Sopa de albóndigas – Mexican meatball soup Recipe
Sopa de albóndigas is a hearty soup with delicate meat and rice meatballs cooked in a light tomato vegetable broth. In Mexico it’s often served as a home-style lunch, especially when you need to feed a big family from one pot. The flavor is like a mix of clear broth, vegetable soup and meatballs in tomato sauce, but in a lighter, more herb-forward version.
Sopa de albóndigas is a classic “family pot” – delicate rice meatballs cook directly in a tomato vegetable broth, making the soup filling yet still light. The taste recalls familiar Polish-style meatballs and vegetable soup, but with a clear note of cumin, cilantro and oregano that gives it a Mexican character. It’s a dish that truly carries itself – meat, rice and vegetables in one bowl, perfect when you need to feed several people in one go.
Chef's tips
Shape the meatballs small and tightly packed – about the size of a walnut – so they don’t fall apart in the soup and cook evenly. After adding the albóndigas to the pot, don’t stir with a spoon for the first few minutes; just gently move the pot until the meat sets slightly on the outside. Rinse the rice thoroughly to remove excess starch, otherwise the soup may turn out too thick and cloudy.
How to serve
Serve the soup very hot, with a big handful of fresh cilantro or parsley and a lime wedge to squeeze over just before eating – that acidity makes a huge difference. For a quick autumn weeknight dinner, just add a piece of crusty bread or serve it with a simple cucumber and tomato salad. For a Sunday family lunch, you can put the pot in the middle of the table and let everyone help themselves, with some spicy salsa on the side for those who like heat.
Ingredients
- ground beef - 400 g
- rice - 60 g
- egg - 1 piece
- onion - 1.5 piece
- garlic - 3 cloves
- carrot - 2 piece
- potatoes - 3 piece
- zucchini - 1 piece
- canned tomatoes - 400 g
- vegetable broth - 1200 ml
- cilantro - 10 g
- cumin - 0.5 teaspoons
- oregano - 0.5 teaspoons
- vegetable oil - 2 tablespoons
- salt - 1.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear, then drain well.
- Put the ground meat, rice, egg, half of the finely chopped onion, 1 pressed clove of garlic, cumin, 0.5 teaspoon of salt and a pinch of pepper into a bowl. Knead by hand into a uniform mixture.
- Form small meatballs from the mixture, about the size of a walnut, and place them on a plate. You should get about 20–24 pieces.
- Peel the carrots, potatoes and zucchini (you don’t have to peel the zucchini if the skin is thin) and cut into medium cubes. Finely chop the remaining onion and the garlic.
- Heat the oil in a large pot, add the onion and fry for 3–5 minutes over medium heat until it softens and becomes slightly translucent. Add the garlic and oregano and fry for 1 more minute.
- Add the carrots and potatoes and fry for 3–4 minutes, stirring so the vegetables brown lightly.
- Pour in the broth and canned tomatoes, bring to a boil, then reduce the heat to medium.
- Gently lower the meatballs into the soup one by one, taking care not to break them. Don’t stir vigorously, just gently shake the pot.
- Simmer over low heat for about 20 minutes, until the meatballs are cooked through and the rice inside is soft.
- After 10 minutes of cooking add the diced zucchini and season the soup with salt and pepper to taste.
- Sprinkle the soup with chopped fresh cilantro or parsley and set aside for 5 minutes to let the flavors meld.
Storage
Store leftover soup in the refrigerator in a tightly closed container for up to 3 days. Reheat gently over low heat so the meatballs don’t fall apart, adding a splash of water or broth if the soup has thickened too much. You can also freeze it (preferably without the zucchini) for up to 2–3 months and thaw overnight in the fridge before reheating.
