Mexican Meatball Soup, also known as Sopa de Albóndigas, is a traditional, hearty soup made with tender meatballs simmered in a rich tomato broth with vegetables. This comforting dish is full of flavor and is perfect for a family dinner or as a warming meal on a cold day.
Prep Time
- Preparation: 25 minutes
- Cooking: 40 minutes
- Total: 1 hour 5 minutes
Equipment
- Large mixing bowl
- Large soup pot or Dutch oven
- Wooden spoon
- Slotted spoon
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef (or ground pork, or a mix)
- ½ cup cooked white rice (or uncooked if simmering longer)
- 1 egg
- 2 garlic cloves (minced)
- ¼ cup fresh cilantro (chopped)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Soup Base:
- 1 tbsp olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 4 Roma tomatoes (blended or finely chopped)
- 6 cups beef or chicken broth
- 2 carrots (sliced)
- 2 medium potatoes (cubed)
- 1 zucchini (sliced)
- ½ cup green beans (trimmed)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Garnishes:
- Fresh cilantro
- Lime wedges
- Warm corn tortillas
Ingredient Notes
- Rice in meatballs: Traditionally, albóndigas include rice for texture. Cooked rice makes softer meatballs, while uncooked rice will cook in the broth.
- Vegetables: You can also add chayote, corn, or peas.
- Broth: Chicken or beef broth both work, depending on your preference.
Instructions
- Prepare the Meatballs:
In a large bowl, mix ground beef, rice, egg, garlic, cilantro, cumin, oregano, salt, and pepper until combined. Form into small meatballs (about 1 inch). - Start the Soup Base:
Heat olive oil in a soup pot. Sauté onion and garlic until fragrant. Add blended tomatoes and cook for 5 minutes. - Add Broth & Vegetables:
Pour in broth. Add carrots and potatoes. Bring to a simmer. - Cook the Meatballs:
Gently drop the meatballs into the simmering broth. Cook for 25–30 minutes until meatballs are cooked through and vegetables are tender. - Finish the Soup:
Add zucchini and green beans in the last 10 minutes of cooking. Adjust seasoning with salt, pepper, cumin, or oregano. - Serve:
Ladle into bowls, garnish with cilantro, and serve with lime wedges and tortillas.
Nutrition Facts (per serving, about 1 bowl)
- Calories: 340
- Protein: 22 g
- Fat: 15 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sodium: 640 mg
Tips & Variations
- Spicy version: Add chipotle peppers in adobo or jalapeños to the tomato base.
- Make-ahead: Prepare the meatballs in advance and freeze for quick cooking.
- Healthier version: Use ground turkey or chicken instead of beef.
- Thicker broth: Add a little tomato paste for a richer base.
