Name: Albóndigas (Mexican Meatball Soup) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 large yellow onion, finely chopped; 1 cup chopped fresh cilantro, divided; 1/2 cup long-grain white rice; 2 large eggs; 4 garlic cloves, finely chopped; 2 tablespoons chopped fresh mint (optional); 1 tablespoon plus 1 teaspoon dried oregano, divided; 1 tablespoon kosher salt, divided; 2 teaspoons ground cumin, divided; 1 teaspoon ground black pepper, divided; 2 pounds ground beef (80/20); 2 tablespoons vegetable oil; 1 medium jalapeño, seeded and diced; 4 medium carrots, peeled and sliced into 1/4-inch half-moons; 2 quarts beef broth; 1 (28-ounce) can crushed tomatoes; 2 dried bay leaves; 3 medium russet potatoes, peeled and cut into 1/2-inch cubes; 3 medium zucchini, sliced into 1/2-inch thick half-moons; Cooked rice, to serve

Jump to Recipe

Get ready to fall head over heels for Albóndigas (Mexican Meatball Soup)! This comforting classic is a vibrant, soul-warming medley of juicy beef meatballs, tender vegetables, fragrant herbs, and a flavorful broth. Every spoonful bursts with homestyle charm, bringing nourishing comfort and bold, fresh flavors to your table. Whether it’s the first cool evening of fall or a sunny weekend lunch, Albóndigas (Mexican Meatball Soup) invites everyone to dig in and savor genuine Mexican warmth—one hearty bowl at a time.

Albóndigas (Mexican Meatball Soup) Recipe

Ingredients You’ll Need

What I love most about these ingredients is how simple they are—yet each one is absolutely essential in building the rich taste, cheerful colors, and wonderful textures of Albóndigas (Mexican Meatball Soup). Gather these kitchen staples and watch them work magic together!

Yellow onion: Adds sweetness and depth to both the meatballs and the robust broth base.
Fresh cilantro: Brightens every bite with unmistakable freshness; save some to shower on top!
Long-grain white rice: Provides essential tenderness and helps bind the meatballs.
Eggs: The glue of the meatballs, ensuring they stay tender but hold together as they cook.
Garlic cloves: Layers in a signature aromatic punch throughout the dish.
Fresh mint (optional): Offers a surprising, refreshing twist if you’re in the mood!
Dried oregano: Infuses the soup with herbaceous character that feels so classic and comforting.
Kosher salt: Brings out the hidden flavors in both the soup and meatball mixture.
Ground cumin: Delivers warm, earthy undertones that sing in every spoonful.
Ground black pepper: Adds mild warmth and a pleasant bite to the mix.
Ground beef (80/20): The star of the show—rich, juicy, and perfect for forming tender meatballs.
Vegetable oil: For a hint of richness and to sauté those veggies to perfection.
Carrots: Bright and sweet, they lend gorgeous color and a satisfying bite.
Jalapeño: Adds just the right amount of gentle heat—leave in some seeds if you’re feeling spicy.
Beef broth: Builds a sturdy, flavorful foundation for the soup.
Crushed tomatoes: Adds body, acidity, and a rich tomato-sweet backbone.
Dried bay leaves: Lend a subtle, almost magical aroma as the soup simmers.
Russet potatoes: Hearty cubes that soak up all the delicious broth.
Zucchini: Rounds out the soup with vibrant green color and delicate flavor.
Cooked rice (to serve): A must for soaking up every last drop of this savory wonder!

How to Make Albóndigas (Mexican Meatball Soup)

Step 1: Mix and Shape the Meatballs

Start your Albóndigas (Mexican Meatball Soup) adventure by blending together half the chopped onion, 1/2 cup of cilantro, rice, eggs, two minced garlic cloves, mint (if you’ve got it on hand), oregano, salt, cumin, and black pepper in a good-sized bowl. Once everything is well combined, gently work in the ground beef. Don’t overmix—just enough so every meatball is tender and flavorful! Scoop out portions (about 1 and 1/2 tablespoons each) and shape into meatballs with your hands. Arrange them on a tray, cover, and keep them chilled while you work on the soup base.

Step 2: Sauté the Soup Veggies

In your favorite large soup pot, heat the vegetable oil over medium. Toss in the remaining onion, sliced carrots, diced jalapeño, and the last two garlic cloves, along with more oregano, salt, cumin, and pepper. Sauté this vibrant mix until the onion softens and everything starts to smell irresistible—about 3 to 5 minutes. The aromatics infuse the oil and create a delicious foundation for your broth.

Step 3: Build the Broth and Cook the Potatoes

Add beef broth, crushed tomatoes, and bay leaves to your pot. Pour in about 2 cups of water as well—this gives you plenty of soup to enjoy. Bring everything to a rolling boil, then add your potato cubes. Carefully slide in the formed meatballs, one by one, to avoid any breakage. Drop the heat to a gentle simmer and let the magic happen: the meatballs will cook, float to the top, and the potatoes will become fork-tender in about 10 to 15 minutes.

Step 4: Finish with Zucchini and Cilantro

Once the potatoes are nearly done and the meatballs are cooked, stir in the zucchini and the rest of your chopped cilantro. Simmer for another 10 to 12 minutes, just until the zucchini soften but still keep their shape and color. Remove the bay leaves, give the soup a final taste for salt, and adjust as needed—it’s almost ready!

Step 5: Serve and Enjoy

Spoon the steaming, aromatic Albóndigas (Mexican Meatball Soup) over bowls of fluffy cooked rice. Top with extra cilantro for a fresh, vibrant finish. This is where all your effort pays off in a bowl that’s as delicious as it is beautiful!

How to Serve Albóndigas (Mexican Meatball Soup)

Garnishes

Take your bowl to the next level by showering it with extra fresh cilantro and a handful of diced white onion for crunch. You can also add a squeeze of lime for zesty brightness, or scatter on some chopped jalapeño if you’re craving a little more heat. A few avocado slices turn every bowl into a comfort food masterpiece.

Side Dishes

Albóndigas (Mexican Meatball Soup) shines with classic sides. Warm, fluffy corn tortillas are perfect for dunking, or you can try a simple green salad dressed with chili-lime vinaigrette. Refried beans or a bowl of pico de gallo round out the meal in true Mexican style.

Creative Ways to Present

For a fun family dinner, set out a “topping bar” and let everyone garnish their bowl of Albóndigas (Mexican Meatball Soup) just the way they love. If you’re hosting, serve the soup in individual mini-casseroles alongside rice and festive toppings—guaranteed to wow your guests and make any meal special!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Albóndigas (Mexican Meatball Soup) to an airtight container and store it in the fridge for up to four days. The flavors deepen and meld overnight, making the soup even heartier and more delicious the next day!

Freezing

Albóndigas (Mexican Meatball Soup) freezes beautifully. Let it cool completely, then spoon it into freezer-safe containers. Try to portion the soup for easier thawing—just be sure to leave a little space at the top for expansion. Freeze for up to 2 months; simply thaw overnight in the fridge when the craving strikes.

Reheating

To reheat, gently warm leftovers over medium-low heat on the stove, stirring occasionally until piping hot. If you’re short on time, you can also microwave individual servings—but cover the bowl to avoid splatters! Add a splash of broth or water if the soup seems a bit thick after chilling.

FAQs

Can I use a different type of meat for the meatballs?

Absolutely! While traditional Albóndigas (Mexican Meatball Soup) calls for ground beef, you can swap in ground turkey, chicken, or even a mix of beef and pork for a slightly different flavor and texture. Just keep fat content in mind for best tenderness.

Is there a way to make this recipe gluten-free?

Yes, it’s simple! The recipe already uses rice instead of breadcrumbs for binding, which makes it naturally gluten-free. Just make sure your broth and any toppings are certified gluten-free as well.

How spicy is the finished soup?

The heat is quite gentle as written, since the jalapeño is seeded. If you love a fiery kick, just leave in some seeds or toss in an extra pepper. Or, balance your own bowl by adding hot sauce or chili flakes at the table.

Can I prepare the meatballs ahead of time?

Definitely. You can mix and form the meatballs a day in advance and keep them covered in the fridge. This is a fantastic way to make dinnertime even easier—just drop them into the simmering soup when you’re ready to cook.

What’s the best way to reheat leftovers without overcooking the vegetables?

Gently simmer the soup over medium-low heat just until hot. Stir occasionally and avoid high heat, which can turn the veggies mushy or toughen the meatballs. If reheating a single portion in the microwave, try short bursts and check often.

Final Thoughts

If you’re searching for a soul-satisfying, flavor-packed meal that brings people together, you can’t go wrong with Albóndigas (Mexican Meatball Soup). It’s that perfect blend of hearty, healthy, and utterly craveable. Gather your favorite people, treat them to a pot of this beloved Mexican comfort food, and watch it disappear!