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Easy mexican albondigas soup recipe with beef meatballs, rice, vegetables, cilantro, and lime in tomato broth
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Quick Mexican Albondigas Soup with Tender Beef-and-Rice Meatballs

This beginner-friendly Mexican albondigas soup features tender beef-and-rice meatballs simmered with potatoes, carrots, zucchini, and a tomato-rich broth. It is a hearty one-pot dinner with fresh cilantro, mint, and lime for brightness.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 lb lean ground beef 454 g
  • 1/4 cup uncooked long-grain white rice 45 g
  • 1 large egg
  • 1/4 cup finely chopped white onion from 1 medium onion (about 38 g)
  • 2 garlic cloves minced, divided
  • 2 tbsp finely chopped fresh cilantro plus more for serving (8 g)
  • 1 tbsp finely chopped fresh mint 3 g
  • 1 tsp dried Mexican oregano or regular dried oregano 1 g
  • 1 1/4 tsp kosher salt divided (7 g), plus more to taste
  • 1/4 tsp ground black pepper 0.5 g
  • 1 tbsp neutral oil such as avocado or vegetable oil (15 mL)
  • Remaining 3/4 cup finely chopped white onion about 112 g
  • 1 can crushed tomatoes 14.5 oz (411 g)
  • 6 cups low-sodium beef broth 1.4 L
  • 1 medium russet potato peeled and cut into 1/2-inch pieces (about 8 oz/225 g)
  • 2 medium carrots peeled and sliced into 1/4-inch rounds (about 6 oz/170 g)
  • 1 medium zucchini cut into 1/2-inch pieces (about 7 oz/200 g)
  • 1 bay leaf
  • 1 lime cut into wedges

Instructions

  • In a medium bowl, gently combine the ground beef, rice, egg, 1/4 cup onion, 1 minced garlic clove, cilantro, mint, oregano, 3/4 teaspoon salt, and pepper. Mix only until combined so the meatballs stay tender. With damp hands, roll the mixture into about 20 small meatballs, roughly 1 inch wide, and set them on a plate.
  • Heat the oil in a Dutch oven or large soup pot over medium heat. Add the remaining onion and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining minced garlic and cook for 30 seconds.
  • Stir in the crushed tomatoes and cook for 2 minutes. Add the beef broth, potato, carrots, bay leaf, and remaining 1/2 teaspoon salt. Bring the soup to a gentle boil over medium-high heat.
  • Reduce the heat to maintain a steady, gentle simmer. Carefully lower the meatballs into the broth one at a time. Simmer uncovered for 15 minutes, moving the pot gently once or twice rather than stirring vigorously.
  • Add the zucchini and continue simmering until the rice in the meatballs is tender, the potatoes are soft, and the meatballs reach 160°F (71°C) in the center, about 8 minutes more. Remove and discard the bay leaf.
  • Taste the broth and add salt if needed. Ladle into bowls and finish with extra cilantro and a squeeze of lime. Serve hot with warm corn tortillas if desired.