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Easy One-Pot Mexican Albondigas Soup

A close-up of a white bowl filled with rich, red broth albondigas soup, featuring meatballs, potatoes, and carrots, topped with cilantro.
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Make this authentic Mexican Meatball Soup with tender beef and rice meatballs simmering in a rich, flavorful tomato broth with vegetables. This is a simple, hearty one-pot dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup uncooked white rice
  • 1 large egg
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 8 cups chicken broth
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1/2 cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Combine the ground beef, rice, egg, mint, cilantro, oregano, salt, and pepper in a medium bowl. Mix gently with your hands until just combined. Do not overmix.
  2. Roll the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the diced tomatoes (with their juice) and stir well. Cook for 2 minutes.
  5. Carefully add the chicken broth to the pot. Bring the broth to a gentle simmer.
  6. Gently drop the raw meatballs into the simmering broth one at a time. Do not stir immediately; let them set for 5 minutes to prevent them from breaking apart.
  7. Add the sliced carrots and diced potatoes to the pot.
  8. Reduce the heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes, or until the meatballs are cooked through and the rice inside them is tender.
  9. Taste the broth and adjust salt and pepper if needed.
  10. Serve the Caldo de Albondigas hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For extra flavor in the broth, you can sauté 1/4 cup of finely chopped onion and 1 clove of garlic, then blend them with 1 cup of the chicken broth and 1/2 cup of the diced tomatoes before adding them to the main pot.
  • If you prefer a thicker broth, stir in 1 tablespoon of masa harina (corn flour) mixed with 2 tablespoons of cold water during the last 10 minutes of simmering.
  • This recipe works well using ground turkey or a mix of beef and pork for the meatballs.

Nutrition

Find it online: https://dishicious.com/albondigas-soup-easy-one-pot-mexican-meatball/