Albondigas Soup (Mexican Meatball Soup) Recipe

If you crave homestyle comfort with tons of flavor in every spoonful, Albondigas Soup (Mexican Meatball Soup) might just become your new kitchen tradition. This classic Mexican favorite is a hearty blend of juicy meatballs, vibrant vegetables, and a cozy broth spiced just right. The best part? It’s as nurturing as comfort food gets—perfect for cozy nights or family gatherings, and always a hit with kids and adults alike!

this Recipe

Ingredients You’ll Need

Each ingredient in Albondigas Soup (Mexican Meatball Soup) is carefully chosen for both flavor and heartiness. From the juicy hand-formed meatballs to the lively herbs and veggies, nothing here is complicated, but every bit is essential to that signature taste and color you crave.

• Ground beef (or a mix of beef and pork): The flavorful foundation of tender, savory meatballs.
• Uncooked white rice: Helps give the meatballs their unique texture and soaks up all those lovely juices.
• Large egg: Binds everything together so your meatballs stay tender and never fall apart.
• Fresh cilantro, chopped: Adds freshness and a signature Mexican herbal note.
• Garlic, minced: Essential for depth and a subtle garlicky kick that runs throughout the soup.
• Ground cumin: Brings warmth and that familiar, earthy Mexican flavor.
• Salt: Makes every ingredient shine—don’t skimp!
• Black pepper: For just a little background heat and bite.
• Olive oil: Used for sautéing, it adds richness right from the start.
• Onion, diced: Lays down a sweet, aromatic base for your soup.
• Carrots, sliced: Add sweetness, color, and a little bite.
• Celery, sliced: Provides texture and a mild herbal undertone to the broth.
• Zucchini, diced: Softens in the soup, soaking up all its wonderful flavors.
• Chicken broth: The canvas for all your delicious ingredients; quality makes a huge difference!
• Canned diced tomatoes: Infuse the soup with tang, color, and depth.
• Dried oregano: Gives an herby fragrance and classic Mexican soup character.
• Chili powder: Adds mild heat and extra color without overwhelming the other flavors.
• Fresh cilantro (for garnish): For that burst of green and citrusy finish right before serving.

How to Make Albondigas Soup (Mexican Meatball Soup)

Step 1: Mix the Meatball Ingredients

Start by bringing all the meatball must-haves together in a large bowl: ground beef, uncooked rice, egg, chopped cilantro, minced garlic, cumin, salt, and black pepper. Mix gently with your hands—just until everything is incorporated—to ensure your meatballs stay light and juicy rather than dense.

Step 2: Shape the Meatballs

Take a moment to form the meat mixture into 1-inch balls, rolling each gently between your palms. Placing them on a tray as you go helps them hold shape and makes it a breeze to add them to the soup later on. This step turns simple ingredients into the hallmark of Albondigas Soup (Mexican Meatball Soup).

Step 3: Sauté the Veggies

Heat olive oil in a large soup pot over medium heat, then add diced onion, carrots, and celery. Cook these aromatics for around 5 minutes, until they just start to soften—this unlocks a sweet, earthy starting note for your broth.

Step 4: Add the Zucchini

Stir in diced zucchini and give it about 2 minutes. It’ll soak up the flavors and add vibrant color, infusing the broth with subtle green freshness later on.

Step 5: Build the Broth

Add chicken broth, diced tomatoes, oregano, and chili powder to the pot. Raise the heat to bring everything to a gentle boil—this is when the kitchen starts to fill with that inviting, comforting aroma only Albondigas Soup (Mexican Meatball Soup) can offer!

Step 6: Cook the Meatballs

Carefully drop the meatballs into the simmering broth one at a time. Reduce the heat, cover, and let everything bubble gently for 25–30 minutes. The rice plumps up, the meatballs cook through, and all the flavors marry beautifully.

Step 7: Taste and Garnish

Once your meatballs are cooked and the rice is tender, taste the soup and adjust seasoning as needed. Just before serving, scatter plenty of fresh cilantro over the top—the finishing touch for both flavor and a gorgeous green pop.

How to Serve Albondigas Soup (Mexican Meatball Soup)

Garnishes

Fresh cilantro is my go-to, but try a squeeze of lime, a sprinkle of diced onion, or a bit of avocado for even more brightness. These simple additions bring out the best in every bowl of Albondigas Soup (Mexican Meatball Soup) and let you tailor each serving to your mood!

Side Dishes

This soup is fantastic with warm corn tortillas on the side—perfect for scooping up every last meatball and veggie. You can also serve it with a little rice or a crisp green salad if you’d like to round out the meal, or set out lime wedges and extra veggies for snacking.

Creative Ways to Present

If you want to wow your family or guests, serve Albondigas Soup (Mexican Meatball Soup) in colorful bowls, topped with jalapeño slices for those who love heat. For a cozy gathering, offer the soup family style with a toppings bar: let everyone add their favorite garnishes right at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers are a treat! Cool the soup to room temperature, then store it in an airtight container in the fridge. It’ll keep for up to 4 days, and you’ll find the flavors deepen overnight, making the next bowl even more delicious.

Freezing

Albondigas Soup (Mexican Meatball Soup) freezes beautifully. Let it cool, then portion it into freezer-safe containers. It’ll last up to 3 months. For best results, thaw in the refrigerator overnight before reheating—this helps preserve the great texture of the veggies and meatballs.

Reheating

To reheat, simply warm desired portions on the stovetop over medium heat until hot, stirring gently so the meatballs stay intact. The microwave works too—just use a lower power setting to warm the soup evenly. Add a splash of chicken broth if it’s thickened up too much in the fridge or freezer.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken both work well in Albondigas Soup (Mexican Meatball Soup), for a lighter take. You might want to add a splash of olive oil for moisture if using leaner meats.

Is it possible to make this gluten free?

Yes—this recipe is naturally gluten free as long as your chicken broth is gluten free and you check any packaged seasonings. It’s a great choice for anyone looking to avoid wheat or gluten.

What vegetables can I add or substitute?

Feel free to make this soup your own! Potatoes, green beans, corn, or even spinach are classic additions. Just add heartier veggies earlier so they have time to cook through, and delicate ones closer to the end.

Can I prepare the meatballs in advance?

Yes, you can mix and shape the meatballs up to a day ahead and keep them covered in the fridge. This makes the last-minute cooking especially quick and easy—perfect for busy evenings!

What’s the best way to reheat for meal prep?

If you’re reheating several servings at once, use a pot on the stove and warm over medium heat until piping hot. For single servings, a microwave set on medium power helps everything heat gently and evenly.

Final Thoughts

There’s something simply magical about sharing a pot of Albondigas Soup (Mexican Meatball Soup) with the people you love—and now you have everything you need to make it at home! I hope you give this recipe a try and enjoy every homemade, soul-warming spoonful. It’s a labor of love that truly pays off, one bowl at a time.

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