Albondigas (Mexican Meatball Soup)

Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth.
Albondigas (Mexican Meatball Soup)

Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Albóndigas, widely eaten in Spain, Mexico, and other Latin American countries, are usually made from ground beef, but they may also be made from veal, pork, and poultry.


In a medium bowl, mix together the onion, rice, oil, cilantro, meat, spices, egg, mint, and bread crumbs. Using wet hands, shape the meat mixture into 20 - 22 meatballs.

In a heavy large pot, add carrots, potatoes, vegetable stock, tomato paste, chiles, and diced tomatoes. Bring to a boil. Add meatballs to the pot and simmer for 30 minutes, or until meatballs are cooked. Season with salt and pepper to taste.

How to Store Albondigas

Let cool and store in an air-tight container in the refrigerator for 3-4 days or freeze in air-tight containers or double-bagged in freezer bags. To reheat, let thaw in the refrigerator overnight and return to the stove and cook until heated through. 

Like Easy Recipes? Follow us on Pinterest, Facebook, or Instagram