Name: Albondigas Soup (Mexican Meatball Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1/4 cup uncooked white rice; 1 large egg; 2 tablespoons chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 medium potatoes, diced; 1 zucchini, sliced; 6 cups beef broth; 1 (15 oz) can diced tomatoes; 1 bay leaf

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Hey y’all! If you’re looking for a comforting, flavorful, and downright hearty meal, you’re in the right place. Albondigas Soup (Mexican Meatball Soup) is a beloved classic that combines juicy, tender meatballs with a vibrant veggie-filled broth, making it perfect for family dinners, cozy nights in, or impressing a crowd. Let’s get cooking!

Why You’ll Love This Albondigas Soup (Mexican Meatball Soup)

Super flavorful with tender meatballs and rich, aromatic broth.

Loaded with fresh veggies for a nutritious, well-balanced meal.
Customizable to your taste or dietary needs.
Perfect for meal prep—the flavors get even better the next day!

Comfort food that brings everyone to the table.

Ingredients for Albondigas Soup (Mexican Meatball Soup)

For the Meatballs:

1 lb ground beef (or half beef, half pork)

1/2 cup uncooked white rice
1 large egg
1/4 cup finely chopped onion

2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp dried oregano

1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

For the Soup:

2 tbsp olive oil
1 medium onion, diced

2 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, sliced

2 medium potatoes, peeled and diced
1 zucchini, diced
1 (14.5 oz) can diced tomatoes

8 cups low-sodium chicken broth
1 tsp dried oregano
1/2 tsp ground cumin

Salt and pepper, to taste
1/4 cup chopped fresh cilantro (for garnish)
Lime wedges, for serving

How to Make Albondigas Soup (Mexican Meatball Soup)

Step 1: Prepare the Meatballs

In a large bowl, combine ground beef, rice, egg, onion, garlic, cilantro, oregano, cumin, salt, and pepper.
Mix gently until well combined—avoid over-mixing for tender meatballs.
With damp hands, form mixture into 1 to 1.5-inch balls (about 20–24 meatballs). Set aside.

Step 2: Start the Soup Base

Heat olive oil in a large soup pot over medium heat.
Add onion and cook for 2–3 minutes until softened.
Add garlic and cook another 30 seconds until fragrant.

Add carrots, celery, potatoes, and zucchini. Sauté for 4–5 minutes.

Step 3: Simmer the Soup

Stir in diced tomatoes, chicken broth, oregano, and cumin.
Bring to a gentle boil, then reduce heat to medium-low.

Carefully drop the meatballs into the simmering broth one by one.
Cover and cook for 30 minutes, or until meatballs are cooked through and rice is tender.
Season to taste with salt and pepper.

Step 4: Serve and Enjoy!

Ladle soup into bowls.
Garnish with fresh cilantro and a squeeze of lime juice.
Serve hot and enjoy!

Notes for Albondigas Soup (Mexican Meatball Soup)

For extra flavor, use a mix of ground beef and pork in the meatballs.
If you want to make ahead, shape the meatballs and store in the fridge for up to 24 hours before cooking.
Check out this guide to Albondigas Soup for more inspiration!

Albondigas Soup (Mexican Meatball Soup) Variations

Spicy Version: Add 1–2 minced jalapeños or a dash of chipotle powder to the broth.
Turkey Albondigas: Swap ground beef for ground turkey for a lighter option.
Vegetarian: Use plant-based meat substitute and vegetable broth; skip the egg.

Required Equipment for Albondigas Soup (Mexican Meatball Soup)

Large soup pot or Dutch oven
Mixing bowls
Cutting board and knife

Measuring cups and spoons

Storing Albondigas Soup (Mexican Meatball Soup) & Shelf Life

Let soup cool completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove over medium heat.

Pairings & Serving Recommendations for Albondigas Soup (Mexican Meatball Soup)

Serve with warm corn tortillas or crusty bread to soak up the delicious broth.

Pair with a simple avocado salad or Mexican slaw for a refreshing side.

Pro Tips for Albondigas Soup (Mexican Meatball Soup)

For extra-tender meatballs, avoid overworking the mixture—mix just until combined.
Drop meatballs gently into simmering broth to keep them intact.

Use homemade chicken broth for an even richer flavor (learn how at Bon Appétit).

FAQ: Albondigas Soup (Mexican Meatball Soup)

Can I make Albondigas Soup (Mexican Meatball Soup) ahead of time?: Absolutely! The flavors deepen as it sits, and it reheats beautifully for up to 4 days.
What do I do if the meatballs fall apart?: Be gentle when mixing and forming the meatballs, and make sure the broth is at a gentle simmer, not a rolling boil, when you add them.
Can I freeze Albondigas Soup (Mexican Meatball Soup)?: Yes, cool the soup completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Serves: 6