Mexican Meatball Soup Recipe
If you’re looking for a bowl of coziness packed with flavor, color, and heart, this Mexican Meatball Soup Recipe is simply a must-make! Known as “albondigas” in Spanish, it’s pure comfort food featuring juicy, tender meatballs simmered in a vibrant broth brimming with fresh veggies. This is the kind of soul-warming soup that turns any chilly day into a fiesta and brings the whole family running to the table. Let’s savor each delicious step together!
Ingredients You’ll Need
Simple pantry staples and a handful of fresh veggies come together for big flavor in this dish. Each ingredient in the Mexican Meatball Soup Recipe plays a key role in creating that classic taste and satisfying texture you crave—don’t skip any if you want the full, authentic experience!
- Ground beef: Offers rich flavor and creates juicy, tender meatballs that hold up beautifully in the soup.
- Uncooked white rice: Classic in albondigas, the rice soaks up flavor and gives the meatballs a perfect, tender bite.
- Large egg: Acts as a natural binder to keep the meatballs from falling apart while simmering.
- Chopped fresh cilantro: Adds a herby, citrusy note straight into the meatballs and brightens the finished soup.
- Garlic powder: Ensures a subtle, deep garlic flavor in every bite of the meatballs.
- Onion powder: Infuses a warmly savory undertone you want in classic beef meatballs.
- Ground cumin: Gives the soup its signature earthy aroma and savory warmth.
- Salt and black pepper: These classic seasonings ensure both the meatballs and the soup base are well seasoned.
- Olive oil: Used for sautéing and adds a subtle richness to the start of your soup.
- Onion (chopped): A must-have for depth and sweetness in your soup’s base.
- Garlic (minced): Fresh garlic ensures that distinctly punchy background flavor in every spoonful.
- Canned diced tomatoes: Contributes bright acidity, color, and a touch of sweetness to the broth.
- Beef broth: Brings all the flavors together with robust, savory depth.
- Carrots (sliced): Deliver pops of color and natural sweetness as they cook until just tender.
- Zucchini (sliced): Adds a soft, buttery texture and soaks up all the delicious broth flavors.
- Green beans (trimmed & chopped): For a crisp, vibrant bite and an extra serving of greens.
- Chili powder: Lends a gentle heat and smoky complexity to the broth.
- Dried oregano: Provides an aromatic herbal note typical of classic Mexican soups.
- Salt & pepper to taste: Finish with these to adjust the soup perfectly to your liking.
- Fresh lime wedges & chopped cilantro (optional): For a fresh burst of flavor right before serving—don’t skip if you want that restaurant vibe!
How to Make Mexican Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Grab your largest mixing bowl for this part! Combine the ground beef, uncooked rice, egg, chopped cilantro, garlic powder, onion powder, cumin, salt, and pepper. Use clean hands or a fork to gently mix everything together, being careful not to overwork the mixture—this keeps the meatballs tender. Shape the mixture into small meatballs, about one inch across. Setting them aside on a plate as you go makes your cooking process seamless later on!
Step 2: Start the Soup Base
Place a large pot or Dutch oven over medium heat and swirl in the olive oil. Once it shimmers, toss in the chopped onion and let it cook for 3 to 4 minutes until soft and translucent, stirring regularly. Add the minced garlic and sauté for another 30 seconds, just until fragrant—this step creates a powerhouse flavor foundation for your Mexican Meatball Soup Recipe.
Step 3: Build Flavor with Tomatoes and Broth
Stir in the diced tomatoes (juice and all), pour in the beef broth, then add the sliced carrots, chili powder, and oregano. Give everything a good stir, scraping up any browned bits at the bottom of the pot. Bring the soup to a gentle boil—your kitchen will already begin to smell incredible at this stage!
Step 4: Gently Simmer the Meatballs
Lower the heat to a simmer. Carefully drop your meatballs into the broth, making sure not to overcrowd the pot. Cover and simmer for 20 minutes; this will let the meatballs cook through and infuse the broth with savory goodness and the subtle starch from the rice. This step is where the magic truly happens in any traditional Mexican Meatball Soup Recipe.
Step 5: Add the Veggies and Finish Cooking
Uncover the pot, add in the zucchini and green beans, then continue to simmer for another 10 to 15 minutes. The vegetables should be perfectly tender without getting mushy. Before serving, taste the soup and adjust with more salt and pepper if needed. Ladle the soup into bowls and get ready to dress it up with your favorite toppings!
How to Serve Mexican Meatball Soup Recipe
Garnishes
The finishing touches make all the difference! Add a fresh squeeze of lime juice and a handful of chopped cilantro just before serving to give your Mexican Meatball Soup Recipe a lively punch of flavor and visual flair. For a creamier vibe, you could also top each bowl with a dollop of Mexican crema or a few slices of ripe avocado.
Side Dishes
This soup is hearty enough to be a meal on its own, but I love pairing it with warm corn tortillas or freshly baked bolillo rolls—perfect for dunking. For a little crunch, try a side of tortilla chips or a simple Mexican-style salad of tomatoes, cucumber, and radish to brighten things up.
Creative Ways to Present
If you’re serving guests, ladle the soup into colorful bowls and line up an array of toppings buffet-style so everyone can build their own masterpiece. For a family meal, bring the pot right to the table and let everyone help themselves—kids especially love picking out the meatballs! Individual mini soup crocks with a wedge of lime tucked on the edge turn this dinner into a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Meatball Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to keep it tasting fresh. You might notice the flavors deepen and become even more delicious the next day—lucky you!
Freezing
This soup freezes beautifully for up to 3 months. Let the soup cool completely before ladling it into freezer-safe containers. For best results, leave a little space at the top for expansion. Thaw overnight in the refrigerator when you’re ready to reheat.
Reheating
To warm up your soup, simply transfer it to a pot and heat over medium until steaming hot. If the broth has thickened up, add a splash of water or extra broth to loosen it. The meatballs and veggies should hold up nicely, but stir gently so they stay intact.
FAQs
Can I make this soup with ground turkey or chicken?
Absolutely! Ground turkey or chicken both work beautifully in this Mexican Meatball Soup Recipe for a lighter version. The seasonings are flexible enough to complement any of these meats, so don’t hesitate to swap if you prefer.
What vegetables can I add or substitute?
Corn and potatoes are classic options that add heartiness and sweetness to this soup. Feel free to experiment with other veggies like spinach, peas, or bell peppers—just add them in the last 10 minutes of simmering so they stay vibrant and tender.
How do I keep the meatballs from falling apart?
A gentle mix is key! Make sure you don’t overwork the meatball mixture, and shaping them carefully with moistened hands helps. The egg and rice work together as binders, so your meatballs should hold together perfectly as long as you follow these tips.
What’s the best way to make ahead for meal prep?
You can make the meatballs in advance and store them uncooked (covered) in the refrigerator for up to a day. Alternatively, prep the entire soup and store it in the fridge, then simply reheat portions as needed throughout the week.
Can I double the recipe for a crowd?
Definitely, just be sure your pot is big enough to handle double the ingredients! Mexican Meatball Soup Recipe is a crowd-pleaser and perfect for gatherings, so don’t be afraid to scale up for parties or family get-togethers.
Final Thoughts
If there’s ever a time to gather your loved ones around the table and share a little comfort, I truly hope you give this Mexican Meatball Soup Recipe a try. It’s easy, deeply flavorful, and guaranteed to bring plenty of smiles. Dive in, add your favorite garnishes, and savor every spoonful—you’ll be making it again before you know it!
Print
Mexican Meatball Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Meatball Soup recipe is a hearty and flavorful dish that’s perfect for a comforting meal. Tender meatballs, fresh vegetables, and Mexican spices come together in a savory broth that will warm you up from the inside out.
Ingredients
Meatballs:
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup:
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 medium carrots (sliced)
- 1 zucchini (sliced)
- 1 cup green beans (trimmed and chopped)
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh lime wedges and chopped cilantro for garnish (optional)
Instructions
- Prepare the meatballs: In a large bowl, combine the ground beef, uncooked rice, egg, cilantro, garlic powder, onion powder, cumin, salt, and pepper. Shape into small meatballs.
- Cook the soup: Heat olive oil in a pot, sauté onion, add garlic, tomatoes, broth, carrots, chili powder, and oregano. Boil, add meatballs, simmer covered for 20 minutes. Add zucchini and green beans, simmer for another 10–15 minutes.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with lime wedges and cilantro.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Add corn or potatoes for extra heartiness.
- This soup freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 80 mg
