Becky Luigart-Stayner
8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)

Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.

How to Make It

Step 1

Pour water over rice, and let stand 20 minutes. Drain.

Step 2

Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.

Step 3

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.

Step 4

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.

Chef's Notes

Note: Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for "meatballs".

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Mijita, San Francisco, California

Ratings & Reviews

Great Recipe!

February 01, 2016
This is delicious!  Followed the recipe but added chopped jalapeno and a few splash's of tapitia to add spice.  Also added diced potatoes.  I also needed more broth and salt and topped with a squeezed of lime.  A definite keeper!

I've made it 2ce now!

September 02, 2017
Super recipe! I've been making what I thought was albondigas soup for years, but my meatballs were always lacking something...... NO MORE!! Perfectly seasoned with cumin and garlic! Thank you for this great meatball recipe! The egg and bread, I used panko crumbs, made for a tender meatball that still stayed together! The other tip I've never done before is soaking the rice before mixing it in with the meat! This makes a huge difference! My meatballs WERE good, but they always ended up with a few hard crunchy pieces of rice.NO MORE!! YAY! Thank you again, I'm proud of myself for searching and even prouder that I clicked on Grandma Salazar's!! Go Grandma Go!

LifeShouldBe's Review

September 15, 2011
Aweseome soup! I will definately make this one again. I added hot pepper flakes, diced potato and turned it into a hearty meal! Yum, Yum, Yum!!

sdgirl1's Review

December 03, 2014

amateurcook's Review

December 25, 2013
This was excellent. Subbed broccoli instead of zucchini. Will definitely make this again.

hillary625's Review

November 21, 2013
This was one of the best if not the best albondigas recipes I've had, and this is my favorite soup. Absolutely delicious. I made this for a party of 8, doubled the recipe, and everyone had nothing but awesome things to say about it.

steponme's Review

March 11, 2014
Delicious; followed recipe, except used canned chopped tomatoes in place of fresh.

rtilton's Review

November 18, 2011
This soup was better than the restaurants. I used turkey instead of the other meats. Next time I would add twice the amount of everything else other than the ingredients used in the meatballs. Needs extra broth.

silverback97701's Review

April 05, 2013
Sooooooo gooooood!

mojosdozen's Review

October 03, 2012