Albondigas soup is made with beef and rice meatballs, potatoes, vegetables, tomatoes and onions. It’s super flavorful, hearty and the perfect dish to warm you up on a chilly day.
Mexican Meatball Soup
This recipe is similar to my classic meatball soup, but with a Mexican twist. We love any and all Mexican food, so it’s no surprise that my whole family loved this dish. It’s loaded with flavor and is so comforting and delicious.
This recipe does take a little more work, but I promise it is worth it. The meatballs are SO flavorful and definitely make the soup. They remind me of porcupine meatballs with an extra kick. Serve this dish with a warm piece of Mexican cornbread for the ultimate comfort food.
What is Albondigas Soup?
Albondigas soup (aka Mexican meatball soup) is a classic Mexican soup recipe that’s full of flavor. It’s filled with a flavorful tomato broth, albondigas (the Spanish word for meatballs) and lots of fresh chopped veggies.
The Makings of a Great Albondigas Soup
- Broth: The base of this dish is a flavorful tomato broth. It uses spices like cumin and chili powder to give it those classic Mexican flavors we all know and love.
- Meatballs: The delicious homemade meatballs are the star of the show and give the soup that hearty and comforting taste. They’re made with a mixture of ground beef, white rice and spices and are so tender and juicy!
- Veggies: Chopped potatoes, celery, carrots and onions make up the majority of the soup. They add fiber and help bulk up the consistency even more. Feel free to add others veggies in too!
The trick to juicy meatballs
When making homemade meatballs, the last thing you want to do is over work the meat mixture. Over mixing will cause the meat to toughen up, resulting in dry meatballs. Mix it just until combined.
For meatballs that are extra moist and juicy, you can also use a mixture of half ground beef and half ground pork. The fat from the pork makes the meat super tender.
- Lighten it up. Swap the beef with turkey meatballs or chicken meatballs.
- Add more veggies. You can mix up the vegetables in this soup depending on what is in season. Some other vegetables we like to add are green beans, corn, peas, cabbage and/or zucchini.
- Boost the spice. Add more chili powder or cumin for an extra kick of spice.
5 star review
ABSOLUTELY delicious! My entire family loves this meal. I make homemade cornbread as a side and we eat this for 2 days with leftovers :)– Liz K
This soup freezes great and is perfect to thaw and reheat on a busy night. Once it has cooled, transfer into a freezer bag or container (leaving room for the soup to expand in the freezer). It will stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave when ready to enjoy.
More Mexican Soup Recipes:
- Best Taco Soup
- Chicken Tortilla Soup
- Crockpot Chicken Enchilada Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- 1 Tablespoon olive oil
- 1/2 cup onion
- 1/2 Tablespoon garlic
- 2 small russet potatoes , about 1-1/2 cups
- 1 cup chopped celery
- 1 cup sliced carrots
- 32 ounces chicken or beef broth
- 14 ounce can fire roasted tomatoes
- 1 teaspoon chili powder , more to taste
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 cup chopped cilantro , more to taste
S&P to taste
Optional toppings: cilantro, avocados, tomatoes, lime juice, cheese, sour cream
How to make meatballs
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper. Combine the beef, uncooked rice, egg, garlic, salt, pepper, cumin, chili powder and cilantro to a bowl. Mix until well combined (you will need to use your hands).
- Then use a small cookie scoop or Tablespoon and roll the meatballs. Place on pan. You should have about 30 mini meatballs. Bake for 10 minutes. You don't want to cook them all the way, they will finish cooking in the soup.
For the soup
- While the meatballs are cooking, add the olive oil to a large pot over medium-heat. Then add in onions and cook for 3 minutes. Next add the garlic, carrots and celery and sauté for 3-5 minutes.
- Next add in the potatoes, broth, tomatoes, chili powder, cumin and oregano. Add salt and pepper to taste. Bring to a light simmer on medium-low, stirring occasionally. Cook for 5 minutes.
- Then add the meatballs one by one (don't transfer grease from the pan) and cilantro to the soup and cook an additional 15 minutes, or until cooked through and potatoes are tender. Salt and pepper to taste. Add more chili powder or cumin for additional kick.
- Ladle into bowls and enjoy with fresh cilantro on top if desired.