Need more warming soup recipes? Try my 4-ingredient potato soup, Mexican soup, Ground turkey soup, and vegetable beef and barley soup next. When I’m craving meatballs but need something more warming to the soul, I make my Mexican meatball soup. It’s the best of both worlds, with the flavor of perfectly seasoned meatballs but the comfort of a hearty soup–with a healthy dose of fresh Mexican flavor to boot.
Why I love this recipe
It’s a healthy recipe. When made with lean ground beef, this is one of the healthiest soups you can make. A one-pot meal. Everything comes together in one pot, meaning clean-up is over in mere minutes. Quick and easy. It may taste like it’s been simmering away for hours, but in reality, it needs minimal prep time. The stove does most of the work for you. Amazing leftovers. The soup develops even more flavor the next day, and the meatballs don’t dry out when they’re reheated since they’re, well, in a soup. Two cooking methods. I prefer the stovetop method, but I also tested the crockpot just in case.
Ingredients needed
Ground beef. I prefer using only lean ground beef for my meatballs, but you can use a mixture of beef and pork. White rice. Use al dente white long-grain rice. Garlic. Preferably fresh, though garlic powder does a fine job. You can add more or less depending on how garlicky you want your meatballs. Herbs. I used fresh parsley and mint for this recipe. While the authentic albondigas recipe contains mint, you can use fresh oregano or cilantro instead. Egg. To bind the meatball ingredients and keep them juicy. Paprika. A must for smoky flavor.
For the soup: Albondigas is the Spanish word for meatballs. Thus, albondigas soup is a meatball soup. It’s a popular soup widely enjoyed in Mexico, featuring beef and rice meatballs in a tomato-based broth.
Beef broth. Both homemade and store-bought beef broth (or chicken broth) will work. Use low-sodium broth if desired. Onion. Sautéed to deepen the broth flavor. Olive oil. To sauté the onions. Crushed tomatoes. A must for albondigas broth. Canned tomato sauce can also be used if you don’t mind a smoother soup. Carrots, potatoes, and peas. My preferred vegetable combination for Mexican meatball soup. Other veggies like celery, cabbage, or zucchini are also good options.
How to make albondigas soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Don’t skip the herbs. If you don’t have fresh herbs, it’s better to use dried herbs instead rather than skip them altogether. Keep the potato chunks small. Large chunks of potatoes may take longer to cook than the meatballs. Also, larger pieces are prone to becoming grainy when reheated. Amp up the starches. Add rice to the meat mixture or to the broth to make this soup heartier. We do this with our stuffed pepper soup, and it makes it so much more satisfying. Serve the soup with fresh cilantro, lime juice, or crushed-up tortilla chips.
Storage instructions
To store: Once albondigas cool, transfer them into an airtight container and store the soup in the refrigerator for up to five days. Slow cooker/crockpot method: Shape the meatballs as directed and sauté the onions in a skillet. Add the onions, tomatoes, broth, and meatballs to the crockpot and put the lid on. Cook on low for 6-8 hours.
Use different meat. Instead of ground beef, use lean meats like lamb, ground pork, ground turkey, or ground chicken. If you make chicken or turkey meatballs, opt for a minimum of 85/15 lean-to-fat. Swap the rice. While rice is traditional, you can use couscous, arborio rice, or quinoa instead. I’ve even used barley in a pinch! Make it vegetarian. Use vegetable broth and swap the beef for a plant-based alternative or add crumbled tofu. Add some heat. I kept the spice to a minimum, but if you want to amp up the heat you can add crushed red pepper flakes or hot sauce.
To freeze: Let the soup cool completely, then store it in a freezer-safe container and freeze for up to six months. I suggest removing the potatoes as they can become grainy once reheated. To reheat: Reheat soup on the stovetop on medium-low heat or in the microwave at 30-second intervals.
Frequently asked questions
More delicious Mexican favorites
Chicken al pastor Carne guisada Tacos dorados Chicken tinga Or any of my Mexican recipes
Originally published September 2022, updated and republished August 2024
