This Mexican albondigas soup is easy and so satisfying! Tender meatballs are served in a hearty broth filled with veggies.
For the soup base
For the albondigas
To finish the soup
Make the sauce. Place 1 cup of the chicken stock, tomatoes, onion, chipotle, and garlic in the blender. Process until you get a smooth mixture. Set it aside.
Roll the meatballs. Mix all the albondigas ingredients together in a large bowl until well combined. Use your hands to roll the mixture into balls the size of 1 tbsp. Make sure they’re all evenly sized or they’ll cook unevenly. Set them aside.
Cook the sauce. Add the oil to a large pot over medium heat. Strain the blended tomato sauce into the pot, then add the cumin, oregano, salt, and pepper. Stir well. Bring to a simmer and let it cook for 5 minutes.
Add the veggies and meatballs. Add the potatoes and carrots. Carefully add the meatballs to the pot. Reduce the heat to medium-low and let the soup simmer for 40 minutes or until the rice is cooked through.
Serve. Taste the soup and adjust salt/pepper if needed. Ladle the soup into bowls, garnish with cilantro if desired, and dig in. Add some squeezes of fresh lime juice if you like!
Keywords: albondigas soup, caldo de albondigas, mexican soup, sopa de albondigas, albóndigas