Albondigas Soup

Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food.

A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth for the soup. Carrots, green beans, and peas are also usually added to the soup.

What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs.I once complained to a Mexican chef about the lack of mint in his cookbook’s albondigas soup recipe, and he looked at me with surprise and said, “my mother puts mint in her albondigas!”

You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup’s not the same without it. You can also vary the vegetables added, depending on what you have on hand and what’s in season.

Albondigas Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6-8

If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.



  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
  • 1/2 cup of tomato sauce
  • 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
  • 2 large carrots, peeled and sliced
  • 1/3 cup of raw white rice
  • 1 pound ground beef
  • 1/4 cup of chopped fresh mint leaves
  • 1/4 cup of chopped parsley
  • 1 raw egg
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • A dash of cayenne (optional)
  • 1 1/2 cup of frozen or fresh peas
  • 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.


1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

albondigas-1.jpg albondigas-2.jpg

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

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Albondigas Soup

Showing 4 of 186 Comments

  • Tina

    Finally a recipe thats pretty much like my grandma used to make..I’ve seen lots of recipes using bread crumbs in the meatballs, but it was always rice for us. And the MINT!! Gosh so many other recipes don’t even use mint..but like oregano or whatever..I think its the mint that gives it it’s unique flavor.

  • Elise

    Mint is the super special secret ingredient. It is what makes Albondigas Soup taste like no other meatball soup.

  • jen

    as a child i grew up camping, i remeber a friend of ours making for us a soup called soupe de albondigas, but the only thing i could remember about it was that there was rice in the meatballs. Thank you for this recipe it is not only the only recipe i could find that uses rice rather than bread crubs and it also brings back a lot of memories.

  • cameron

    I just made this soup tonight. It was very good. I made a mistake at the store and bought half pound beef, half pork (!!!) From what I could tell, my hybrids were pretty tasty. (Oh, and to talk about meatballs…this soup was filled with meatballs!) I used 2 quarts chicken stock, 1 quart water and everything else was the same. I also used frozen peas — they literally cook in a flash. Two minutes tops.

    Elise, thanks so much for this great recipe. I LOVE to cook (and I’m a good one at that!) but I would never have found this recipe (or cooked it) if it weren’t for the site and your great pictures.

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