There’s something deeply comforting about a bowl of Chicken Albondigas Soup a traditional Mexican favourite with a lighter, nourishing twist. Instead of the usual beef, I make my albondigas (meatballs) with ground chicken, keeping the dish flavourful yet wholesome.
The soup is packed with vibrant vegetables, aromatic herbs, and tender chicken meatballs that melt in your mouth.
Whether you’re chasing away a cold or just craving something hearty and homemade, this dish brings warmth to the soul and a touch of spice to your table.
How To Make Chicken Albondigas Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course, Soup
Cuisine: Mexican-Inspired
Yield: Serves 6
Equipment Needed
- Large soup pot or Dutch oven
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
- Knife and chopping board
- Ice cream scoop or tablespoon (for shaping meatballs)
Ingredients
For The Chicken Meatballs (Albondigas):
- 1 lb ground chicken
- 1/4 cup uncooked white rice
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and pepper to taste
For The Soup:
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 potato, peeled and diced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges, for garnish
Instructions
Step 1: Prepare The Albondigas (Meatballs)
I mix the ground chicken, rice, egg, garlic, cilantro, and spices in a bowl. Once well combined, I use a tablespoon or small scoop to shape them into bite-sized meatballs. I keep them in the fridge while prepping the soup.
Step 2: Sauté The Aromatics
In a large pot, I heat the olive oil over medium heat. Then I sauté the chopped onion and garlic until fragrant, about 2–3 minutes.
Step 3: Build The Soup Base
I toss in the carrots, celery, and potatoes. After a quick stir, I add the diced tomatoes, chicken broth, cumin, and paprika. I let it simmer for 10 minutes so the flavors blend.
Step 4: Add The Albondigas
I gently drop the chicken meatballs into the simmering broth. I don’t stir for the first 5 minutes to let them firm up.
Step 5: Simmer And Finish
After 20 minutes, I add the zucchini and simmer everything for another 10–15 minutes until the veggies and rice in the meatballs are fully cooked.
 Step 6: Garnish And Serve
I ladle the soup into bowls and top with fresh cilantro and a squeeze of lime. That final touch makes the flavor pop.
Nutrition Facts Of Chicken Albondigas Soup
- Calories: 290
- Protein: 22 g
- Fat: 11 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Sodium: 700 mg
Note
When I first made this chicken albondigas soup for my family, it became an instant favourite. I love how it brings all the comfort of classic albondigas but with a lighter, modern feel. It’s perfect for weeknights, meal prep, or even as a cozy Sunday dinner.
Conclusion
Chicken albondigas soup isn’t just a recipe—it’s a hug in a bowl. From the spiced meatballs to the heartwarming broth, every bite feels like comfort food done right.
If you’re looking for a nourishing and flavourful soup with a cultural twist, give this one a try. I promise—it’ll warm your heart and your kitchen.
Chicken Albondigas Soup
Equipment
- Large soup pot or Dutch oven
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
- Knife and chopping board
- Ice cream scoop or tablespoon (for shaping meatballs)
Ingredients Â
- 1 lb ground chicken
- 1/4 cup uncooked white rice
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup finely chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 potato peeled and diced
- 6 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
InstructionsÂ
Step 1: Prepare The Albondigas (Meatballs)
- I mix the ground chicken, rice, egg, garlic, cilantro, and spices in a bowl. Once well combined, I use a tablespoon or small scoop to shape them into bite-sized meatballs. I keep them in the fridge while prepping the soup.
Step 2: Sauté The Aromatics
- In a large pot, I heat the olive oil over medium heat. Then I sauté the chopped onion and garlic until fragrant, about 2–3 minutes.
Step 3: Build The Soup Base
- I toss in the carrots, celery, and potatoes. After a quick stir, I add the diced tomatoes, chicken broth, cumin, and paprika. I let it simmer for 10 minutes so the flavors blend.
Step 4: Add The Albondigas
- I gently drop the chicken meatballs into the simmering broth. I don’t stir for the first 5 minutes to let them firm up.
Step 5: Simmer And Finish
- After 20 minutes, I add the zucchini and simmer everything for another 10–15 minutes until the veggies and rice in the meatballs are fully cooked.
Step 6: Garnish And Serve
- I ladle the soup into bowls and top with fresh cilantro and a squeeze of lime. That final touch makes the flavor pop.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.