Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a hearty and comforting Mexican soup made with flavorful, juicy meatballs in a delicious tomato-based broth. It’s also packed full of veggies for a balanced meal the entire family will enjoy.

Albondigas soup (or Caldo de albondigas) is a simple Mexican meatball soup recipe that’s super comforting and warming.

Made with juicy meatballs, vegetables and potatoes in a flavorful tomato broth, albondigas soup is sure to become a family favorite.

This is a soup that’s best made with homemade meatballs because that way, you can add in all the herbs that give the soup its unique flavor.

And what’s best is that you don’t have to precook the meatballs — they all go in the same pot, and they cook in the soup.

Why you’ll love this albondigas soup

• Super nutritious and easy to make in one pot
• Extra flavorful and simple to customize
• The leftovers taste amazing!

What goes into Mexican meatball soup

Ground beef — I used lean ground beef to make the albondigas, but you can use your favorite or a mix of ground beef and pork. Ground turkey is another great idea for an even healthier soup.

Rice — Long-grain rice is perfect for making albondigas. You don’t have to cook the rice before adding it to the meatballs.

Garlic — Grated or minced garlic adds extra flavor to the meatballs.

Fresh herbs — A mix of fresh cilantro, mint and oregano infuses lots of flavor in the meatballs. You can use dried herbs if you don’t have fresh —about half a teaspoon each.

Vegetables — This albondigas soup is made hearty and nutritious with zucchini, potatoes and green beans. You can also add other veggies if you like, such as bell peppers or mushrooms, for example.

Tomato sauce (passata) — Use the best quality tomato sauce you can because it makes a difference in this soup.

Beef broth — If you want to control the sodium content of the soup, use a low-sodium beef broth and adjust the seasoning at the end.

How to make albondigas soup

Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients.

Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.

Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and continue to cook for another minute.

Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth.

Bring to a boil, then reduce to a simmer and add the meatballs to the soup.

Place a lid on the pot and cook for 20 minutes on medium heat.

Stir in the fresh cilantro (coriander), season to taste and serve hot.

Leftovers and storage

• You can store any leftovers in the fridge for up to 3 days in an airtight container.
• Reheat the soup gently on the stovetop or in the microwave until piping hot.
• To freeze this soup, allow it to cool completely, then store it in freezer-safe containers and freeze for up to 3 months. Thaw the soup in the refrigerator overnight, then reheat it on the stovetop or in the microwave.

Recipe notes and tips

• Add a chopped jalapeño with the garlic if you want this soup to have some heat.
• Don’t worry about the albondigas falling apart. The rice and egg bind everything together, so the meatballs will remain whole even when using lean ground beef. Just don’t stir them for a couple of minutes after adding them to the pot.
• You can make the soup thicker by adding half a cup of rice to the broth together with the meatballs.
• This soup is great with a bit of freshly squeezed lime juice, sour cream, and fresh cilantro on top. You can also serve it with sliced avocado, hot sauce and tortillas or tortilla chips.

If you liked this albondigas soup recipe, you might also like some of my other easy soup recipes:

• Kielbasa Potato Soup
• Instant Pot Stuffed Pepper Soup
• Creamy Italian Sausage Gnocchi Soup
• Creamy White Lasagna Soup
• Easy Italian Meatball Soup

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