Name: Albondigas Soup with Mexican Meatballs Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 pound (450g) ground beef (or half ground pork and ground beef; 90% lean); ½ cup (100g) cooked white rice; 2 teaspoons (10g) minced garlic; 1 large egg; ¼ cup (4g) chopped cilantro or parsley; ¼ cup (24g) minced onions; 1 teaspoon (3g) ground cumin; 1 teaspoon (6g) salt; ½-1 teaspoon (1-2g) black pepper; 1 teaspoon (2g) ground oregano; 1 teaspoon (2g) paprika; 1 tablespoon (15ml) olive oil; 1 large onion, diced; 1 tablespoon (9-10g) minced garlic; 1 large stalk celery, sliced (about 1 cup); 2-3 carrots, peeled, quartered, and sliced (1½-2 cups); 1 large zucchini, quartered and sliced (1½-2 cups); Salt and pepper to taste; 6-7 cups (1.5-2l) beef broth or water; 3 tablespoons (45g) tomato paste or an 8-ounce can of tomato sauce; 1 teaspoon (3g) ground cumin; 1 teaspoon (1-2g) dried oregano; ½ tablespoon (1g) chicken bouillon; ½ tablespoon (3.5g) smoked paprika; 1½ cups (183g) potatoes, cut into ½-inch pieces (about 2 large potatoes); ¼ cup (4g) fresh cilantro, chopped

If you’re looking for something that feels like a warm hug on a chilly day, Albondigas Soup with Mexican Meatballs Recipe is seriously where it’s at. This soup marries rich, comforting broth with tender, flavorful meatballs that just melt in your mouth. Whether it’s a family dinner or a cozy night in, this recipe hits all the right notes with its bright Mexican spices and hearty veggies.

I first made this soup on a rainy weekend when I craved something filling but not heavy, and it quickly became a favorite in my house. The best part about Albondigas Soup with Mexican Meatballs Recipe is how easy it is to customize and how great leftovers taste—if you have any, that is!

Ingredients You’ll Need

The ingredients in this Albondigas Soup with Mexican Meatballs Recipe work together like a dream—the meatballs get their flavor from simple but powerful spices, and the broth boasts a lovely depth thanks to fresh vegetables and tomato paste. When shopping, try to get fresh herbs and quality ground meat for the best results.

Ground beef (or ground beef and pork mix): Using a 90% lean meat helps the meatballs hold together without getting greasy.
White rice: Cooked rice adds a perfect texture and helps keep the meatballs tender inside.
Minced garlic: Adds that classic savory punch we all love.
Egg: Acts as a binder so your meatballs don’t fall apart in the soup.
Chopped cilantro or parsley: Freshness for both the meatballs and garnishing.
Minced onions: Essential for a little sweetness and depth in the meatballs.
Ground cumin, salt, black pepper, oregano, paprika: These spices bring the authentic Mexican flavor to life.
Olive oil: For sautéing vegetables in the soup base.
Diced onion, celery, carrots, zucchini: These veggies add heartiness and color to the broth.
Beef broth or water: I prefer beef broth for a richer taste, but water works in a pinch.
Tomato paste or tomato sauce: This gives the soup its subtle tangy warmth.
Chicken bouillon: Just a touch boosts the umami in the broth.
Smoked paprika: Adds a lovely smoky depth that really makes this soup stand out.
Potatoes: Chunky and filling, they soak up all the delicious broth.

Variations

I love how flexible this Albondigas Soup with Mexican Meatballs Recipe is, so feel free to experiment with it! Sometimes I swap ground beef for ground turkey to keep things lighter, or add extra veggies like corn or chayote for a seasonal twist.

Vegetarian version: Swap meatballs for plant-based ones or lentil balls, and use vegetable broth. I tried this once, and while the flavor shifts, it’s still hearty and satisfying.
Spicier kick: Add finely chopped jalapeños or a dash of cayenne for that extra heat I like to sneak in when I want a bit of a punch.
Low carb: Omit the rice in the meatballs and potatoes in the soup, replacing them with cauliflower rice or extra zucchini.

How to Make Albondigas Soup with Mexican Meatballs Recipe

Step 1: Mix and Shape the Meatballs

Start by combining your ground beef, cooked rice, minced garlic, egg, onions, cilantro or parsley, and all the spices in a bowl. I usually get my hands in there—it helps to really mix everything evenly. Once it’s well combined, roll the mixture into small balls about the size of a golf ball. Try not to pack them too tightly; you want tender meatballs, not dense ones.

Step 2: Prepare the Soup Base

Heat the olive oil in a large pot over medium heat. Add your diced onions, celery, carrots, and zucchini, sautéing until they begin to soften—this should take about 5-7 minutes. Garlic goes in last to avoid burning, just a quick stir for about 30 seconds. At this point, stir in tomato paste, ground cumin, oregano, smoked paprika, and the chicken bouillon, letting those spices bloom in the hot oil for a minute or two.

Step 3: Add Broth and Meatballs, Simmer Gently

Pour in your beef broth (or water) and bring to a low boil. Gently drop in the meatballs, being careful not to overcrowd the pot. Add potatoes now, too. Once the soup returns to a simmer, lower the heat and cover with a lid, allowing everything to cook through for about 25-30 minutes. The meatballs should be cooked inside and the potatoes tender. Taste and adjust salt and pepper as needed.

How to Serve Albondigas Soup with Mexican Meatballs Recipe

Albondigas Soup with Mexican Meatballs Recipe - Recipe Image

Garnishes

I’m all about fresh garnishes here—chopped cilantro sprinkled on top adds a burst of freshness that balances the savory broth beautifully. Sometimes I like a squeeze of fresh lime juice for acidity, and a few slices of avocado or a dollop of sour cream to add creaminess. If you like a little heat, some thinly sliced radishes or chopped jalapeños make great toppings, too.

Side Dishes

I usually serve this soup with warm corn tortillas or crusty bread to soak up the delicious broth. A simple side of Mexican street corn (elote) or fresh, crunchy salad with a tangy vinaigrette will brighten the meal perfectly. These pairings keep the meal balanced and satisfying without overshadowing the star of the show—the Albondigas Soup with Mexican Meatballs Recipe.

Creative Ways to Present

For a fun twist during family gatherings, I sometimes serve the meatballs and broth separately—meatballs in a big platter and broth in cups—as a “make-your-own” soup station. It’s a hit with kids and adults alike and lets everyone customize their bowls just how they like. Another idea is to garnish with colorful edible flowers or finely chopped fresh chives for a spring dinner party vibe.

Make Ahead and Storage

Storing Leftovers

I usually let the Albondigas Soup cool a bit before transferring it to airtight containers and popping it into the fridge. It keeps well for up to 4 days, making it a fantastic option for meal prep or quick lunches. Just make sure to store the meatballs submerged in the broth to keep them moist.

Freezing

Freezing this soup is a great way to save time on busy weeks. I portion it into freezer-safe containers or heavy-duty bags, leaving a bit of space at the top for expansion. It freezes well for up to 3 months. When I thaw it, the meatballs retain their texture surprisingly well, which isn’t always the case with meatball soups.

Reheating

To reheat, I prefer warming Albondigas Soup gently on the stovetop over low heat. Stir occasionally to keep the meatballs from sticking to the bottom. If the broth has thickened too much in the fridge, add a splash of water or broth to loosen it back up. Microwave works fine in a pinch, but I find the stovetop preserves the soup’s flavors and textures best.

FAQs

Can I use a different type of meat for the meatballs in Albondigas Soup?

Absolutely! While traditional Albondigas Soup often uses ground beef or a beef-pork blend, you can use ground turkey, chicken, or even a plant-based meat substitute. Just keep in mind that leaner meats may cause the meatballs to be a bit drier, so you might want to add a bit more egg or cooked rice to keep them tender.
Is it better to use beef broth or water for the soup?

Beef broth lends more depth and richness to the soup, but if you don’t have broth on hand, water works fine—especially when you’re boosting flavor with tomato paste and spices. You can also use homemade broth or bouillon cubes diluted in water as a budget-friendly alternative.
Can I make the meatballs ahead of time?

Yes! You can shape the meatballs a day ahead and keep them covered in the refrigerator. This step speeds up the cooking when you’re ready to assemble the soup. Just be sure to bring the meatballs to room temperature before cooking to ensure even cooking.
How do I prevent the meatballs from falling apart in the soup?

The key is in the binder ingredients—egg and cooked rice help the meatballs hold together. Also, avoid overcrowding the pot and simmer the soup gently rather than boiling vigorously. Picking small-sized meatballs helps them cook evenly and reduces the chances of breaking apart.
Can I make Albondigas Soup spicy?

Definitely! You can add chopped jalapeños or serranos into the meatball mixture or in the soup. A pinch of cayenne pepper or hot sauce once the soup is cooked also works perfectly to dial up the heat. Just adjust according to your tolerance and taste.

Final Thoughts

Albondigas Soup with Mexican Meatballs Recipe is one of those dishes that feels both special and incredibly homey. I love how it brings family and friends together over bowls of warm, savory broth and tender meatballs packed with flavor. Give it a try—you might discover it becomes your go-to comfort food for any season. Trust me, once you make this, you’ll want to keep it in your regular rotation just like I do!