Mexican meatball soup (Albóndigas soup)

The first time I tried Mexican meatball soup (Albóndigas soup), it was at a small local bodega, and I remember being blown away by how something so simple could taste so comforting and layered.

My version of this recipe retains all that comfort, with juicy meatballs, plenty of vegetables, and a broth that only gets better as everything simmers together. This recipe replaces the breadcrumbs usually found in homemade meatballs with budget-friendly uncooked rice, which helps bind them and also keeps the soup gluten-free! And like many broth-based soups, this easy Mexican meatball soup is even better the next day.

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Easy Mexican Meatball Soup Recipe

Albóndigas, or Spanish meatballs, have a long and rich history. The word itself reflects the Arab influence brought to Spain centuries ago, and over time, the dish made its way to Mexico, where it evolved into the comforting albóndigas soup (Mexican meatball soup) that many families know and love today. Like so many traditional foods, it has evolved according to the regions, the ingredients, and the hands that cook it.

My version of this soup stays close to that classic comfort food. I combine ground beef with fresh herbs, warming spices, aromatics, and uncooked rice, then simmer it gently in a light tomato broth until the rice is tender and the meatballs are cooked through. Carrots, potatoes, and zucchini make it hearty and satisfying, while cumin and oregano add warmth without overpowering the freshness. I love finishing my bowl of Mexican meatball soup with plenty of lime juice and cilantro.

1. No need to pre-cook the rice! Just like with the porcupine meatballs, the rice cooks directly inside the meatballs as they simmer in the broth. It absorbs the flavor, helps keep the meatballs tender, and expands enough to hold everything together with the help of the egg. I’ll stick to long-grain white rice here, as it cooks in just the right amount of time.
2. Don’t overwork the meat mixture. Mix until everything is evenly combined. Overworking ground meat can make the meatballs dense and tough instead of tender once cooked.
3. Let the meatballs “set” before stirring. Once you’ve placed them in the simmering broth, leave them undisturbed for the first 5 minutes. This gives the heat time to penetrate the outside, so they retain their shape and don’t fall apart when you stir the soup!
4. Try a different ground meat. You can swap half the ground beef for ground pork to save some money. Albóndigas are also often made with turkey, so ground turkey works very well here too, like in our turkey meatball soup.
5. Add a little spice. I sometimes add a little chopped jalapeño to the broth for a subtle kick!
6. Use your favorite toppings. Jalapeños, pickled carrots or red onions add a tangy contrast, while chopped cilantro, crumbled queso fresco or cotija, lime wedges or a drizzle of crema mezzo or sour cream give each bowl a fresh and flavorful feel.
7. Prepare the meatballs in advance. I often make this Mexican meatball soup recipe ahead of time to save time later! You can form the meatballs the day before and keep them covered in the refrigerator. Just add them to the soup when you’re ready to cook!

Mexican meatball soup (Albóndigas soup)

Cost per serving: $12.78

This Mexican meatball soup, also known as Albóndigas soup, is filled with tender meatballs, potatoes, zucchini, and carrots in a rich, comforting broth.

For the soup

• ▢1 tablespoon cooking oil ($0.04)
• ▢1 medium onion (diced, (1½ cups, 180g) $0.70)
• ▢2 cloves of garlic (chopped, $0.14)
• ▢2 tablespoons tomato paste ($0.17)
• ▢6 cups beef broth ($0.77*)
• ▢1 cup tomato sauce ($0.48**)
• ▢2 medium carrots (peeled and sliced, (1 1/2 cups, 190g) $0.20)
• ▢2 medium Yukon Gold potatoes (peeled and diced, (350g, 3 cups) $0.73)
• ▢1 teaspoon ground cumin ($0.04)
• ▢½ teaspoon dried oregano ($0.02)
• ▢½ teaspoon salt ($0.04)
• ▢¼ teaspoon black pepper (freshly cracked, $0.04)
• ▢2 medium courgettes (sliced ​​into half-moons, (3 cups, 356g) $1.76)
• ▢1 tablespoon lime juice (from half a lime, $0.25***)
• ▢1/4 cup fresh cilantro (chopped to serve, $0.21)

• Gather and prepare all the ingredients.
• In a large bowl, gently mix the ground beef, rice, egg, onion, garlic, coriander, salt, pepper, and cumin. Mix until everything is combined.
• Roll into 1 1/2-inch meatballs and set aside. (Approximately 20 balls)
• Heat the oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
• Stir in the garlic and tomato paste and cook for 1 to 2 minutes until the paste darkens slightly.
• Add the stock, tomato sauce, carrots, potatoes, cumin, oregano, salt and pepper. Bring to a gentle boil.
• Gently add the meatballs to the simmering soup; do not stir for the first 5 minutes. Cover and simmer gently for 10 to 15 minutes.
• Add the courgettes and simmer for another 5 minutes until the meatballs are fully cooked and the rice is tender.
• Stir in the lime juice. Taste and adjust the seasoning. Ladle the soup into bowls, sprinkle with chopped cilantro, and garnish with additional lime wedges and queso fresco if desired.

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*This recipe is tested and evaluated using Better Than Bouillon . If you use a different stock or bouillon, the seasoning levels may vary. Taste before serving and adjust the salt if necessary.
** In the United States, tomato sauce is made by cooking pureed tomatoes, sometimes with minimal seasonings like salt and garlic powder added. The closest alternative would be passata in other countries.
*** Reserve the remaining half of the lime for serving if you wish! (Price includes the whole lime)

Serving size: 1 serving (2 cups) Calories: 390 kilocalories (20%) Carbohydrates: 33 g (11%) Protein: 21 g (42%) Fat: 20 g (31%) Sodium: 1799 mg (78%) Fiber: 4 g (17%)

Percentages have a daily value.

How to make Mexican meatball soup, step-by-step photos

Gather all your ingredients.

Prepare the rice balls: In a large bowl, combine 1 lb ground beef, 1/2 cup uncooked white rice, 1 large egg, 2 tablespoons finely chopped onion, 2 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Gently mix with your hands or a spoon until well combined. Try not to overmix, or the meatballs may become dense.

Roll the mixture into 1 1/2-inch meatballs, about 20 meatballs in total, and set them aside. They don’t need to be perfectly uniform, but keeping them similar in size will help them cook evenly.

Prepare the soup base: Heat 1 tablespoon of cooking oil in a large pot over medium heat. Once the oil is shimmering, add 1 medium diced onion and cook for about 5 minutes, stirring occasionally, until softened.

Add 2 minced garlic cloves and 2 tablespoons of tomato paste. Stir and cook for 1 to 2 minutes, until the garlic is fragrant and the tomato paste is lightly colored.

Pour 6 cups of beef broth and 1 cup of tomato sauce into a pot, then add 2 sliced ​​carrots, 2 diced Yukon Gold potatoes, 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and bring the soup to a gentle boil.

Add the meatballs: Gently lower the meatballs into the simmering soup, one at a time. Once in, do not stir for the first 5 minutes to allow them time to firm up and retain their shape. Cover and simmer gently for 10 to 15 minutes.

Add the courgettes: Add 2 courgettes cut into half-moons, then continue cooking for about 5 more minutes, or until the courgettes are tender, the rice inside the meatballs is cooked, and the meatballs are fully cooked.

Add a touch of brightness: Stir in 1 tablespoon of lime juice and taste the broth. Adjust the salt and pepper as needed to brighten and balance the flavor.

To serve: Ladle the soup into bowls and top with freshly chopped cilantro (1/4 cup total between the 6 servings!). Serve with extra lime wedges and add queso fresco on top, if desired. Enjoy!

Presentation suggestions

I usually plan to serve about 2 cups of soup per person, which is roughly equivalent to 3 to 4 meatballs plus plenty of broth and vegetables. If I’m serving small children, I like to cut the meat and vegetables into slightly smaller pieces so they’re easier to eat. One bowl of this Mexican meatball soup is easily enough for me, but you can add a few extra sides to make the portions even bigger!

Warm corn or flour tortillas, or a slice of crusty bread, are some of my favorite things to serve with albóndigas soup, as they’re perfect for dipping in the broth. Refried beans, black beans, Spanish rice, or cilantro-lime rice are all super hearty and comforting sides. For something fresh, I’ll add a simple salad with romaine lettuce, cucumber, avocado, and a lime vinaigrette. You can also arrange baked tortilla chips for a bit of crunch or crumble them on top, and if I have them on hand, I love dipping the chips in guacamole for a bit of creaminess!

Storage and heating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The meatballs may absorb some broth during storage, so keep that in mind! Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the soup has thickened too much in the refrigerator. You can also freeze the Mexican meatball soup (with or without rice balls) in individual portions in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop.

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