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The BEST Authentic Albondigas Soup

A savory Mexican comfort food! This soup is filled with herb spiced meatballs, potatoes, and chunky vegetables in a tomato infused broth. Perfect for those cold winter days.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 people

Ingredients

Soup

  • 8 cups Water
  • 6 tsp Knorr Granulated Chicken Bouillon
  • 28 oz Crushed Tomatoes Canned
  • 4 Russet Potatoes Peeled and cut into 1/2 chunks
  • 2 Zucchinis Cut into 1/2 inch chunks
  • 4 Carrots Peeled and cut in 1/2 inch slices

Albondigas (Meatballs)

  • 1 lb Ground Beef or Ground Pork
  • 1 Egg
  • 1/4 cup Jasmine Rice
  • 3 tsp Garlic Cloves
  • 2 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Oregano Dried, preferably Mexican
  • 1/4 cup Mint Fresh, finely chopped
  • 1/4 cup Parsley Fresh, finely chopped

Optional (for garnish)

  • Cilantro
  • Jalapeños
  • Lime

Instructions

Start the Soup

  • In a large pot, combine 8 cups of water, 6 tsps Knorr chicken bouillon, 28 oz crushed tomatoes, and chopped vegetables (4 potatoes, 2 zuchinis, and 4 carrots)
  • Bring to a simmer

Make the Meatballs

  • In a large bowl, combine 1 lb of ground beef or pork with 1 egg, 1/4 cup of jasmine rice, 3 tsp garlic cloves, 2 tsp salt, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp ground pepper, 1/2 tsp dried oregano, 1/4 cup chopped mint, and 1/4 cup chopped parsley
  • Using your hands, form 1 inch meatballs and slowly drop the meatballs into the pot of soup one at a time
  • Cover and let simmer for 30 minutes, or until the rice in the meatballs becomes tender
  • Serve with lime, cilantro, jalapeños (if you want some heat!), and of course bread