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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Showing 4 of 192 Comments

  • Banty

    I have made this recipes several times, and its ingriedints are just like the way my mother used to make it, we love albondiga soup.

  • Dana

    Excited to try! The rice that is mixed into the meatballs in uncooked, correct? And it cooks in the soup?

  • Arlene

    I am about to be the office hero again for making this soup and bringing it to my office mates. Some of us are battling colds and this definitely heals! Thanks so much for showing me my/our favorite soup!

  • ItalianCypress

    Just made this soup with what I had on hand. I used butter, a blend of water, beef and chicken stock, a blend of ground bison and pork, dried herbs and spices, and a bag of frozen mixed vegetables.

    I am allergic to black pepper so I used alligator pepper which is a less potent slightly sweet alternative. I also added dried lemon peel and cumin seed to the broth.

    I made the soup according to the instructions aside from the frozen vegetables, which I added during the last 10 minutes of cooking.

    Very good soup. The bison and pork really gave the meatballs a light yet rich flavor. Since I added lemon peel the broth was very refreshing with notes of lemon, mint, and oregano. I used a dash of a hotter version of cayenne pepper and it gave the soup a subtle hot punch.

    I made this soup before going to bed so that it could marry in the fridge overnight. I think albondigas taste best the next day and I think this soup is no exception. Looking forward to soup on Sunday. It is supposed to be a cold rainy day.

  • steve

    Made this soup today and we found the meatballs very bland and not sure how to liven them up. Could barely taste the mint. If we hadn’t added extra Valentina hot sauce to our bowls we would of never known it was a Mexican dish. It tasted like vegetable soup with meatballs.
    Sorry but I will not be making this recipe again. Maybe I will try a Hispanic site for variations.

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