Albondigas Soup {Mexican Meatballs}

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs. Always a crowd-pleaser!

albondigas soup in a bowl

With winter still in full force, there is nothing I crave more than a hearty bowl of soup. Not only is soup a great way to add several servings of vegetables into your day but it’s a great way to stretch your food budget. 

mexican meatball soup

Case in point: this rich and flavorful albondigas soup uses just 16 ounces of ground beef to create six generous portions. If you’re looking to eat less meat or make higher-priced grass-fed beef stretch further, soup is always a great option.

rolling meatballs

Scented with fresh cilantro, warm cumin, dried oregano, and fresh garlic, these little beef and rice meatballs are insanely delicious and fun to eat.

albondigas soup in a bowl

Chipotle peppers in adobo sauce add a slight kick of heat and a subtle smokiness that pairs perfectly with the warm cumin and fresh lime juice. If you or your family is not a big fan of them just leave out. The soup will still be delicious.

Albondigas Mexican Meatball Soup Recipe naturally gluten free

Sprinkle with fresh cilantro right before serving and dinner is done. Your spoon is waiting.

albondigas soup in a bowl

Albondigas Soup (Mexican Meatball)

4.32 stars average
This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs. Always a crowd-pleaser!
PREP: 15 minutes
COOK: 45 minutes
TOTAL: 1 hour
Pin
Servings4

Ingredients
 

Soup:

Albondigas (Meatballs)

  • 1 pound ground sirloin beef
  • ½ cup white rice – long grain (uncooked)
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ cup cilantro (minced)

Instructions
 

  • Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated. 
  • Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
    Rolling Albondigas Meatballs
  • Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
  • Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well. 
  • Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes. 
  • Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.

Notes

Serving Size: 2 cups

Nutrition

Serving: 2cupsCalories: 213kcalCarbohydrates: 13.8gProtein: 19.9gFat: 8.7gSaturated Fat: 3.4gMonounsaturated Fat: 5.3gCholesterol: 53mgSodium: 224mgFiber: 2.5gSugar: 4.2g

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

Learn more about me →

Subscribe to my recipes ->


Rate and Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.


14 responses to “Albondigas Soup {Mexican Meatballs}”

  1. CKK in LA Avatar
    CKK in LA

    I love this recipe! It was very easy to make and the taste met my expectations. I did customize by substituting zucchini for potatoes (didn’t have zuc) and added spinach. The soup was “thicker” or more hearty and ages better the next day. I love the meatballs and I also discovered the chipotle peppers in adobe sauce. The only thing that was a bit dicey was the rice be fully cooked in meatballs. That didn’t occur until after about 20-25 minutes for me.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!!!!! So glad you liked it!

  2. Jessica Herzog Avatar
    Jessica Herzog

    The meatballs need eggs, first time doing it without… disintegration is the best word I can use. Very disappointed.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Jessica, So sorry you didn’t have luck with this recipe. I make these all the time and never use eggs but have never had that issue. Did you happen to make any substitutions to my recipe? Let me know so I can help you troubleshoot!

  3. BonJon Avatar
    BonJon

    uh mmmmm….
    in the nutrition box it lists serving size as 1 g? so 213 calories in 1 tsp or less of soup? I have been told I must switch to low carb, and I’m checking the site out for healthy recipes. Guessing the 1 g serving size is incorrect?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Apologies the recipe is 2 cups! Enjoy!

  4. Tal Avatar
    Tal

    The 1/2 cup of rice is that cook or uncooked?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Uncooked! It cooks in the broth.

  5. Maribel Avatar
    Maribel

    When do you add the zucchini?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So sorry about that!! Just revised the recipe but you add it with the celery and carrots. :) Enjoy!

  6. Lisa @ The Meaning of Me Avatar
    Lisa @ The Meaning of Me

    This looks awesome, Liz. My family does not like the flavor of of chipotle peppers in adobo, though. What would you suggest instead? They aren’t big fans of super-spicy, either.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Just leave it out! It’s delicious without!

      1. Lisa @ The Meaning of Me Avatar
        Lisa @ The Meaning of Me

        Perfect. Thanks!

        1. Lisa @ The Meaning of Me Avatar
          Lisa @ The Meaning of Me

          This was delicious!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.