Recipe

Gourmet Albondigas

Tender beef and pork meatballs simmered in a smoky, tomato-rich broth with mint, cumin, and a splash of lime. Cozy, bold, and weeknight doable.

By Matt Campbell

•

4.9

A steaming bowl of albondigas soup with tender meatballs, carrots, zucchini, and fresh cilantro in a tomato broth on a wooden table

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Albondigas soup is comfort food with swagger. You get juicy meatballs, a broth that tastes like it has been working on itself all day, and vegetables that soak up every smoky, garlicky note. This version leans gourmet in the way I actually care about: better texture, brighter flavor, and a few small moves that make the whole pot taste restaurant-level without turning your kitchen into a science lab.

We build the broth with a quick char on the aromatics, toast the spices so they wake up, and finish with lime and cilantro for that pause mid-bite moment. The meatballs stay tender thanks to rice and a gentle simmer. No dry hockey pucks allowed.

Raw albondigas meatball mixture with rice, herbs, and spices in a mixing bowl on a kitchen counter

Why It Works

Meatballs that stay juicy: Uncooked rice and a light hand with mixing keeps them tender, then they gently cook in the broth.
Broth with depth: Roasting the tomato and onion, plus a little smoked paprika and cumin, gives you that slow simmer flavor in less time.
Bright finish: Lime and cilantro at the end keeps the soup from tasting flat and makes leftovers taste freshly made.
Accessible ingredients: Everything is easy to find, with simple swaps if your pantry is doing its best.

Pairs Well With

Storage Tips

Heads up: Albondigas is even better the next day, but rice can keep soaking up broth. Here is how to keep it perfect.

Refrigerator

Cool soup quickly, then store in an airtight container for up to 4 days (general guidance).
If possible, store meatballs and broth together, but add a splash of broth or water when reheating because the rice thickens things up.

Freezer

Freeze in portion containers for up to 3 months (general guidance).
For best texture, freeze after the carrots are tender but not falling apart.
Thaw overnight in the fridge, then reheat gently so the meatballs stay tender.

Reheating

Warm over medium-low heat until meatballs are hot throughout.
Add broth or water as needed, then finish with a fresh squeeze of lime and a little cilantro to wake it back up.

Common Questions

Is albondigas Mexican or Spanish?

Albondigas is Spanish in modern usage (often traced back via Arabic), and albondigas soup is a beloved Mexican-style dish, especially in home kitchens across different regions. Recipes vary, but the heart is the same: tender meatballs simmered in a flavorful broth.

Do I have to use rice in the meatballs?

Rice is classic in many Mexican versions, and it helps keep the meatballs tender. That said, some families use breadcrumbs or masa instead, so you are still in the albondigas club either way. If you need a swap, use breadcrumbs (about 1/3 cup) or crushed saltines. If using cooked rice, reduce to 1/3 cup and expect a slightly softer texture.

Can I make this with ground turkey or chicken?

Yes. Use dark meat ground turkey if you can, add 1 extra tablespoon olive oil to the meatball mix, and be extra gentle with simmering to keep them juicy.

Why did my meatballs fall apart?

Usually one of three things: the broth was boiling hard, the mixture was overmixed, or you needed a bit more binder. Keep the soup at a gentle simmer, mix just until combined, and make sure the egg is fully incorporated.

How do I make it spicier?

Add 1 minced jalapeño to the broth, a pinch of cayenne, or finish bowls with hot sauce. For smoky heat, add a chopped chipotle in adobo.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot (6 to 8 quarts)
Sheet pan (for roasting aromatics)
Mixing bowl
Measuring cups and spoons
Microplane or grater (for garlic if you like it extra smooth)
Small scoop or spoon for portioning meatballs (about 1 1/2 tablespoons each)
Knife and cutting board
Blender

I used to think albondigas was just meatball soup with a Spanish name. Then I had a bowl that tasted like someone cared about every step: the broth was smoky and bright, the meatballs were tender all the way through, and there was this little pop of mint that made everything feel alive. It was cozy, but not sleepy.

Now it is one of my favorite feed-everybody dinners. I make a big pot, put tortillas on the table, and let people customize with lime, cilantro, and whatever hot sauce they are loyal to. It feels like the kind of meal a future restaurant version of me would serve, but it still works on a random Tuesday when the sink is already full.

Gourmet Albondigas

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

For the roasted base

5 Roma tomatoes, halved
1 medium yellow onion, quartered
1 poblano pepper, halved and seeded
4 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon kosher salt

For the broth

8 cups low-sodium chicken broth (or half broth, half water)
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano (Mexican oregano if you have it)
1 bay leaf
1 tablespoon apple cider vinegar (or white vinegar)
1 to 2 teaspoons kosher salt, to taste (start light, then adjust at the end)
Freshly ground black pepper

For the meatballs

1/2 pound ground beef (80 to 85% lean)
1/2 pound ground pork
1/3 cup uncooked long-grain white rice, rinsed and drained
1 large egg
1/4 cup finely chopped white onion
2 garlic cloves, grated or minced
2 tablespoons chopped fresh mint (classic) or cilantro (also great)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Vegetables and finishing

3 carrots, sliced into coins
1 to 2 Yukon Gold potatoes, diced (optional, but classic)
1 zucchini, sliced into half moons
1 cup chopped green beans (optional)
1/3 cup chopped fresh cilantro, plus more for serving
1 lime, cut into wedges

Instructions

Roast the flavor base. Heat oven to 450°F. On a sheet pan, toss tomatoes, onion, poblano, and garlic with olive oil and salt. Roast 18 to 22 minutes until blistered and browned at the edges. If you want extra smoky vibes, broil for 1 to 2 minutes at the end, but watch closely.
Peel (optional) and blend. If the poblano skin looks very blistered and papery, peel it off for the smoothest broth. Transfer roasted vegetables and any pan juices to a blender. Add 1 cup of the broth and blend until smooth.

Hot blender safety: Vent the lid, cover with a towel, and blend in batches if needed so you do not redecorate your kitchen with soup.
Start the broth. In a large pot over medium heat, add a small drizzle of oil (or use any residual oil in the pot) and stir in tomato paste, cumin, smoked paprika, and oregano. Cook 30 to 60 seconds, stirring constantly, just until fragrant. Pour in the blended roasted mixture, remaining broth, bay leaf, vinegar, and 1 teaspoon salt. Bring to a gentle simmer.
Mix the meatballs gently. In a bowl, combine beef, pork, rinsed rice, egg, onion, garlic, mint, salt, and pepper. Mix just until combined. Overmixing makes tough meatballs.
Shape and drop. With damp hands, roll into 1 1/2 inch meatballs (about 1 1/2 tablespoons each), about 18 to 22 total. Keep the pot at a gentle simmer, then carefully drop meatballs into the broth. Do not stir hard yet. Give them 6 to 8 minutes to firm up.
Add the sturdy vegetables first. Add carrots, potatoes (if using), and green beans (if using). Simmer 15 minutes at a gentle simmer.
Add zucchini at the end. Add zucchini and simmer 5 to 7 minutes more, until zucchini is just tender and the rice in the meatballs is cooked through.
Check doneness, then season. If you are not sure the rice is tender, fish out one meatball and cut it in half. If the rice is still crunchy, simmer 5 minutes more and check again. Remove bay leaf. Stir in chopped cilantro. Taste and adjust with more salt, pepper, and a squeeze of lime. If the broth tastes close but not there, add another small squeeze of lime or a tiny splash of vinegar.
Serve. Ladle into bowls, top with more cilantro, and serve with lime wedges. Tortillas on the side are highly encouraged.

A ladle pouring albondigas soup with meatballs and vegetables into a bowl with lime wedges and cilantro nearby

Nutrition information is estimated.

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