ALBONDIGAS! DELICIOUS AND EASY WITH VEGETABLES ❤(meatball soup with vegetables)

This classic Mexican meatball soup is warm, hearty, and packed with tender beef meatballs, rice, and colorful vegetables in a light, flavorful broth. It’s the perfect comforting bowl for chilly days, and it comes together in one pot. The meatballs are well-seasoned and stay together beautifully thanks to the partially cooked rice and egg. This recipe serves 3–4 generously and is beginner-friendly.

Ingredients (for 3–4 servings)

Meatballs (makes about 16):

• 1 lb lean ground beef (90/10 or 93/7 recommended)
• ⅓ cup rice, cooked halfway (boil 5 minutes, then drain)
• ⅓ medium onion, finely chopped
• 2 green onions, finely chopped
• 1 large egg
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano (crushed)
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• ½–¾ teaspoon salt (or to taste)
• ¼ teaspoon dried parsley

Soup:

• 1–2 tablespoons neutral oil
• ½ medium onion, diced
• ⅓ small green bell pepper, diced
• 1 celery rib, finely diced
• 1 medium tomato, diced
• 2 garlic cloves, minced (or ground with spices)
• 4 cups beef broth (or water + ½ tablespoon chicken bouillon)
• 2 small carrots, sliced
• 1 medium potato, diced into small cubes
• 1 chayote (or additional zucchini/squash), diced
• 1 tatuma squash or small zucchini, diced
• 2–3 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

For Serving:

• Warm corn tortillas or Mexican rice on the side
• Lime wedges (optional)

Instructions

1. Partially cook the rice: Bring a small pot of water to a boil. Add the rice and cook for 5 minutes. Drain and set aside to cool slightly.
2. Make the meatballs: In a large bowl, combine the ground beef, partially cooked rice, chopped onion, green onions, egg, onion powder, garlic powder, crushed oregano, cumin, black pepper, salt, and parsley. Mix thoroughly with clean hands until well combined. Form into 16 meatballs (about the size of a large walnut or small egg). Set aside.
3. Start the soup base: Heat 1–2 tablespoons oil in a large pot over medium heat. Add the diced onion, green bell pepper, and celery. Sauté 4–5 minutes until the onion is translucent and vegetables begin to soften.
4. Add the diced tomato and cook 2 minutes. Stir in the minced (or ground) garlic and cook 30 seconds until fragrant.
5. Pour in the beef broth (or water + bouillon). Bring to a gentle simmer.
6. Carefully add the meatballs to the simmering broth. Cook for 15–18 minutes, stirring very gently occasionally so the meatballs don’t break apart.
7. Add the sliced carrots, diced potato, and chayote. Simmer another 10–12 minutes until the vegetables start to soften.
8. Add the tatuma squash or zucchini and chopped cilantro. Simmer 5 more minutes until all vegetables are tender but not mushy. Taste and adjust salt and pepper.
9. Turn off the heat. Let the soup rest for 5 minutes before serving.
10. Ladle into bowls with plenty of broth and meatballs. Serve with warm tortillas and lime wedges on the side. A scoop of Mexican rice is traditional and delicious too.

Notes or Tips Your caldo de albóndigas is ready—warm, nourishing, and full of homemade flavor! Using lean ground beef keeps the broth clean and clear, while the partially cooked rice helps the meatballs hold together without falling apart. The fresh vegetables add color, texture, and natural sweetness that balances the savory meatballs perfectly.

This soup tastes even better the next day as the flavors meld. It freezes well—cool completely, portion into containers, and reheat gently on the stove with a splash of water or broth if needed.

Feel free to customize: add corn, green beans, or extra zucchini. Some families like a squeeze of lime or a spoonful of salsa on top. Leftovers make a fantastic lunch the following day.

How did your albóndigas turn out? Did the meatballs stay nice and intact? Drop a comment, share a photo of your steaming bowl with tortillas, or tell me what you served alongside it. This comforting Mexican classic is sure to become a regular in your kitchen—happy cooking and enjoy every spoonful!