How to make Sopa de Albóndigas Recipe (Meatball Soup Recipe) (2024)

Published: Mar 13, 2013 · Updated: Aug 14, 2019 by Mely Martínez

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Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots,chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies. The taste of mint in this dish is essential.

Meatball Soup Recipe | Sopa de Albóndigas

How to make Sopa de Albóndigas Recipe (Meatball Soup Recipe) (1)

This recipe is adjusted from the book The Cuisines of Mexico byMrs. Diana Kennedy, published in 1972. In her book the name of the recipe appears as: “Albondigas de Jalisco”, and as she has mentioned, every region has its own recipe and my guess is that everyone will say: "my mom’s albondiga's soup is the best".

This soup is great to have for the cold weather that seems like it will stick around here for a little longer. It will make you want to go back for a second plate, but refrain yourself from doing so and freeze some for later on. You’ll be glad you did!
En Español you can find a very similar recipe inGusta Usted?, a cooking blog from my friend Nora in Mexico.

How to make Sopa de Albóndigas Recipe

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Directions:

1. Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.(Please check the ingredients list below)
2. Trim the squash and chop them very finely. Add the squash and chopped onion to the meat.
Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.

3. Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-½ inch in diameter, or any size of your preference.
4. Pour the boiling water over the tomatoes and cook it for about 5 minutes. Skin the tomatoes, place them in the blender along with the chopped garlic clove and blend until almost smooth.
5. Heat the oil and cook the onion gently, without browning, until soft.

6. Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.

7. Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.

If you try it let me know how it turned out.¡
¡Buen provecho!

Mely,

More recipes:
Mexican Fava Bean Soup
Mushroom Soup

📖 Recipe

Sopa de Albóndigas

Mely Martínez

Sopa de albóndigas is one of those comfort foods that bring back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies.

4.50 from 16 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Beef, Soups

Cuisine Mexican

Servings 6 servings

Calories 387 kcal

Ingredients

▢ ½ cup long white rice
▢ Boiling water enough to cover the rice
▢ ¾ pound ground pork finely ground
▢ ¾ pound ground lean beef finely ground
▢ 2 small zucchini squash about 6 ounces
▢ 2 eggs
▢ ¼ scant teaspoon oregano
▢ 3 sprigs of fresh mint or 1 teaspoon powdered dried mint
▢ 8 peppercorns
▢ ¾ teaspoon salt
▢ ¼ scant teaspoon ground cumin
▢ ⅓ onion chopped
▢ 3 medium tomatoes about ¾ pound
▢ 1 clove of garlic finely chopped
▢ Boiling water to cover tomatoes
▢ 2 Tablespoons peanut or safflower oil
▢ 1 medium onion thinly sliced
▢ 4 cups of chicken broth

Instructions

Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-½ inch in diameter, or any size of your preference.
Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
Heat the oil and cook the onion gently, without browning, until soft.
Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.

Notes

Fresh mint optional to add to the soup at the end of the cooking process.

Nutrition

Serving: 1gCalories: 387kcalCarbohydrates: 20gProtein: 27gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 972mgPotassium: 883mgFiber: 2gSugar: 4gVitamin A: 754IUVitamin C: 34mgCalcium: 66mgIron: 3mg

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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Diana
January 15, 2024 at 9:52 pm

Though soaking the rice is an unnecessary step, most of the other ingredients & steps were good. Soup turned out very tasty and almost like my mom’s 😊
Reply
majella
July 16, 2021 at 11:49 pm

I've made this soup twice now and just absolutely gorgeous. We add choko (Chayote) as well. Can I ask though (as I haven't wanted to test it out in case it's wasted) can you freeze this soup? Thanks
Reply
- Mely Martínez
  July 20, 2021 at 12:07 pm
  
  Hello,
  Yes, you can freeze this soup.
  Reply
Janet Mackenzie
March 15, 2021 at 12:58 pm

I want to request a soup recipe but it's not a response to this particular recipe. How can I do that?
Reply
- Mely Martínez
  March 15, 2021 at 7:07 pm
  
  Hello Janet,
  What soup recipe are you looking for?
  Reply
Joanne
February 16, 2021 at 10:58 pm

We've made this 3 times now within a few weeks and have tripled the recipe each time to share with family. The mint in the meatball adds such a nice yet subtle surprise. My husband's family is from Jalos and he says that this reminds him of his mother's version. It's a winner I our household!
Reply
- Mely Martínez
  February 17, 2021 at 11:21 am
  
  Hello Joanne,
  Smart thinking to make triple the recipe of the meatball soup. I need to do that. Enjoy!
  Reply
Gilly
April 06, 2020 at 12:38 pm

Hi, so I grate the courgette and onion. It says finely chopped, but shows a grater in the pic. Also, I'm assuming the peppercorns are ground, it doesn't actually say.
I'm from the UK and my Mexican friend had this the other day (his mom made it him) so I wanted to try make it myself.
I love your recipes.
Reply
Maddie Spooner
November 20, 2019 at 8:05 am

Do I have to cook the rice before adding it to the meatballs?
Reply
- Mely Martínez
  November 22, 2019 at 7:50 am
  
  Hello Maddie,
  No, the rice is added raw, it will cook with the meat. Happy cooking!
  Reply
- Frog's Grandmama
  October 25, 2020 at 3:55 pm
  
  Albondigas actually mixes the rice (uncooked) and other ingredients to the meatballs. Mint is an extremely important ingredient to Albondigas. It's in the meatballs and the soup itself. My Grandmother, Mother and Aunt never added vegetables like potatoes,carrots, zucchini and it wasn't a tomato-y soup color.
  Reply
  - Mely Martínez
    October 26, 2020 at 11:37 am
    
    Hello Frog's grandmama -Tony,
    There are many recipes for meatballs in Mexico, we have 32 States, each with very unique and distinct cuisine. Maybe the women in your family only knew the recipe from their town. If you are looking for one with rice and mint, check this recipe here in the blog. Meatballs with rice and mint. Happy cooking! And thank you for commenting!
Franklin
October 06, 2019 at 12:12 am

Isn't it supposed to be cilantro, not mint.
Reply
See Also
MyWW Blue Plan Friendly Soup Recipes
- mmartinez
  October 07, 2019 at 9:58 am
  
  Hello Franklin,
  Some cooks use cilantro others used mint, and even both at the same time.
  Reply
Tiffany
November 26, 2018 at 12:56 pm

Do we boil the rice for 45 minutes or soak the rice? I'm a little confused. I made the other recipe and I would like to make this one.
Reply
- mmartinez
  November 26, 2018 at 1:44 pm
  
  Hello Tiffany,
  You soak the rice for 45 minutes, then you drain it.
  Reply
  - Tiffany (tifferella)
    November 28, 2018 at 6:48 pm
    
    Okay, I made this recipe. How do you cook the rice in the other recipe? I’m sorry. I got confused with the other recipe.
  - mmartinez
    November 28, 2018 at 7:13 pm
    
    Hello Tiffany,
    Do you meat the other meatball recipe that has a photo with a bowl of meatballs with rice in it? If you are talking about that one. It is red rice. Here is the link: http://bit.ly/2Heg7pv
  - Tiffany
    November 29, 2018 at 9:11 am
    
    Yes, thank you!
De Austin
June 10, 2017 at 9:19 am

Wonderful recipe! My family loved it all around! The mint made for a delicious twist!
Reply
Sharayah
February 06, 2017 at 2:31 am

I made this with beef and added a jalapeno to the simmer sauce. I also broiled the raw meatballs so I could drain the fat, then simmered them in the soup when they were cooked through. Delicious! Thanks for putting your recipes online-- this isn't the first one I've tried 🙂
Reply
Unknown
February 01, 2017 at 6:38 pm

I will be making this tonight 🙂
Reply
Unknown
August 13, 2016 at 10:31 pm

Dear Mely,
Thank you for sharing this meatball recipe. I've made it twice and both my husband and I absolutely love it especially on gray, rainy days. It was sheer comfort food!
Jeannie
Reply
- mmartinez
  August 14, 2016 at 4:28 pm
  
  Hello Jeannie,
  Thank you for trying the recipe, and for taking the time to come back and leave a comment. So happy to know you and your husband liked it.
  Reply
Monique's Floral Design
August 18, 2014 at 11:25 pm

Its in the pot! Thank you for the recipe 🙂
Reply
Sheryl Struble
October 06, 2013 at 11:46 pm

I have been searching for the real deal I hope this is it I love mexican albondigas soup from az
Reply
- Mely
  October 08, 2013 at 1:10 am
  
  Hello Sheryl, This recipe in particular is from the Jalisco Area. Most recipes do not call for zucchini.
  I hope you like it.
  Reply
Prieta
May 05, 2013 at 5:18 pm

I made albondigas for dinner a few days ago. I wish I would had seen your recipe before I did. They look amazing! Next time...
Reply
Angela Marie
March 27, 2013 at 11:58 pm

I am going to give this recipe a try, II have made albondigas before but the results were bland. I think yours has the right balance of spice, thank you for sharing!
Reply
Candace
March 24, 2013 at 8:12 pm

Even though it's supposed to be "spring" here in New Hampshire, it definitely does not look like it. We are crazy for meatballs here and anything Mexican. This would be perfect to warm me up. It looks delicious, Mely!
Reply
Nora
March 14, 2013 at 12:14 am

QUIERO ALBÓNDIGAS!!!!!!!!!!!!!!!! Qué ricas se me volvieron a antojar!
Reply
Linda
January 14, 2013 at 3:09 am

I'm trying this recipe mondaynite and I like the idea of beef broth and uncooked rice since time is not a luxury! Wish me luck
Reply
- Mely
  January 14, 2013 at 2:34 pm
  
  Hello Linda,
  I hope you enjoy it as much as we do at home.
  Mely
  Reply
Trey Pendleton
January 06, 2013 at 4:25 am

Delish with chipotle added gives it a great smokey flavor
Reply
degarrido
February 03, 2011 at 10:45 pm

This is one of my favorite Mexican soups! I have found a "quick" method. Bottled chipotle salsa and beef broth for the soup. I also add the rice raw, since it cooks in the broth along with the meat. My Mexico City mother in law also taught me to push a small leaf of yerba buena into the center of the meat ball. Provecho!
Reply
- Luz Bates
  January 25, 2021 at 6:43 pm
  
  It’s different!! Since pork and beef are used, I use beef bouillon. I add 1/3 cup of rice to my broth and green chilis. You can also use ground turkey !!!
  Reply
  - Mely Martínez
    January 26, 2021 at 6:52 pm
    
    Hello Luz,
    I think degarrido was just explaining how his mother-in-law makes it. Everyone has their own way to cook Meatball soup. Enjoy!
Angela
December 01, 2010 at 12:58 pm

I've been on the hunt for great soup recipes and this looks WONDERFUL. Thanks, Mely! (P.S. Glad to be back after a long hiatus; gracias por tu visita!)
Reply
NORA
April 21, 2009 at 11:04 pm

MELY! Me había perdido esta receta! Voy a leerla con mas detenimiento. Gracias por poner el enlace a la mía. Mejor me la llevo de una vez, se que está buenísima, rica y deliciosa!
Reply

How to make Sopa de Albóndigas Recipe (Meatball Soup Recipe) (2024)

FAQs

What is albondigas soup made of? ›

A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth. Carrots, green beans, and peas are also usually added to the soup.

Learn More Now ›

What are Mexican meatballs made of? ›

ingredients

1 ¹⁄₂ lbs ground beef.
1 ¹⁄₂ lbs ground pork.
2 eggs.
1 ¹⁄₂ cups dried breadcrumbs, plain.
1 teaspoon salt.
1 teaspoon black pepper, ground.
2 garlic cloves, minced.
¹⁄₂ cup water.

More items...

Find Out More ›

How many calories are in Mexican meatball soup? ›

Meatball Soup, Mexican Style (Sopa De Albondigas) (1 cup) contains 8.8g total carbs, 7.4g net carbs, 10.2g fat, 10g protein, and 166 calories.

What country is albondigas from? ›

Albondigas are a classic tapas dish in Spain. Standing at a bar, their hot, smokey flavour goes perfectly with a caña of chilled beer. However, this particular recipe has made quite a path through history.

Learn More ›

How do you keep albondigas from falling apart? ›

Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

See Details ›

How do I know if my albondigas are cooked? ›

Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low. Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.

Learn More ›

What are Spanish meatballs made of? ›

My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.

See Details ›

What's the difference between meatballs and Italian meatballs? ›

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Keep Reading ›

What are Italian meatballs called? ›

Called polpettes, Italian meatballs are often served sauceless and are much smaller than the meatballs you're probably used to. Traditional Italian meatballs typically contain equal portions of meat and soaked bread, and other additions such as egg and vegetables.

Tell Me More ›

How many calories are in sopa de albóndigas? ›

Sopa de albondigas (meatball soup) (1 cup) contains 16g total carbs, 13.7g net carbs, 8.9g fat, 14.5g protein, and 201 calories.

Know More ›

What is albondigas in english? ›

Albondigas is the Spanish word for Meatballs and interestingly enough, many countries all over the world have some form of meatballs made with different kinds of meat: beef, pork, chicken and other. In fact, they are one of the most versatile meals to prepare and serve.

Who invented albondigas? ›

Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce. Mexican albóndigas are commonly served in a soup with a light broth and vegetables.

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Why are my albondigas pink? ›

These same nitrates can bind to proteins in meat, preventing them from releasing oxygen molecules as they normally would during the cooking process. As a result, the proteins remain oxygenized and maintain a red or pink color even when the meat is fully cooked.

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What is another word for albondigas? ›

What are albóndigas? The Spanish word for meatballs, these albóndigas are made to be merrily floating in soup. Very different from Italian meatballs, these juicy meatballs are beef-based, bound with rice and egg, and aromatically flavored with onion, garlic, cilantro, dried oregano, cumin, and fresh mint.

Discover More ›

Why are my albondigas floating? ›

When placed in the cooking oil they are full of water, as meat has a high percentage of water, and as such they sink as oil floats on water. As they cook the water is driven out and the specific gravity of the meatballs change to the point where they are lighter (less dense) than the oil so they float.

Get More Info Here ›

Why are my albondigas pink inside? ›

Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

Get More Info Here ›