chopped jalapeños or a pinch of cayenne.
• Make it ahead: The soup tastes even better the next day as the flavors meld. It also freezes well—just cool it completely and freeze in airtight containers for up to 3 months.
• Make it gluten-free: The recipe is naturally gluten-free, just double-check your broth and chipotle labels to be sure.

Serving Suggestions

• With warm tortillas: Corn or flour tortillas on the side make this soup extra filling and comforting.
• Add avocado slices: For creaminess and color, fresh avocado on top works wonderfully.
• Top with lime wedges: A squeeze of lime brightens up the savory broth and balances the spices.
• Sprinkle with queso fresco: A touch of crumbled Mexican cheese on top adds richness without overwhelming the soup.
• Serve with rice or beans: A small scoop of Mexican rice or black beans on the side makes it a complete, hearty meal.

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Engagement Features

Try These Variations:

• Swap the meat: Use ground turkey for a leaner version, or try a mix of chicken and beef for balanced flavor.
• Vegetarian twist: Make a plant-based version by replacing meatballs with lentil balls or chickpea dumplings.
• Make it smoky: Add a small amount of smoked paprika or roasted poblanos for an earthy, smoky flavor profile.
• Seasonal veggies: Try adding green beans, corn, or spinach based on what’s fresh and available.

Questions for You:

• Have you tried making albóndigas with chicken before?
• What’s your go-to spice when making homemade soups?
• Do you prefer your albóndigas with more heat or more herbs?

Fun Fact:
“Albóndigas” comes from Arabic origins—originally al-bunduq, meaning “little round thing.” The meatball made its way into Spanish cuisine via Moorish influence, and today albóndigas are a beloved part of many Latin American kitchens.