This Albondigas soup has been a cornerstone of my winter and rainy-day cooking for as long as I can remember. I first learned this version from my mother, who insisted on using spearmint — not peppermint — and adding a tablespoon or two of the chopped leaves right into the simmering pot. The mint brightens the rich beef and tomato base in a way that always makes our kitchen smell like a warm, comforting hug. It’s perfect for nights when you want something filling but light enough to leave you satisfied without feeling heavy.

I discovered how flexible this pot of goodness can be the first time I had to adapt it to a nearly empty fridge. I swapped in frozen peas and added extra carrots, and it was just as beloved. The meatballs are tender because they cook in the broth with a small amount of uncooked rice inside each ball; the rice swells as the balls simmer, creating a soft, almost pillowy texture. This version serves 6 to 8 and is ideal for family meals, sending to someone who needs comfort, or making ahead for easy reheating. My mother’s variation—two extra tablespoons of chopped mint stirred in at the end—remains my favorite twist.

Ingredients

• Extra-virgin olive oil (2 tablespoons): Use a good-quality oil; it forms the aromatic base when sautéing the onion and adds a rounded fruitiness to the broth.
• Onion and garlic (1 large onion, chopped; 1 clove garlic, minced): Yellow or white onion both work—sauté until translucent to build sweetness and depth.
• Broth and water (2 quarts stock + 1 quart water): Use chicken or beef stock for added richness; homemade stock is ideal, but a high-quality carton or low-sodium store-bought version is fine.
• Tomato sauce (1/2 cup): Adds body, color, and a gentle tomato tang. San Marzano-style or your favorite brand works well.
• Vegetables: Green beans (1/2 pound, trimmed and cut into 1-inch pieces) and 2 large carrots, peeled and sliced—these provide texture, sweetness, and color.
• White rice (1/3 cup): Short or medium-grain rice works best inside the meatballs; it swells as it cooks and keeps each ball tender.
• Ground beef (1 pound): An 80/20 blend gives flavor and succulence; substitute ground turkey for a leaner option.
• Fresh herbs: Spearmint (1/4 cup loosely packed, chopped) and parsley (1/4 cup loosely packed, chopped). These fresh herbs are the personality of the meatballs—do not substitute with peppermint!
• Seasoning: 1 1/2 teaspoons salt plus extra to taste, 1/4 teaspoon freshly ground black pepper, 1 large egg to bind the meatball mixture.
• Final additions: 1 1/2 cups frozen or fresh peas, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1 dash cayenne (optional), and 1/2 cup chopped fresh cilantro for garnish.

Instructions

Make the base: Heat 2 tablespoons of extra-virgin olive oil in a heavy-bottomed 5-quart pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant—avoid browning the garlic to prevent bitterness. Pour in 2 quarts of stock, 1 quart of water, and 1/2 cup tomato sauce; bring to a vigorous simmer, then reduce heat to maintain a gentle simmer. Add the vegetables: Once the broth is simmering, add the trimmed and cut green beans and the sliced carrots. These hearty vegetables benefit from the full simmer time and will be tender but not mushy after 30 minutes. Keep the pot partially covered to retain heat while allowing some evaporation for concentration of flavor. Prepare the meatball mixture: In a large bowl, combine 1 pound ground beef with 1/3 cup uncooked white rice, 1/4 cup chopped spearmint, 1/4 cup chopped parsley, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 large beaten egg. Mix gently with your hands until just combined—overworking will make the meatballs tough. The raw rice inside will expand as they cook, producing tender, slightly chewy centers. Form the meatballs: Roll the mixture into 1-inch meatballs using lightly oiled or wet hands to prevent sticking. Try to keep them uniform in size so they cook evenly—this should yield roughly 30–36 small balls depending on exact size. Cook the meatballs in the broth: Gently add the meatballs to the simmering pot one at a time, being careful not to crowd the pot. Cover and simmer for about 30 minutes. The rice inside the meatballs will soften fully and the meat will be cooked through; check a meatball by cutting one open if you’re unsure. Keep the simmer low so the meatballs don’t break apart from a rolling boil. Finish and season: During the final 5–7 minutes of cooking, stir in 1 1/2 cups peas and a teaspoon dried oregano (or a tablespoon fresh). Taste and adjust salt, pepper, and add a dash of cayenne if you like heat. Turn off the heat and stir in 1/2 cup chopped cilantro and, if you love mint like my family, an extra tablespoon or two of finely chopped spearmint. Serve: Ladle into warm bowls and garnish with additional cilantro and a squeeze of lime if desired. Serve with warm corn tortillas or crusty bread on the side.

Storage Tips

Cool the soup to near room temperature within two hours of cooking, then refrigerate in shallow airtight containers for up to 4 days. For longer storage, portion into freezer-safe containers, leaving about 1/2 inch headspace; freeze up to 2–3 months. When reheating, thaw overnight in the refrigerator and rewarm gently on the stovetop over low heat until steaming—avoid vigorous boiling which can make the vegetables mushy and the meatballs break apart. If the broth thickens during storage, add a splash of water or stock to restore the desired consistency.

Ingredient Substitutions

Substitute 1 pound ground turkey for ground beef to reduce fattiness; increase salt slightly to compensate for the milder flavor. If you don’t have spearmint, dried mint from herbal tea can be used—about 2 teaspoons dried—but fresh is superior. Swap green beans for diced zucchini or 1 cup fresh corn kernels in late summer. Brown rice will require a different approach (pre-cooked or parboiled) because it won’t soften fully inside the meatballs during the 30-minute simmer.

Serving Suggestions

Serve bowls with warm corn tortillas, tostadas, or crusty bread. Add lime wedges for a bright finish and offer hot sauce or sliced avocado on the side. For a light lunch, pair a smaller bowl with a fresh green salad. For a heartier dinner, serve with rice on the side and a simple cucumber-tomato salad dressed with lime and olive oil.

Cultural Background

Albondigas has roots across the Spanish-speaking world; the Mexican version pairs small rice-infused meatballs with a clear tomato-tilted broth and seasonal vegetables. It blends Moorish meatball traditions (from the Spanish term albóndiga) with New World ingredients like tomatoes, corn, and cilantro. Regional variations abound across Mexico: some families add hominy, others favor a chile-infused broth, but the core of small meatballs simmered in a bright broth remains consistent.

Seasonal Adaptations

In spring or summer, use fresh peas in the pod, diced zucchini, and fresh corn for sweet, crisp textures. In fall and winter, add diced sweet potatoes or butternut squash for heartier bowls. For holiday gatherings, serve the soup as a first course and ramp up the aromatics with a smoked paprika or chipotle dash for smokier depth.

Meal Prep Tips

Make the meatballs a day ahead and keep them refrigerated on a tray covered loosely with plastic wrap; add to the simmering broth to finish the next day. Alternatively, brown the meatballs lightly in a skillet before adding to the broth for added caramelized flavor—this adds an extra 5–7 minutes to the prep but delivers deeper savory notes. When portioning for lunches, store meatballs and broth together to preserve texture; reheat gently to avoid overcooking.

In short, this Albondigas soup is a reliable, comforting dish that rewards slight variations and straightforward technique. It’s an approachable recipe with room for personalization—try adding your own favorite seasonal vegetables or turning up the herbs to make it feel like home.