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Albondigas (Mexican Meatball Soup)

Albondigas – This Mexican meatball soup is so nourishing and comforting! Tender beef and rice meatballs are balanced by hearty vegetables: chayote, zucchini, celery, potato, carrots, and tomato, all in a flavorful broth. Fresh herbs and a squeeze of lime add brightness and pop to each spoonful!
Albondigas (Mexican meatball soup) in a bowl: beef meatballs with potatoes, chayote, zucchini, and fresh herbs.
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Course Dinner, Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Overnight Soak Time 12 hours
Total Time 13 hours 20 minutes
Servings 6 people
Calories 366kcal
Author Liren Baker

Ingredients

FOR THE SOUP

  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion chopped
  • 1 Roma plum tomato diced
  • 1 celery heart leaves reserved and stalks cut into 1/2-inch pieces
  • 3 cloves garlic finely chopped
  • 11/2 teaspoons dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground cumin
  • 8 cups beef stock
  • 3 medium carrots peeled and cut into 1-inch cubes
  • 2 medium zucchini peeled and cut into 1-inch cubes
  • 1 medium chayote peeled and cut into 1-inch cubes (see notes below)
  • 1 large Yukon Gold potato peeled and cut into 1-inch cubes
  • 4 sprigs fresh mint plus leaves for garnish

FOR THE ALBONDIGAS

  • 1/4 cup long grain white rice soaked in water overnight and strained (see notes below)
  • 1 pound 85% lean ground beef
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons finely chopped fresh mint plus more for garnish
  • 2 teaspoons kosher salt
  • 11/2 teaspoons dried oregano
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2 tablespoons fresh lime juice about 1 lime

FOR SERVING

  • Fresh oregano leaves
  • Lime wedges

Instructions

MAKE THE SOUP:

  • Heat the oil in a large Dutch oven or stainless steel lidded pot over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin and cook, stirring frequently, until the onion is softened and translu- cent, 3 to 5 minutes.
  • Add the beef stock and bring to a boil over high heat. Add the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and bring back up to a boil.
  • Reduce the heat to medium, cover, and simmer, stirring occasionally, until the vegetables are fork-tender, 15 to 20 minutes.

MAKE THE ALBONDIGAS:

  • Meanwhile, in a large bowl, combine the strained soaked rice, ground beef, egg, flour, mint, salt, oregano, garlic powder, and black pepper until a uniform mixture forms.
  • Using a 1-ounce cookie scoop or large spoon, make 20 heaping 2 tablespoon-sized meatballs and place directly onto a large plate or unlined sheet pan. Lightly drizzle your hands with water and roll the meatballs between your palms until they’re smooth and return them to the sheet pan, about 1 inch apart.
  • Once the vegetables in the soup are fork-tender, submerge the meatballs in the broth, raise the heat to high and bring to a boil, and add the mint sprigs. Reduce the heat to medium and simmer, covered, until the meatballs begin to float, 8 to 10 minutes.
  • Reduce the heat to low and continue to simmer, covered, until the meatballs are cooked through and the rice grains inside the meatballs are tender, about 20 minutes.

FINISH AND SERVE THE SOUP:

  • Discard the mint sprigs. Add the lime juice, taste, and adjust the salt and black pepper as desired. Ladle into bowls and garnish with the fresh mint and oregano leaves. Serve with lime wedges.

Notes

Recipe reprinted with permission from Dig In! Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat by Erin O'Brien (S&S/Simon Element, 2026).
Notes from author Erin O'Brien:
  • Nana served this soup for over a decade at Lupita’s La Jolla, and over the years, my mom and I made little changes like upping the sea- sonings and adding mint. It’s loaded with veggies swimming in a savory broth with tender beef and rice meatballs. Soaking the rice ahead is a family secret that keeps the albondigas light and pillowy. Garlic, oregano, cumin, celery hearts and leaves, and fresh mint add layers of flavor, while a squeeze of lime juice makes it all pop. The best part? This hearty soup comes together in just over an hour but tastes like it has been simmering all day long. You can also swap in chicken or turkey for the meatballs and adjust the stock to match.
  • If you can’t find chayote, a Mexican squash, use an extra zucchini or potato.
Notes from Liren:
  • This soup is very adaptable. As Erin suggests, chicken or turkey would be excellent swaps for ground beef in the meatballs. I also like combining beef and pork together for a very savory meatball.
  • Similarly, use your favorite herbs! I love mint but my husband does not, so sometimes I will make this with a ton of cilantro and oregano, and it is just as delicious.
  • I have tried this recipe using leftover rice in the meatballs (as photographed in the post), and I have been happy with the results. It's a great way to use up leftover rice, eliminates overnight soaking of grains, and reduces the simmer time.

Nutrition

Calories: 366kcal | Carbohydrates: 28g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1891mg | Potassium: 1371mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5526IU | Vitamin C: 26mg | Calcium: 145mg | Iron: 5mg
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