This Albondigas soup has been a constant in my kitchen for as long as I can remember. I first learned this version from my mother on a rainy afternoon when I was home from college; she wanted something simple, warming, and both nourishing and bright. The meatballs are studded with uncooked white rice, which cooks gently in the simmering broth so each bite delivers a soft center with just enough chew. The aroma of spearmint — we use Mexican yerba buena — mingled with cilantro brings a freshness that balances the tomato-rich broth and the savory beef. It’s one of those dishes that gathers the family: bowls clink, spoons stir, and someone always asks for the second ladle.

What makes this version special to me is its combination of homey comfort and lightness. The broth is clear enough for slurping yet flavorful enough to stand on its own, and the vegetables can be varied based on what’s in the fridge. My mother would sometimes tuck extra chopped mint into the pot for a brighter finish. If you make this on a chilly evening, plan for leftovers — the flavors deepen overnight and it reheats beautifully. I often swap turkey for beef when I’m wanting something leaner, and the results are always satisfying.

Ingredients

• Extra virgin olive oil (2 tablespoons): Use a fruity, medium-intensity oil for a balanced sauté; it forms the flavor base without overpowering the herbs.
• Onion (1 large): Yellow or sweet onion is best — it softens into a lightly sweet background note. Chop uniformly so it sweats evenly in the pot.
• Garlic (1 clove): Mince finely so it disperses and doesn’t leave raw pockets. Fresh is preferable to jarred for brighter flavor.
• Chicken or beef stock (2 quarts) and water (1 quart): Homemade stock is ideal; otherwise use a good-quality low-sodium boxed stock (Kitchen Basics or Pacific are reliable). Combining stock and water softens the intensity and leaves room for seasoning adjustments.
• Tomato sauce (1/2 cup): A simple canned tomato sauce adds color and gentle tomato flavor without acidity; brands like Hunt’s or Muir Glen work well.
• Green beans (1/2 pound): Trim strings and ends, then cut into 1-inch pieces to match the cooking time of the carrots.
• Carrots (2 large): Peeled and sliced on the bias so they cook through in the simmering broth.
• White rice (1/3 cup): Uncooked long-grain white rice is traditional; it cooks inside the meatballs as the soup simmers, providing tender texture.
• Ground beef (1 pound): Use an 80/20 blend for flavor and juiciness; ground turkey is an easy, lean substitution.
• Spearmint or Mexican yerba buena (1/4 cup, loosely packed): Not peppermint — use spearmint for that classic bright, cooling note. If fresh isn’t available, 2 teaspoons of dried mint (from tea) can stand in.
• Fresh parsley (1/4 cup, loosely packed): Adds herbaceous backbone to the meatball mix.
• Salt (1 1/2 teaspoons) and black pepper (1/4 teaspoon): Season the meat mixture and adjust later in the pot.
• Large egg (1): Binds the meatball mixture so it holds its shape as it simmers.
• Frozen or fresh peas (1 1/2 cups): Add near the end to preserve color and bright flavor.
• Oregano (1 teaspoon dried or 1 tablespoon fresh): A small pinch echoes the tomato and herbs in classic ways.
• Cayenne (dash, optional): Adds gentle warmth if you like a touch of heat.
• Fresh cilantro (1/2 cup chopped): Stir in at the end or use as garnish for that unmistakable Mexican finish.

Instructions

Make the broth base: Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed 5-quart pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the pieces are soft and translucent — about 4–6 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned. Pour in 2 quarts of stock and 1 quart of water, then stir in 1/2 cup tomato sauce. Bring to a gentle boil, then reduce to a simmer. Add the vegetables: When the broth is simmering, add the trimmed green beans and sliced carrots. Maintain a low simmer (small, steady bubbles) so the vegetables cook through without turning mushy; this usually takes about 10–12 minutes depending on your slice thickness. Prepare the meatball mixture: In a large bowl, combine 1 pound ground beef with 1/3 cup uncooked white rice, 1/4 cup chopped fresh spearmint, 1/4 cup chopped fresh parsley, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 large egg. Mix gently using your hands or a fork — overworking can make meatballs dense. Aim for a loose but cohesive mixture. Form the meatballs: Shape the mixture into 1-inch meatballs. Wetting your hands lightly with water between forming batches prevents sticking. Keep them uniform in size for even cooking — a small cookie scoop is useful for consistent portions. Cook the meatballs in the broth: One at a time, gently lower the meatballs into the simmering soup. Do not stir vigorously; use the back of a spoon to nudge them so they don’t stick. Cover the pot and let simmer for 30 minutes. During this gentle simmer the rice inside the meatballs will expand and cook through, and the meatballs will release flavor into the broth. Finish with peas and herbs: With about 5–7 minutes remaining, add 1 1/2 cups frozen or fresh peas. Add 1 teaspoon dried oregano (or 1 tablespoon chopped fresh), a dash of cayenne if using, then taste and adjust salt and pepper. Stir in 1/2 cup chopped cilantro just before serving for a fresh, herbal lift. Serve and garnish: Ladle the soup into bowls, making sure each serving gets a few meatballs and a variety of vegetables. Garnish with extra cilantro and, if you like, a squeeze of lime or a few extra chopped mint leaves at the table.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers for refrigeration. In the fridge it will maintain quality for 3–4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months. When reheating, thaw overnight in the refrigerator, then warm gently on the stovetop over low heat to preserve meatball texture. If the broth has thickened in the fridge, add 1/2 cup water or broth per quart when reheating to restore the desired consistency. Avoid microwave reheating at high power to prevent rubbery meatballs; instead use medium power in short bursts if a microwave is necessary.

Ingredient Substitutions

You can substitute ground turkey for beef at a 1:1 ratio to reduce fat; increase salt slightly if you use turkey because it can be milder. If you prefer brown rice, par-cook it 10 minutes before mixing into the meat so the grains will finish cooking in time; brown rice absorbs more liquid and will change texture. If fresh spearmint isn’t available, add 2 teaspoons of dried mint from herbal tea or leave it out and boost the cilantro by an extra tablespoon. Swap the green beans for diced zucchini or use shelled peas instead of whole pods — just match cuts so the vegetables cook evenly during the simmer.

Serving Suggestions

Serve the soup with warm corn tortillas or crusty pan bread for soaking up the broth. Garnish with additional chopped cilantro, a few extra mint leaves, or a wedge of lime for brightness. For a heartier meal, offer shredded cabbage, avocado slices, and a plate of radish rounds on the side so guests can customize. This soup also pairs nicely with simple Mexican-style rice or a light salad dressed with lime and olive oil for a full menu.

Cultural Background

Albondigas has roots in Spanish and Moorish cuisines and evolved in Mexico into a comforting, herb-forward soup that showcases the local love for fresh herbs and bright flavors. The use of rice inside meatballs is an old technique to stretch meat portions and create a pleasing texture; different regions in Mexico add local vegetables or spices. Serving it with cilantro and lime reflects the Mexican preference for herbaceous, citrusy finishes that lift long-simmered broths.

Seasonal Adaptations

In spring, use fresh peas in their pods and young carrots for tender sweetness. Summer invites zucchini and fresh corn cut from the cob; in autumn, add diced sweet potato or butternut squash in place of carrots for a heartier, earthy note. For winter, increase the green beans and use richer stock to make the bowl more robust. Adjust the herb quantities by season — more mint in late spring, more cilantro in late summer — to keep the pot tasting fresh year-round.

Meal Prep Tips

To meal-prep, form and freeze uncooked meatballs on a baking sheet until firm, then transfer to freezer bags. When you’re ready to cook, add frozen meatballs directly to simmering broth and add an extra 5–10 minutes to the cooking time. Portion soup into single-serving microwave-safe containers for quick lunches, and label with the date. When transporting, keep garnishes separate and add at serving time to maintain brightness and color.

Success Stories

Readers have told me they make this when someone in the family is sick because it’s easy on the stomach but still flavorful. One friend shared that the soup saved a rainy birthday picnic — it was warmed on a portable burner and ladled into thermoses, and everyone toasted with spoons. Another reader swapped turkey and added chopped spinach for her son’s soccer tournaments and reported that the team loved it and requested the recipe.

Make this pot your own: adjust the herbs, swap vegetables, and don’t be afraid to add a little heat if that’s your family’s preference. There’s a comfort to stirring a large pot and hearing the rice bubble inside the meatballs — it’s kitchen music to me.

Enjoy a steaming bowl, and if you try a variation, I’d love to hear about it — recipes are living things, and this one has room for your touch.