Authentic Mexican Albondigas Soup. A savory stew stuffed with homemade meatballs, potatoes
Mexican Albondigas Soup
We try to keep eating out to a minimum, I mean when your gig is food blogging, it goes without saying I enjoy cooking… right?
You bet I do!
But every now and then we venture out to our favorite haunts.
There’s a little Mexican Restaurant a few blocks away and one time when we stopped by for lunch they had Mexican Albondigas S
I had never even heard it before? So I asked the server to explain it to me. She did one better by bringing me a small sample and I swooned it was so good! I knew I had to recreate these flavors!
There are some wonderful Mexican flavors on the blog; Authentic Posole, Chicken Posole Verde and Chicken Enchilada Soup. A delicious Red Enchilada Sauce and even Roasted Salsa Verde. Big bold flavors you know that’s how I roll!
Because they have been so popular, I know you’ll love this soup too!
Grocery list for Mexican Albondigas Soup
- ground beef
- pork sausage
- chicken stock
- russet potatoes
What are albondigas made of?
Albondigas are Mexican meatballs made of ground beef, pork or turkey and flavored with spices.
How many calories are in a Mexican Albondiga?
This soup makes eight servings with about 350 calories per serving.
Can you cook raw meatballs in sauce?
Absolutely, but I recommend baking them in the oven. This eliminates excess grease from the meat in the soup. Additionally boiling the meatballs may cause them to break apart.
How long does albondigas soup last in the fridge?
Leftovers are better on day two! The stew can be easily reheated on the stovetop or in the microwave. Well sealed, it will last 3-4 days in the refrigerator.
Tips for Albondigas Soup
- This is a mild, savory soup. If you enjoy hot, spicy food, add 1/2 teaspoon of crushed red pepper or a few dashes of Tobasco sauce, yum!
- Cutting the potatoes and carrots into uniformly sized pieces will ensure they will be done at the same time.
- I use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and not get dense.
- Using a small ice cream scoop for the meatballs will ensure the meatballs will cook at the time also.
- I do not recommend freezing this soup. When the potatoes unthaw they become mealy. Enjoy the soup fresh!
How do you make Mexican Meatball Soup
- Preheat the oven.
- Prepare and bake the meatballs.
- While the meatballs are baking peel and dice the potatoes, carrots
- In a large stock pot, saute the vegetables, seasoning well.
- Add the chicken stock, increase the heat to high.
- When the meatballs are done, add them to the soup, simmer until the potatoes and carrots are tender.
More of my favorite soup recipes!
- Taco Soup – a little spicy and so delicious
- Instant Pot Chili Recipe – easy to make and super flavorful
- Chicken Tortilla Soup Recipe – the best comfort food
- Crock Pot Chicken Taco Soup – stuffed with shredded chicken, black beans and corn
Some of the items below contain affiliate links; I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, I only promote things that I love and think you will love, too. For more information, please see my Disclosure Policy.
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
Mexican Albondigas Soup
- For the meatballs
- 1 lb ground beef
- 1/3 lb. pork sausage
- 1/4 cup onion minced
- 2 tbsp cilantro minced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp corriander
- 1 clove garlic minced
- 1/4 cup rice
- For the soup
- 6 cups chicken stock
- 3 potatoes russet potatoes, peeled and diced
- 3 carrots peeled and diced
- 1 onion chopped (I used the remainder of the onion)
- 1 clove garlic minced
- For the meatballs, start by preheat the oven to 375°
- Mince the onion and garlic. Then add all of the meatball ingredients to a bowl. Mix together the ingredients until well combined.
- Line a baking sheet with tin foil (makes clean up much easier!) Using a small ice cream scoop, form the meatballs and place on the cookie sheet. You should get about 40 meatballs.
- Bake in the preheated oven for 15 minutes. They will finish cooking in the soup.
- For the Soup
- While the meatballs are baking, peel and dice the potatoes, carrot and onion.
- Place a large stockpot over medium heat. When hot add olive oil and vegetables.
- Season with salt, cumin, corriander – saute for 5 minutes. Add garlic and saute for another minute.
- Increase heat to high, add chicken stock and bring to a boil.
- When the meatballs are done, remove them from the oven.
- Lower the heat to medium and add the meatballs to the soup. Continue cooking until the potatoes and carrots are tender.