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🥣 Homemade Albondigas – A Heartwarming Mexican Meatball Soup

If you’re craving a comforting bowl of something warm, rich, and packed with flavor, look no further than albondigas, the beloved Mexican meatball soup. Rooted in traditional Mexican cuisine and influenced by Spanish and Moorish cooking, this dish is as nourishing as it is delicious.

Whether you’re new to Mexican recipes or you’ve grown up with abuelita’s cooking, this homemade albondigas recipe brings a taste of home with every spoonful.

🌟 What Is Albondigas?

Albondigas means meatballs in Spanish, but this isn’t your typical meatball dish. In Mexican cuisine, albondigas are tender, juicy meatballs simmered in a savory broth filled with vegetables, herbs, and spices. The magic of the soup lies in its simplicity—and the love that goes into rolling each meatball.

🍲 Ingredients

Here’s what you’ll need to make a pot of classic albondigas:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup white rice (uncooked)
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped (or 1 cup canned tomatoes)
• 6 cups beef or chicken broth
• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, chopped
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish

👩‍🍳 How to Make Albondigas Soup

Step 1: Make the Meatballs

In a large bowl, combine ground meat, uncooked rice, egg, garlic, onion, cilantro, salt, cumin, and pepper. Mix gently with your hands—don’t overwork it! Roll into small meatballs, about 1 inch in diameter, and set aside.

Step 2: Start the Broth

In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 2–3 minutes. Add tomatoes and cook until soft, about 5 minutes.

Step 3: Simmer the Soup

Pour in the broth and bring it to a simmer. Gently add the meatballs one by one, being careful not to break them. Add carrots, potatoes, oregano, bay leaf, salt, and pepper. Cover and simmer for 30 minutes.