Abo bowl of sopa de albondigas (mexican meatball soup!) with diced avocado.

Mexican Meatball Soup (Albondigas Soup)

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


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! 

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  • 1 lb lean ground beef
  • ½ cup raw white rice (long-grain or basmati work best)
  • ¼ 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 garlic cloves, minced
  • 1 can fire-roasted tomatoes
  • 6 cups beef broth
  • Optional: ½ teaspoon chili flakes
  • 2 medium yellow potatoes, peeled and diced
  • 1 cup frozen corn



  1. 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.
  2. 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.
  3. Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
  4. Add the potatoes to the pot and gently stir. When they are almost cooked (about in about 10 minutes), add the corn to the pot and let it heat through.
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