This Albondigas Soup recipe is a hearty broth-based Mexican Meatball Soup, made in an Instant Pot pressure cooker, that is super flavorful with seasoned meatballs, lots of vegetables, and a flavorful broth.
I discovered Albondigas Soup a few years ago at a Mexican restaurant in San Antonio around the corner from my office when some coworkers and I went there for lunch.
I ordered the Albondigas Soup. It was so flavorful and chock full of flavorful meatballs and vegetables that it was a meal in itself. After having tried it at the restaurant, I knew I had to make it at home.
Table of Contents
What Is Albondigas Soup?
Albondigas (pronounced Ahl-BOHN-dee-gahs) is Spanish for meatballs. Albondigas Soup is a Mexican Meatball Soup. Actually, the actual translation for meatball soup would be sopa de albondigas.
Now that we have had our Spanish lesson, let me tell you about this awesome Mexican Meatball Soup. Albondigas Soup is a broth-based soup that is chock full of vegetables, such as carrots, potatoes, garlic, onions, and zucchini, and features meatballs with Mexican seasoning, such as cumin, chili powder, and Mexican oregano. It is one of our favorite Instant Pot Soup Recipes.
According to Wikipedia, Albondigas are believed to have originated as a berber or Arab dish that was imported to Spain. Albondigas are typically served as appetizers in Spain but, in Mexico, are more commonly served in soup.
What Makes This Albondigas Soup Recipe Different?
This recipe is different because it is made in one pot, the Instant Pot pressure cooker, instead of on top of the stove. What this means to you is that this Albondigas Soup cooks up fast, and you have an entire meal in one pot, with no extra pots to wash, which saves time after dinner.
I love my Instant Pot because it makes dinner easy. It cooks up fast and you don’t have to babysit and watch the pot while the soup cooks. The Instant Pot does all the work. It really is a set it and forget it recipe.
How To Make Albondigas Soup In An Instant Pot
- Make The Albondigas (Meatballs)
- Mix together by hand 1 pound ground beef, 1/2 cup cooked rice, 1 egg, 1/4 cup chopped onion, 1/2 cup chopped mint or cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1 teaspoon minced garlic, and salt and pepper to taste.
- Divide the meat mixture evenly into the number of meatballs that you want. Roll the meat mixture in your hands to form the meatballs.
- Brown The Albondigas (Meatballs)
- Add a little (2 teaspoons) oil in the inner liner pot of the Instant Pot.
- Press the Sauté button on the front of the Instant Pot.
- After the Instant Pot display on the front says “Hot,” then carefully place the prepared meatballs in one layer onto the bottom of the Instant Pot. Be sure to leave enough room between each meatball to give you enough space to turn the meatballs. NOTE: You may have to brown the meatballs in batches.
- Cook the meatballs for about 2 – 3 minutes on each side.
- Remove the browned meatballs and place into a bowl. Set aside until ready to add into the soup.
- Make The Broth for the Albondigas Soup
- Deglaze the bottom of the Instant Pot by pouring in a little chicken broth and then scraping the bottom of the Instant Pot with a spatula. Press the sauté button again if it stopped.
- Add 1/2 cup chopped onions and cook for about 3 minutes. Then add 1 Tablespoon minced garlic and cook for 1 minute. Press cancel to stop the sauté function.
- Pour in the rest of the chicken broth (4 cups total), canned fire-roasted tomatoes, and 2 teaspoons adobe sauce from a can of chipotle peppers, (if you want it spicy, add in a diced chipotle pepper.)
- Add in the seasonings: 1 teaspoon each of cumin and chili powder, 1/2 teaspoon oregano, and salt and pepper to taste.
- Add in the the vegetables of choice. I added 1 zucchini (chopped), 1 cup sliced carrots, 4 small baby Yukon gold potatoes, quartered.
- Add the Browned Meatballs In The Soup
- Carefully add the meatballs back in the soup.
- Close the lid and move the seal into the sealing position. Press the “Pressure Cook” button and set the time to 12 minutes. NOTE: It will take about 8 minutes to come up to pressure before, it starts the 12-minute pressure cook.
- Let it release naturally for 10 minutes then do a quick release. Open the lid and stir. It is ready to serve.
Frequently Asked Questions
Can I Substitute Other Vegetables In The Albondigas Soup?
- Yes. You can use your favorite vegetables in the soup. Instead of adding zucchini, carrots, and potatoes, some other vegetables you could add are:
- Celery
- Green Bell Peppers
- Corn
- Peas
- Sweet Potatoes
How Long Should I Pressure Cook Albondigas Soup?
- After browning the meatballs using the Instant Pot’s sauté function, pressure cook the soup with the meatballs for 12 minutes.
- Just be aware that the total time will be longer because it takes the Instant Pot about 8 minutes to come up to pressure, 12 minutes to pressure cook, and 10 minutes for the Instant Pot to naturally release the pressure.
- Total Time:
- Brown meatballs and onions: 8 minutes
- Time To Pressurize: 8 minutes
- Pressure Cook Time: 12 minutes
- Natural Release: 10 minutes
- Total Time: 38 minutes.
- Total Time:
Can I Make Albondigas Soup Ahead of Time?
- Yes! As a matter of fact, the soup tastes even better the next day.
How Do I Store Leftover Albondigas Soup?
- Store it in an air-tight container in the refrigerator for up to 4 days.
Can I Freeze Albondigas Soup?
- Yes. However, I recommend letting it cool in the refrigerator first. Then transfer the soup to a freezer-friendly container before placing in the freezer.
- To reheat the soup, remove it from the freezer and place it in the refrigerator overnight. Then you can reheat on the stove or in the microwave.
What Should I Serve With Albondigas Soup?
- Albondigas Soup, or Mexican Meatball Soup, is a meal in itself. It does not require any additional sides. However, if you want to add to it, below are some ingredients or recipes to serve with the Albondigas Soup.
- Pico De Gallo
- Guacamole or sliced avocados
- Chopped Cilantro or fresh mint
- Sliced limes
- Sliced Radishes
- Tortilla Chips
- Fresh Tortillas (From Grumpy’s Honeybunch)
- Crusty Bread
- Crackers
Other Mexican Recipes
- Chicken Posole (or Pozole) – An easy broth-based soup made with chicken sausage and Mexican herbs and spices.
- Mexican Rice – This Mexican Rice, or Spanish Rice, with its bold Mexican flavors, will make your taste buds do a salsa dance, and makes it a perfect side dish for your Mexican dinner.
- Mexican Beef and Rice Casserole – Mexican Beef And Rice Casserole is an easy, cheesy, delicious ground beef skillet dinner loaded with Mexican beefy taco flavor that your whole family will love!
- Enchilada Suizas – These Enchiladas Suizas are creamy, cheesy, slightly spicy white chicken enchiladas made with sour cream, mozzarella cheese, salsa verde, chicken, and corn tortillas, and are out-of-this-world delicious!
Other Meatball Recipes
- Porcupine Meatballs – Seasoned meatballs enriched with long grain rice cooked in a secret ingredient tomato sauce. Comfort food the whole family loves!
- Slow Cooker Asian Sesame Meatballs – Slow Cooker Asian Sesame Meatballs are a super easy and crowd-pleasing holiday appetizer recipe that uses gluten-free Frozen Meatballs.
- Meatballs With Grape Jelly And Chili Sauce – These Meatballs with Grape Jelly and Chili Sauce are tender and juicy and flavorful appetizer meatballs that are super easy to make for a party.
- Baked Italian Meatballs – These Baked Italian Meatballs are the best, juicy, most flavorful Baked Italian Meatballs made with ground beef and Italian sausage and seasoned to perfection with Italian herbs and parmesan cheese.
Other Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup – This Instant Pot Chicken Noodle Soup is the fastest, easiest chicken noodle soup for when you need comfort food fast!
- Sausage Tortellini Soup – Sausage Tortellini Soup (Instant Pot Version) is rich and creamy with Italian sausage, cheese tortellini, and spinach, and is quick and easy to make in an Instant Pot for hot comforting soup on a cold winter evening.
- Instant Pot Split Pea Soup – A bowl of Instant Pot Split Pea Soup is humble, cozy, and comforting with its smokiness from the bacon or ham bone (ham hock) and its richness from the thick pea soup. It is a big hug in a bowl.
- Instant Pot Chili (Pressure Cooker Chili) – This thick, hearty Instant Pot Chili, or Pressure Cooker Chili, is super flavorful with its homemade chili seasoning!
If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:
Facebook | Twitter | Pinterest | BlogLovin | Instagram
Recipe
Albondigas Soup Recipe (Mexican Meatball Soup)
This Albondigas Soup recipe is a hearty, delicious broth-based Mexican Meatball Soup, made in an Instant Pot pressure cooker, and is super flavorful with seasoned meatballs, lots of vegetables, and a flavorful broth.
Servings 6
Calories 248kcal
Equipment
- Instant Pot Pressure Cooking
Ingredients
Albondigas (Meatballs)
- 1 pound ground beef
- 1/2 cup cooked white rice
- 1 egg
- 1/4 cup chopped onion
- 1/2 cup chopped mint (or chopped cilantro)
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Albondigas Soup
- 4 cups (32-ounces) reduced sodium chicken broth
- 1/2 cup chopped onions
- 1 Tablespoon minced garlic
- 1 (14.5-ounce can) fire-roasted diced tomatoes
- 2 teaspoons adobo sauce (optional – from can of chipotle chilies in adobo sauce.)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 zucchini sliced
- 1 cup sliced carrots
- 4 SMALL BABY yukon gold potatoes (quartered)
Instructions
Albondigas (Meatballs)
- Mix together by hand 1 pound ground beef, 1/2 cup cooked rice, 1 egg, 1/4 cup chopped onion, 1/2 cup chopped mint or cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon minced garlic, and salt and pepper to taste.
- Divide the meat mixture evenly into the number of meatballs that you want. Roll the meat mixture in your hands to form the meatballs.
- Add a little (2 teaspoons) oil in the inner liner pot of the Instant Pot.
- Press the Sauté button on the front of the Instant Pot. After the Instant Pot display on the front says “Hot,” then carefully place the prepared meatballs in one layer onto the bottom of the Instant Pot. Be sure to leave enough room between each meatball to give you enough space to turn the meatballs. NOTE: You may have to brown the meatballs in batches.
- Cook the meatballs for about 3 minutes on each side. Remove the browned meatballs and place into a bowl. Set aside until ready to add into the soup.
Albondigas Soup
- Deglaze the bottom of the Instant Pot by pouring in a little chicken broth and then scraping the bottom of the Instant Pot with a spatula. Press the sauté button again if it stopped.
- Add 1/2 cup chopped onions and cook for about 3 minutes. Then add 1 Tablespoon minced garlic and cook for 1 minute. Press cancel to stop the sauté function.
- Pour in the rest of the chicken broth (4 cups total), canned fire-roasted tomatoes, and 2 teaspoons adobe sauce from a can of chipotle peppers, (if you want it spicy, add in a diced chipotle pepper.)
- Add in the seasonings: 1 teaspoon each of cumin and chili powder, 1/2 teaspoon oregano, and salt and pepper to taste.
- Add in 1 zucchini (chopped), 1 cup sliced carrots, 4 small baby Yukon gold potatoes, quartered.
- Carefully add the meatballs back in the soup. Close the lid and move the seal into the sealing position. Press the “Pressure Cook” button and set the time to 12 minutes.
- NOTE: It will take about 8 minutes to come up to pressure before, it starts the 12-minute pressure cook. Let it release naturally for 10 minutes then do a quick release. Open the lid and stir. It is ready to serve.
Video
Notes
– Pressurization (under time) means that the Instant Pot requires about 8 minutes to come up to pressure and after the soup is finished pressure cooking, it naturally releases pressure for about 10 minutes for a total of 18 minutes.
– If you don’t have mint, then I recommend using chopped cilantro or chopped parsley.
– If you don’t have baby Yukon gold potatoes, then you may have to cut the potatoes into small 1-inch pieces.
– The 2 teaspoons of adobo sauce is completely optional, but does add a nice smoky flavor to the broth.
- See the FAQs above for more substitutions and answers to frequently asked questions.
Nutrition
Calories: 248kcal | Carbohydrates: 18g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 430mg | Potassium: 811mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3865IU | Vitamin C: 14.6mg | Calcium: 65mg | Iron: 4.9mg
Paula says
This looks so good but can I do this in a crockpot?
Michele says
Hi Paula, yes, you can make this recipe in a crockpot. I would recommend browning the meatballs in a skillet first before adding in the crockpot. Dump everything in the crockpot and cook on high for 4 hours or on low for 7 – 8 hours.
Francine says
I want to try and make this in the instant pot, but I normally make about 6lbs of ground beef. How much time would I cook this in the instant pot with the veggies.
Michele says
Hi Francine, I’m happy you like the Instant Pot and want to use it. However, this recipe requires 1 lb of ground beef. If you want to make enough soup to use 6 lbs of ground beef, that would scale the recipe from 6 servings to 36 servings. Is that what you want to do?
If so, then you will likely need multiple Instant Pots or have to make this in multiple batches if you want to use the Instant Pot. The soup can’t go over the 2/3rd mark in the IP or it will not come up to pressure. If you have an 8-quart Instant Pot, then you MIGHT be able to double my recipe above for 12 servings, but I don’t know for sure.
If you want to make that many servings, it may be easier to make the soup in 1 or 2 very large soup pots on top of the stove.
Christina says
I have an 8qt and was able to double it. It took a while to come to pressure as expected. Tripling it might be a challenge. I would use a second IP, which I have access to.
Christina says
Made this last night for my family of 5 and doubled it… no leftovers! I wanted to try it the next day with all the flavors infused so I guess next time I’ll have to triple it. Yay! I browned some of the meatballs in a skillet and some in the IP to speed up the time. The mint taste in the meatballs was amazing. I also had two yellow squash on hand that I threw in, and some radishes because they take on the consistency of a potato without the carbs or the radish taste. This one is a keeper for sure! Thank you!
Brooke talavera says
Do I need to change anything if I want to use frozen meatballs?
Michele says
Hi Brooke,
You would skip the steps under Albondigas (Meatballs) and just follow the steps under Albondigas Soup only. Let me know how it turns out.
Michele
Brooke talavera says
It came out great!
How many days after cooking is it still good to eat, when kept refrigerated?
Michele says
Hi Brooke,
I’m so glad you liked it. It should be good for at least 3 days if kept refrigerated. After that you can put it in a freezer safe container and freeze it for up to 3 months.
Michele
Sue says
We really enjoyed this recipe and it will be a repeat here. Instead of using the Instant Pot, I made this recipe on the stove. I discovered that I was out of chipotle in adobo sauce and adobo sauce. So, I added in a little ground chipotle, to taste, which lended enough heat and smokiness. Next time I make this recipe, I will use the adobo sauce as directed as I know that will be so good. Thank you for the recipe, Michele!
Michele says
Hi Sue,
Thank you so much for leaving the nice comment. That was a good choice for substitution when you don’t have the adobo sauce. Thanks for the review.
Michele