This Albondigas soup is the kind of bowl that makes a chilly evening feel like home. I grew up with this pot simmering on the stove during weekends when my mother wanted something nourishing and simple to feed a crowd. The combination of small rice-studded meatballs, aromatic fresh spearmint and parsley, and a subtly tomatoed broth creates a balance of comfort and brightness that always gets passed around for seconds. I first learned this version from my mother, who emphasized using fresh herbs and forming the meatballs about an inch across so they cook quickly and stay tender.

What makes this bowl special is its texture and scent: meatballs with a gentle chew from the rice, vegetables that still have a little bite, and a broth that is both savory and herb-forward. There are countless regional variations, but the version I keep coming back to uses spearmint or Mexican yerba buena; peppermint would overwhelm the profile, so avoid it. When I serve this to guests, the steam seems to draw everyone into the kitchen. It’s flexible, forgiving, and a proven weeknight winner—swap ground turkey if you prefer a lighter protein and adjust the veggies to whatever’s in the crisper.

Ingredients

• Extra virgin olive oil: Use 2 tablespoons of a good quality oil for a clean, slightly fruity base. I favor brands labeled cold-pressed for a fresh finish.
• Onion and garlic: One large yellow or sweet onion, chopped, plus one clove of garlic minced. They provide the aromatic backbone; sweat them until translucent to avoid raw sharpness.
• Stock and water: 2 quarts of chicken or beef stock plus 1 quart water creates a deep yet not overly salty broth. Use low-sodium stock if you plan to adjust seasoning later.
• Tomato sauce: 1/2 cup tomato sauce adds gentle acidity and body. San Marzano-style sauces are a nice choice for depth.
• Vegetables: 1/2 pound green beans trimmed and cut into 1-inch pieces, and 2 large carrots peeled and sliced. These keep a bit of texture when cooked properly.
• White rice: 1/3 cup uncooked white rice mixed directly into the meatball mixture. It cooks in the broth and gives meatballs a pleasing, tender bite.
• Ground beef: 1 pound of 80/20 ground beef for flavor and moisture; swap ground turkey if you prefer a leaner option.
• Herbs: 1/4 cup loosely packed fresh spearmint and 1/4 cup loosely packed fresh parsley, finely chopped. If you can find Mexican yerba buena, it gives an authentic lift.
• Seasoning: 1 1/2 teaspoons salt and 1/4 teaspoon freshly ground black pepper plus a dash of cayenne if you like heat.
• Egg: 1 large egg to bind the meatballs.
• Peas and oregano: 1 1/2 cups frozen or fresh peas and 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano for herbal warmth.
• Cilantro: 1/2 cup chopped fresh cilantro for garnish and final brightness.

Instructions

Make the base: Heat 2 tablespoons olive oil in a 5-quart heavy-bottomed pot over medium heat. Add the chopped onion and cook about 5 minutes until tender and translucent; add the minced garlic and cook an additional minute until fragrant. Pour in 2 quarts stock, 1 quart water, and 1/2 cup tomato sauce, bring to a boil, then reduce to a gentle simmer. Add the green beans and sliced carrots; keep the simmer low so vegetables stay slightly firm. Prepare the meatball mixture: In a large bowl combine 1 pound ground beef, 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 or a spoon until evenly combined; avoid overworking to keep the meatballs tender. The rice will absorb liquid and expand as they cook in the broth. Form and simmer the meatballs: Wet your hands slightly and form the mixture into 1-inch meatballs. One at a time, gently drop the balls into the simmering broth. Cover the pot and simmer for 30 minutes; the rice will finish cooking inside the meatballs and they will become firm but tender. Maintain a low simmer—vigorous boiling will break them apart. Finish with peas and herbs: About 5 minutes before the end of cooking, add 1 1/2 cups peas and a teaspoon of oregano. Taste and adjust salt and pepper, adding a dash of cayenne if desired. Remove from heat and stir in 1/2 cup chopped cilantro just before serving to preserve its fresh aroma.

Storage Tips

Store in airtight containers in the refrigerator for up to three days. For freezing, cool completely, portion into freezer-safe containers, and label with date; frozen soup keeps up to three months. When reheating from frozen, thaw overnight in the refrigerator then reheat gently on the stove over low heat until warmed through, stirring occasionally. If reheating refrigerated portions, warm on low so the meatballs don’t dry out; add a splash of stock or water if the broth has reduced.

Ingredient Substitutions

If you prefer a leaner protein, substitute ground turkey one-for-one with the same rice and egg binder. For a gluten-free pantry check, most ingredients are naturally gluten-free; verify that your stock and tomato sauce are labeled gluten-free if you have celiac disease. If you need a grain-free option, replace the rice inside the meatballs with 1/3 cup cooked quinoa, bearing in mind texture will change slightly. Dried mint from herbal tea can stand in for fresh spearmint at about 2 teaspoons dried.

Serving Suggestions

Serve hot bowls topped with extra chopped cilantro and a wedge of lime for a bright finish. Offer warm corn tortillas or crusty gluten-free bread alongside for soaking up broth. For a heartier meal, place a scoop of mashed avocado into each bowl or serve over a bed of lightly dressed shredded cabbage for crunch. This soup pairs well with a simple salad of radishes and cucumber dressed with lime and a pinch of salt.

Cultural Background

Albondigas, meaning meatballs in Spanish, has roots across Spanish-speaking regions, with each community adapting the dish. In Mexico the meatballs are often mixed with rice and herbs and simmered in a light tomato broth with seasonal vegetables. The use of spearmint or yerba buena is a distinctive touch in many Mexican households, lending a fresh herbal note that contrasts with the warm, savory broth.

Seasonal Adaptations

In spring use fresh peas in their pods and thinly sliced radishes for garnish. Summer calls for fresh corn kernels and diced zucchini; add them midway through cooking so they stay firm. In fall and winter, root vegetables like parsnips or small diced potatoes can be added for extra heft. Adjust herbs to match the season—more cilantro in summer and more oregano in cooler months.

Meal Prep Tips

Make the meatball mixture ahead and form the balls; arrange on a baking sheet and refrigerate for up to two days or freeze on the tray then transfer to a bag for longer storage. Prepare the broth and vegetables in advance and combine with freshly heated meatballs when ready to serve. Portion into single-serving containers for grab-and-go lunches and reheat gently to preserve texture.

Whether you make it for a weeknight or a gathering, this bowl holds memories and makes new ones. I encourage you to make it your own—add the vegetables you love and hand the ladle to someone who could use a warm bowl and good company.