Hey y’all! If you’re craving a comforting, soul-warming meal that’s full of vibrant flavors, look no further than this Mexican Meatball Soup (Albondigas Soup). Juicy, tender meatballs simmered in a rich, tomato-infused broth with fresh veggies make this dish a year-round favorite—whether it’s a chilly evening or a festive family gathering. Ready to fill your kitchen with delicious aromas? Let’s get cooking!
Why You’ll Love This Mexican Meatball Soup (Albondigas Soup)
- Hearty and Filling: Packed with protein, veggies, and rice, it’s a complete meal in one bowl.
- Authentic Flavors: Traditional spices and fresh herbs create a truly Mexican taste experience.
- Family-Friendly: Mild flavors make it great for kids, but you can spice it up for adults.
- Easy to Make: Simple, step-by-step instructions mean anyone can master this classic soup.
- Perfect for Leftovers: Tastes even better the next day as flavors meld together.
Ingredients for Mexican Meatball Soup (Albondigas Soup)
- 1 lb ground beef (85% lean)
- 1/3 cup uncooked white rice
- 1 large egg
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup white onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 1/2 tsp salt, divided
- 1/2 tsp ground black pepper
- 8 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 medium carrots, sliced
- 2 medium potatoes, peeled & diced
- 1 zucchini, diced
- 1/2 cup frozen peas
- 1 tbsp olive oil
- Lime wedges and extra cilantro for serving
How to Make Mexican Meatball Soup (Albondigas Soup)
Step 1: Prepare the Meatballs
- In a large bowl, combine ground beef, uncooked rice, egg, cilantro, onion, garlic, oregano, cumin, 1 tsp salt, and black pepper.
- Mix gently by hand until just combined—don’t overwork the meat.
- Roll the mixture into 1-inch meatballs and set aside on a plate.
Step 2: Start the Soup Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add carrots and potatoes, sautéing for 3-4 minutes until slightly softened.
- Pour in beef broth and diced tomatoes. Bring to a gentle boil.
Step 3: Simmer the Albondigas
- Carefully add the meatballs to the simmering broth.
- Reduce the heat to medium-low, cover, and simmer for 20 minutes.
Step 4: Add Remaining Veggies
- Stir in zucchini and peas, along with remaining 1/2 tsp salt.
- Simmer uncovered for another 10-15 minutes, until the veggies and rice are tender.
- Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy
- Ladle hot Mexican Meatball Soup into bowls.
- Garnish with fresh cilantro and a squeeze of lime juice for a zesty finish.
Notes for Perfect Mexican Meatball Soup (Albondigas Soup)
- For a gluten-free version, be sure to use gluten-free beef broth and double-check your spices (learn more).
- Don’t overmix the meatball mixture—this keeps the albondigas light and tender.
- Try swapping beef for ground turkey or pork if you prefer a lighter soup.
Variations: Mexican Meatball Soup (Albondigas Soup) Your Way
- Spicy Albondigas: Add a minced jalapeño or a dash of chipotle chili powder to the meatball mixture.
- Vegetarian Version: Use plant-based ground meat and swap beef broth for veggie broth.
- Chunky Veggie: Toss in corn, bell peppers, or green beans for extra flavor and color.
Equipment Needed for Mexican Meatball Soup (Albondigas Soup)
- Large soup pot or Dutch oven
- Mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
Storage Instructions for Mexican Meatball Soup (Albondigas Soup)
- Let the soup cool, then store in airtight containers in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stove.
Serving Suggestions for Mexican Meatball Soup (Albondigas Soup)
- Serve with warm corn tortillas or crusty bread for dipping.
- Pair with a fresh avocado salad or classic guacamole for a vibrant meal.
- Top with a sprinkle of cotija cheese and an extra squeeze of lime juice for even more flavor.
Pro Tips for the Best Mexican Meatball Soup (Albondigas Soup)
- Chill meatballs in the fridge for 15 minutes before adding to the soup to help them hold their shape.
- Use homemade beef broth for a richer, more layered flavor (homemade stock guide).
- Don’t skip fresh herbs—adding cilantro at the end brightens the flavors beautifully.
FAQ: Mexican Meatball Soup (Albondigas Soup)
- Can I make Mexican Meatball Soup (Albondigas Soup) in advance?
- Absolutely! It tastes even better the next day as the flavors meld together—just store in the fridge and reheat gently.
- Can I use brown rice instead of white rice in the meatballs?
- Yes, but pre-cook the brown rice first as it takes longer to become tender than white rice.
- How do I prevent the meatballs from falling apart?
- Use a gentle touch when mixing and forming the meatballs, and chill them before adding to the hot broth.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Serves: 6
Ingredients
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 6 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 bay leaf
Instructions
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1In a large bowl, combine ground beef, uncooked rice, egg, minced garlic, chopped cilantro, cumin, salt, and black pepper. Mix until well combined and form into small meatballs.
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2Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.
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3Add carrots, potatoes, and zucchini to the pot. Stir and cook for another 3-4 minutes.
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4Pour in beef broth and diced tomatoes. Add the bay leaf and bring the soup to a gentle boil.
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5Carefully add the meatballs to the simmering soup. Reduce heat to low, cover, and cook for 30-35 minutes until the meatballs are cooked through and vegetables are tender.
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6Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
20 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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