The BEST Albondigas Soup Recipe

This Albondigas Soup recipe combines the classic flavors of Mexican meatball soup with a bold sofrito twist. Packed with hearty vegetables, flavorful meatballs, and rich broth, it’s comfort food at its finest!

Growing up, I’ve always loved the comforting flavors of soups and stews. Mexican Albondigas Soup (or meatball soup) has always stood out as one of my favorites. The tender meatballs, flavorful broth, and hearty vegetables make it a soul-soothing dish that feels like a warm hug in a bowl. With this recipe, I’ve taken the classic version and added my own twist by incorporating sofrito for an extra layer of bold, vibrant flavor. The result? A rich, savory soup that brings together the best of tradition and creativity.

The History of Albondigas Soup

Albondigas, which means “meatballs” in Spanish, trace their origins to Spain, where Arabic influences introduced meatballs (known as “al-bunduq” in Arabic) to the Iberian Peninsula. Over time, these delicious meatballs made their way to Mexico and became the star of Albondigas Soup. In Mexico, the dish evolved into a hearty soup, combining meatballs with vegetables like carrots, potatoes, and zucchini in a flavorful tomato-based broth.

This soup is beloved for its versatility, with every family adding their own special touches. It’s often enjoyed as a comforting meal during chilly evenings or as a cure-all for colds. With my recipe, the addition of sofrito enhances the soup’s depth, making it even more irresistible.

What You’ll Need:

For the Meatballs:

• 1 pound lean ground beef
• 1 large egg
• ½ cup white onion, finely diced
• ¼ cup long-grain white rice (uncooked)
• 1 tablespoon mint, finely chopped
• 2 tablespoons sofrito
• ½ tablespoon tomato bouillon
• ½ tablespoon beef bouillon
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano

For the Soup:

• 2 tablespoons sofrito
• ¾ cup crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 1 tablespoon tomato soup bouillon
• 1 tablespoon beef base
• 4-6 cups water

Vegetables:

• 1 large carrot, peeled and chopped into 1-inch pieces
• 1 large russet potato (about 1 pound), peeled and chopped into 1-inch pieces
• 2 zucchini squash (about 12 ounces once chopped), cut into 1-inch pieces
• Optional: freshly chopped cilantro and lime wedges for serving

How to Prepare:

1. Prepare the Meatballs:
In a large bowl, combine the ground beef, egg, onion, rice, mint, sofrito, tomato bouillon, beef bouillon, salt, cumin, garlic powder, pepper, and oregano. Mix gently with your hands or a spoon until just combined. Form the mixture into 2-inch meatballs and set aside on a plate.

2. Start the Broth:
Heat a splash of oil in a large pot over medium-high heat. Add the sofrito and cook for 2-4 minutes until fragrant. Stir in the crushed tomatoes and cook for another minute. Add 4-6 cups of water, tomato soup bouillon, and beef base. Bring the mixture to a boil.

3. Add the Meatballs:
Carefully add the prepared meatballs to the boiling broth. Reduce the heat to medium and let the meatballs cook for 20 minutes.

4. Add the Vegetables:
After 20 minutes, add the carrots and potatoes to the pot. Cook for another 20 minutes, then stir in the zucchini. Reduce the heat to medium-low and let the soup simmer for 10-15 more minutes, or until the vegetables are fork-tender.

5. Serve:
Remove the pot from the heat and let the soup cool slightly for 5 minutes. Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice for an extra burst of flavor.

Why This Recipe Works:

• Bold Flavors: The sofrito adds a depth of flavor that elevates the traditional Albondigas Soup to a new level.
• Hearty and Comforting: Packed with tender meatballs and vegetables, this soup is as filling as it is delicious.
• Customizable: Feel free to swap or add vegetables like corn, green beans, or chayote squash to suit your preferences.

Serving Suggestions:

• Serve this soup with warm corn tortillas for dipping.
• Top with crumbled queso fresco or a dollop of sour cream for added richness.
• Pair with a side of Mexican rice for a more filling meal.

This Albondigas Soup with a sofrito twist brings together the comforting flavors of a classic Mexican dish with a bold, vibrant flair. Perfect for family dinners or meal prep, it’s a recipe you’ll want to make again and again. Enjoy the warmth and richness of this hearty soup!

Print Recipe

Mexican Meatball Soup

Packed with hearty vegetables, flavorful meatballs, and rich broth, it’s comfort food at its finest!

Course: Main Course

Cuisine: Mexican

Keyword: meatball, comfort, soup,

Ingredients

For the meatballs:

• 1 lb lean ground beef
• 1 large egg
• 1/2 cup white onion diced
• 1/4 cup long-grain white rice uncooked
• 1 tbsp mint finely chopped
• 2 tbsp sofrito
• 1/2 tbsp tomato boullion
• 1/2 tbsp beef bouillon
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

For the soup:

• 2 tbsp sofrito
• 3/4 cup crushed tomatoes
• 1 tbsp tomato bouillon
• 1 tbsp beef bouillon
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 6 cups of water
• 1 large carrot peeled and chopped into 1-inch pieces
• 1 large russet potato peeled and chopped into 1-inch pieces
• 2 zucchini squash about 12 ounces once chopped), cut into 1-inch piece
• Optional: freshly chopped cilantro and lime wedges for serving

Notes

Storage and Reheating Tips:

• Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: The soup can be frozen for up to 3 months. For best results, freeze the broth and meatballs separately from the vegetables to maintain texture.
• Reheating: Reheat the soup on the stove over medium heat until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

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