Albondigas Mexican Meatball Soup Recipe

Mexican Meatball Soup in a white bowl sitting on a wooden table.

5 from 6 votes

Albondigas Mexican Meatball Soup Recipe

Ready to try Mexican Meatball Soup, a traditional Mexican soup delicacy that's packed with hearty meatballs, vibrant vegetables, and a savory broth? This dish is a favorite in Mexican cuisine, known for its depth of flavors and the comforting warmth it brings with every spoonful.

Prep Time15

Cook Time40

Total Time55

Course: Main Dishes

Cuisine: Mexican

Servings:

Calories: 520kcal

Author: Kim Schob

Equipment

1 5.5 Quart Dutch Oven
1 1 ½ Cookie Scoop optional to make even sized meatballs

Ingredients

For the meatballs:

1 ½ pounds ground beef I used 90% lean
½ large onion diced
2 garlic cloves minced
1 cup cooked white rice
2 large eggs beated
½ cup fresh cilantro OR parsley stems removed and chopped
½ cup fresh mint leaves chopped
1 ½ teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
Salt and pepper
2-3 tablespoons olive oil

For the soup:

½ large onion diced
2 garlic cloves minced
6 cups beef broth
28 ounce can diced tomatoes undrained
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper optional for a little spice
Salt and pepper to taste
2 potatoes peeled and cubed into 1” pieces
3 carrots sliced into ½” thick pieces
2 medium zucchinis sliced into ½” thick pieces

Cups - Metric

Instructions

Mix meatball ingredients in a large bowl.
1 ½ pounds ground beef, 2 large eggs, ½ cup fresh mint leaves, ½ teaspoon dried oregano, ½ large onion, 2 garlic cloves, ¼ teaspoon cayenne pepper
Make small meatballs with a 1 ½” scoop and place on a baking sheet.
Heat 2 tablespoons olive oil in a big pot.
2-3 tablespoons olive oil
Brown the meatballs in batches.
Put the juicy meatballs back on the baking sheet.
If needed, add more olive oil to the pot and saute the onions until soft.
½ large onion
Add garlic and saute.
2 garlic cloves
Add beef broth, diced tomatoes, cumin, chili powder, garlic powder, potatoes, and carrots. Salt and pepper as desired.
1 ½ teaspoons ground cumin, ½ teaspoon chili powder, Salt and pepper, 6 cups beef broth, 28 ounce can diced tomatoes, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon garlic powder, 2 potatoes, 3 carrots, Salt and pepper
Bring the large pot to a boil.
Add the meatballs, lower the heat, and let it simmer for 20 minutes.
Add zucchini slices. Let it simmer for 10 more minutes.
2 medium zucchinis
Garnish with a little cilantro before serving.
½ cup fresh cilantro OR parsley
Add lemon or lime juice if you want. Enjoy with rice or tortillas.
1 cup cooked white rice

Notes

Flavor Enhancement: To enhance the flavor of your soup, consider sautéing the veggies (onions, carrots, zucchini) before adding them to the soup. This technique helps release the natural sugars of the vegetables, adding depth to the overall flavor of the dish.
Meatball Consistency: Be careful not to over-mix the meatball mixture. Over-mixing the meat mixture can result in tougher meatballs. Instead, gently combine the ingredients until just mixed.
Spice Level: Adjust the heat to your preference. For a spicier soup, add more chili powder or include a diced jalapeño or serrano pepper.
Cilantro: For those who aren't fans of cilantro, fresh parsley makes a great substitute.
Lemon or Lime Juice: Adding a squeeze of fresh lemon or lime juice right before serving can enhance the flavors of the soup, offering a refreshing, citrusy balance to the rich ingredients.

Nutrition