Mexican Meatball Soup

There’s something incredibly comforting about a big, hearty bowl of soup—and Mexican Meatball Soup, or Albondigas, has always been one of my favorite go-to meals when I want something warming, nourishing, and deeply satisfying. I first came across this recipe while visiting a friend’s grandmother in Southern California. She made it from scratch, her kitchen filled with the aroma of simmering beef, garlic, and fresh herbs. It felt like home in a bowl.

So I decided to recreate it—not just because I craved the flavors again, but because I knew others would fall in love with this too. It’s the kind of dish that feels like a warm hug after a long day. If you’re someone who wants to explore authentic Mexican flavors without the fuss of complex preparation, this soup is your answer. You’ll want to ladle it up again and again.

And here’s the best part—this soup isn’t just flavorful. It’s filled with wholesome ingredients, including tender beef meatballs, seasonal vegetables, and a lightly spiced tomato broth that simmers everything to perfection.

Read on, and let me show you why this humble bowl of soup is so much more than it seems.

Why I Love This Recipe

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I love this Mexican Meatball Soup because it’s incredibly nourishing, versatile, and packed with flavor. The meatballs are made with a combination of ground beef and rice, which gives them a tender, comforting texture—almost like a bite-sized version of your favorite comfort food.

But what makes this soup really special is how it balances hearty and fresh in one spoonful. The broth is infused with garlic, onions, and fresh herbs like cilantro and oregano. As the soup simmers, the flavors deepen and blend beautifully. It’s one of those dishes where every bite is just as good—or better—than the last.

Another reason I adore this recipe is that it’s perfect for feeding a family or a group. It makes a big pot, which is ideal for leftovers or freezing. And let’s not forget the health factor—it’s full of protein, fiber-rich veggies, and doesn’t rely on heavy creams or oils. It feels indulgent without being over-the-top.

I make this whenever the weather dips, when I have guests coming over, or when I just want to treat myself to something comforting. Whether you’re cooking for your family or making a batch to enjoy throughout the week, this soup truly delivers.

Ingredients for Mexican Meatball Soup

This soup comes together with basic pantry staples and a few fresh items that bring everything to life. The key is using high-quality, flavorful ingredients so every element contributes to the finished bowl.

Let’s break it down:

For the meatballs:

You’ll need ground beef, long-grain white rice (uncooked), egg, fresh cilantro, garlic, cumin, oregano, and a bit of salt and pepper. I sometimes sneak in a little grated onion for extra tenderness. The rice in the meatballs is traditional—it helps them stay moist and adds a lovely texture.

For the soup base:

The base of the soup is made with olive oil, garlic, onion, crushed tomatoes, and beef broth. A touch of tomato paste adds depth, and the seasoning is simple—salt, pepper, oregano, and cumin—so the meatballs remain the stars.

For the vegetables:

Classic additions include carrots, zucchini, and potatoes. But feel free to adapt depending on what’s in season. Green beans, corn, and chayote squash are also delicious here. I often finish it off with a handful of fresh chopped cilantro and a squeeze of lime juice to brighten the broth.

These ingredients work together to create a layered, soulful soup that feels like it’s been simmering in tradition.

How Much Time Will You Need

You’ll need about 1 hour and 15 minutes total from start to finish.

• Prep time: 25 minutes
• Cook time: 45-50 minutes
• Total time: Approx. 1 hour 15 minutes

It’s not a quick 30-minute meal, but it’s totally worth the wait. The process is straightforward and very manageable even for weeknights—especially since most of the cooking is hands-off while the soup simmers.

How to Make This Mexican Meatball Soup

This is where the magic happens. Here’s my step-by-step guide to making your pot of homemade albondigas.

Step – 1: Prep the Meatballs

In a large bowl, combine 1 lb ground beef, ⅓ cup uncooked white rice, 1 egg, 2 cloves minced garlic, 2 tablespoons chopped cilantro, ½ teaspoon ground cumin, ½ teaspoon oregano, ¼ teaspoon salt, and a pinch of black pepper. Use your hands to gently mix everything together until just combined.

Roll the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.

Step – 2: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 small chopped onion and cook until translucent, about 5 minutes. Add 2 cloves minced garlic and sauté for another minute until fragrant.

Stir in 1 tablespoon tomato paste and cook for 2 minutes to deepen the flavor.

Step – 3: Build the Soup Base

Add 1 can (14 oz) crushed tomatoes and 6 cups beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Season with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, and ½ teaspoon ground cumin.

Bring the broth to a gentle boil.

Step – 4: Add the Vegetables

Add 2 medium carrots (peeled and sliced), 1 medium potato (diced), and 1 zucchini (sliced). Let them simmer for 5–10 minutes before adding the meatballs. This gives them a head start so everything finishes cooking evenly.

Step – 5: Add the Meatballs

Gently lower the meatballs into the simmering broth one at a time. Don’t stir too aggressively at first—let them cook undisturbed for about 10 minutes so they can firm up.

Once they’ve started cooking, reduce heat to medium-low and simmer the soup uncovered for another 25–30 minutes, until the meatballs are cooked through and the vegetables are fork-tender.

Step – 6: Finish and Taste

Stir in ¼ cup chopped fresh cilantro and juice of 1 lime. Taste the broth and adjust salt or seasoning if needed.

Let it sit for 5 minutes before serving to let the flavors meld. It’s ready to serve!

Substitutions

One of the best things about this recipe is how flexible it can be.

If you don’t have ground beef, you can use ground turkey, ground chicken, or even a plant-based alternative like lentil-walnut mix or Beyond Meat.

No white rice on hand? Try brown rice, cooked quinoa, or leave the grain out completely and use breadcrumbs for a denser texture.

For the broth, chicken or vegetable broth can be swapped in for beef. And if you want to go lighter, try reducing the tomato paste or using fresh chopped tomatoes instead of crushed.

If cilantro isn’t your thing, flat-leaf parsley makes a great substitute.

Don’t be afraid to experiment with the vegetables too. Use what you love or what’s already in your fridge. Chayote, green beans, corn, and even cabbage can find a place in this pot.

Best Side Dish of Mexican Meatball Soup

To make this a truly comforting and complete meal, try serving this soup with:

Warm Corn Tortillas – Fresh off the griddle, they’re perfect for dipping into the broth and scooping up tender meatballs.

Mexican Rice – A side of fluffy, tomato-scented rice adds a delicious carb to the meal and helps balance the flavors.

Simple Avocado Salad – Just sliced avocado with a little lime juice, red onion, and salt makes a cool, creamy contrast to the warm soup.

Serving and Presentation Tips

Serving this soup is all about comfort—but that doesn’t mean you can’t add a little flair to the bowl. When I serve Mexican Meatball Soup, I like to ladle it into large, shallow bowls so you can see every beautiful layer—the plump meatballs, colorful veggies, and golden broth.

A sprinkle of freshly chopped cilantro or scallions on top brightens up the whole dish, and a lime wedge on the side lets each person add a final pop of citrus.

If you really want to impress, serve it with a small side of crumbled Cotija cheese, sliced jalapeños, or diced avocado. It turns the bowl into a little celebration of texture and flavor.

And don’t forget to warm up some tortillas or bake a quick batch of cornbread—trust me, you’ll want something to sop up the last drop of broth.

Tips and Tricks to Make This Recipe Even Better

One trick I swear by is letting the meatball mixture rest in the fridge for 10–15 minutes before rolling. It helps the flavors meld and makes the mixture easier to shape.

Another great tip? Don’t overcrowd the soup pot. Drop the meatballs in gently and avoid stirring right away—they need a few minutes to firm up so they don’t break apart.

To deepen the flavor of the broth, you can roast your vegetables briefly before adding them to the soup. It’s not essential, but it adds a smoky, savory layer that’s especially nice if you’re serving this to guests.

Lastly, always taste the broth before serving. A touch more salt, a squeeze of lime, or even a pinch of chili flakes can make all the difference depending on your palate.

Common Mistakes to Avoid

One of the biggest mistakes is overmixing the meatball mixture. It can make the meatballs tough instead of tender. Mix just until everything comes together.

Also, don’t cook the soup on too high of a heat after the meatballs are added. A rolling boil can break them apart and make the broth cloudy. Simmering gently is the key.

And be careful with seasoning—especially salt. The broth reduces slightly as it simmers, so taste again at the end to adjust if needed.

Finally, avoid using overripe vegetables that might fall apart during simmering. You want your carrots and zucchini to hold their shape for texture.

How to Store It

This soup stores beautifully. Once cooled, transfer it to an airtight container and keep it in the fridge for up to 4 days.

For longer storage, portion it out into freezer-safe containers and freeze for up to 3 months. I recommend freezing it without the potatoes (they can get grainy when thawed). Just add fresh ones when reheating.

To reheat, warm gently on the stove over medium-low heat, adding a splash of water or broth if needed to loosen it. You can also microwave it in individual portions.

It’s perfect for meal prep, and honestly, the flavors get even better the next day.

FAQ

Can I make this in a slow cooker?
Yes! After prepping the meatballs and sautéing the aromatics, transfer everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Can I make it ahead of time?
Definitely. You can make the entire soup up to 2 days in advance, or prepare the meatballs and broth separately, then combine and simmer fresh.

Is this recipe spicy?
Not at all. It’s very mild. If you like heat, feel free to add diced jalapeños, chili powder, or hot sauce to taste.

What type of rice should I use?
Uncooked long-grain white rice works best, but jasmine or basmati are great too. If using pre-cooked rice, reduce the simmering time slightly for the meatballs.

Can I make this gluten-free?
Yes, this recipe is naturally gluten-free—just be sure to double-check your broth and tomato paste labels.

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