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Mexican Meatball Soup Recipe (Albondigas Soup)

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This Mexican Meatball Soup (Sopa de Albóndigas) is a traditional comfort food made with tender, flavorful meatballs simmered in a rich tomato-based broth with vegetables, herbs, and spices. It’s warm, hearty, and perfect for a cozy family dinner.

Ingredients

For the Meatballs (Albóndigas)

  • 1½ lbs (700 g) ground beef
  • ½ lb (225 g) ground pork (optional, for extra tenderness)
  • ½ cup uncooked white rice
  • 1 egg
  • 3 cloves garlic, minced
  • ¼ cup fresh cilantro, finely chopped
  • 2 tbsp finely diced onion
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Soup Broth

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 Roma tomatoes, chopped
  • 1 can (15 oz / 425 g) tomato sauce
  • 8 cups beef broth or chicken broth
  • 2 carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 2 zucchini, sliced
  • 2 celery stalks, sliced
  • 1 cup green beans (optional)
  • 1 bay leaf

Seasonings

  • 2 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped

Optional Toppings

  • Fresh cilantro
  • Lime wedges
  • Diced avocado
  • Sliced jalapeños
  • Warm corn tortillas
  • Queso fresco
  • Hot sauce

Instructions

1. Make the Meatballs

  1. In a large bowl, combine ground beef, ground pork, rice, egg, garlic, onion, cilantro, cumin, oregano, chili powder, salt, and pepper.
  2. Mix gently until everything is combined.
  3. Roll the mixture into small meatballs, about 1½ inches wide.
  4. Place them on a tray while preparing the soup.

2. Make the Tomato Broth

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion and cook for 4–5 minutes until softened.
  3. Add garlic and cook for 30 seconds.
  4. Add tomatoes and cook for 5 minutes.
  5. Blend the tomato mixture with tomato sauce and 1 cup of broth until smooth.
  6. Return the mixture to the pot.

3. Cook the Soup

  1. Add remaining broth, carrots, potatoes, celery, zucchini, green beans, bay leaf, cumin, oregano, smoked paprika, salt, and pepper.
  2. Bring to a gentle simmer.
  3. Carefully add the meatballs one at a time.
  4. Cover and simmer for 35–45 minutes until the meatballs are cooked and the vegetables are tender.
  5. Remove the bay leaf.
  6. Stir in lime juice and fresh cilantro.

Serving Suggestions

Serve your Mexican Meatball Soup (Albondigas Soup) with:

  • Warm corn tortillas
  • Mexican rice
  • Fresh avocado
  • Pico de gallo
  • Salsa verde
  • Lime wedges
  • Homemade salsa

Tips for the Best Albondigas Soup

  • Don’t overmix the meat mixture — gentle mixing keeps the meatballs tender.
  • Using uncooked rice allows it to cook inside the meatballs and adds traditional texture.
  • Make smaller meatballs so they cook evenly.
  • Let the soup rest for 10–15 minutes before serving for better flavor.
  • The soup tastes even better the next day.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat gently on the stove until warmed through.

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