Albondigas Soup Recipe

Mix up your weeknight routine with this flavorful Mexican albondigas soup with gluten-free meatballs! 


For the Meatballs: – 1 pound ground beef – ¼ cup flour* – 1 large egg – ¼ cup fresh mint leaves chopped – ½ cup fresh parsley chopped – 1 tsp chili powder – 1 tsp dried oregano – 1 tsp garlic powder optional – ¼ tsp ground ginger optional – ⅛ tsp ground cinnamon optional – 1 tsp sea salt For the Soup: – 1 Tbsp avocado oil or olive oil – 1 small yellow onion diced – 2 carrots peeled and chopped – 1 large stalk celery chopped – 2 cloves garlic minced – 1 medium zucchini squash chopped – 6 cups low-sodium chicken broth** – 1/2 cup tomato sauce*** – ¼ cup fresh parsley chopped – ½ tsp sea salt to taste – ¼ tsp black pepper to taste

Make Meatballs: Mix the meatball ingredients in a large bowl with your hands until well-combined. I promise you'll survive this mushy, sticky mess. 

Step 1


You can also make meatballs in a stand mixer with a paddle attachment. Form 12–20 meatballs from the meat mixture, depending on your preferred size. 

Step 2

I use a 12-inch cast iron skillet over medium heat with 1–2 tablespoons of cooking oil. Heat the skillet for a few minutes to sizzle. 

Step 3

Brown meatballs in the skillet for 2–4 minutes until golden brown. Flip and cook another 2–4 minutes until meatballs are browned on both sides. Keep meatballs aside until soup time. 

Step 4

Make Soup: A Dutch oven or other large pot can heat avocado oil or other cooking oil. Sauté the onion in the large pot for 3 minutes, stirring occasionally, until softened. 

Step 5

Add the chopped carrots and celery and cook for 3–5 minutes. Put the browned meatballs in the stock pot and add the soup ingredients. 

Step 6

Cover pot and boil soup. Lower the heat to a gentle boil and cook the meatballs for 15–20 minutes. Meatball size affects cooking time. 

Step 7

A 165-degree internal temperature indicates fully cooked meatballs. A meat thermometer can be inserted into a meatball's centre to check its temperature. 

Step 8

Add the chopped zucchini 15–20 minutes before serving if you're simmering the soup. This prevents zucchini from overcooking or sogginess. 

Step 9

Serve albondigas soup with white rice, Mexican rice, warm corn tortillas, lime wedges, sour cream or your favourite side dishes for a complete meal. 

Step 10

See Also

See Also

The Best Salmon Marinade Recipe