If you’re craving a comforting, one-pot meal that’s packed with flavor and nourishment, look no further than Albondigas Soup — a traditional Mexican meatball soup that’s hearty, healthy, and oh-so-satisfying.
This dish has been a favorite in our kitchen for years. It’s one of those meals that feels like a warm hug — made with love and whole ingredients. Perfect for weeknight dinners, family gatherings, or meal prep for the week ahead. in fact, my Chef extraordinaire sister-in-law Kathy Curry first introduced this soup for a big family gathering as a wedding soup for 30! It instantly became a hit with our whole Curry family. Here is a variation of the original recipe. Kathy shared with us.
Italian wedding soup similar to this Mexican meatball soup, was served at wedding receptions in Italy, so the bride and groom would have plenty to eat after the wedding celebration.
What is Albondigas Soup?
“Albondigas” means meatballs in Spanish, and this soup features them as the star of the show — simmered in a savory broth with plenty of fresh veggies. The meatballs are typically made with ground beef or turkey, rice or a gluten-free grain, and lots of herbs and spices for flavor. Pegs prefers using dark meat ground chicken for a juicer meatball.
This dish has roots in both Spanish, Italian and Mexican cuisines, and it’s been passed down through generations with many variations. Our version is, of course, 100% gluten-free, modified veggies added, clean, and is dairy-free and egg-free and can be grain free too!
Why We Love This Soup
- Wholesome + Hearty: Protein-packed meatballs, nourishing broth, and lots of veggies make this a complete meal in one bowl.
- Comforting Flavors: It’s cozy and full of warm fresh herbs and spices you can add parsley and cilantro or dill.
- Great for Leftovers: The flavors get even better the next day.
- Customizable: You can swap in your favorite seasonal veggies or adjust the spice level to your liking.
Albondigas Soup
- Yield: 2–4 Servings 1x
Ingredients
Meatball Ingredients:
- 1–pound ground dark meat chicken or fresh Italian chicken sausage
- 1/2 cup short grain brown rice
- 2 fresh garlic cloves, minced
- 3 Tbsp. chopped fresh parsley leaves or cilantro
- 1/4 cup nutritional yeast or Pecorino Romano
- 1 extra-large egg (omit if not eating eggs)
- Fresh parsley, dill or cilantro for garnish
- Salt and pepper to taste
Soup Ingredients:
- 2 tablespoons olive oil
- 1 cup minced yellow onion or white part of leek
- 1–2 carrots, sliced
- 1–2 garlic cloves chopped
- 4 cups Chicken Bone Broth or or 1 recipe of quick chicken bone broth
- 1/4 cup minced fresh dill
- 1 bunch leafy greens; spinach, chard, Bok Choy
- Veggies; zucchini, green beans or sugar snap peas
- Fresh parsley and dill for garnish
Instructions
Method for baking meatballs:
- If baking preheat the oven to 350-degrees
- Place the ground chicken, garlic, parsley, nutritional yeast, egg, 1 tsp. salt, and fresh
ground pepper in a bowl. - Combine all ingredients and form meatballs.
- If baking, place meatballs on a parchment lined baking sheet pan. Makes about 25-30 meatballs.
- Pegs likes to sauté these in a skillet rather than bake and adds flavor from the meatballs into the soup OR bake 30 minutes, until cooked through and lightly browned. Set aside.
- If sauté, add enough olive oil to cover the skillet, sauté the meatballs. The juice from the meatballs in the skillet adds flavor. I like to pour the flavoring into the soup as well.
Method for the soup:
- Heat the olive oil over medium-low heat in a large heavy-bottomed pot.
- Add the vegetables, carrots, agreen beans, or sugar snap peas. Sauté until softened, 5 to 6 minutes, stirring occasionally.
- Add the chicken stock and bring to a boil.
- Cook the soup for 20-30 minutes.
- Add fresh dill and the meatballs to the soup and simmer for a few minutes.
- Taste and adjust salt and pepper.
- Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup
bowls and sprinkle with minced parsley and or dill.
Notes
Other optional additions;
- 1 cup cooked brown rice
- Herbs
- Celery
Serving Suggestions
We love this soup on its own with a squeeze of lime and a sprinkle of chopped cilantro on top. You can also pair it with:
- Warm corn tortillas or GF flatbread
- A simple side salad
- A drizzle of Annie’s Addictive Dressing for a tangy twist!
FAQs about Albondigas Soup
Q: Can I make this soup ahead of time?
Yes! It stores beautifully in the fridge for up to 4 days and can be frozen for up to 2 months. Just reheat gently on the stove.
Q: What gluten-free grain can I use if I don’t want rice?
Quinoa, millet, or even cooked cauliflower rice can work as a binder in the meatballs.
Q: Can I make this vegetarian?
Absolutely. Swap the meatballs for lentil “meatballs” or just load up the soup with more beans and veggies for a hearty plant-based version.
Looking for more cozy soups? Try these favorites:
With love and warm bowls,
Mama Pegs + the Curry Girls Kitchen Team