Cozy & Nutritious: Albóndigas Soup Recipe for Chilly Days

When the temperatures drop, nothing warms the soul quite like a hearty bowl of Albóndigas Soup—a traditional Mexican meatball soup that’s both comforting and nutritious. This version uses lean beef and brown rice to create flavorful, protein-packed meatballs simmered in a rich tomato broth with seasonal vegetables. It's the perfect balance of wholesome and delicious!

Ingredients

For the Meatballs:

  • 1 lb lean ground beef (93%)
  • ½ cup cooked brown rice
  • 1 tsp minced garlic
  • 1 egg
  • Optional: ¼ cup finely chopped cilantro
  • ½ tsp cumin
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 8 ounce can of tomato sauce

For the Soup:

  • 2 tsp olive oil
  • ½ cup diced white or yellow onion
  • 1 tsp minced garlic
  • 3 carrots, peeled and sliced
  • 3 red potatoes, peeled and cut into ½-inch pieces
  • 6 cups beef broth
  • 1 (15 oz) can diced tomatoes (with juice)
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 2 medium zucchini, sliced and quartered
  • Salt and pepper to taste
  • Optional topping: ¼ cup chopped cilantro
  • 8 ounce can of tomato sauce

Instructions

  1. Make the Meatballs: In a large mixing bowl, combine the beef, cooked brown rice, garlic, egg, cilantro (if using), cumin, salt, and pepper. Mix well. Roll the mixture into ¾-inch meatballs and place them on a tray.
  2. Sauté the Aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and carrots, sautéing for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
  3. Build the Broth: Add potatoes, beef broth, diced tomatoes, cumin, and oregano. Bring to a simmer and let cook for 10 minutes.
  4. Add the Meatballs: Carefully place the meatballs into the simmering soup. Cook for 10–15 minutes, allowing the flavors to meld together.
  5. Finish with Zucchini: Add the zucchini and cook for 5 more minutes, just until tender.
  6. Serve & Enjoy: Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro if desired.

Pro Tip: Preventing Meatball Breakage

Some Albóndigas recipes call for uncooked rice in the meatball mixture, but this method requires a longer cook time, increasing the risk of the meatballs falling apart. Instead, I prefer pre-cooked brown rice, made a day ahead and refrigerated to maintain texture. A teaspoon of olive oil added while cooking the rice further helps preserve its integrity.

Why You’ll Love This Recipe

✔️ Packed with protein & fiber from lean beef and brown rice
✔️ Loaded with seasonal veggies for a nutrient boost
✔️ Naturally gluten-free and customizable
✔️ Perfect for meal prep—flavors get even better the next day!

Enjoy this warm, nourishing soup on a cold evening with family and friends. If you love this recipe, share it with someone who needs a little comfort in a bowl!

➡️ Join us next Wednesday for the final recipe in my seasonal soup series!