Mexican Meatball Soup (Albondigas Soup) – Cozy, Flavorful, and Easy Comfort Food

Mexican Meatball Soup is that one comforting meal that feels like a hug from the inside out. Imagine juicy, flavorful meatballs floating in a rich tomato broth, surrounded by colorful carrots, zucchini, and potatoes—it’s basically a fiesta in your bowl. This Mexican Meatball Soup (also known as Albondigas Soup) is hearty enough for dinner yet light enough to leave room for dessert. The best part? It’s easy to tweak—add more spice, toss in extra veggies, or serve it with a squeeze of lime for that zesty kick we all secretly crave on a cold night.

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What is Mexican Meatball Soup?

Mexican Meatball Soup, or Sopa de Albondigas, is a traditional Mexican comfort dish featuring tender meatballs simmered in a savory tomato broth with seasonal vegetables. The meatballs, often mixed with rice and herbs like cilantro and mint, stay tender and flavorful as they cook right in the soup. It’s a balanced blend of protein, carbs, and veggies—all in one pot. Think of it as Mexico’s answer to Italian wedding soup, but with a bold, spicy twist. It’s filling, wholesome, and downright irresistible.

Reasons to Try Mexican Meatball Soup

You’ll want to make this Mexican Meatball Soup again and again because it’s satisfying yet simple. It’s perfect for busy weeknights when you need dinner to work with your schedule, not against it. The meatballs are juicy, the broth is rich, and the aroma fills your kitchen with warmth. It’s also great for picky eaters—every bite bursts with flavor but isn’t too spicy unless you want it to be. Plus, it’s customizable: make it gluten-free, load it with veggies, or add rice for extra comfort. One pot, endless possibilities.

Ingredients Needed to Make Mexican Meatball Soup

• 1 large yellow onion, finely chopped (split in half)
• 1 cup fresh cilantro, chopped and divided, plus extra for garnish
• ½ cup long-grain white rice
• 2 large eggs
• 4 garlic cloves, finely chopped (split in half)
• 2 tablespoons fresh mint, chopped (optional)
• 1 tablespoon + 1 teaspoon dried oregano, divided
• 1 tablespoon kosher salt, divided (plus more to taste)
• 2 teaspoons ground cumin, divided
• 1 teaspoon ground black pepper, divided
• 2 pounds ground beef (80/20)
• 2 tablespoons vegetable oil
• 4 medium carrots, peeled and sliced into ¼-inch half-moons
• 1 medium jalapeño, seeded and diced
• 2 quarts beef broth
• 1 can (28 ounces) crushed tomatoes
• 2 dried bay leaves
• 3 medium russet potatoes, peeled and cubed
• 3 medium zucchini, sliced into ½-inch half-moons
• Cooked rice for serving

Instructions to Make Mexican Meatball Soup

Making Mexican Meatball Soup is like building layers of comfort—step by step, each stage adds warmth and flavor to your bowl. This detailed guide walks you through every part of the process so your soup turns out as rich, cozy, and satisfying as the ones from your favorite Mexican kitchen. Don’t rush it—let the aroma fill your home, and you’ll know you’re doing it right.

Step 1: Prepare the Flavorful Meatballs

Start with the heart of the dish—the meatballs. In a large mixing bowl, combine half of your finely chopped onion, ½ cup of fresh cilantro, rice, eggs, and two chopped garlic cloves. If you’ve got fresh mint on hand, toss that in too—it adds a surprising brightness that balances the rich broth beautifully.

Next, season the mix with 2 teaspoons dried oregano, 1½ teaspoons kosher salt, 1 teaspoon cumin, and ½ teaspoon black pepper. Add 2 pounds of ground beef (80/20) and gently combine everything with your hands. Here’s the key—don’t overmix. Overworking the meat can make your meatballs dense instead of tender. Think of it as folding the flavors together, not mashing them.

Once everything’s combined, roll the mixture into small balls—about 1 to 1½ inches each. Place them on a baking sheet or plate and cover with plastic wrap. Let them chill in the fridge while you start your broth. This quick rest helps the meatballs firm up so they don’t fall apart later.

Cooking Tip: Want a gluten-free version? Skip the rice or replace it with cooked quinoa. The texture stays perfect, and you won’t miss a thing.

Step 2: Build the Soup Base

Grab a large soup pot or Dutch oven—something deep enough to hold all the goodness coming your way. Heat 2 tablespoons of vegetable oil over medium heat. Add the remaining onion, carrots, jalapeño, and two more cloves of chopped garlic.

Sprinkle in 2 teaspoons of oregano, 1½ teaspoons of salt, 1 teaspoon cumin, and ½ teaspoon black pepper. Stir occasionally and let the vegetables cook for 4–5 minutes, just until the onions turn translucent and the carrots start to soften. The smell at this stage? Pure magic—it’s the foundation of your Mexican Meatball Soup coming to life.

If you love this base-building technique, you’ll also enjoy our Tuscan Chicken Soup Recipe—another comforting, one-pot meal with a rich aromatic start.

Step 3: Create the Broth

Now it’s time to pour in the flavor. Add 2 quarts of beef broth, one 28-ounce can of crushed tomatoes, 2 dried bay leaves, and 2 cups of water. Give it a gentle stir and increase the heat to medium-high.

Bring it to a simmer—not a raging boil. You want a steady, lazy bubble that coaxes all the flavors together. Once simmering, add your diced potatoes. These hearty chunks will soak up all that savory goodness and help thicken the broth naturally as the soup cooks.

If you’re craving even more comfort-style soups, you’ll love our Creamy Chicken and Gnocchi Soup—equally satisfying, but with an Italian twist.

Step 4: Add the Meatballs

Now comes the exciting part—adding your perfectly seasoned meatballs. Lower the heat to medium and gently drop each one into the simmering broth. Don’t rush this; place them in one at a time to prevent splashing or breaking.

Once all the meatballs are in, let the soup simmer uncovered for 10–15 minutes, stirring gently now and then. You’ll know the meatballs are done when they start floating to the surface and your kitchen smells like heaven. The potatoes should be tender by now too.

This step transforms the broth into something extraordinary—the meatballs release their juices, making the soup rich and full-bodied.

Step 5: Add the Fresh Vegetables

To finish your Mexican Meatball Soup, stir in 3 sliced zucchini and the remaining ½ cup of fresh cilantro. Reduce the heat to low and let everything simmer for another 10–12 minutes.

The zucchini should stay tender-crisp, adding color and freshness to balance the hearty broth. If you cook it too long, it’ll turn mushy—so keep an eye on it. Before serving, fish out the bay leaves and give the soup a final taste. Adjust with extra salt if needed.

If you like a bit of tang, add a squeeze of lime juice before serving—it brightens everything up. You can even top each bowl with diced avocado, extra cilantro, or a sprinkle of cotija cheese for authentic flavor.

Step 6: Serve and Enjoy

Serve your Mexican Meatball Soup piping hot, either on its own or over a scoop of cooked rice. The rice soaks up that flavorful broth, turning each bite into a complete meal. Garnish with fresh cilantro and maybe a few lime wedges on the side.

This dish pairs beautifully with warm corn tortillas or even a side of Mexican Chicken Rice Soup—you can find our version here: Mexican Chicken Rice Soup.

And if you’re meal prepping, you’re in luck—this soup actually tastes better the next day. The flavors deepen and mingle, giving you an even more delicious bowl of comfort with zero extra effort.

Step 7: Optional Flavor Boosts

Want to make it your signature soup? Try one of these easy upgrades:

• Stir in a spoonful of chipotle in adobo for smoky heat.
• Add a few corn kernels for sweetness and texture.
• Top each bowl with freshly sliced jalapeño for an extra kick.
• Mix in a handful of spinach or kale right before serving for a veggie boost.

This recipe is all about versatility—make it as mild or as bold as you like. However you spin it, Mexican Meatball Soup will always be that comforting, flavor-packed meal everyone asks for seconds of.

Pro Tip: If you fall in love with this soup (and you will), try our Crockpot Mexican Chicken Pozole Verde next—it’s another traditional Mexican favorite that simmers to perfection in your slow cooker.

What to Serve with Mexican Meatball Soup

This Mexican Meatball Soup shines on its own, but you can turn it into a full meal with a few simple sides. Warm flour tortillas are perfect for soaking up that flavorful broth. A fresh side salad with lime vinaigrette balances the richness. Or, for a real treat, pair it with Creamy Jalapeño White Chicken Chili for a Tex-Mex-inspired dinner duo. Don’t forget a cold glass of agua fresca or a classic margarita—because why not?

Key Tips for Making Mexican Meatball Soup

1. Don’t overmix the meatballs—light hands make tender results.
2. Use 80/20 beef for flavor; leaner blends can dry out.
3. Add zucchini near the end so it doesn’t turn mushy.
4. Want more heat? Toss in a second jalapeño or a pinch of chili flakes.
5. For a richer broth, simmer an extra 10 minutes before serving.

Storage and Reheating Tips for Mexican Meatball Soup

Leftovers? Lucky you. Store Mexican Meatball Soup in airtight containers in the fridge for up to 4 days or freeze for 3 months. When reheating, warm it slowly on the stove over medium heat. If it’s too thick, splash in a little broth or water. Avoid microwaving too long—nobody wants rubbery meatballs. Pro tip: it actually tastes better the next day as the flavors mingle.

FAQs

1. Can I make Mexican Meatball Soup gluten-free?
Yes! Just use gluten-free beef broth and replace rice with quinoa or skip it altogether.

2. Can I make it ahead?
Absolutely. The flavors deepen overnight—just reheat gently.

3. What meat can I substitute for beef?
Ground turkey or chicken works great, though beef gives the richest flavor.

4. Can I make it in a slow cooker?
Yes, but brown the meatballs first for better texture. Cook on low for 6–7 hours.

5. Is it spicy?
It’s mild with one jalapeño, but feel free to adjust heat to your liking.

Final Thoughts

This Mexican Meatball Soup isn’t just dinner—it’s comfort, culture, and cozy all in one bowl. Perfect for busy weeknights or lazy weekends, it’s hearty enough to satisfy but light enough to enjoy any time of year. And if you love soups that feel like a warm blanket, check out our Creamy Chicken and Gnocchi Soup next—you’ll thank me later.

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