Sopa De Albondigas (Meat Ball Soup)

Sopa de albondigas is the kind of soup that quiets a noisy kitchen. The rice gets stirred raw into the meatballs, then cooks right inside them as they bubble away in the broth, swelling and softening so each bite holds together without ever turning dense. That’s the trick: skip pre-cooking the rice and let the broth do the work.

A blend of ground beef and ground pork keeps the meatballs juicy where all-beef versions can go dry. The chopped mint is the signature move in traditional Mexican albondigas, lifting the tomato broth with a cool, herbal note that distinguishes this soup from any other meatball stew.

Wilt the onion and garlic gently in oil before adding the tomato sauce and stock. Once the broth is at a rolling boil, drop the raw meatballs in one at a time so they hold their shape, then cover tight and walk away for half an hour.

Chef Tips

• Use veal stock if you can find it. The original recipe calls it out for good reason: it gives the broth a silkier body than beef stock alone.
• Roll the meatballs smaller than golf balls. They expand as the rice swells inside, and smaller ones cook more evenly through the middle.
• Don’t stir aggressively once the meatballs go in. A gentle simmer keeps them intact; a rolling boil shreds them.
• Freezes beautifully. Cool fully, then portion into containers leaving headspace for the broth to expand.

Variations

• Add diced carrots, zucchini, and potato chunks 15 minutes in for a heartier version closer to the Sonoran style.
• Stir a chopped chipotle in adobo into the broth for a smoky, mildly spicy variation.
• Swap the mint for fresh cilantro and a squeeze of lime at serving for a brighter finish.