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This Albondigas Soup, is a hearty, healthy, Mexican soup made with beef & rice meatballs, potatoes, and veggies cooked in a flavorful tomato broth.
It's an easy one-pot meal made on the stove top. But you can also make it in the Instant Pot or Crock Pot…instructions included!
How to Make Albondigas Soup
Here are the instructions for how to easily make Albondigas Soup on the stove top.
- To a large bowl, add all of the meatball ingredients.
- Use a large spoon (or your hands), and mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball.
- Place them on a tray and set aside.
- Heat olive oil in a large Dutch-oven (mine was 6 quart), or a large pot, over medium-high heat. Once hot, add the onions and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, and ½ teaspoon cumin.
- Then pour in the broth and bring to a boil.
- Carefully drop in the meatballs one at a time.
- Cover, reduce heat to medium-low and cook for 25 minutes.
- Stir in the zucchini, cover and cook an additional 5 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas. Enjoy!
Alternative Cooking Methods
Albondigas Soup can also be made in a Slow Cooker or Instant Pot! Here's how:
Crock Pot Albondigas Soup:
With just a few adjustments, you can easily make this Albondigas Soup in a slow cooker! Here is how:
- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and roll between your palms to form into a ball. Place them on a tray and set aside.
- Broil the meatballs in the oven for about 5 minutes per side on HIGH, (this will help hold their shape).
- Add all of the Soup ingredients, except for the olive oil and the zucchini, into the Crock pot. (The olive oil isn't needed, since the onions will not be sautéed.)
- Add the broiled meatballs, then cook for 5-6 hours on low. Add the zucchini, cook an additional 10 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas. Enjoy!
Instant Pot Albondigas Soup:
(If cooking in the Instant Pot, reduce the amount of broth to 6 cups total.)
- Turn the Instant Pot onto the “Sauté” setting on “HIGH” and add the olive oil.
- Once hot, add the onions, and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, ½ teaspoon cumin, and 6 cups of broth. Bring to a boil.
- Carefully drop in the meatballs one at a time.
- Turn off the Saute setting. Close the lid, and set the pressure valve to “sealing”.
- Turn the Instant Pot to “Manual” mode for 4 minutes (or Pressure Cook on HIGH).
- Once done, allow a 10 minute natural release, then set the valve to “venting”.
- Once the pin has dropped, open the lid and stir in the zucchini.
- Set the Instant Pot to “Saute” on "HIGH" and cook an additional 5 minutes.
- Turn off the Instant Pot. Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas.
Recipe Notes
Herbs:
I used fresh cilantro for the meatballs, because it is what I usually have on hand. But, we have also tried it with fresh mint, and it is delicious! You can also try a combination of both cilantro and mint.
Storage:
Store leftover Albondigas Soup in an airtight container for up to 5 days in the refrigerator. Reheat on the stove-top or in the microwave.
Enjoy! 🙂
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Albondigas Soup {Easy, Mexican Meatball Soup}
Albondigas Soup, is a hearty, healthy, Mexican soup made with beef & rice meatballs, potatoes, and veggies cooked in a flavorful tomato broth. It's an easy one-pot meal made on the stove top! But you can also make it in the Instant Pot or Crock Pot...instructions included in notes!
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Albondigas (Meatballs):
- 1 lb. lean ground beef (I used organic 85% lean)
- ¼ cup long grain white rice, uncooked (I used Jasmine rice)
- ¼ cup yellow onion, finely diced
- ½ cup fresh cilantro, finely chopped (or try fresh mint, or combo of both)
- 2 garlic cloves, crushed or minced
- 1 large egg, beaten
- 1 ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (I used McCormick brand)
Soup:
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1 (15 oz.) can diced tomatoes
- 2 russet potatoes, peeled and chopped into 1" cubes (about 1.5 pounds)
- 2 carrots, sliced ½" thick
- 2 celery ribs, sliced
- 8 cups low-sodium chicken broth (or use beef broth)
- ½ teaspoon ground cumin
- 1 large zucchini, cut lengthwise & sliced ½'' thick (or use Mexican squash)
- salt & pepper to taste
Toppings:
- fresh cilantro, chopped
- lime wedges
- jalapeño, sliced or diced (optional, for added heat)
Instructions
- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Heat olive oil in a large Dutch-oven (mine was 6 quart), or large pot, over medium-high heat.
- Once hot, add the onions, and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, ½ teaspoon cumin, and broth. Bring to a boil.
- Carefully drop in the meatballs, one at a time. Cover, reduce heat to medium-low and cook for 25 minutes.
- Stir in the zucchini, cover and cook an additional 5 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas. Enjoy!
Video
Notes
Herbs:
I used fresh cilantro for the meatballs, because it is what I usually have on hand. But, we have also tried it with fresh mint, and it is delicious! You can also try a combination of both cilantro and mint.Alternative Cooking Methods
Albondigas Soup can also be made in the Slow Cooker or Instant Pot! Here's how: Slow Cooker Instructions:- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Broil the meatballs in the oven for about 5 minutes per side on HIGH, (this will help hold their shape).
- Add all of the Soup ingredients, except for the olive oil and the zucchini, into the Crock pot. (The olive oil isn't needed, since the onions will not be sautéed.)
- Add the broiled meatballs, then cook for 5-6 hours on low. Add the zucchini, cook an additional 10 minutes.
- Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas.
- To a large bowl, add all of the meatball ingredients. Use a large spoon (or your hands) to mix until well combined.
- Scoop out a heaping tablespoon of mixture (I used a cookie scoop), and gently roll between your palms to form into a ball. Place them on a tray and set aside.
- Turn the Instant Pot onto the “Sauté” setting on “HIGH” and add the olive oil.
- Once hot, add the onions, and cook about 2 minutes, occasionally stirring.
- Stir in the garlic and diced tomatoes, cook about 2 minutes, occasionally stirring.
- Add the potatoes, carrots, celery, ½ teaspoon cumin, and 6 cups of broth. Bring to a boil.
- Carefully drop in the meatballs, one at a time.
- Turn off the Saute setting. Close the lid, and set the pressure valve to “sealing”.
- Turn the Instant Pot to “Manual” mode for 4 minutes (or Pressure Cook on HIGH).
- Once done, allow a 10 minute natural release, then set the valve to “venting”.
- Once the pin has dropped, open the lid and stir in the zucchini.
- Set the Instant Pot to “Saute” on "HIGH" and cook an additional 5 minutes.
- Turn off the Instant Pot. Do a taste test, and add more salt & pepper if needed.
- Serve in bowls, squeeze in some lime juice, and top with cilantro (and jalapeños, if using). Can also serve with a side of warm tortillas.
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Watch the VIDEO on how to make Albondigas Soup! Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂
Looking for other Mexican Soup Recipes? Give these a try:
Instant Pot White Chicken Chili
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