Easy Albondigas Soup (Mexican Meatball Soup)
This easy Albondigas Soup is packed with tender beef meatballs, vegetables and warm Mexican flavors. No need to pre-cook the meatballs, Just drop them into the broth!
If you love Italian meatball soup, think of this as its Mexican-inspired cousin. Instead of Italian herbs and flavors, these tender beef meatballs are seasoned with garlic, oregano and fresh mint, then simmered right in a savory tomato and beef broth filled with potatoes, carrots, celery, zucchini and green beans. It's so hearty, filling, and sure to keep you warm all winter.
What Does Albondigas Mean?
Albondigas is the Spanish word for meatballs. So when you see Albondigas soup, it just means Mexican meatball soup.
There are many variations of albondigas soup, and this is my own version. I love making mine with lean ground beef, white rice, and a combination of garlic, oregano and mint. The rice cooks right inside the meatballs as the soup simmers, making them tender and almost pillowy.
The soup itself is loaded with vegetables, including carrots, celery, potatoes, zucchini and green beans, all simmered in a tomato-based beef broth seasoned with oregano and cumin.
Fresh cilantro and green onions add a pop of bright, fresh flavor, while a squeeze of lime juice gives the soup the perfect finishing touch.
Watch Me Make It
Ingredients You Need
- Meatballs- lean ground beef, uncooked white rice, egg, garlic, mint, oregano, salt, pepper
- Soup- Onion, celery, carrots, garlic, gold potatoes, zucchini, green beans, fire roasted tomatoes, oregano, cumin, beef stock
How To Make Mexican Meatball Soup
- Combine the meatball ingredients in a bowl and form into meatballs. Place in the refrigerator while you prepare the soup.
- Heat a large soup pot to medium heat. Sauté onions, celery, and carrots until softened, then add the remaining soup ingredients.
- Bring the liquid to a boil, then slowly add the meatballs one at a time. Cook 20-minutes or until meatballs are cooked through and veggies are tender.
Ang's Tip
- Don't add the meatballs all at once. Slowly drop meatballs individually into the simmering soup. This will ensure they don't stick together or fall-apart.
Common Questions
Yes! You'll just want to make sure you double the amount of cooked rice. This recipe calls for ¼ cup uncooked rice, so you'll want to use ½ cup cooked rice.
Yes, however make sure it is cooked brown rice.
Yes, Albondigas Soup can be frozen. For the best texture, let the soup cool completely before transferring it to freezer-safe containers.
Because the soup contains rice and vegetables, the texture may change slightly after freezing and reheating. Tip: If you know you're planning to freeze some, you may want to portion it into individual containers so you can thaw only what you need.
What To Serve With Mexican Meatball Soup
Honestly, this soup is hearty enough to serve on its own. With the beef meatballs, rice and all those vegetables, it makes a filling meal.
However....we do love toppings.
- Fresh cilantro
- Sliced green onion
- Shredded cheese
- Sour cream
- Squeeze of lime juice
You could also serve it with warm tortillas, my Crispy Parmesan Cheese Toast or try my simple Honey Cornbread, perfect for dunking in the soup.
How To Store Leftovers
This soup makes excellent leftovers, which is another reason I love making a big pot.
Store leftover soup in an airtight container in the refrigerator up to 4 days, and reheat gently on the stovetop or in the microwave.
Keep in mind that the rice will continue absorbing some of the broth as the soup sits, so the leftovers may be thicker the next day.
Try These Ground Beef Soups
Albondigas Soup (Mexican Meatball Soup)
Equipment
- large soup pot with fitted lid
- medium mixing bowl
Ingredients
Meatballs
- 1 lb lean ground beef
- ¼ cup uncooked, long-grain white rice
- 1 garlic clove, minced
- 1 large egg
- 2 tablespoon each, fresh mint and parsley, chopped
- 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 small yellow or sweet onion, diced, about 1 cup
- 1 celery stalk, diced, about ⅓ cup
- 2 medium carrots, peeled and sliced thin, about 1 cup
- 1 garlic clove, minced
- 2 medium Yukon gold potatoes, peeled and cubed, about 2 cups
- 1 medium zucchini, diced, about 1 cup
- 1 cup frozen or fresh green beans
- 15 ounce can fire roasted tomatoes, undrained
- 1 ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 7 cups beef broth, low sodium
- salt and pepper to taste
- fresh mint, cilantro, and green onion to garnish
Instructions
Prepare the meatballs
- Add the meatball ingredients to a mixing bowl and combine.
- Take a small cookie scoop and form into meatballs. You should end up with about 21-25 meatballs. Place in a single layer on a plate. Cover and place in the refrigerator while you prepare the soup.
Make the soup
- Heat a large soup pot to medium heat. Add olive oil, onions, celery, and carrots. Sauté for 5-6 minutes until the veggies just start to soften then stir in garlic. Sauté 1 more minute.
- Stir in the next 7 ingredients, up until the salt, pepper, and garnishes.
- Turn the heat up to medium high and bring to a boil. Once boiling, slowly drop meatballs in one at a time. Allow the meatballs to simmer 1-2 minutes before stirring to ensure the meatballs don't break.
- Place the lid on and turn the heat down to low. Allow the soup to simmer for 20-minutes, or until meatballs are cooked through and the potatoes are tender. Taste for salt and pepper.
- Ladle soup into serving bowls and garnish with fresh mint, cilantro, and sliced green onions.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
