Name: Albondigas Mexican Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1/4 cup uncooked white rice; 1/4 cup chopped fresh cilantro; 1 egg; 2 cloves garlic, minced; 1 small onion, finely chopped; Salt and pepper to taste; 1 tablespoon oil; 1/2 onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) crushed tomatoes; 6 cups beef broth; 2 carrots, sliced; 2 potatoes, peeled and cubed; 1 zucchini, sliced; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 2 bay leaves

When I think about comfort in a bowl, nothing brings the warmth quite like Albondigas Mexican Meatball Soup. It’s the kind of recipe that takes me back to bustling family kitchens, the aroma of herbs and simmering broth filling the air, and the joy of sharing a hearty meal with loved ones. I’ve prepared this soup countless times, tweaking it with love until it became the perfect bowl of tradition and soul-soothing flavor.

This soup is rich with layers of taste—from the tender, savory meatballs packed with rice and herbs, to the tomato-laced broth that carries every spoonful with a tangy, earthy punch. I love how the vegetables absorb the flavors, transforming this into a nourishing and deeply satisfying experience. It’s a dish that always feels like a warm hug at the end of a long day.

What truly sets this soup apart for me is how effortlessly it brings people together. Whether I’m serving it for a family dinner or making a big pot to freeze in batches, it always finds a way into our weekly routine. If you’re looking for more comforting dishes, I recommend trying my creamy garlic chicken breasts, cheesy Mexican rice casserole, or my favorite Mexican potatoes.

Why You’ll Love This Albondigas Mexican Meatball Soup

This soup isn’t just delicious—it’s nourishing and versatile. The meatballs are soft and flavorful thanks to the rice and fresh herbs, while the broth develops a beautiful depth from a slow simmer. It’s a complete meal in itself, brimming with protein, vegetables, and comfort. Plus, it’s easy to prepare in large batches, making it ideal for meal prep or feeding a crowd. Whether it’s your first time making it or a regular part of your meal rotation, you’ll fall in love with how simple and fulfilling this soup truly is.

Ingredients

Ground beef is the foundation of our albondigas, providing richness and heartiness to the meatballs. Uncooked white rice is mixed into the beef to give the meatballs their signature tender texture as it cooks inside. Fresh cilantro adds a pop of herbaceous brightness that balances the savory elements.

Egg acts as the binder, holding everything together in the meatballs. Garlic and onion bring aromatic depth and essential flavor, both in the meatballs and in the broth. Carrots, zucchini, and potatoes add bulk and nourishment, making the soup a complete meal.

Crushed tomatoes form the base of the broth, giving it body and a subtle acidity. Beef broth carries all the flavors while enhancing the meatiness. Oregano, cumin, and bay leaves layer in warmth and a distinctly Mexican character. A little salt and pepper round everything out.

How to Make Albondigas Mexican Meatball Soup

Step 1: Make the Meatball Mixture

In a large bowl, combine ground beef, uncooked white rice, chopped cilantro, minced garlic, finely chopped onion, an egg, salt, and pepper. Mix until just combined—don’t overwork it to keep the meatballs tender.

Step 2: Form the Meatballs

Roll the mixture into meatballs about 1 inch in diameter. Set aside on a plate while you prepare the broth. You should have around 20 to 25 meatballs depending on the size.

Step 3: Start the Broth

In a large stockpot, heat a bit of oil and sauté chopped onions and garlic until fragrant. Add crushed tomatoes and cook for a couple of minutes, then pour in the beef broth. Stir in oregano, cumin, and bay leaves. Bring the mixture to a simmer.

Step 4: Add Vegetables

Once simmering, add chopped carrots and potatoes to the broth. Let them cook for about 10 minutes to begin softening.

Step 5: Cook the Meatballs

Gently lower the meatballs into the simmering broth one by one. Allow the soup to simmer uncovered for about 25 to 30 minutes until the meatballs are cooked through and the rice inside is tender.

Step 6: Add Zucchini and Finish

Add zucchini during the last 10 minutes of cooking so it doesn’t overcook. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.

Serve hot with warm corn tortillas or crusty bread for the ultimate comfort bowl.

Recipe Variations and Possible Substitutions

You can easily tailor Albondigas Mexican Meatball Soup to your liking. Swap the ground beef for ground turkey or chicken for a lighter version. If you prefer a different texture in the meatballs, try using cooked rice instead of uncooked—just reduce the cooking time slightly.

For extra greens, stir in spinach or kale toward the end of cooking. You can also experiment with different vegetables like corn, peas, or even green beans. Don’t have fresh herbs? Dried cilantro or parsley will still do the trick in a pinch.

For a spicier kick, add a diced jalapeño or a pinch of chili flakes to the broth. And if you want a deeper tomato flavor, include a tablespoon of tomato paste in the broth base.

Serving and Pairing Suggestions

Albondigas soup is deeply satisfying on its own, but it also pairs beautifully with warm corn tortillas or a slice of crusty bread for dipping. Garnish with extra chopped cilantro and a squeeze of fresh lime to brighten each bowl.

For a complete meal, serve it alongside a light salad like shredded cabbage with lime vinaigrette or a side of authentic 7-layer Mexican dip. A cold glass of agua fresca or a mild Mexican lager makes a perfect drink pairing.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and deepen over time, making it even more delicious the next day. Reheat on the stovetop over medium heat or in the microwave until heated through.

If freezing, let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth or water if needed.

FAQs

Can I make Albondigas Mexican Meatball Soup ahead of time?

Yes, this soup actually tastes better the next day. You can make it a day in advance and reheat before serving. It’s also ideal for meal prep.

What type of rice should I use in Albondigas Mexican Meatball Soup?

Long grain white rice works best because it holds its shape well while cooking inside the meatballs. Avoid instant rice as it can become mushy.

Can I freeze Albondigas Mexican Meatball Soup?

Absolutely. Cool it completely before freezing in airtight containers. When ready to eat, thaw in the fridge and reheat on the stove or microwave.

How do I keep the meatballs from falling apart in Albondigas Mexican Meatball Soup?

Make sure to mix the ingredients well but not too much. The egg acts as a binder. Also, gently lower them into the simmering broth and avoid stirring vigorously once added.

Related Recipe You’ll Like

If you love hearty and comforting meals like Albondigas Mexican Meatball Soup, you might also enjoy my shipwreck dinner, which is another one-pot wonder loaded with flavor. For a soup with a different profile, try the creamy Cajun steak Alfredo, or for a taste of the sea, my creamy crab and shrimp seafood bisque is a must.

Save and Share This Recipe for Later

Don’t forget to pin this Albondigas Mexican Meatball Soup to your favorite Pinterest board so you can always find it when comfort calls. If this soup warmed your heart like it does mine, share the recipe with friends or family. Post it on Facebook, send it in a text, or save it in your meal plan. Recipes this comforting deserve to be shared and savored.

Yield: 6 servings