Mexico- Albondigas Recipe

Mexico Albondigas

This recipe for Albondigas is the Mexican version, which is meatballs in a soup. However, Spain has another version which has meatballs in a thicker sauce, and I will share that recipe later. In California, albondigas is a popular meal and can be found at many Mexican restaurants. It is hearty and has vegetables, so you can add tortillas but it is not necessary. Personally, I think the key ingredient is the Knorr tomato chicken broth granules. This can be bought in a jar at most supermarkets in California. However, it may be hard to find in Europe so check online.

Meatball mixture for Albondigas
Vegetables for albondigas soup



500g ground beef
1/2 cup long grain rice uncooked
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
1 tsp crushed red pepper optional
1/2 tsp smoked paprika optional
1 egg
2 Tbsp fresh mint, finely chopped


2 Tbsp olive oil
1/2 medium white onion, diced
3 cloves of garlic, minced
2 carrots, sliced
2 stalks celery, sliced
2 medium tomatoes, diced (optional)
Juice of 1 lime
1/4 cup fresh cilantro (AKA coriander), chopped
2 bay leaves
8 cups water
8 tsp tomato chicken broth granules
salt and pepper to taste
2 calabacitas or courgettes, sliced


First, in a medium-sized bowl, mix your albondigas (meatball) ingredients. Then roll them into balls about 1-inch in diameter. Keep them refrigerated while you prep your remaining ingredients.

Next, in a large pot, heat olive oil over medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves, water and broth granules. Bring to a boil. Then season with salt and pepper to taste. Bring up to a low boil.

Carefully drop the meatballs into the soup, one at a time. Once all the meatballs are added, bring to a boil, reduce the heat and let soup simmer for 15 minutes. Finally, add the squash and continue cooking for 20 minutes. Do not stir until meatballs are cooked through, or they might fall apart. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chili and lime wedges if desired.

Cook vegetables
Drop the albondigas into the soup to cook

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