If you’re craving a bowl of pure comfort with bold flavors, you’ll fall head over heels for this Mexican Meatball Soup Recipe. Known as Albondigas, this classic soup features tender, juicy meatballs swimming in a vibrant, veggie-packed broth. With each spoonful, you get a balance of savory goodness, a hint of lime, and just enough heat to keep things interesting. Prepare to wow your taste buds and your friends with a dish that’s as soul-satisfying as it is visually beautiful—this Mexican Meatball Soup Recipe is about to become your new favorite!
Ingredients You’ll Need
One of the things I love most about this Mexican Meatball Soup Recipe is that every ingredient is down-to-earth yet essential. Each item combines to create deep flavor, welcoming texture, and bursts of color that transform a simple soup into something memorable.
- Ground beef or turkey: The heart of your meatballs—pick your favorite for rich flavor or a lighter touch!
- Uncooked white rice: This is the secret to meatballs that hold together and have that perfect bite.
- Egg: Helps bind your meatballs so they’re tender but never crumbly.
- Fresh cilantro: Adds a bright, herbaceous freshness—don’t skip this, it really sings!
- Garlic powder: Infuses the meatballs with mellow garlic flavor that won’t overpower.
- Ground cumin: Brings warmth and that signature earthy “Mexican” note.
- Salt and black pepper: Essential seasonings that round out each bite.
- Olive oil: Keeps the veggie sauté smooth and imparts richness to the broth.
- Yellow onion: Adds a sweet, aromatic flavor base to your soup.
- Garlic cloves: Minced fresh for a savory backbone you can taste in every spoonful.
- Carrots: Give gentle sweetness and lovely pops of orange.
- Celery stalks: Classic soup veggie for depth and crunch.
- Zucchini: Gentle flavor and soft texture, plus a splash of green.
- Diced tomatoes: They add tanginess and deepen the color of your broth.
- Beef or chicken broth: Forms the flavorful foundation; choose your favorite to suit your taste.
- Chili powder: Provides a mild kick without overpowering heat.
- Oregano: Lends subtle herbal undertones that complement the other flavors.
- Frozen corn: Adds sweetness and pops of yellow—extra color and crunch!
- Lime juice: Awakes all the flavors and adds a final burst of freshness right before serving.
How to Make Mexican Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Gather your ground meat, rice, egg, cilantro, garlic powder, cumin, salt, and pepper in a roomy mixing bowl. With clean hands or a sturdy fork, gently combine everything just until it’s evenly mixed—don’t overwork it, or your meatballs will be tough. Scoop out about a tablespoon for each meatball and roll between your palms to form them. Set those gorgeous little rounds aside while you get the soup going.
Step 2: Sauté the Vegetables
Warm up your olive oil in a deep soup pot over medium heat. Toss in your diced onion, minced garlic, sliced carrots, and celery. Let them sizzle and soften for about five or six minutes. This foundation is key—your Mexican Meatball Soup Recipe gets a ton of its irresistible aroma right here!
Step 3: Build the Broth
Add the chopped zucchini and pour in the diced tomatoes (juice and all). Now, slowly add your chosen broth, cumin, chili powder, oregano, a bit of extra salt, and black pepper. Give it a good stir and turn up the heat until everything comes to a gentle boil. The colors at this stage are downright beautiful!
Step 4: Simmer with the Meatballs
Carefully slip those prepared meatballs into the bubbling soup. Give each one a little space and watch them transform from pale to perfectly cooked. Bring the soup to a gentle simmer, reduce the heat, and let everything go for about 25 to 30 minutes. That rice inside your meatballs will plump up, making them extra tender and flavorful.
Step 5: Add Corn and Finish
About five minutes before you serve, stir in the frozen corn—no need to thaw, it’ll cook perfectly right in the broth. For the grand finale, remove the pot from heat, squeeze in your fresh lime juice, and sprinkle in a shower of chopped cilantro. If you peek in the pot now, you’ll see a play of colors and smell that unmistakably inviting scent of home-cooked soup.
How to Serve Mexican Meatball Soup Recipe
Garnishes
The right toppings can elevate this soup from everyday to extraordinary! Serve each steaming bowl with a generous sprinkle of fresh cilantro, a few extra lime wedges, and maybe even slivers of creamy avocado on top. A dusting of Cotija cheese or a spoonful of sour cream is always welcome if you want to dial up the richness.
Side Dishes
I love pairing the Mexican Meatball Soup Recipe with a stack of warm corn tortillas or a loaf of crusty bread, perfect for dunking into the flavorful broth. For a lighter touch, serve alongside a crisp green salad with a tangy vinaigrette, or a simple side of fluffy white rice to capture all that delicious broth.
Creative Ways to Present
If you’re hosting, try ladling the soup into individual mini-cast iron pots or rustic clay bowls for an authentically homey feel. For a festive flair, set up a serve-yourself toppings bar—let guests customize their bowls with diced onions, jalapeños, or even a sprinkle of tortilla strips. Truly, this Mexican Meatball Soup Recipe adapts beautifully to any cozy gathering or celebration!
Make Ahead and Storage
Storing Leftovers
Transfer cooled soup to airtight containers and pop them in the refrigerator. The meatballs stay tender, and the flavors deepen after a day or two! Leftovers keep well for up to four days—just try not to snack on it all before then.
Freezing
This soup freezes like a dream! Pour fully cooled soup into freezer-safe containers, leaving a little space at the top for expansion. When you’re ready for round two, thaw overnight in the fridge and you’re good to go for a quick, hearty meal with minimal effort.
Reheating
Reheat individual portions in the microwave or the whole batch on the stovetop over medium-low heat. Stir gently to prevent noodles or vegetables from breaking apart. A squeeze of fresh lime and an extra sprinkle of cilantro just before serving will make it taste freshly made!
FAQs
Can I use brown rice instead of white in the meatballs?
You can use brown rice, but be sure it’s precooked, as brown rice takes longer to soften than white rice. Precooked brown rice blends just as well with the meat and adds a nutty flavor and a boost of fiber!
What makes this Mexican Meatball Soup Recipe unique?
It’s all about the tender meatballs enriched with rice, floating in a colorful, spice-laced broth alongside loads of veggies. The combination of fresh lime juice and cilantro brightens every bite, making this soup stand out from classic meatball soups around the world.
Can vegetarian substitutions work here?
Absolutely! Try plant-based ground “meat” with cooked quinoa instead of rice for the meatballs, and use vegetable broth for the base. You’ll still get a cozy, hearty soup packed with the flavors of Mexico.
How spicy is the finished soup?
This version has a gentle warmth from chili powder, but it’s easily adjustable. Craving more heat? Add a chopped jalapeño to the veggie sauté, or serve with sliced fresh jalapeños on top. Prefer mild? Simply reduce the chili powder slightly.
What’s the best way to meal-prep this Mexican Meatball Soup Recipe?
You can form the meatballs and chop all your veggies the night before—store them separately in the fridge. When you’re ready, just put everything together as directed, and you’ll have a homemade, heartwarming dinner in less than an hour!
Final Thoughts
If you’re searching for a soul-hugging bowl of comfort with a pop of freshness, this Mexican Meatball Soup Recipe couldn’t be more satisfying. Every time I make it, friends and family rave—and I hope it becomes just as big a hit in your home. Give it a try soon, and get ready to savor your new favorite soup night!
Print
Mexican Meatball Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Mexican Meatball Soup, also known as Albondigas, made with flavorful meatballs, vegetables, and a savory broth. This soup is a delicious and satisfying meal perfect for cooler days.
Ingredients
For the Meatballs:
- 1 lb ground beef or ground turkey
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- For the Meatballs: In a large bowl, combine ground beef, rice, egg, cilantro, garlic powder, cumin, salt, and pepper. Form into small meatballs and set aside.
- For the Soup: Sauté onion, garlic, carrots, and celery in olive oil. Add zucchini, tomatoes, broth, spices. Simmer, add meatballs, cook until done. Stir in corn, lime juice, and cilantro. Serve hot.
Notes
- This soup is also known as Albondigas.
- Add chopped spinach or kale for extra greens.
- Serve with warm tortillas or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 90 mg
