Name: Mexican Meatball Soup Recipe
Prep time: 15 min
Cook time: PT-487208H16M49S
Total time: PT-487208H16M49S
Cuisine: Mexican
Ingredients: 1 lb ground beef (or turkey, for a leaner option); 1/4 cup rice (uncooked); 1/4 cup fresh cilantro (chopped); 1 small onion (finely chopped); 1 egg; 2 cloves garlic (minced); 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 2 medium carrots (peeled and sliced); 2 zucchinis (sliced); 1 can (14 oz) diced tomatoes; 4 cups chicken or vegetable broth; 1/2 teaspoon cumin; 1/2 teaspoon chili powder (optional, for heat); 1 bay leaf; Fresh cilantro (for garnish, optional); Lime wedges (for serving, optional)

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Mexican Meatball Soup, or Sopa de Albóndigas, is a warm, comforting, and flavorful dish that combines tender, juicy meatballs with a savory broth made from vegetables, tomatoes, and spices. This hearty soup is packed with flavor from the ground beef or turkey meatballs, fresh herbs, and traditional Mexican ingredients, making it a perfect meal for any occasion. Whether you’re looking for something cozy for a chilly day or a flavorful dish to serve to guests, this Mexican Meatball Soup is sure to satisfy your taste buds.

Why You’ll Love This Recipe

This Mexican Meatball Soup is the ultimate comfort food, offering rich, savory flavors and a satisfying, filling broth. The homemade meatballs add a juicy, flavorful punch, while the vegetables and seasonings create a well-balanced, hearty broth that’s full of depth. It’s easy to make, packed with nutrients, and can be customized to your liking with more veggies or spices. Whether you’re serving it for a casual family dinner or a special gathering, this soup will surely be a crowd-pleaser.

Mexican Meatball Soup Recipe

Ingredients

For the meatballs:

1 lb ground beef (or turkey, for a leaner option)
1/4 cup rice (uncooked)
1/4 cup fresh cilantro (chopped)
1 small onion (finely chopped)
1 egg
2 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

For the soup:

2 tablespoons olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and sliced)
2 zucchinis (sliced)
1 can (14 oz) diced tomatoes
4 cups chicken or vegetable broth
1/2 teaspoon cumin
1/2 teaspoon chili powder (optional, for heat)
1 bay leaf
Salt and pepper to taste
Fresh cilantro (for garnish, optional)
Lime wedges (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the meatballs:

In a large mixing bowl, combine the ground beef (or turkey), rice, cilantro, onion, egg, garlic, cumin, paprika, salt, and pepper. Mix well until everything is fully incorporated.
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, and set them aside.

2. Prepare the soup base:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
Add the carrots and zucchinis to the pot, and cook for another 3-4 minutes, stirring occasionally.

3. Cook the meatballs:

Gently add the meatballs to the pot with the vegetables, one at a time. Pour in the diced tomatoes, chicken (or vegetable) broth, cumin, chili powder (if using), and bay leaf. Bring the soup to a simmer over medium heat.
Carefully stir the soup, ensuring the meatballs are submerged in the broth. Let it simmer gently for about 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender.

4. Season the soup:

Taste the broth and adjust the seasoning with more salt, pepper, or chili powder, if needed. Discard the bay leaf.

5. Serve:

Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for added freshness and tang.
Serve hot with warm tortillas or a slice of crusty bread on the side for a complete meal.

Servings and Timing

Servings: 4-6
Total time: 45-50 minutes
Prep time: 15 minutes
Cook time: 30-35 minutes

Variations

Vegetarian Version: Use a plant-based ground meat substitute and replace the broth with vegetable broth for a vegetarian version of the soup.
Add more vegetables: You can add corn, green beans, or potatoes to the soup for more variety and texture.
Spicy version: For extra heat, add diced jalapeños or a tablespoon of hot sauce to the soup.
Change the grains: Swap the rice in the meatballs with quinoa or couscous for a different twist.
Make it creamy: Stir in a splash of heavy cream or coconut milk towards the end of cooking for a creamy version of the soup.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: This soup freezes well! Let it cool completely, then transfer it to an airtight, freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw in the fridge overnight and reheat on the stove over medium heat until hot.
Reheating: To reheat refrigerated or frozen soup, warm it on the stove over medium heat, adding a bit more broth or water if needed.

FAQs

1. Can I make the meatballs ahead of time?

Yes, you can make the meatballs a day ahead and store them in the fridge. You can also freeze the raw meatballs for up to 2 months and add them to the soup directly from the freezer.

2. Can I use store-bought broth instead of making my own?

Yes, using store-bought broth is perfectly fine. Opt for a low-sodium version to better control the seasoning of the soup.

3. Can I use ground chicken or pork for the meatballs?

Yes! Ground chicken, pork, or a mix of both can be used in place of ground beef for a lighter version of the meatballs.

4. Can I add beans to this soup?

Yes! Black beans, pinto beans, or kidney beans would be a great addition for extra protein and fiber. Simply add them to the soup along with the broth.

5. Can I skip the rice in the meatballs?

Yes, if you prefer, you can make the meatballs without rice. Just replace the rice with an extra egg or breadcrumbs to help bind the meatballs together.

6. Can I use pre-cooked meatballs?

While fresh homemade meatballs work best, you can use pre-cooked meatballs if you’re in a pinch. Just simmer them in the broth for about 10-15 minutes to allow the flavors to meld.

7. Can I make this soup spicier?

Yes, if you enjoy heat, add more chili powder, a diced jalapeño, or a dash of hot sauce to the broth to kick up the spice level.

8. How do I prevent the meatballs from falling apart?

To prevent the meatballs from falling apart, make sure to chill them in the fridge before adding them to the soup. This will help them hold their shape during cooking.

9. Can I add pasta to this soup?

Yes, small pasta shapes like ditalini or elbow macaroni can be added to the soup for extra texture. Just add them towards the end of cooking, allowing them to cook in the broth.

10. How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the cooked vegetables or use an immersion blender to blend part of the soup, creating a heartier texture.

Conclusion

Mexican Meatball Soup (Sopa de Albóndigas) is a delicious, warming dish that’s perfect for any occasion. With tender, juicy meatballs, savory broth, and fresh vegetables, it’s a comforting meal that’s packed with flavor and sure to satisfy. Whether you’re serving it for a family dinner or enjoying a cozy evening, this hearty soup is easy to make, full of rich flavors, and perfect for warming up on a cool day.