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<\/p>\nThe first time I tried Mexican Meatball Soup (Alb\u00f3ndigas soup) was at a small local Bodega, and I remember being blown away by how something so simple could taste so comforting and layered. My take on this recipe keeps all that comfort, with juicy meatballs, plenty of vegetables, and a broth that only gets better as everything simmers together. This recipe swaps the breadcrumbs you\u2019d usually find in homemade meatballs for budget-friendly uncooked rice, which helps bind them and <\/em>also keeps the soup gluten-free! And like many brothy soups, this easy Mexican meatball soup tastes even better the next day. \ud83d\ude0b<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nEasy Mexican Meatball Soup Recipe<\/h2>\n Alb\u00f3ndigas, or Spanish meatballs, have a long and beautiful history. The word itself reflects Arabic influence brought to Spain centuries ago, and over time, the dish made its way to Mexico, where it grew into the comforting alb\u00f3ndigas soup (Mexican meatball soup) many families know and love today. Like so many traditional foods, it evolved through region, ingredients, and the hands that cook it.\u00a0\u00a0<\/p>\n
My version of this soup stays close to that classic comfort. I mix ground beef with fresh herbs, warm spices, aromatics, and uncooked rice, then gently simmer them in a light tomato broth until the rice is tender and the meatballs are cooked through. Carrots, potatoes, and zucchini make it hearty and satisfying, while cumin and oregano bring warmth without overpowering the freshness. I love finishing my bowl of Mexican meatball soup with plenty <\/em>of lime juice and cilantro.<\/p>\n\n
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\nNo need to cook the rice first! <\/strong>Just like porcupine meatballs, the rice cooks right inside the meatballs as they simmer in the broth. It soaks up flavor, helps keep the meatballs tender, and expands enough to hold everything together with the help of the egg. I\u2019d stick with long-grain white rice here, since it cooks in the right amount of time.<\/li>\nDon\u2019t overwork the meat mixture. <\/strong>Mix just until everything is evenly combined. Overworking ground meat can make the meatballs dense and tough instead of tender once cooked.<\/li>\nLet the meatballs \u2018set\u2019 before stirring. <\/strong>Once you drop them into the simmering broth, leave them alone for the first 5 minutes. That gives the heat time to set the outside, so they hold their shape and don\u2019t fall apart when you do stir the soup!<\/li>\nTry a different ground meat. <\/strong>You can swap half the ground beef for ground pork to save a little money. Alb\u00f3ndigas are also often made with turkey, so ground turkey works great here too, similar to our turkey meatball soup.<\/li>\nAdd some spice.<\/strong> I sometimes add a little chopped jalape\u00f1o to the broth for a subtle kick!<\/li>\nUse your favorite toppings. <\/strong>Pickled jalape\u00f1os, carrots, or red onions add a tangy contrast, while chopped cilantro, crumbled queso fresco or cotija, lime wedges, or a drizzle of Mexican crema or sour cream make each bowl feel extra fresh and flavorful.<\/li>\nPrep the meatballs ahead. <\/strong>I often prep this recipe for Mexican meatball soup ahead to save time later on! You can form the meatballs a day ahead and keep them covered in the fridge. Just drop them into the soup when it\u2019s time to cook!<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nMexican Meatball Soup (Alb\u00f3ndigas Soup)<\/h2>\n <\/span>Cost <\/span>$12.78 recipe \/ $2.13 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis Mexican Meatball Soup, also known as Alb\u00f3ndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.<\/span><\/p>\n<\/p><\/div>\n\n
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For the Soup<\/h4>\n\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> cooking oil<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> medium<\/span> <\/span> onion<\/span> (diced, (1\u00bd cups, 180g) $0.70)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> garlic cloves<\/span> (minced, $0.14)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> tomato paste<\/span> ($0.17)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>6<\/span> cups<\/span> <\/span> beef broth<\/span> ($0.77*)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> tomato sauce<\/span> ($0.48**)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> medium<\/span> <\/span> carrots<\/span> (peeled and sliced, (1\u00bd cups, 190g) $0.20)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> medium<\/span> <\/span> Yukon gold potatoes<\/span> (peeled and diced, (350g, 3 cups) $0.73)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> ground cumin<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> dried oregano<\/span> ($0.02)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> salt<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> tsp<\/span> <\/span> black pepper<\/span> (freshly cracked, $0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> medium<\/span> <\/span> zucchini<\/span> (sliced into half moons, (3 cups, 356g) $1.76)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> lime<\/span> (from half a lime, $0.25***)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> cup<\/span> <\/span> fresh cilantro<\/span> (chopped for serving, $0.21)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prep all ingredients.<\/span><\/p>\n<\/li>\n\nIn a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.<\/p>\n<\/li>\n
\nRoll into 1\u00bd inch meatballs and set aside. (About 20 balls)<\/span><\/p>\n<\/li>\n\nHeat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.<\/p>\n<\/li>\n
\nStir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.<\/p>\n<\/li>\n
\nAdd the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.<\/p>\n<\/li>\n
\nCarefully add the meatballs to the simmering soup; don’t stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.<\/span><\/p>\n<\/li>\n\nAdd zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.<\/p>\n<\/li>\n
\nStir in lime juice. Taste and adjust seasoning.\u00a0Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*This recipe is tested and cost out using Better Than Bouillon<\/strong>. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.<\/strong><\/span>**Tomato sauce<\/strong> in the U.S. is cooked pureed tomatoes, sometimes with added (minimal) seasonings like salt and garlic powder. The closest alternative would be passata in other countries.<\/strong><\/span>***Reserve the remaining half of the lime for serving<\/strong>, if desired! (Pricing includes the whole lime)\u00a0<\/span><\/div>\n<\/div>\n <\/p>\n
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