Mexican Meatball Soup (Authentic Albondigas Soup)

If comfort food had a passport, it would be stamped “Mexico” for this dish. A good Mexican meatball soup, also called albondigas soup, brings together tender meatballs, fresh vegetables, and a savoury broth that feels like a warm hug in a bowl.

This recipe is popular across Mexico and the American Southwest. Families make it when someone feels under the weather, when it’s chilly outside, or when dinner needs to feel special without being complicated.

Unlike Italian meatballs swimming in tomato sauce, Mexican meatballs usually live in broth. They contain rice for softness, herbs for freshness, and spices for gentle heat. The soup itself stays light but deeply flavorful.

And yes, this version works beautifully for American kitchens. No obscure ingredients. No mystery steps. Just real food and real technique.

What Makes a Mexican Meatball Soup Different?

Mexican meatballs are not just “spicy meatballs.” They follow a different logic:

• Rice inside the meatballs makes them tender and juicy.
• Fresh herbs like cilantro and mint brighten the flavour
• Light broth replaces thick sauce.
• Vegetables cook in the soup, not on the side.

According to culinary historians, traditional Mexican cooking is associated with Mexican ingredients and cooking styles.

Source:
Martínez, M. Mexico in My Kitchen (2019)

Ingredients for Mexican Meatballs

For the Meatballs

• 1 lb ground beef (80/20 for best flavour)
• 1/4 cup uncooked white rice
• 1 large egg
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

For the Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups low-sodium beef or chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 carrots, sliced
• 2 zucchini, sliced
• 1 potato, diced
• 1/2 teaspoon dried oregano
• Salt to taste

How to Make Mexican Meatballs

Follow the simple steps I’ve provided to make this easy Mexican meatball soup recipe.

Step 1: Mix the Meatballs

Combine beef, rice, egg, cilantro, mint, garlic, salt, pepper, and cumin in a bowl. Mix gently with your hands. Overmixing turns meatballs into rubber balls, and nobody invited rubber to dinner.

Form golf-ball-sized meatballs and set them aside.

Step 2: Build the Soup Base

Heat olive oil in a large pot. Add onion and sauté for 4 minutes. Stir in garlic and cook for 30 seconds.

Add broth and tomatoes. Bring to a gentle boil.

Step 3: Add Vegetables

Drop in carrots, zucchini, and potatoes. Let them cook for 5 minutes.

Step 4: Cook the Meatballs

Lower the heat to a simmer. Carefully add meatballs one by one. Do not stir for 5 minutes, or they will fall apart like your New Year’s resolutions.

Simmer uncovered for 30 minutes until the meatballs cook through and the rice softens.

Step 5: Finish and Serve

Season with oregano and salt. Taste the broth. Adjust seasoning if needed.

Serve hot with warm tortillas or crusty bread.

Why Rice Goes Inside the Meatballs

Rice absorbs liquid and releases starch as it cooks. This keeps meatballs moist without breadcrumbs.
Food science backs this up: starch traps moisture and reduces protein tightening during cooking.

Source:
McGee, H. On Food and Cooking: The Science and Lore of the Kitchen (Scribner)

Is Mexican Meatball Soup Healthy?

Yes, by most modern standards.

• Lean protein from beef
• Vegetables add fibre and vitamins
• Broth-based soup stays low in fat.
• Rice provides gentle carbs.

According to USDA nutrition data, a bowl of albondigas soup typically provides:

• ~300–350 calories
• ~20g protein
• Low saturated fat
• Good potassium and vitamin A levels

Source:
USDA FoodData Central

Common Mistakes to Avoid

Overmixing the meat
This creates dense meatballs.

Boiling instead of simmering
Boiling breaks them apart.

Skipping fresh herbs
Dried herbs do not give the same aroma.

Using instant rice
It turns mushy and ruins the texture.

Regional Variations

Mexico does not have one single Mexican meatball recipe. Variations include:

• Jalisco style – tomato-forward broth
• Northern Mexico – spicier broth
• Coastal regions sometimes use fish.
• Texas-Mexican style – adds jalapeño or chipotle.

Each version reflects local ingredients and climate.

Storage and Reheating

Refrigerate leftovers in airtight containers for up to 4 days.
Freeze soup without overfilling containers (liquid expands).

Reheat gently on the stove. Avoid microwaving on high, or meatballs may toughen.

What to Serve with Mexican Meatball Soup

• Corn tortillas
• Mexican rice
• Avocado slices
• Lime wedges
• Chopped cilantro

Simple sides work best. The soup already does the heavy lifting.

Bicky Sharma

Mexican Meatball Soup

If comfort food had a passport, it would be stamped “Mexico” for this dish. A good Mexican meatball recipe, also called albondigas soup, brings together tender meatballs, fresh vegetables, and a savoury broth that feels like a warm hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Meatballs:

• 1 lb ground beef
• 1/4 cup uncooked rice
• 1 egg
• 1/4 cup chopped cilantro
• 2 tbsp chopped mint
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin

Soup:

• 1 tbsp olive oil
• 1 onion chopped
• 2 cloves garlic
• 6 cups broth
• 1 can diced tomatoes
• 2 carrots
• 2 zucchini
• 1 potato
• 1/2 tsp oregano
• Salt to taste

Equipment

• Large mixing bowl
• Cutting board
• Large soup pot or Dutch oven
• Sharp knife
• Measuring cups & spoons
• Ladle
• Wooden spoon

Method

 

1. Mix all meatball ingredients and form balls.
2. Sauté onion and garlic in oil.
3. Add broth and tomatoes; bring to a boil.
4. Add vegetables; cook 5 minutes.
5. Add meatballs and simmer 30 minutes.
6. Season and serve hot.

Notes

• Do not overmix the meat, or the meatballs will turn tough.
• Simmer gently, never boil hard, or the meatballs may break apart.
• Fresh herbs give better flavour than dried ones.
• Let the soup rest 5 minutes before serving for a better taste.
• This soup tastes even better the next day.
• Can be stored in the fridge for up to 3 days.
• Freezes well for up to 2 months.

Why This Mexican Meatball Recipe Works

It follows three proven principles:

1. Moisture retention from rice
2. Balanced broth flavor
3. Layered vegetable sweetness

This is not a trendy TikTok recipe. It is a method passed down through kitchens for generations, refined by experience rather than algorithms.

What Is the Secret to a Good Meatball?

The secret to a good meatball is moisture and gentle mixing. Using ingredients like rice, egg, or breadcrumbs helps trap moisture, while light mixing prevents the meat from becoming dense. Slow cooking also keeps meatballs tender and flavorful.

What Herbs Are Used in Mexican Meatballs?

Mexican meatballs use fresh herbs such as cilantro and mint. These herbs give the meatballs a bright, fresh flavour that balances the richness of the meat and broth. Some recipes also include oregano for extra depth.

What Are Common Meatball Mistakes?

Common meatball mistakes include overmixing the meat, cooking at high heat, and using meat that is too lean. These errors make meatballs tough or dry. Skipping seasoning is another mistake that results in bland flavour.

What Type of Sauce Is Used for Meatballs?

Mexican meatballs are usually cooked in a light tomato-based broth instead of a thick sauce. The broth is made with tomatoes, garlic, onion, and spices, creating a soup rather than a heavy gravy.

Calorie Information (Per Serving)

Serving size: 1 bowl (about 2 meatballs + broth & vegetables)

• Calories: ~320–350 kcal
• Protein: ~22 g
• Fat: ~14 g
• Carbohydrates: ~28 g
• Fiber: ~4 g
• Sodium: depends on broth used

Why this is healthy:

This soup provides lean protein, vegetables, and complex carbs from rice, making it a balanced meal.

Source: USDA FoodData Central

Final Thoughts

A great Mexican meatball soup is not complicated. It relies on balance, patience, and respect for ingredients. When done right, the soup tastes light yet rich, comforting but fresh.

It is perfect for weeknight dinners, meal prep, and cold evenings when salads feel like betrayal.

And yes, it makes your kitchen smell amazing.

You’ll love our other soaps, like Crockpot Taco Soup, just as much as this one.

Trusted Sources

• Martínez, M. Mexico in My Kitchen
• McGee, H. On Food and Cooking
• USDA FoodData Central
• Serious Eats – Albondigas Soup Technique
• Smithsonian Magazine – History of Meatballs

Bicky Sharma

Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.

Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.

Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.