Name: Albondigas Soup (Mexican Meatball Soup) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb (450 g) lean ground beef; 1/4 cup (50 g) long-grain rice; 1 medium egg; 2 garlic cloves, grated or minced; 3 tablespoons chopped fresh cilantro (coriander); 2 tablespoons chopped fresh mint leaves; 1 tablespoon chopped fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced or sliced; 2-3 celery stalks, diced; 2 garlic cloves, finely chopped; 1 1/2 cup (250 g) potatoes, cut into 1/2-inch cubes; 1 medium zucchini, cut into 1/2-inch cubes; 1 cup (150 g) green beans, sliced; 1 1/2 cup (330 ml) tomato sauce (passata); 2 tablespoons fresh oregano, finely chopped; 6 cups (1.5 litre) beef stock; A handful fresh cilantro (coriander), roughly chopped; Salt and freshly ground black pepper to taste

Jump to Recipe

If you are craving a heartwarming, flavorful bowl of comfort, this Albondigas Soup (Mexican Meatball Soup) Recipe will quickly become one of your favorites! It combines tender homemade meatballs with a vibrant medley of fresh vegetables simmered in a rich tomato and beef broth. Every spoonful brings a delightful balance of textures and aromas that cozy up your soul and brighten up any mealtime. Whether you’re making it for a family dinner or to impress friends, this traditional Mexican classic offers not only incredible taste but also a wonderfully nourishing experience that feels like a warm hug from a dear friend.

A black bowl filled with a soup that has eight meatballs, each speckled with bits of white rice. The soup broth is orange-red and full of diced vegetables — light green zucchini chunks, pale yellow cubes of potato, and bright orange carrot pieces, along with small green beans. The soup is sprinkled with fresh green chopped herbs. Two slices of rustic bread sit behind the bowl on a white marbled surface, with some green herbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Albondigas Soup (Mexican Meatball Soup) Recipe are refreshingly simple but essential. Each component plays a special role in developing the soup’s distinctive flavor, wholesome texture, and colorful presentation.

1 lb lean ground beef: The foundation of tender, juicy meatballs that soak up all the seasonings beautifully.
1/4 cup long-grain rice: Adds a pleasant slight chew inside the meatballs, making them hearty but light.
1 medium egg: Acts as the perfect binder to keep your meatballs intact while cooking.
2 garlic cloves, grated or minced: Imparts a robust aroma that melds with the beef for irresistible depth.
3 tablespoons chopped fresh cilantro (coriander): Brightens everything up with its fresh herbal notes.
2 tablespoons chopped fresh mint leaves: A unique addition adding cooling, refreshing hints.
1 tablespoon chopped fresh oregano: Brings a rustic earthiness essential to Mexican flavors.
1/2 teaspoon salt & 1/4 teaspoon ground black pepper: Basic seasonings to enhance all the natural tastes.
2 tablespoons olive oil: For perfectly sautéing the veggies to sweet tender goodness.
1 medium onion, diced: Adds a subtle sweetness as it softens in the broth.
1 medium carrot, diced or sliced: Introduces a gentle crunch and beautiful orange color.
2-3 celery stalks, diced: Offers aromatic freshness and a light herbal bite.
2 garlic cloves, finely chopped: For an added layer of garlicky flavor in the soup base.
1 1/2 cup potatoes, cut into 1/2-inch cubes: Gives cozy heartiness and a creamy texture as they cook.
1 medium zucchini, cut into 1/2-inch cubes: Adds subtle sweetness and soft texture to balance the meatballs.
1 cup green beans, sliced: Provides fresh vegetal crunch with a pleasant bite.
1 1/2 cup tomato sauce (passata): Creates the rich, tangy broth that holds all the flavors together.
2 tablespoons fresh oregano, finely chopped: Extra herbal wake-up call enhancing the soup’s complexity.
6 cups beef stock: The flavorful liquid base that infuses depth and warmth throughout the soup.
A handful fresh cilantro, roughly chopped: Stirred in at the end to brighten the final dish with fresh herbaceous notes.
Salt and freshly ground black pepper to taste: To perfect your soup’s seasoning before serving.

How to Make Albondigas Soup (Mexican Meatball Soup) Recipe

Step 1: Prepare the Meatball Mixture

Begin by combining the lean ground beef, rice, egg, minced garlic, cilantro, mint, oregano, salt, and black pepper in a large bowl. Mix everything thoroughly to distribute the flavors evenly. Then, use a scoop or your hands to form uniformly sized meatballs, about the size of a golf ball. Place them on a tray and pop them into the refrigerator to keep firm while you make the soup base. This chilling step helps meatballs hold their shape perfectly later on.

Step 2: Sauté the Vegetables

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, sautéing them gently for 8 to 10 minutes until they soften and become fragrant. These softened vegetables lay the flavorful groundwork for the soup broth and bring a lovely sweetness and texture that complements the meatballs beautifully.

Step 3: Add Garlic and Build the Base

Stir in the finely chopped garlic and cook for an additional minute. Garlic intensifies the savory aroma and enriches every spoonful of this Albondigas Soup (Mexican Meatball Soup) Recipe.

Step 4: Combine Vegetables and Broth

Next, toss in the potatoes, zucchini, green beans, tomato sauce, fresh oregano, and beef stock. Bring everything to a boil, allowing the fresh ingredients to mingle and develop. The tomato sauce injects vibrant color and tangy warmth, while the vegetables add layers of satisfying texture.

Step 5: Simmer with Meatballs

As the soup reaches a boil, gently add your chilled meatballs to the pot. Cover with a lid and let everything simmer over medium heat for about 20 minutes. This slow, steady cooking ensures the meatballs cook through tenderly, soaking up the savory broth while releasing their tender essence back into the soup.

Step 6: Final Touches and Seasoning

Just before serving, stir in the freshly chopped cilantro and season the soup with salt and pepper to taste. This final added herb brightens up the bowl, resulting in a stunning visual and flavor impact that truly elevates the Albondigas Soup (Mexican Meatball Soup) Recipe to something unforgettable.

How to Serve Albondigas Soup (Mexican Meatball Soup) Recipe

Albondigas Soup (Mexican Meatball Soup) Recipe - Recipe Image

Garnishes

Garnishing is where you add your personal flair. A few sprigs of extra fresh cilantro or a sprinkle of finely chopped green onions gives a burst of color and freshness. Some like to add a wedge of lime on the side to squeeze over the soup, adding a zesty brightness that wonderfully contrasts the hearty meatballs.

Side Dishes

This soup pairs beautifully with warm corn tortillas or crusty bread, perfect for soaking up the flavorful broth. A simple side of Mexican rice or a crisp green salad also complements the dish and makes your meal feel extra special without overwhelming the soup’s delicate balance.

Creative Ways to Present

Try serving Albondigas Soup (Mexican Meatball Soup) Recipe in rustic bowls, topped with a dollop of Mexican crema or sour cream. For gatherings, ladle the soup into small cups as a comforting appetizer. Adding sliced avocado chunks right before serving lends a creamy contrast to the warm, spiced meatballs and vegetables.

Make Ahead and Storage

Storing Leftovers

Leftover Albondigas Soup (Mexican Meatball Soup) Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and textures of the meatballs and vegetables. This makes a fantastic make-ahead lunch or a quick weeknight dinner solution.

Freezing

You can freeze the soup for up to 2 months. It’s best to scoop out the meatballs separately if possible to prevent them from becoming too soft when reheated. Freeze in portion-sized containers to make thawing and reheating easy and convenient.

Reheating

When ready to eat, gently reheat the soup on the stove over low to medium heat. Stir occasionally until warmed through, ensuring the meatballs stay intact and the broth regains its inviting aroma. Avoid microwaving if possible, as slow reheating helps preserve the integrity and flavors of this Albondigas Soup (Mexican Meatball Soup) Recipe.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner alternative and works well for meatballs in this soup. Just keep in mind it can be a bit milder in flavor, so consider adding a little extra seasoning or herbs to keep the dish flavorful.

Is it necessary to add rice to the meatballs?

Rice is traditional in Albondigas Soup and helps give the meatballs a tender texture and slight bite. However, if you prefer a gluten-free or lower-carb version, you can omit it and still enjoy delicious meatballs.

Can I make this soup vegetarian?

To create a vegetarian spin, substitute meatballs with veggie balls made from beans or lentils and use vegetable stock instead of beef broth. The rich tomato base and vegetable medley will still deliver wonderful flavor.

How spicy is Albondigas Soup?

This recipe is naturally mild, focusing on fresh herbs and the richness of the broth. If you want to add heat, consider serving it with chopped jalapeños or a dash of hot sauce on the side.

What’s the best way to serve leftovers?

Leftovers taste great as a quick lunch. Reheat gently and serve with a squeeze of fresh lime and some crunchy tortilla chips for added texture and zing.

Final Thoughts

You really can’t go wrong with this Albondigas Soup (Mexican Meatball Soup) Recipe—it’s a true treasure of home cooking that brings comfort, tradition, and big, vibrant flavors to your table. Once you try it, you’ll see why this soup is a beloved classic across Mexican households. So grab your ingredients, roll up your sleeves, and get ready to enjoy a warm bowl of goodness that feels just like a big, delicious hug.