Name: Albondigas Soup with Meatballs and Vegetables Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice, uncooked, divided; 2 tablespoons olive oil; 1/2 small yellow onion, chopped; 1 jalapeno pepper, minced; 2 medium carrots, sliced 1/2-inch thick; 2 stalks celery, sliced 1/2-inch thick; 2 small Yukon gold potatoes, chopped into 1-inch chunks; 4 garlic cloves, minced; 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 15 oz. cans fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; 8 cups low sodium beef broth; 1 chayote, peeled, cored, chopped into 1/2” cubes (may substitute 1/2 zucchini); 8 oz. lean ground beef; 8 oz. ground pork (may substitute lean ground beef); 1 cup parboiled rice (from the soup rice); 1/2 small yellow onion, minced; 1 large egg; 3 garlic cloves, minced; 3 tablespoons minced fresh cilantro; 2 tablespoons minced fresh mint; 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley; 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder

If you’re searching for a comfort food that warms you up from the inside out, I absolutely love sharing this Albondigas Soup with Meatballs and Vegetables Recipe with friends and family. It’s that soul-satisfying blend of tender meatballs, hearty vegetables, and fragrant spices in a savory broth that feels like a big, cozy hug in a bowl. Whether you’re making this for a weeknight dinner or feeding a crowd, you’ll find it surprisingly approachable and wonderfully flavorful. Keep reading—I’ll walk you through every step to make sure your Albondigas soup turns out as amazing as mine does!

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Why You’ll Love This Recipe

Balanced Flavors: The blend of spices, veggies, and meatballs creates a harmonious soup that’s both savory and slightly spicy.
Hearty and Filling: Between the rice, potatoes, and meatballs, this soup doubles as a full meal without feeling heavy.
Family Favorite: I discovered this recipe is a hit with kids and adults alike—trust me, you’ll see empty bowls at the table!
Flexible and Customizable: You can tweak the veggies and spice level easily to make it just right for your taste.

A large white pot filled with a thick stew showing many layers of ingredients. The base layer is a rich reddish-brown broth with visible grains of white rice soaking in it. On top, round meatballs with a slightly rough texture and brown color float alongside chunks of yellow potato, orange carrot slices, and green celery pieces. Small bits of chopped cilantro are sprinkled over the top, adding fresh green color. A metal ladle with a wooden handle is lifting some of the stew, showing a mix of rice, vegetables, and a meatball. The pot rests on a white marbled surface with lime wedge pieces partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7 - Albondigas Soup with Meatballs and Vegetables, hearty Mexican meatball soup, easy albondigas recipe, comforting Mexican soup, flavorful meatball soup

Ingredients You’ll Need

Every ingredient in this Albondigas Soup with Meatballs and Vegetables Recipe plays a crucial role, bringing layers of flavor and texture. You’ll want fresh veggies and quality meats for the best results—don’t skimp on the herbs either, as they really bring the meatballs to life.

Flat lay of long-grain white rice in a small white ceramic bowl, golden yellow Yukon gold potatoes chopped into chunks on a white ceramic plate, bright orange carrot slices on a white ceramic dish, fresh green celery stalks sliced on a white ceramic plate, a small yellow onion halved with one half chopped on a white ceramic plate, vibrant green jalapeno pepper whole and minced in a small white bowl, a chayote fruit peeled and cubed on a white ceramic plate, four whole garlic cloves next to a small white bowl of minced garlic, fresh cilantro, mint, parsley, and oregano sprigs arranged in a neat row, one large whole brown egg with clean shell next to a small white bowl of olive oil, fire roasted whole tomatoes placed on a white ceramic plate, a small white bowl containing diced mild green chiles, a mound of lean ground beef and a mound of lean ground pork on separate white ceramic plates, small white bowls containing ground chili powder, ground cumin, dried oregano, ground coriander, smoked paprika, salt, and pepper, all perfectly laid out symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Albondigas Soup with Meatballs and Vegetables, hearty Mexican meatball soup, easy albondigas recipe, comforting Mexican soup, flavorful meatball soup

Long-grain white rice: I use parboiled rice in both the soup and meatballs—it helps the texture without turning mushy.
Olive oil: A good quality extra virgin olive oil adds a subtle fruitiness to the base of the soup.
Yellow onion: Provides sweetness and depth; I always use half a small one both in the soup and meatballs for consistency.
Jalapeno pepper: Just a little kick to keep things lively—you can remove seeds if you want milder heat.
Carrots and celery: Classic soup veggies that give sweetness and earthiness; slice them a bit thicker to retain texture.
Yukon gold potatoes: Their creamy texture holds up well in the broth without falling apart.
Garlic cloves: Minced fresh garlic is non-negotiable for that authentic flavor punch.
Chili powder, cumin, oregano, coriander, paprika, salt, pepper: The spice blend is really what makes this soup sing—be sure to measure carefully to keep balance.
Fire roasted tomatoes: Adds smokiness and richness; canned varieties work perfectly and save time.
Diced green chiles: Adds an extra layer of flavor and mild heat; you can choose mild or hot based on preference.
Low sodium beef broth: The soul of the soup base; low sodium lets you control the saltiness better.
Chayote squash: If you can’t find this, half a zucchini works—both add nice texture.
Ground beef and ground pork: The mix of meats keeps meatballs moist and tender; lean options reduce grease.
Egg: Acts as a binder so meatballs hold together nicely.
Fresh cilantro, mint, parsley, oregano: Fresh herbs are game changers—don’t substitute with dried unless you’re in a pinch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Albondigas Soup with Meatballs and Vegetables Recipe is. Over the years, I’ve played with the veggies and seasonings, making it milder or adding a smoky twist—feel free to make it your own!

Vegan version: I once swapped meatballs for spiced lentil balls, and it turned out surprisingly hearty and comforting—try it if you’re skipping meat!
Spice it up: Crank up the jalapenos or add a dash of hot sauce for an extra kick—my crew loves it with a little more heat on chillier evenings.
Seasonal veggies: I’ve added corn or green beans in summer for a fresh twist—feel free to swap out veggies based on what’s in season or your fridge.
Herb substitutions: If you don’t have fresh herbs, dried oregano and parsley work, but fresh definitely elevates the flavor.

How to Make Albondigas Soup with Meatballs and Vegetables Recipe

Step 1: Parboil the Rice While Prepping Veggies

Start by bringing 4 cups of water to a boil in your Dutch oven, then add the rice with half a teaspoon of salt. Cook it for about 6 minutes—remember, the rice isn’t fully cooked; this parboiling step helps the rice finish cooking in the soup without turning mushy. While that’s happening, chop up your carrots, celery, potatoes, onion, jalapeno, and garlic. This multitasking saves you time and keeps everything fresh. Once rice is done, drain and rinse it with cold water to stop the cooking.

Step 2: Building the Flavor Base

Heat olive oil in the same large Dutch oven over medium-high heat. Toss in the chopped onions and jalapeno, cooking for about 3 minutes until they soften and smell amazing. Then add carrots, celery, potatoes, and all your dried spices—this is where those wonderful aromas begin filling your kitchen. After 3 more minutes, add garlic and sauté just until fragrant, about 30 seconds. Don’t skip this step; it really layers in flavor. Then pour in your fire roasted tomatoes, green chiles, and beef broth. Bring everything to a boil, then reduce to a low simmer, uncovered, for 20-25 minutes. The veggies will start to soften nicely here.

Step 3: Mix and Shape Those Meatballs

While soup simmers, whisk the egg in a large bowl. Add 1 cup of the parboiled rice and all the ground meats, minced onion, garlic, and fresh herbs. Don’t forget the chili powder, cumin, salt, and pepper for that signature taste. Mix everything gently but thoroughly—overmixing can make meatballs tough, so treat it like you would a meatloaf mixture. Then shape tablespoon-sized meatballs and place them on a parchment-lined baking sheet so they’re ready to drop in.

Step 4: Add Meatballs and Finish Simmering

Carefully add your meatballs, the remaining parboiled rice, and chopped chayote to the soup. You can add an extra cup or two of water here if you like a soup that’s a bit thinner. Bring the pot back to a boil, then reduce heat to a gentle simmer. Let everything cook uncovered for about 12-15 minutes until meatballs are fully cooked and rice is tender. Resist the urge to stir for the first 5 minutes—that helps keep the meatballs intact instead of breaking apart in the broth.

Step 5: Serve and Garnish

Ladle the soup into warm bowls and let everyone customize with their favorite toppings—avocado, fresh cilantro, a squeeze of lime, sour cream, or even hot sauce for some zing. I’ve seen my family’s eyes light up the first time they topped their bowl with creamy avocado and tangy lime juice—it’s an unbeatable combo. Dig in, savor, and enjoy!

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Pro Tips for Making Albondigas Soup with Meatballs and Vegetables Recipe

Parboiling Rice: It might feel odd, but this step prevents mushy rice in the soup—trust me, it makes the texture perfect.
Fresh Herbs Matter: Using fresh cilantro, mint, and oregano lifts the meatballs and soup flavor beyond dried herbs.
Gentle Simmering: Simmer gently after adding meatballs to avoid breaking them up—you want them tender and intact.
Topping Variety: Offering different garnishes at the table lets everyone personalize their bowl—my favorite is avocado and lime!

How to Serve Albondigas Soup with Meatballs and Vegetables Recipe

This image shows a close-up of a stew with many layers of ingredients. The stew has small round meat pieces that are brown with a slightly rough texture, mixed in with soft chunks of yellow potatoes and slices of orange carrots. There are also bits of white rice and pieces of red bell pepper scattered throughout. Green herbs are sprinkled on top, adding color and freshness. All the ingredients are mixed in a rich brown sauce that fills the white pot. A metal spoon is holding a scoop of the stew with some of the meat, vegetables, and rice in it. The background shows the stew inside the pot with a white marbled surface around it. photo taken with an iphone --ar 2:3 --v 7 - Albondigas Soup with Meatballs and Vegetables, hearty Mexican meatball soup, easy albondigas recipe, comforting Mexican soup, flavorful meatball soup

Garnishes

I’m a huge fan of topping this soup with freshly chopped cilantro and creamy slices of avocado—it adds freshness and richness that perfectly balance the spices. A squeeze of lime juice brightens the flavors, and for those who like heat, a drizzle of hot sauce never disappoints. Sour cream makes the soup silky and cooling, especially on colder days.

Side Dishes

Since this soup is quite filling, I usually keep sides simple. Warm crusty bread or homemade corn tortillas are perfect for dipping. Sometimes I serve a crisp green salad with a tangy vinaigrette alongside to add a fresh contrast.

Creative Ways to Present

For special family dinners, I like to ladle Albondigas Soup into colorful bowls and offer a topping bar with chopped onions, jalapenos, fresh herbs, avocado, and lime wedges. It turns dinner into a fun, interactive experience that everyone enjoys. Another time, I served it in mini Dutch ovens for an extra cozy presentation—great for chilly fall evenings!

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to 4 days. The meatballs stay tender and the flavors actually deepen overnight, so leftovers might taste even better!

Freezing

I’ve frozen this Albondigas soup several times with great success. Freeze it in portion-sized containers for up to 3 months. Just be mindful that potatoes can change texture slightly after thawing, but the meatballs hold up well and the soup remains delicious.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thick, add a splash of water or broth to loosen it. Using low to medium heat preserves the integrity of the meatballs and prevents the soup from drying out.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs up to a day before, keep them covered in the fridge on a baking sheet or container. Just add them to the soup when you’re ready to cook. This saves time and makes the cooking process smoother.
What if I don’t have chayote?

No worries! You can substitute with half a zucchini or even more potatoes to keep the texture and bulk in the soup. Chayote adds a mild sweetness and crunch, but zucchini works great in a pinch.
Can I make this soup on a weeknight?

Definitely! While it’s a bit of a process, you can streamline it by prepping veggies the day before or making the meatballs ahead. The actual cooking time is about 50 minutes, so it’s doable after work with some prep.
Is this recipe spicy?

The soup has a gentle warmth from jalapeno and chili powder, but it’s not overly spicy. You can easily adjust heat by reducing or removing jalapeno seeds or adding hot sauce on the side for those who want more kick.
How do I prevent the meatballs from falling apart?

Two key things: first, don’t overmix your meatball mixture. Second, after adding them to the soup, avoid stirring for at least 5 minutes to let them firm up. This helps keep them intact and tasty.

Final Thoughts

I fell in love with this Albondigas Soup with Meatballs and Vegetables Recipe because it strikes that perfect balance between homey comfort and bold flavor. It’s become my go-to dinner when I want to impress without fuss. I hope you’ll give it a try and share it with your people—it’s one of those dishes that’s as fun to make as it is to eat, and I promise your kitchen will smell amazing. Happy cooking, friend!