Albondigas soup (Caldo de Albondigas) is a delicious dish of Mexican meatballs simmered in a spiced tomato broth with lots of vegetables. It's a comforting home-cooked crowd pleaser.

What is Albondigas Soup?
Albondigas is essentially Mexican meatballs. The name "albondigas" translates to "meatballs," and they are quite similar to the meatballs you may be used to, only made with more traditional Mexican seasonings.
Albondigas are traditionally served in a couple different ways - as an appetizer, with the meatballs simmered in a tomato-based sauce that is much like a gravy - Albondigas en Caldillo - or served as a traditional Mexican meatball soup in a thinner tomato-based broth along with simmered vegetables.
I'm focusing on the second version today, Albondigas Soup, or Caldo de Albóndigas, as it is known in Mexican cuisine. It's pure Mexican comfort food and sure to satisfy.
In Mexico, albondigas are considered more of a home-cooked dish, made with simple, economical ingredients and meant to feed a group.
Home cooks love to stuff their meatballs with bits of hard-boiled egg or other ingredients, like olives, to offer a surprise and pop of flavor to their visitors.
You can find this Mexican meatball soup in some Mexican restaurants, though there just isn't anything better than homemade.
Here is how I make mine, again more of a soup, though I do include notes below if you'd prefer to serve yours as an appetizer.
Albondigas Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
For the Meatballs
- White Bread - Bolillo bread is great for this, but use whatever white bread that's available to you.
- Milk - For soaking the bread.
- Ground Beef - Or you can use a mix of lean ground beef and ground pork. Use ground turkey for a leaner version.
- Eggs
- Onion
- Cilantro - You can swap in other herbs. Spearmint leaves are an interesting substitution.
- Seasonings - Cumin, salt, black pepper, optional cayenne pepper for spicy. Dried oregano is good, too.
- Olive Oil - For cooking.
For the Soup Base
- Tomatoes - I like fresh tomatoes, but canned diced tomatoes or tomato sauce work great for this recipe.
- White Onion
- Garlic - Use fresh garlic cloves.
- Canned Chipotle Chilies
- Chicken Stock - You can use other stock or broth, like beef broth or vegetable broth.
For the Veggies
- Potatoes, Carrots, Zucchini, Green Beans - You can use others to your preference.
- For Serving - Cooked rice (white rice or brown), fresh chopped cilantro, red pepper flakes
How to Make Albondigas Soup - the Recipe Method
This is a recipe overview. The full printable recipe is in the recipe card at the bottom of the post.
Soak the bread and make a paste. Soak the bread and milk in a large bowl for 5 minutes until soft. Squeeze the bread in your hands to form a paste.
This is an old trick I also learned from my grandmother. It helps to bind the meat and keep the meatballs from falling apart, as well as adding moisture.
Mix the meatball mixture. Add the ground beef, eggs, onion, cilantro, cumin, salt and pepper to taste, and cayenne pepper. Hand mix until combined, but do not overmix, as they can become mealy in texture.
Form the meatballs. Hand form the meat mixture into small sized meatballs about 1.5 inches across and set them aside.

Boil the veggies. Add the tomatoes, onion and garlic to a small pot. Cover with water then bring to a boil. Reduce heat and simmer for 15 minutes until soft. Drain and add the vegetables to a food processor.
Blend the chilies. Add the chipotle chilies and process until smooth. Set aside for now.
Cook the meatballs. Heat the olive oil in a large pot or Dutch oven to medium high heat. Add the meatballs in batches and cook on each side, about 10 minutes.
Set the meatballs aside.

Simmer the sauce base, stock and vegetables. Add the chipotle-tomato sauce base to the pot with the chicken broth, potatoes, carrots, zucchini and green beans.
Add more chicken stock for a thinner soup base. Reduce heat and simmer for 20 to 30 minutes, or until the potatoes and carrots have softened.
Add the meatballs. Add the meatballs and simmer another 10 minutes, or until they are cooked through.

Boom! Done! Your albondigas soup is ready to serve. Extra meatballs for me, please. I like to garnish with fresh cilantro and hot sauce.
Recipe Tips & Notes
- Stuff the meatballs. Traditional Mexican Albondigas recipes often stuff the uncooked meatballs with extra ingredients, like hard-boiled eggs or olives. The stuffing adds to the flavor and texture.
- The vegetables. You can use all sorts of different vegetables in albondigas soup. I am using potatoes, carrots, zucchini and green beans, but I've seen version with radishes, cherry tomatoes, peas, celery and others. Use whatever you'd like.
- Other herbs and seasonings. You can use many other fresh herbs for this recipe as well. Spearmint or fresh mint is commonly added, as is Mexican oregano and parsley. Other seasonings to try include allspice or other chili powders, lime juice. Feel free to use your favorites.
Albondigas appetizer (Albondigas en Caldillo)
If you'd prefer to serve this as an appetizer instead of a soup, skip the chicken broth in the soup base and skip all of the vegetables.
Make the meatballs and the sauce as written, then simmer the Mexican meatballs in the sauce-gravy until they are cooked through, about 10 minutes.
The sauce is more like a gravy or a thin spaghetti sauce.

Storage & Leftovers
Store any leftover albondigas soup in an airtight container for up to 5 days in the fridge. You can reheat it in a pot on the stove top over medium-low heat, or gently in a microwave.
It's also freezer safe and can be frozen for 3 months or longer.
Try Some of My Other Popular Mexican Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Albondigas Soup Recipe (Mexican Meatball Soup)
Ingredients
FOR THE MEXICAN MEATBALLS (ALBONDIGAS)
- 2 slices white bread chopped (bolillo bread is great for this)
- 1/2 cup milk
- 2.5 pounds ground beef or use a mix of ground beef and ground pork
- 2 large eggs
- 1 small onion chopped
- 2 tablespoons chopped cilantro spearmint leaves are an interesting substitution
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for spicy
- 1 tablespoon olive oil
FOR THE SOUP BASE
- 2 pounds tomatoes chopped
- 1 medium white onion chopped
- 4 cloves garlic chopped
- 3 canned chipotle chilies
- 1 cup chicken stock or more to preference
FOR THE VEGETABLES
- 2 medium potatoes chopped
- 2 medium carrots peeled and chopped
- 1 zucchini chopped
- 2 cups green beans chopped
- For Serving: White rice, fresh chopped cilantro, red pepper flakes
Instructions
FOR THE MEXICAN MEATBALLS (ALBONDIGAS)
- Soak the bread and milk in a large bowl for 5 minutes until soft. Squeeze the bread in your hands to form a paste.
- Add the ground beef, eggs, onion, cilantro, cumin, salt, pepper and cayenne pepper. Hand mix until combined, but do not overmix.
- Hand form the meat mixture into meatballs about 1.5 inches across and set them aside.
FOR THE SOUP BASE
- Add the tomatoes, onion and garlic to a small pot. Cover with water then bring to a boil. Reduce heat and simmer for 15 minutes until soft. Drain and add the vegetables to a food processor.
- Add the chipotle chilies and process until smooth.
FOR THE ALBONDIGAS SOUP
- Heat the olive oil in a large pot or Dutch oven to medium high heat. Add the meatballs in batches and cook on each side, about 10 minutes. Set the meatballs aside.
- Add the tomato-chipotle soup base to the pot with the chicken broth, potatoes, carrots, zucchini and green beans. Add more chicken stock for a thinner soup base. Reduce heat and simmer for 20 minutes, or until the potatoes and carrots have softened.
- Add the meatballs and simmer another 10 minutes, or until they are cooked through.
- Serve into bowls and garnish with fresh chopped cilantro and chili flakes.
Notes
Nutrition Information

NOTE: This recipe was updated on 5/3/24 to include new information. It was originally published on 11/15/21.
Cass says
Delicious! My first time making it. My Mexican friends approved.
Mike Hultquist says
Perfection! Thanks, Cass!
Debra B says
I was wondering if the receipt was calling for 3 cans of adobe chiles or 3 chilis from 1 can of chilis. Thank you for the information.
Mike Hultquist says
Hi, Debra. It's 3 chilies from 1 can, not 3 cans. Enjoy!!
Debra B says
Thank you so much.. the soup is amazing
Mike Hultquist says
Awesome to hear! Thanks, Debra.
Jérémie says
Really tasty meatballs here! loved the chipotle touch! a great recipe, Mike, thank you!
Mike Hultquist says
Thanks, Jérémie!! Glad you liked it! I love the chipotle spin. YUM.
BOO says
Used bolillo bread, no spearmint leaves, used Spanish Onion/Vidalia Onion, everything else was spot on. Oh what a tasty, lush, spicy soup, had to make your Spanish rice & tortillas. Out of this world ! One of the best Albondigas Soup Recipe (Mexican Meatball Soup) added some fresh lime juice. Sending some new fans your way for the best Mex. recipes. Very, very yummy, Thanks, fan & follower
Mike Hultquist says
Nice!! Thanks so much, Boo! I really appreciate it. YOU ROCK!
Emma García-Quintanilla says
In some parts of our country (I'm Mexican), we add uncooked rice to the mixture, and we also use cumin, garlic, and onion. And we fry them and then add tomato sauce with more cumin. Your recipe is also used but without vegetables in the sauce.
Mike Hultquist says
Thanks, Emma. Yes, there are several ways to make this recipe, as with any recipe, and you'll see many variations across the very large country of Mexico, as you mention. I appreciate it.
Gary says
Sounds delicious! Good recipe!
Mike Hultquist says
Thanks, Gary! So good!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable stock i never had albondigas soup before perfect for raining days in Singapore and after office meals
Mike Hultquist says
Thanks, Ramya. Enjoy.
Sarah says
Is there any disadvantage to using the vegetable boiling water to the soup? I use Better Than Bouillon and was thinking of using the water from boiling for the broth. Thanks!
Mike Hultquist says
Sarah, yes, you can use that water (save it after straining), and add the bouillon to it. Great way to use it. Enjoy!
Kenrick Fearn says
This also cooks beautifully in the slow cooker …after browning the meat balls in the pan then pouring in all the delicious juices from the pan …great recipe …muy rico!
Mike Hultquist says
Glad you enjoyed it, Kenrick! Thanks for sharing this!
Sandra says
Please add a skip to recipe tab. Had to scroll down 30 pages to see recipe. Won’t do that again
Mike Hultquist says
It's already there, Sandra. But please feel free to never come back. Cheers.
Kenrick Fearn says
Lol…
Lee says
If people would just look before scrolling! So much negativity in this world today. Love your recipes!
Mike Hultquist says
Thanks, Lee. Agreed. She's a pretty rude person.
Boo says
Caldo de Albondigas, brings back memories of my Abuelita Chabela. Her soup was quite different, I remember fine chopped jalapenos and fine chopped Spanish Onion, the soup was in a clear broth, but yes the veggies were the same, spicy but oh so good. Wish I knew her recipe.
I LOVE this soup recipe , a keeper for me, thanks Mike, I made it on this cold, windy night, it was a hit.
Mike Hultquist says
Thanks so much, Boo. Such wonderful memories!
Malissa says
Look much spicy to me, but I did make it less. Taste so good. Thank you!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Malissa. =)