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Albondigas (Mexican Meatball Soup)

Albondigas is a Mexican meatball soup loaded with vegetables and spices.  This albondigas with cabbage and potatoes recipe is hearty and fulfilling. 

 

albondigas with cabbage and potatoes

 
I recently returned from visiting my daughter and while I was there I was able to follow one of her best friends around the kitchen while he made Albondigas.  This Mexican meatball soup is loaded with extra vegetables in a rich broth.  
 
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Mexican Meatball soup
 
 
This bowl of albondigas with cabbage and potatoes will warm you up on any day and the aroma is amazing.    This is pure comfort food.   
 

What is in Albondigas:

For the Meatballs

  • 1/2 pound of ground beef
  • 1 pound Italian Sausage
  • 1 cup white rice
  • 1 carrot shredded
  • 1 egg, scrambled
  • 1 teaspoon salt
  • 2 Tablespoon chopped dehydrated onion
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 2 teaspoon  Mexican oregano
  • 2 teaspoon granulated garlic
  • 1 cup fresh cilantro, finely chopped

For the Soup Broth

  • 1 carrot, chopped
  • 1 cup chopped onions
  • 2 ribs celery, chopped
  • 2- 32 ounce cans of  beef Stock
  • 4 cups of water
  • 14.5 ounce can of diced tomatoes
  • 1 Tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 zucchini, sliced
  • 1/4 head of green cabbage, roughly chopped
Equipment Needed:

 

How to Make This Mexican Meatball Soup:

 

onions, carrots, celery

 

Place the the rice in a small bowl and completely cover with water.  Let soak for at least 30 minutes. 

 

Making the Albondigas Stock:

 While the rice is soaking, start the stock broth by adding 1-2 tablespoons of olive oil to a stock pot.  Add the chopped onions, carrots and celery and sauté until vegetables are  tender.  Add the beef stock, water and tomatoes and bring to a boil.  Add garlic, cumin, Mexican oregano and black pepper and allow to simmer while you are making the meatballs. 

 

ingredients for meatballs

 

Making the Mexican Meatballs:

Drain the rice and place the rice,  ground beef, and ground sausage in a large bowl.   Add grated carrots, egg, sea salt, chopped dehydrated onion, cumin, black pepper, Mexican oregano and fresh chopped cilantro.  Using your fingers work the ingredients together until very well mixed.   Line a baking sheet with parchment paper.

 

Mexican Meatballs

 

Use a small cookie scoop to measure the meat mixture and roll into meatballs.   Ours were about 1 inch to 1 1/2 inch sizes.  Continue making meatballs and placing them on the parchment lined baking sheet.  You should have about 28-30 meatballs. 

 

dropping mexican meatballs into broth

 

Bring your stock up to a rolling boil and gently drop each meatball into the stock.  Do NOT stir or the meatballs will break apart. Allow the broth to continue to boil for 10-15 minutes until meatballs start floating to the surface. 

 

pot of Mexican Meatball Soup

 

 

Lower the heat and add the zucchini and the cabbage and continue to cook until the vegetables are soft.   

 

albondigas with cabbage and potatoes

 

Serve this Mexican Meatball soup (Albondigas) topped with fresh chopped cilantro.  Also it’s delish topped with a little  Cholula Sauce.    This recipe for  albondigas with cabbage and potatoes is sure to warm your soul its so comforting. 

 

Other Mexican Recipes:

 

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albondigas with cabbage and potatoes
Print Recipe
5 from 6 votes

Albondigas (Mexican Meatball Soup)

Albondigas is a Mexican meatball soup loaded with vegetables and spices.  This albondigas with cabbage and potatoes recipe is hearty and fulfilling. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Albondigas, albondigas with cabbage, Mexican meatball soup
Servings: 8
Calories: 474kcal
Author: Evelyn Osborn

Ingredients

For the Meatballs

For the Soup Broth

Serve With

Instructions

  • Place the the rice in a small bowl and completely cover with water.  Let soak for at least 30 minutes. 
  •  While the rice is soaking, start the stock broth by adding 1-2 tablespoons of olive oil to a stock pot.  Add the chopped onions, carrots and celery and sauté until vegetables are  tender.  Add the beef stock, water and tomatoes and bring to a boil.  Add garlic, cumin, Mexican oregano and black pepper and allow to simmer while you are making the meatballs. 
  • Drain the rice and place the rice,  ground beef and ground sausage in a large bowl.   Add grated carrots, egg, sea salt, chopped dehydrated onion, cumin, black pepper, Mexican oregano and fresh chopped cilantro.  Using your fingers work the ingredients together until very well mixed.   Line a baking sheet with parchment paper.
  • Use a small cookie scoop to measure the meat mixture and roll into meatballs.   Ours were about 1 inch to 1 1/2 inch sizes.  Continue making meatballs and placing them on the parchment lined baking sheet.  You should have about 28-30 meatballs. 
  • Bring your stock up to a rolling boil and gently drop each meatball into the stock.  Do NOT stir or the meatballs will break apart. Allow the broth to continue to boil for 10-15 minutes until meatballs start floating to the surface. 
  • Lower the heat and add the zucchini and the cabbage and continue to cook until the vegetables are soft.   
  • Serve this Mexican Meatball soup (Albondigas) topped with fresh chopped cilantro and hot flour tortillas on the side.
    Also it’s delish topped with a little  Cholula Sauce.    

Nutrition

Calories: 474kcal | Carbohydrates: 28g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 788mg | Potassium: 617mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2854IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg

5 from 6 votes
Recipe Rating




Jamie

Wednesday 15th of January 2014

Wow, this looks delicious! I have a meatball soup that I love, but that has much different spices, and not all the veggies of this one! Thanks so much for sharing this.

Diane

Saturday 11th of January 2014

I have never had anything like this soup but it was so YUMMY! I loved it1

Aubrey

Friday 15th of February 2013

This is my husband's favorite dish!

Michelle

Wednesday 13th of February 2013

Thank you for sharing I like the idea of Italian sausage in these meatballs. Sounds yummy!

Elizabeth

Sunday 10th of February 2013

I studied abroad in Spain and miss all of the delicious albondigas my host mom would make. Yum.