This Mexican Meatball Soup—also known as Albondigas—is a savory, satisfying soup that’s rich in flavor and history. Tender homemade meatballs simmer in a tomato-based broth with corn, zucchini, carrots, and fragrant spices like cumin and oregano. Every bite is warm, comforting, and bursting with traditional Mexican flavor. It’s a complete meal in one bowl, and one you’ll come back to again and again.
Why You’ll Love This Recipe:
Flavorful meatballs in a rich, zesty broth.
Hearty and wholesome, perfect year-round.
A fun twist on classic comfort soup.
Freezes well for future meals.
Family-friendly and deeply satisfying.
Ingredients for Mexican Meatball Soup
Grab these, and the rest is easy (and delicious).
Ground beef or turkey: This is the base of your meatballs, providing protein and flavor. Choose lean meat for a healthier option.
Uncooked white rice: It adds texture and helps bind the meatballs together. You can swap it for quinoa for a gluten-free twist.
Fresh cilantro: This herb brings a burst of freshness. If you’re not a fan, parsley can be a good substitute.
Chopped onion: Adds depth and sweetness to the meatballs. You can use yellow or white onions based on your preference.
Large egg: Acts as a binder for the meatballs, keeping them moist and tender.
Minced garlic: A must-have for flavor! It infuses the soup with a warm, aromatic essence.
Ground cumin: This spice gives the soup its signature earthy flavor. It’s a staple in Mexican cuisine.
Chili powder: Adds a mild heat and a rich color. Adjust the amount based on your spice tolerance.
Salt and black pepper: Essential for seasoning. Don’t skip these; they enhance all the flavors.
Beef broth: The heart of the soup, providing a savory base. You can use low-sodium broth for a healthier option.
Diced tomatoes: They add acidity and sweetness, balancing the flavors beautifully.
Diced zucchini: A great way to sneak in some veggies! It cooks quickly and adds a nice texture.
Diced carrot: Sweet and colorful, it complements the other vegetables perfectly.
Frozen corn: Adds a pop of sweetness and a bit of crunch. Fresh corn works too if it’s in season.
Fresh mint leaves: Stirred in at the end, they provide a refreshing finish. If you prefer, you can use basil instead.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Mexican Meatball Soup
Now that you have all your ingredients ready, let’s dive into making this delicious Mexican Meatball Soup. Follow these simple steps, and you’ll have a hearty meal in no time!
Step 1: Prepare the Meatballs
In a large bowl, combine the ground meat, uncooked rice, chopped cilantro, onion, egg, minced garlic, ground cumin, chili powder, salt, and black pepper. Get your hands in there and mix everything until well combined. The mixture should feel slightly sticky. Now, form small meatballs, about 1 inch in diameter. This is where the fun begins! You can even get the kids involved—who doesn’t love rolling meatballs?
Step 2: Boil the Broth
Next, grab a large pot and pour in the beef broth. Bring it to a boil over medium-high heat. The aroma of the broth heating up is already making my mouth water! This step is crucial because it sets the stage for the meatballs to cook perfectly.
Step 3: Cook the Meatballs
Once the broth is boiling, carefully add the meatballs to the pot. Be gentle; we don’t want any splashes! Reduce the heat to medium and let them simmer for about 10 minutes. This allows the meatballs to cook through while soaking up all that delicious broth flavor. You’ll see them puff up a bit, which is a good sign!
Step 4: Add Vegetables
Now it’s time to add some color and nutrition. Toss in the diced tomatoes, zucchini, carrot, and frozen corn. Stir gently to combine everything. Let the soup simmer for an additional 15-20 minutes. The vegetables should become tender, and the flavors will meld beautifully. Your kitchen will smell like a fiesta!
Step 5: Final Touches
Just before serving, stir in the chopped mint. This adds a refreshing twist that elevates the soup. Give it a taste and adjust the seasoning if needed. Maybe a pinch more salt or a dash of pepper? Serve hot, and don’t forget to garnish with extra mint if you like. Enjoy your homemade Mexican Meatball Soup!
Tips for Success
Use lean ground meat for healthier meatballs without sacrificing flavor.
Don’t skip the resting time for the meatballs; it helps them hold their shape.
Adjust the spice level by adding more chili powder or fresh jalapeños.
For extra flavor, sauté the onions and garlic before mixing them into the meatball mixture.
Feel free to add any leftover vegetables you have on hand!
Equipment Needed
Large mixing bowl: For combining the meatball ingredients. A sturdy bowl works best.
Large pot: Essential for boiling the broth and cooking the soup. A Dutch oven is a great alternative.
Spoon or spatula: For stirring the soup and gently mixing the meatballs.
Measuring cups and spoons: Handy for precise ingredient measurements.
Variations
Spicy Kick: Add diced jalapeños or a teaspoon of cayenne pepper to the meatball mixture for an extra heat boost.
Vegetarian Option: Substitute the ground meat with lentils or chickpeas, and use vegetable broth for a hearty plant-based version.
Quinoa Twist: Swap out the rice for quinoa for a gluten-free alternative that adds a nutty flavor.
Herb Infusion: Experiment with different herbs like oregano or thyme for a unique flavor profile.
Extra Veggies: Toss in additional vegetables like bell peppers or spinach for added nutrition and color.
Serving Suggestions
Warm Tortillas: Serve with soft corn or flour tortillas for a delightful pairing.
Avocado Slices: Add creamy avocado slices on top for richness.
Fresh Lime: A squeeze of lime brightens the flavors beautifully.
Chips and Salsa: Pair with tortilla chips and your favorite salsa for crunch.
FAQs about Mexican Meatball Soup
Can I make Mexican Meatball Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge. When you’re ready to enjoy it, reheat on the stovetop until warmed through.
What can I use instead of beef broth?
If you’re looking for a lighter option, chicken broth works wonderfully. For a vegetarian version, vegetable broth is a great substitute. Just remember, the broth is the base of your Mexican Meatball Soup, so choose one that complements the flavors!
How do I store leftovers?
Leftover Mexican Meatball Soup can be stored in the fridge for up to three days. Make sure to let it cool completely before transferring it to an airtight container. You can also freeze it for up to three months—just thaw and reheat when you’re ready to dig in!
Can I add more vegetables to the soup?
Definitely! Feel free to get creative with your veggie choices. Bell peppers, spinach, or even sweet potatoes can add extra flavor and nutrition to your Mexican Meatball Soup. Just adjust the cooking time as needed to ensure everything is tender.
Is this soup gluten-free?
Yes! As long as you use gluten-free broth and stick to the ingredients listed, this Mexican Meatball Soup is a gluten-free delight. If you swap rice for quinoa, you’ll keep it gluten-free while adding a unique texture!
Final Thoughts
Cooking this Mexican Meatball Soup is more than just preparing a meal; it’s about creating memories. The vibrant flavors and comforting warmth invite everyone to gather around the table, sharing stories and laughter. Each spoonful is a reminder of home, of family, and of the joy that comes from a hearty dish. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup brings a sense of togetherness. So, roll up your sleeves, embrace the process, and let the delightful aroma fill your kitchen. You’ll find that this recipe is sure to become a cherished favorite!
A hearty and flavorful Mexican Albondigas Soup featuring meatballs, vegetables, and spices.
Ingredients
Scale
1 pound ground beef or turkey
1/2 cup uncooked white rice
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
1 large egg
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 medium zucchini, diced
1 medium carrot, diced
1 cup frozen corn
1/2 cup fresh mint leaves, chopped
Instructions
In a large bowl, combine the ground meat, rice, cilantro, onion, egg, garlic, cumin, chili powder, salt, and black pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
In a large pot, bring the beef broth to a boil over medium-high heat.
Carefully add the meatballs to the boiling broth. Reduce the heat to medium and let simmer for about 10 minutes.
Add the diced tomatoes, zucchini, carrot, and corn to the pot. Stir gently and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
Stir in the chopped mint just before serving. Taste and adjust seasoning if needed.
Serve hot, garnished with additional fresh mint if desired.
Notes
For a spicier kick, add a diced jalapeño or a teaspoon of cayenne pepper to the meatball mixture.
Substitute quinoa for the rice for a gluten-free option and a different texture.
