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Cooked albondigas soup in crock pot

Albondigas Soup Recipe in Crock Pot

This albondigas soup recipe in crock pot is a hearty, slow-cooked Mexican meatball soup made with tender rice-filled meatballs, vegetables, and a rich tomato broth. It’s easy to prepare, comforting, and perfect for busy days when you want a warm homemade meal with minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 Peoples
Course: main dish, Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (or beef & pork mix)
  • ⅓ cup uncooked white rice
  • 1 large egg
  • ¼ cups finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
For the Soup
  • 6 cups beef broth (or chicken broth)
  • 1½ cups salsa or crushed tomatoes
  • 2 medium potatoes, peeled and diced
  • 2 carrots sliced
  • 1 zucchini sliced
  • ½ tsp dried oregano
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Slow cooker (crock pot)
  • Mixing bowl
  • Measuring cups & spoons
  • Cutting board
  • Knife

Method
 

  1. Prepare the Meatball Mixture

    In a large mixing bowl, add ground beef, uncooked rice, egg, chopped onion, garlic, cilantro, salt, pepper, and cumin. Gently mix everything together until just combined. Avoid overmixing, as this can make the meatballs dense.
    Mixing ground beef and rice for albondigas meatballs

  2. Shape the Albondigas Meatballs

    Using your hands, roll the mixture into small, evenly sized meatballs (about 1 to 1½ inches wide). Place them on a plate while you prepare the soup base.
    Raw albondigas meatballs ready for slow cooking

  3. Add Soup Base to Crock Pot

    Pour the beef broth into the crock pot. Stir in salsa or crushed tomatoes, oregano, and a pinch of salt. This forms the flavorful base for your albondigas soup.

  4. Add Vegetables

    Add the diced potatoes, sliced carrots, and zucchini directly into the crock pot. Spread them evenly so they cook properly during slow cooking.
    Vegetables added to crock pot albondigas soup

  5. Add Raw Meatballs

    Carefully place the raw meatballs into the broth, spacing them out so they don’t stick together. Do not stir aggressively—gentle placement helps the meatballs stay intact.
    Adding raw meatballs to crock pot albondigas soup

  6. Slow Cook the Soup

    Cover the crock pot and cook:
    LOW for 5–7 hours (best flavor and texture), or
    HIGH for 3–4 hours
    During cooking, the rice inside the meatballs will cook fully and absorb the broth, making them tender and juicy.
    Crock pot albondigas soup cooking slowly

  7. Taste and Adjust Seasoning

    About 30 minutes before serving, gently stir the soup and taste the broth. Adjust salt or seasoning if needed.
    Cooked albondigas soup in crock pot

  8. Serve and Garnish

    Ladle the hot albondigas soup into bowls. Garnish with fresh cilantro and serve with warm tortillas, lime wedges, or crusty bread.
    Albondigas soup served hot with cilantro

Notes

Adding raw meatballs to crock pot albondigas soup
Raw meatballs carefully added to the slow cooker

Albondigas Soup Recipe in Crock Pot

  • Using uncooked rice is traditional and helps bind the meatballs.
  • For extra flavor, use fire-roasted tomatoes or homemade salsa.
  • Avoid stirring too often to keep meatballs from breaking apart.
  • This soup tastes even better the next day.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat: Warm slowly on the stove or in the crock pot on low.
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