Mexican Meatball Soup, also called Albondigas Soup, is a comforting, flavorful dish made with tender meatballs simmered in a rich tomato broth with vegetables. The meatballs often contain rice or herbs, making them extra soft and delicious. This hearty soup is perfect for family dinners or chilly nights.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour
Equipment Needed
- Large soup pot or Dutch oven
- Mixing bowls
- Knife & cutting board
- Measuring cups & spoons
- Wooden spoon or ladle
Ingredients
For the Meatballs (Albondigas):
- 1 lb ground beef (or half beef, half ground pork)
- ⅓ cup uncooked white rice (long grain)
- 1 egg
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Soup:
https://schemecontinuingwinning.com/wnib1zsr?key=45ab04dbcac38f2dccee395819b9ef5c
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 (14 oz) can diced tomatoes
- 6 cups chicken broth (or beef broth)
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt & pepper, to taste
- Fresh cilantro & lime wedges (for garnish)
Ingredient Notes
- Meat choice: Ground beef and pork mix makes juicier meatballs, but all beef works fine.
- Rice: Helps bind the meatballs and keeps them tender.
- Zucchini: Traditional in Mexican soups, adds freshness—can be swapped with green beans.
- Broth: Chicken broth keeps it lighter; beef broth makes it heartier.
Instructions
- Make the meatballs: In a bowl, mix ground meat, rice, egg, cilantro, garlic, cumin, salt, and pepper. Roll into 1-inch meatballs and set aside.
- Start the soup base: Heat olive oil in a large pot. Sauté onion and garlic until fragrant. Add carrots and celery, cooking for 3–4 minutes.
- Add liquids: Stir in diced tomatoes, broth, oregano, cumin, salt, and pepper. Bring to a boil.
- Add meatballs: Gently drop meatballs into the simmering broth. Reduce heat and simmer for 25 minutes, uncovered.
- Add zucchini: Stir in chopped zucchini and cook for another 10 minutes, until meatballs and rice are fully cooked.
- Serve hot: Garnish with fresh cilantro and lime wedges.
Nutrition Facts (per serving, 1 of 6)
- Calories: ~280
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 680mg
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
(Approximate values, varies by meat and broth used.)
Tips
- Make the meatballs small so they cook evenly and don’t fall apart.
- Don’t stir too much after adding the meatballs—let them set first.
- Add potatoes for a heartier version.
- For extra flavor, add chipotle peppers in adobo sauce to the broth.
Variations
- Spicy Albondigas: Add chopped jalapeños or chili flakes to the soup.
- Turkey or Chicken Meatballs: Use lean ground turkey or chicken instead of beef.
- Low-Carb Version: Replace rice in the meatballs with almond flour or leave it out entirely.
- Vegetarian Twist: Use plant-based meatballs and vegetable broth.
