Authentic Mexican Albondigas Soup Recipe. A savory stew stuffed with juicy meatballs, potatoes and carrots. The flavors of this traditional Mexican Meatball Soup are incredible and it's a big hearty meal!
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❤️ Why you'll love this recipe
There are some delicious soups on the blog including these Mexican soups! Posole Recipe which is a rich pork and hominy stew, Chicken Posole Verde and Chicken Enchilada Soup. And this recipe for classic Mexican soup is no exception!
Although this is a hearty stew, it's a broth soup making it light and delicious! The chicken broth is flavored with spices and vegetables and the meatballs are just so good!
Leftovers are even better the next day! Now, that's my kinda meal.
🗒️ Ingredients
For the exact measurements for the Mexican soup recipe, please refer to the card at the bottom of this post.
- ground beef - I use an 80/20% mix because these are baked, the fat will cook off and it adds so much in taste! If you'd prefer, use ground turkey or chicken!
- pork sausage - gives richness to the meatballs.
- onion - I like to use mild yellow onion in this soup, though you could substitute with a white or red onion.
- fresh cilantro - brightens the flavor in the meatballs.
- salt, ground cumin, ground coriander and fresh garlic - all for earthiness and flavor!
- uncooked rice - helps the meatballs hold together.
- chicken broth - though you could use vegetable or beef stock, I recommend chicken, it gives this soup the BEST flavor!
- russet potatoes - nice starchy potatoes, though you can really substitute with any potato - Yukon Gold, red potatoes, etc.
- carrots - add just a touch of sweetness!
Optional toppings include a scoop of white rice, warm corn tortillas, diced white onion, cilantro, tortilla chips and a squeeze of fresh lime juice.
⏲️ Instructions
This stew is easy to make and you might even be able to get your kids in the kitchen with you to help make the meatballs and peeling the potatoes and carrots!
- Preheat the oven.
- Mix the meatball ingredients in a large bowl. Form into small balls (I use a small ice cream scoop). Place on baking sheet lined with parchment paper and bake the rice meatballs.
- While the meatballs are cooking peel and dice the potatoes, carrots and chop the onion.
- In a large stockpot, 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.
Making Mexican Albondigas Soup involves a few steps, but don't let that stop you! Meatball soup isn't hard to make, it's just a little more hands-on than some of my recipes. The reward is the meal because it's SO flavorful and delicious!
Equipment
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- You'll need a good knife to slice and dice the vegetables.
- Wooden spoon - this set is great as it includes a spoon, scraper and slotted spoon.
- This is a great 6 quart stainless steel large pot. It's dishwasher safe and comes in several sizes.
🙋♀️ FAQ's
Let's answer that question first! Albondigas is the Spanish word for meatballs.
Mexican meatballs are made with ground beef, pork or turkey and flavored with spices.
This soup makes eight servings with about 350 calories per serving.
You can, but I recommend taking the extra step and baking them in the oven first. This eliminates excess grease from the meatballs getting into the soup. And boiling the meatballs in the soup may cause them to break apart.
Leftovers are better on day two! Mexican Albondigas Soup can be easily reheated on the stovetop or in the microwave. Well sealed, it will last 3-4 days in the refrigerator.
I get it, you're busy right? I understand completely. If you just don't have time to make the meatballs, substitute with spicy Italian meatballs. It won't have the same authentic flavor but it will still be delicious!
👍 Tips
- This is a mild, savory soup. If you enjoy hot, spicy food, add ½ 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 do not recommend freezing this soup. As the potatoes thaw they become mealy. Enjoy the soup fresh!
Tips to make delicious meatballs!
- Use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and helps them to not get dense and overworked.
- Using a small ice cream scoop for the meatballs will ensure the meatballs be uniform in size, allowing them to cook in the same amount of time.
- Meatballs aren't snowballs and they don't need to be "packed" together tightly, just press and form them into balls. The goal is tender meatballs. Over-mixing and packing will make them heavy and dense.
- Use wet hands when forming the meatballs, they are less apt to stick to your hands.
I get it, you're busy right? I understand completely. If you just don't have time to make the meatballs, substitute with spicy Italian meatballs. It won't have the same authentic flavor but it will still be delicious!
Related recipes
- My Mom's recipe for easy Taco Soup (which is totally the BEST!!) is made with pantry staples you have on hand. It's simple and delicious!
- Get back to life and outa of the kitchen when you breakout the crockpot and make Chicken Taco Soup! Loads of great flavor and everyone will be begging for seconds!
- Instant Pot Chili - when you're in the mood for warm chili spices and a meal that won't take all day to make, this is the one!
- Love Chicken Soup? Me too! This one has a wonderful chipotle flavor and ONLY takes 30 minutes to make!
Do you know someone who loves soup? Check out my soup makers gift guide! Or for all my best soup making tips and tricks - Homemade Soup; A Complete Guide!
Homemade Albondigas Soup
Ingredients
- For the meatballs
- 1 pound ground beef
- ⅓ pound pork sausage
- ¼ cup onion minced
- 2 tbsp cilantro minced
- 1 tsp salt
- 1 tsp cumin
- ½ tsp corriander
- 1 clove garlic minced
- ¼ 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
- 1 tsp salt
- 1 tsp cumin
- ½ tsp corriander
Instructions
- For the meatballs, start by preheat the oven to 375°
- Mince the onion and garlic. Then add all of the meatball ingredients to a large mixing 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.
Notes
- Use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and keeps the meat from getting dense and overworked.
- Using a small ice cream scoop will ensure the meatballs be uniform in size. This will allow them to finish cooking in the same amount of time.
- To get tender meatballs, don't pack the meat together tightly, just press and form them into balls. Over-mixing and packing will make them heavy and dense.
Nutrition
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Don't worry, we'll never share your email.Published June 24, 2019 - Last updated July 29, 2021
