The first time I tried Mexican Meatball Soup (Albóndigas 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’d usually find in homemade meatballs for budget-friendly uncooked rice, which helps bind them and also keeps the soup gluten-free! And like many brothy soups, this easy Mexican meatball soup tastes even better the next day. 😋
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Easy Mexican Meatball Soup Recipe
Albóndigas, 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 albóndigas 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.
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 of lime juice and cilantro.
Recipe Success Tips
- No need to cook the rice first! 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’d stick with long-grain white rice here, since it cooks in the right amount of time.
- Don’t overwork the meat mixture. Mix just until everything is evenly combined. Overworking ground meat can make the meatballs dense and tough instead of tender once cooked.
- Let the meatballs ‘set’ before stirring. 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’t fall apart when you do stir the soup!
- Try a different ground meat. You can swap half the ground beef for ground pork to save a little money. Albóndigas are also often made with turkey, so ground turkey works great here too, similar to our turkey meatball soup.
- Add some spice. I sometimes add a little chopped jalapeño to the broth for a subtle kick!
- Use your favorite toppings. Pickled jalapeños, 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.
- Prep the meatballs ahead. 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’s time to cook!
Mexican Meatball Soup (Albóndigas Soup)
Cost $12.78 recipe / $2.13 serving
Ingredients
For the Meatballs
- 1 lb. ground beef (80/20 preferred, (453g) $6.24)
- ½ cup white rice (uncooked, (92g) $0.19)
- 1 large egg ($0.14)
- 2 Tbsp onion (finely minced, (20g) $0.09)
- 2 garlic cloves (minced, $0.14)
- ¼ cup fresh cilantro (chopped, (5g) $0.21)
- 1 tsp salt ($0.08)
- ½ tsp black pepper (freshly cracked, $0.08)
- ½ tsp ground cumin ($0.02)
For the Soup
- 1 Tbsp cooking oil ($0.04)
- 1 medium onion (diced, (1½ cups, 180g) $0.70)
- 2 garlic cloves (minced, $0.14)
- 2 Tbsp tomato paste ($0.17)
- 6 cups beef broth ($0.77*)
- 1 cup tomato sauce ($0.48**)
- 2 medium carrots (peeled and sliced, (1½ cups, 190g) $0.20)
- 2 medium Yukon gold potatoes (peeled and diced, (350g, 3 cups) $0.73)
- 1 tsp ground cumin ($0.04)
- ½ tsp dried oregano ($0.02)
- ½ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 2 medium zucchini (sliced into half moons, (3 cups, 356g) $1.76)
- 1 Tbsp lime (from half a lime, $0.25***)
- ¼ cup fresh cilantro (chopped for serving, $0.21)
Instructions
- Gather and prep all ingredients.
- In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.
- Roll into 1½ inch meatballs and set aside. (About 20 balls)
- Heat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.
- Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.
- Carefully add the meatballs to the simmering soup; don't stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.
- Add zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.
- Stir in lime juice. Taste and adjust seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.
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Notes
Nutrition Information
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Gather all of your ingredients.
Make the rice meatballs: In a large bowl, combine 1 lb. ground beef, ½ cup uncooked white rice, 1 large egg, 2 Tbsp finely minced onion, 2 minced garlic cloves, ¼ cup chopped fresh cilantro, 1 tsp salt, ½ tsp black pepper, and ½ tsp ground cumin. Mix gently with your hands or a spoon just until combined. Try not to overmix here, or the meatballs can turn out dense.
Roll the mixture into 1½-inch meatballs, making about 20 meatballs total, and set them aside. They don’t need to be perfectly uniform, but keeping them close in size will help them cook evenly.
Make the soup base: Heat 1 Tbsp cooking oil in a large Dutch oven over medium heat. Once the oil is shimmering, add 1 diced medium onion and cook for about 5 minutes, stirring occasionally, until softened.
Add 2 minced garlic cloves and 2 Tbsp tomato paste. Stir and cook for 1-2 minutes, until the garlic is fragrant and the tomato paste deepens slightly in color.
Pour in 6 cups beef broth and 1 cup tomato sauce, then add 2 sliced carrots, 2 diced Yukon gold potatoes, 1 tsp ground cumin, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to combine and bring the soup up to a gentle simmer.
Add the meatballs: Carefully lower the meatballs into the simmering soup one at a time. Once they’re in, don’t stir for the first 5 minutes so they have a chance to set and hold their shape. Cover and simmer gently for 10-15 minutes.
Add the zucchini: Add 2 zucchini sliced into half moons, then continue simmering for about 5 minutes more, or until the zucchini is tender, the rice inside the meatballs is cooked, and the meatballs are fully cooked through.
Add some brightness: Stir in 1 Tbsp lime juice and taste the broth. Adjust the salt and pepper as needed to brighten and balance the flavor.
Serve: Ladle the soup into bowls and finish with chopped fresh cilantro (¼ cup total between all 6 servings!). Serve with extra lime and add queso fresco on top, if desired. Enjoy!
Serving Suggestions
I usually plan on serving about 2 cups of soup per person, which works out to roughly 3-4 meatballs plus plenty of broth and veggies. If I’m serving little kids, I like to slice the meat and veggies a bit smaller so they’re easier to eat. A bowl of this Mexican meatball soup fills me up no problem, but you can add a few sides to stretch the servings even more!
Warm corn or flour tortillas, or a slice of crusty bread, are some of my favorite things to serve with albóndigas soup because they’re perfect for dipping into the broth. Refried beans, black beans, Spanish rice, or cilantro lime rice are all super hearty and comforting sides. For something fresh, I’ll add a simple salad with romaine, cucumber, avocado, and a lime vinaigrette. You can also set out baked tortilla chips for a little crunch or crumble them over the top, and if I have it to hand, I love dipping the chips in guacamole for a little creaminess!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. The meatballs may absorb some broth during storage, so just keep that in mind! Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much in the fridge. You can also freeze Mexican meatball soup (with or without the rice meatballs) in individual servings in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove.
Try These Mexican-Inspired Soups and Stews Next:
- This easy Taco Soup is a flavor-packed dinner with ground beef, beans, veggies, and any toppings you love!
- I think this 30 Minute Posole is one of the best shortcut soups for turning pulled pork and pantry staples into a bold & comforting bowl meal!
- Sopa de Fideo is a cozy, pantry-friendly soup made with toasted noodles, tomato broth, lime, and cilantro.
- Our Mexican Red Lentil Stew blends smoky lentils, roasted tomatoes, and lime into a hearty, bright, budget-friendly meal that I’d happily eat any night of the week.
