This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!

Complete the meal with a thick slice of buttered no yeast bread with herbs and cheese. And if you love soup recipes, also try our Italian sausage soup and our chicken vegetable soup!

Mexican Meatball Soup (Albondigas Soup) in a white bowl with a spoon.

Mexican Meatball soup (albondigas soup)

Rice and herb studded meatballs and a few tasty veggies swimming in a rich beef broth is all the cozy vibes.

This is a recipe that's a guaranteed hit around the family dinner table!

What are albondigas and how to make them

Albondigas are meatballs, and for this soup recipe, they're made a little differently.

  1. We mix raw white rice into the meatballs. It will cook as the meatballs cook and make them perfectly soft and tender.
  2. We use lots of fresh cilantro and mint. It adds the best flavor.

Both the rice and the fresh herbs are traditional when making sopa de albĆ³ndigas.

Albondigas (Mexican meatballs) lined up on a baking tray.

What are albondigas and how to make them

Albondigas are meatballs, and for this soup recipe, they're made a little differently.

  1. We mix raw white rice into the meatballs. It will cook as the meatballs cook and make them perfectly soft and tender.
  2. We use lots of fresh cilantro and mint. It adds the best flavor.

Both the rice and the fresh herbs are traditional when making sopa de albĆ³ndigas.

How to make this albondigas soup recipe

Both steps in this two part recipe are very simple.

Make the meatballs.

  • Mix the ingredients together then use a small cookie scoop to measure out 2 teaspoons worth of the meat. Then roll them into little balls.

Make the soup.

  • Saute the onions, garlic, and carrots then add the tomatoes and stock.
  • Drop the meatballs into the simmering soup but DO NOT stir them. If you do, they will fall apart.
  • After 10 minutes, add the potatoes and stir the pot. Add a little corn at the very end and dinner is ready!

Full instructions in the recipe card below.

Tip: measure out all the meatballs with a small cookie scoop. Once they're measured, roll them gently into balls.

A pot of Mexican meatball soup on a white marble tabletop.

Mexican meatball soup variations

Feel free to add different veggies to the soup. A few we like are:

  • Zucchini
  • Peppers
  • Mushrooms
  • Celery

How long does Mexican meatball soup last?

This soup will keep well in your fridge for 3-5 days in your fridge. It reheats beautifully and becomes even tastier the next day!

Can I freeze meatball soup?

This recipe has potatoes in it, which don't freeze well. If you'd like to freeze this soup, simply omit the potatoes. Black beans make a great substitute!

What to serve with albondigas soup

This soup is easily a meal all by itself. But like all soup, some buttered bread is delicious for dipping. Try our no yeast bread with herbs and cheese. You'll love it!

Or keep the Mexican theme going by starting with some easy guacamole and enjoying dinner with a fizzy lime margarita.

Abo bowl of sopa de albondigas (mexican meatball soup!) with diced avocado.
A pot of Mexican meatball soup on a white marble tabletop.

Mexican Meatball Soup (Albondigas Soup)

Yield: 10 cups
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!Ā 

If you love this recipe as much as we do, let us know with a 5-star rating!

4.95 stars (36 ratings)
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Ingredients

Meatballs

  • 1 lb lean ground beef
  • Ā½ cup raw white rice, long-grain or basmati work best
  • Ā¼ cup EACH: finely minced fresh mint and cilantro, packed
  • 2 teaspoons sea salt
  • 1 teaspoon EACH: pepper, cumin, and dried oregano
  • 1 large egg

The soup

  • 1 tablespoon oil
  • 2 medium carrots, diced
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 can fire-roasted tomatoes
  • 6 cups beef broth
  • Optional: Ā½ teaspoon chili flakes
  • 2 medium yellow potatoes, peeled and diced
  • 1 cup frozen corn

Instructions 

  • Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
    1 lb lean ground beef, Ā½ cup raw white rice, Ā¼ cup EACH: finely minced fresh mint and cilantro, 2 teaspoons sea salt, 1 teaspoon EACH: pepper, cumin, and dried oregano, 1 large egg
  • Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
    1 tablespoon oil, 2 medium carrots, 1 medium onion, 4 cloves garlic, 1 can fire-roasted tomatoes, 6 cups beef broth, Optional: Ā½ teaspoon chili flakes
  • Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
  • Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
    2 medium yellow potatoes, 1 cup frozen corn
Serving: 2 Ā½ cups, Calories: 449kcal, Carbohydrates: 50g, Protein: 36g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 2626mg, Potassium: 1271mg, Fiber: 5g, Sugar: 3g, Vitamin A: 5244IU, Vitamin C: 25mg, Calcium: 88mg, Iron: 5mg
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A pot of Mexican meatball soup on a white marble tabletop with the recipe title on top of the picture.