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A bowl of albondigas soup with meatballs, potato chunks, and a tomato-based broth, garnished with chopped herbs and lime wedges.
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Mexican Meatball Soup Recipe (Albondigas Soup)

Fire-roasted tomatoes + chipotle peppers + Better than Bouillon = why this broth has actual depth instead of that weak watery taste most soups have. The smokiness is REAL (not that weak smoked paprika nonsense), the beef flavor is concentrated and savory, and fresh mint + cilantro keep it from being heavy. Costs maybe $15 to feed six people with leftovers that taste better tomorrow. One pot, zero fuss, maximum comfort.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 491kcal
Author: Dee Broughton

Equipment

Ingredients

For the Meatballs:

  • 1¼ lb ground beef 80/20
  • ⅓ cup long grain white rice uncooked
  • 1 large egg
  • 2 cloves garlic minced
  • ¼ cup fresh cilantro finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Soup:

  • 2 tablespoons avocado oil
  • 1 medium yellow onion chopped
  • 3 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 15 oz can fire roasted diced tomatoes undrained
  • 18 oz can tomato sauce
  • 2 chipotle peppers in adobo sauce minced
  • 1 tablespoon Better than Bouillon beef base
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 8 cups low sodium beef broth
  • 1 lb russet potatoes peeled and cut into 1-inch cubes
  • 2 medium zucchini cut into 1/2-inch cubes

For Serving:

  • Fresh cilantro chopped
  • Lime wedges

Instructions

Make the meatballs:

  • Add the ground beef, uncooked rice, egg, minced garlic, cilantro, mint, cumin, chili powder, salt, and pepper to a bowl.
    A glass bowl containing ground meat, chopped parsley, uncooked rice, spices, salt, a raw egg, and minced garlic, set on a wooden surface with herbs, oil, and garlic nearby.
  • Mix the ingredients with your hands until just combined, but do not overwork the meat.
  • Form the mixture into 1.5 inch meatballs and set them aside.
    A baking sheet with fifteen raw meatballs spaced evenly, surrounded by parsley, garlic cloves, olive oil, and a white bowl on a wooden surface.

Make the soup:

  • Heat the avocado oil in a Dutch oven or pot over medium heat.
  • Add the onion and carrots and cook until softened.
  • Stir in the minced garlic and cook for another 30 seconds.
  • Stir in the fire roasted tomatoes, tomato sauce, and the minced chipotle peppers.
    A white Dutch oven on a wooden surface contains chopped onions, carrots, tomatoes, tomato sauce, and chili flakes. Nearby are parsley, garlic, olive oil, salt, and pepper.
  • Add the beef base, cumin, and oregano.
  • Pour in the beef broth, increase the heat, and bring the liquid to a simmer.
  • Add the potatoes to the simmering broth. Reduce the heat to medium low, cover the pot, and cook for 10 minutes.
    A wooden spoon holds chopped potatoes over a pot of soup with onions and tomatoes on a wooden table, surrounded by herbs, garlic, oil, salt, and pepper.

Add the meatballs to the broth:

  • Carefully, lower the meatballs into the pot.
    A pot of albondigas soup with onions sits on a wooden surface. A wooden spoon holds two raw meatballs above the pot. Ingredients like parsley, garlic, olive oil, and seasonings are nearby.
  • Continue to simmer for 15-20 minutes, or until the meatballs are cooked through and the potatoes are tender.
  • Stir in the zucchini and simmer for 5-7 minutes more, until the zucchini is still firm yet tender.
    A pot of albondigas soup on a stove, with a wooden spoon holding chopped zucchini above the pot. Ingredients like parsley, garlic, and olive oil are on the counter nearby.
  • Taste the broth and season with salt and pepper if needed.

Serve:

  • Ladle the soup into bowls.
  • Garnish with cilantro and serve with lime wedges and serve immediately.
    A pot of albondigas soup sits on a wooden table, surrounded by bowls, parsley, a carrot, lime wedges, garlic, oil, and seasonings.

Notes

  • Rice is added uncooked and cooks inside the meatballs
  • Keep the soup at a gentle simmer to prevent breaking meatballs
  • Lime juice added at the end balances the broth
  • Soup improves in flavor after resting overnight

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 40g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1699mg | Potassium: 1964mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5948IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 5mg