Albondigas Soup

The Spanish word for “meatballs” is albondigas, so naturally the star of albondigas soup is a batch of from-scratch meatballs. The tender, spiced meatballs float in a rich tomato broth with aromatic vegetables and tomato sauce. Like tacos, bowls of warm, earthy albondigas soup welcome a variety of toppings—we’re partial to crushed tostadas, and fresh garnishes like shredded cabbage and cilantro.

What is albondigas soup?

Caldo de albondigas, or meatball soup, is a classic Mexican recipe for rich, comforting soup packed with spiced meatballs. The soup has layers of complex flavor: umami-rich beef, smoky cumin and a bright tomato-enriched broth. This recipe for albondigas soup uses a mild spice mix, but other versions of the soup call for extra spices and heat.

Ingredients for Albondigas Soup

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• Olive oil: The soup begins with vegetables sauteed in olive oil. No need to use extra-virgin olive oil here; plain olive oil will work.
• Onions and garlic: Use a yellow onion for the most fragrant base.
• Tomato sauce: Tomato sauce helps thicken the broth, and its acidity balances the rich, spiced meatballs.
• Beef broth: This rich, hearty soup calls for beef broth to match the meatballs. Use store-bought or homemade beef broth.
• Ground beef: The star of any albondigas recipe is the meatballs. Pick the right type of ground beef; we like lean 90/10 ground beef here. The meat cooks in broth, so there’s no risk of it drying out.
• Rice: Long grain rice cooks quickly and is less likely to become mushy or sticky like other types of rice. I would use basmati or jasmine rice.
• Egg and milk: Stir a dash of milk and a beaten egg into the meat mixture to help bind the meatballs together.
• Seasonings: Use cumin for a warm flavor, plus saffron or turmeric for a golden hue and subtle earthy flavor.
• Saltines: Crumbled saltines bind the meatballs and give them a pleasant chew. Feel free to use bread crumbs instead.
• Optional toppings: Garnish your bowls with tostadas, shredded cabbage and cilantro for bright flavor and a nice crunch.

Directions

Step 1: Start the broth

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Heat a Dutch oven over medium heat, then add the olive oil. Cook the onion, garlic and 1/2 cup of tomato sauce until the onion is tender, 3 to 5 minutes.

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Pour in the broth and another 1/2 cup tomato sauce, then bring the soup to a simmer.

Step 2: Prep the meatball mixture

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Meanwhile, in a large bowl, combine the ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and the remaining 1/2 cup of tomato sauce. With a wooden spoon, mix them lightly but thoroughly.

Editor’s Tip: Stirring gently is the trick for making good meatballs. Overmixing can make meatballs tough.

Step 3: Shape the meatballs

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With wet hands, form the meat mixture into 1-inch balls.

Step 4: Cook the meatballs

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Gently add the meatballs to the simmering broth. Cook the soup, stirring occasionally, for 20 to 25 minutes until the meatballs are cooked through.

Step 5: Garnish and serve the soup

Ladle the soup into bowls. Top each serving with tostadas and shredded cabbage and garnish with freshly chopped cilantro.

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Recipe Variations

• Use a mix of beef and pork: A secret from chefs is to add ground pork to beef meatballs. The pork adds a bit of sweetness to complement the savory beef.
• Use ground turkey: To make lighter meatballs, swap in ground turkey. Use dark meat if you can find it.
• Add extra seasonings: Consider coriander, green chiles, garlic powder, chili powder, smoked paprika, cayenne or even taco seasoning.
• Add herbs: Jazz up the meatballs with chopped cilantro, oregano, marjoram or parsley.
• Add vegetables: Chopped carrots, celery, potatoes, corn kernels or zucchini make tasty additions. Add them to the pot after the onions in Step 1.
• Play with toppings: Try a dollop of sour cream, a spoonful of pico de gallo, sliced avocados, crumbled corn chips or chopped tomato.

How to Store Albondigas Soup

Soup keeps very well—and often tastes even better the day after it’s made. Keep leftover meatball soup in an airtight container in the refrigerator, where it will stay good for up to four days.

Can you freeze albondigas soup?

Yes, most soups freeze well, including albondigas soup. Allow the soup to cool completely, then transfer it to an airtight freezer-safe container. (We like glass storage containers, plastic pint containers or even freezer bags.) Freeze albondigas soup for up to three months. Defrost it in the refrigerator before reheating it.

How do you reheat albondigas soup?

Reheating albondigas soup is simple. Portion out individual bowls and reheat them in the microwave, covered to prevent splatters. Or reheat a larger portion of soup in a pot on the stovetop. Stir it often to encourage the soup to reheat evenly. The center of the meatballs will take the longest to heat through, so if you’re in a hurry, cut them in half so they’ll warm more quickly.

Albondigas Soup Tips

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Should you use cooked or uncooked rice in albondigas soup?

You’ll use uncooked rice in the meatballs. It might feel a bit strange to mix raw rice into the beef, but trust the recipe. As the beef mixture cooks, it will release fat and juices, which the raw rice will absorb. This both cooks the rice and infuses it with rich flavor.

What can you serve with albondigas soup?

This filling soup is a strong main dish. Serve it with warm corn tortillas or crusty bread for dipping, and add some grilled corn, black beans or sauteed green beans on the side. Or make a special party spread with Mexican side dishes like corn salad, from-scratch beans and creamy avocado salad.