Albóndigas Mexican Meatball Soup is a comforting, traditional dish rooted in home-style Mexican cooking. Tender, flavorful meatballs simmer gently in a warm tomato-chile broth alongside soft vegetables, creating a soup that’s deeply nourishing and rich with aroma. Every spoonful delivers a blend of savory spices, fresh herbs, and cozy textures—making it perfect for chilly evenings, family dinners, or anytime you crave a comforting, soul-warming meal.
The meatballs themselves are the heart of this recipe. Made with ground beef, rice, cilantro, onion, and classic Mexican seasonings, they cook directly in the broth, absorbing flavor while releasing subtle richness back into the soup. The rice inside the meatballs becomes tender as they simmer, giving them a beautifully soft, pillowy texture.
The broth is simple but incredibly flavorful. Tomato sauce blends with broth, onion, garlic, cumin, and oregano to create a lightly spiced base that complements the vegetables rather than overpowering them. Carrots, potatoes, and zucchini cook to perfect tenderness, adding substance and color to the dish.
A squeeze of lime, a sprinkle of cilantro, and warm tortillas on the side bring everything together, enhancing the freshness and authenticity of each bowl.
Servings and Timing
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Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Meatballs (Albóndigas):
- 1 lb ground beef
- 1/3 cup uncooked white rice
- 1 egg
- 2 tbsp chopped cilantro
- 1/4 cup finely chopped onion
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Soup:
- 2 tbsp oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 cups beef or chicken broth
- 2 cups water
- 1 (8 oz) can tomato sauce or blended tomatoes
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- 1–2 carrots, diced
- 1 zucchini, diced
- 1 potato, diced
- Optional: lime wedges, cilantro, warm tortillas
Instructions:
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