Recipe

Sweet & Spicy Albondigas Soup (Chilled)

A bright, chilled meatball soup with a tomato chile broth, tender rice-studded albondigas, and a limey finish that tastes like summer even when your kitchen is not.

By Matt Campbell

•

4.8

A bowl of chilled albondigas soup with small meatballs, tomato-chile broth, diced cucumber, cilantro, and lime wedges on a sunlit table

Jump to Recipe

Okay, yes, soup. Chilled. With meatballs. Stay with me.

This sweet and spicy albondigas soup is built like the classic Mexican comfort bowl, but it eats refreshingly cold, almost like a savory, meatball-forward gazpacho. You get tender, rice-speckled meatballs, a punchy tomato broth with a little heat, and a sneaky hint of sweetness that makes the lime pop harder.

It is the kind of recipe that looks like you tried, but secretly you just simmered a pot, cooled it down, and let the fridge do the heavy lifting. Perfect for hot evenings, meal prep, or when you want something that tastes bright and alive without turning your kitchen into a sauna.

A close-up photo of uncooked albondigas meatballs on a parchment-lined baking sheet with chopped onion and herbs nearby

Why It Works

Chilled, not bland: cooling dulls flavors, so we season the broth confidently and finish with lime and vinegar for lift.
Tender meatballs every time: rinsed rice, gentle mixing, and a low simmer keep albondigas soft instead of bouncy.
Sweet meets heat: a small amount of honey or brown sugar rounds the tomato and chile so it tastes balanced, not aggressive.
Meal-prep friendly: the soup actually gets better after an overnight chill, when the broth and meatballs get to know each other.

Pairs Well With

Warm corn tortillas
Avocado with lime and salt
Tortilla chips and salsa verde
Sparkling lime water

Storage Tips

Cool it fast: For food safety and better texture, let the pot cool a bit, then transfer soup to shallow containers so it chills quickly.

Fridge: Store in airtight containers for up to 4 days. The flavor improves on day 2. If a solid fat layer forms on top, just skim it off before serving.
Keep toppings separate: cucumber, cilantro, radish, and avocado should be added per bowl so they stay crisp and pretty.
Freeze: You can freeze the meatballs and broth for up to 2 months. Thaw overnight in the fridge. Best practice: frozen and thawed rice can turn a bit firm or grainy when eaten cold, so this batch is usually best enjoyed reheated rather than served chilled.
Reheat option: Not feeling chilled soup today? Warm it gently over low heat until hot. Do not boil hard or the meatballs can tighten.

Make-ahead tip: If you want the most refreshing bowl, chill the soup overnight, skim any solidified fat if needed, then stir in fresh lime and cilantro right before serving.

Common Questions

Is chilled albondigas soup actually a thing?

Traditional albondigas soup is typically served hot, but chilled soups are common across cuisines, and this one works because the broth is aggressively seasoned and finished with acid. Think of it as a summer remix that still respects the meatball comfort factor.

What makes it sweet and spicy?

Spice comes from jalapeño or serrano and a little chili powder. Sweetness comes from a small amount of honey or brown sugar, which smooths the tomato and keeps the heat from feeling sharp.

Can I make the meatballs without rice?

Yes. Swap the rice for breadcrumbs (about 1/3 cup) or crushed saltines. The texture will be slightly more springy and less classic, but still great.

How do I keep the meatballs from falling apart?

Mix gently, chill the shaped meatballs for 10 minutes, and keep the broth at a low simmer. A rolling boil is the enemy here.

Will the fat get weird when it is chilled?

If you use 80 to 85 percent lean beef, yes, it can. Beef fat firms up cold and can turn into waxy bits or a solid layer on top. The fix is easy: once the soup is fully chilled, skim off the solidified fat before serving. Or use leaner beef (90 percent or higher) or ground turkey to minimize it.

Can I use ground turkey or chicken?

Absolutely. Use dark meat if possible, or add 1 tablespoon olive oil to the mix for juiciness. Poultry meatballs go from tender to dry fast if overcooked, so simmer gently and stop as soon as they are cooked through and the rice is tender.

How cold should it be served?

Cold like a pasta salad, not icy like a slushie. Fully chilled in the fridge for at least 4 hours is ideal.

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 soup pot or Dutch oven (5 to 7 quarts)
Mixing bowl for meatballs
Fine-mesh strainer (for rinsing rice)
Cutting board and sharp knife
Measuring cups and spoons
Sheet pan or plate for holding shaped meatballs
Ladle

The first time I tried chilled soup on purpose, I was suspicious. It felt like ordering decaf espresso. But I was also sweating through a T-shirt and refusing to turn the stove into a full-time job.

This version happened on a “what if…” day. I had a pot of albondigas, a fridge, and the kind of heat outside that makes you question your life choices. I chilled the leftovers, squeezed in extra lime, added crunchy cucumbers, and suddenly it was not leftovers. It was the thing I wanted. Now I make it intentionally, with bold seasoning up front and fresh toppings at the end, because chilled food deserves the same respect as hot.

Sweet & Spicy Albondigas Soup (Chilled)

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes (plus chilling time)

Servings 6

Ingredients

For the albondigas (meatballs)

1/3 cup long-grain white rice, rinsed well and drained
1 pound ground beef (80 to 85 percent lean) or a beef and pork mix (see note)
1 large egg
1/3 cup finely chopped onion
2 cloves garlic, grated or minced
2 tablespoons chopped cilantro
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Note on beef: For the cleanest chilled texture, use 90 percent lean or higher, or ground turkey. If you use 80 to 85 percent lean (still delicious), plan to skim the chilled fat before serving.

For the sweet and spicy tomato broth

2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced small
2 celery stalks, diced small
2 cloves garlic, minced
1 jalapeño or serrano, minced (remove seeds for milder heat)
2 teaspoons chili powder
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
6 cups low-sodium chicken broth (or beef broth)
1 tablespoon tomato paste
1 to 2 tablespoons honey or light brown sugar (start with 1)
2 tablespoons fresh lime juice, plus more to taste
1 tablespoon apple cider vinegar (or red wine vinegar)
1 1/2 teaspoons kosher salt, plus more to taste

Fresh toppings (highly recommended)

1 cup diced cucumber
1/2 cup diced radish
More chopped cilantro
Avocado slices
Lime wedges
Crushed tortilla chips or toasted pepitas

A real photo of the finished chilled albondigas soup in a bowl with cucumber, radish, cilantro, and avocado on top

Instructions

Rinse the rice and prep the meatball mix. Rinse rice in a fine-mesh strainer until the water runs mostly clear. In a bowl, combine ground meat, egg, rinsed rice, onion, garlic, cilantro, salt, cumin, oregano, and pepper. Mix gently with your hands just until combined.
Shape the albondigas. Roll into 1 to 1 1/4-inch meatballs (about 20 to 24). Set on a plate or sheet pan. If you have time, chill them for 10 minutes while you start the broth. It helps them hold together.
Build the broth base. In a large pot over medium heat, warm olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic and jalapeño and cook 30 seconds.
Bloom the spices. Stir in chili powder and cumin for 30 seconds so they smell toasty and alive. Add crushed tomatoes, broth, tomato paste, and honey. Bring to a gentle simmer.
Simmer the meatballs gently. Reduce heat so the soup is barely simmering. Add meatballs one at a time. Cook 20 to 25 minutes, stirring very gently once or twice, until meatballs are cooked through and the rice is tender. If you are unsure, pull one meatball, cut it open, and taste a few grains of rice. You are looking for soft, not squeaky.
Season for chilling. Turn off heat. Stir in 2 tablespoons lime juice, vinegar, and salt. Taste. Because it will be served cold, you want it slightly more seasoned than you think. Add more lime, vinegar, salt, or a touch more honey as needed.
Cool, then chill. Let soup cool at room temp for 30 to 45 minutes, then refrigerate uncovered until cold. Cover once fully chilled. For best flavor, chill at least 4 hours, or overnight.
Skim the chilled fat (if needed). If you used beef with a higher fat content, you may see a solid layer or little firm bits on top once the soup is cold. Skim it off with a spoon before serving for a cleaner, brighter bowl.
Serve cold with crisp toppings. Ladle chilled soup into bowls. Top with cucumber, radish, cilantro, avocado, and a squeeze of lime. Add chips or pepitas for crunch. Taste and adjust with another pinch of salt or lime if needed.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes