This Easy Albondigas Soup, a classic Mexican Meatball Soup, is pure comfort in a bowl! It features tender, flavorful homemade meatballs simmered in a rich, savory broth loaded with vegetables like onions, celery, and green beans. I absolutely love making Albondigas Soup because it’s so hearty, satisfying, and packed with authentic flavor. It’s a fantastic one-pot meal that’s perfect for a family dinner or a cozy meal anytime, even on a pleasant spring day like today, April 12, 2025!
Why You’ll Love This Albondigas Soup (Mexican Meatball Soup)
- Authentic Flavor: Captures the traditional taste of Mexican Albondigas soup with cumin, oregano, and cilantro.
- Tender Meatballs: Making the meatballs from scratch ensures they are flavorful and tender.
- Hearty and Satisfying: Packed with protein (meatballs) and vegetables, it’s a truly filling meal.
- One-Pot Meal: Everything simmers together in one pot for easier cleanup.
- Comfort Food: A warm, savory, and incredibly comforting soup perfect for any season.
Ingredients for Mexican Meatball Soup {Albondigas Soup}
Here’s what you’ll need to make this delicious and comforting soup. The full list with measurements is in the recipe card below.
Soup Base
- Extra virgin olive oil (Oil)
- Onion, chopped (Vegetable)
- Garlic clove, minced (Aromatic)
- Celery stalk, cut into small chunks (Vegetable)
- Cumin, divided (Spice)
- Chicken stock or beef stock (Liquid)
- Water (Liquid)
- Tomato sauce (Canned Tomato Product)
- Green beans, trimmed and cut into pieces (Vegetable)
- Bay leaf (Herb)
- Dried oregano (Herb)
- Salt (Seasoning)
- Black pepper (Spice)
- Cayenne pepper (optional) (Spice)
Meatballs (Albondigas)
- Ground beef (Meat)
- Chopped fresh cilantro (Herb)
- Egg (Binder)
- Salt (Seasoning)
- Black pepper (Spice)
- Cumin (Spice)
Garnish
- Fresh Cilantro
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the traditional flavor of this Albondigas Soup, but here are some tasty variations:
- Add Rice: Traditionally, rice is often mixed into the meatballs. You could add about ¼ cup of uncooked rice to the meatball mixture. Alternatively, add cooked rice to the soup bowls before serving.
- Different Meat: Use ground pork, ground turkey, or a mix instead of ground beef for the meatballs.
- More Vegetables: Add diced carrots, potatoes, zucchini, or corn to the soup along with the green beans.
- Make it Spicy: Add more cayenne pepper or finely chopped serrano or jalapeño pepper (seeds removed for less heat) to the broth or the meatballs.
- Add Mint: A sprig of mint (hierbabuena) is a very traditional addition to the broth in many Albondigas recipes.
How to Make Albondigas Soup (Mexican Meatball Soup)
Let me show you how easy it is to make this comforting Mexican Meatball Soup:
Sauté Veggies & Build Broth
- First, I heat the olive oil in a large pot or Dutch oven over medium heat.
- I add the chopped onion and celery and cook until tender, which takes about 3 minutes, making sure to stir regularly.
- I add the minced garlic and 1 teaspoon of the cumin, and cook for just a minute more until fragrant.
- Next, I add the stock (chicken or beef), water, and tomato sauce to the pot.
- I bring this mixture to a boil and then reduce the heat to maintain a gentle simmer.
- I add the green beans to the simmering broth.
Make the Meatballs (Albondigas)
- While the broth simmers, I prepare the meatballs. In a large salad bowl, I combine the ground beef, chopped fresh cilantro, salt, pepper, the remaining 1 teaspoon of cumin, and the egg.
- I gently mix these ingredients together with my hands until just combined. It’s important not to overmix, or the meatballs can become tough.
- Using a small cookie scoop (or my hands), I shape the beef mixture into uniform 1-inch meatballs.
Simmer the Soup
- Carefully, I add the raw meatballs to the simmering soup broth, one at a time.
- I cover the pot and let the Albondigas Soup simmer gently for about 30 minutes, allowing the meatballs to cook through and the flavors to meld.
Finish and Serve
- After 30 minutes, I add a few pinches of dried oregano to the soup.
- I taste the broth and adjust the seasoning with salt and pepper as needed. I add a dash of cayenne pepper if I like a little heat.
- I ladle the Mexican Meatball Soup into bowls.
- Garnish and serve
Tips and Tricks for the BEST Albondigas Soup
Here are my secrets for making this Mexican Meatball Soup truly exceptional:
- Don’t Overmix Meatballs: Mix the meatball ingredients gently and only until combined for the most tender results.
- Small, Uniform Meatballs: Use a small cookie scoop to ensure the meatballs are roughly the same size so they cook evenly.
- Gentle Simmer: Once the meatballs are added, maintain a gentle simmer, not a rolling boil, to help them hold their shape and cook gently.
- Fresh Cilantro: Using fresh cilantro in the meatballs adds a burst of authentic flavor.
- Taste and Adjust: Seasoning is key! Taste the broth before serving and adjust salt, pepper, cumin, or cayenne to your preference.
How to Serve
This Albondigas Soup (Mexican Meatball Soup) is a hearty meal in itself! Serve it hot, garnished with:
- Extra fresh chopped cilantro
- Warm tortillas or crusty bread for dipping
- A dollop of sour cream or Mexican crema
- A squeeze of fresh lime juice
Make Ahead and Storage
This soup tastes even better the next day as the flavors continue to meld! Store leftover Albondigas Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months.
FAQs about Albondigas Soup (Mexican Meatball Soup)
- Do I need to brown the meatballs first?
- No, traditionally in Albondigas soup, the raw meatballs are simmered directly in the broth, which helps flavor the soup and keeps the meatballs tender.
- Can I add rice or vegetables to the meatballs?
- Yes, adding a small amount of uncooked rice or finely minced vegetables (like carrots or zucchini) to the meatball mixture is very common and traditional in many Albondigas Soup recipes.
- Can I make this soup spicy?
- Absolutely! Add more cayenne pepper, include the seeds from the jalapeño if you added one, or serve with your favorite hot sauce.
Enjoy this comforting, flavorful, and authentic Easy Albondigas Soup (Mexican Meatball Soup)! It’s a perfect satisfying meal.
Print
Albondigas Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Mexican
Description
This comforting Mexican Meatball Soup, also known as Albondigas Soup, features tender, flavorful meatballs simmered in a light, savory broth with vegetables like celery and green beans, seasoned with cumin and cilantro.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large celery stalk, cut into small chunks
- 1 large garlic clove, minced
- 1 teaspoon ground cumin (divided from total 2 tsp)
- 8 cups (2 liters) low-sodium chicken stock or beef stock
- 4 cups (1 liter) water
- 1/2 cup tomato sauce
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
For the Meatballs (Albondigas):
- 1 pound lean ground beef
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin (divided from total 2 tsp)
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnish:
- Fresh chopped cilantro
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook, stirring regularly, until tender, about 3 minutes.
- Add Aromatics: Add the minced garlic and 1 teaspoon of the ground cumin to the pot. Cook, stirring constantly, for 1 minute more, until fragrant.
- Add Liquids: Pour in the chicken or beef stock, water, and tomato sauce. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Add the cut green beans.
- Prepare Meatballs: While the soup base simmers, prepare the meatballs. In a large bowl, combine the ground beef, chopped cilantro, salt, pepper, and the remaining 1 teaspoon of ground cumin, and the egg. Mix gently with your hands until just combined. Do not overmix.
- Form Meatballs: Shape the beef mixture into 1-inch meatballs. Using a small cookie scoop can help create uniform sizes.
- Cook Meatballs: Gently add the meatballs to the simmering soup, one at a time.
- Simmer Soup: Cover the pot and let the soup simmer gently for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Finish and Season: Stir in the dried oregano and cayenne pepper (if using). Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Serve: Ladle the soup and meatballs into bowls. Garnish with fresh chopped cilantro, if desired. Serve hot.
Notes
- Meatballs: Use lean ground beef (85/15 or 90/10). Gently mix the ingredients to keep the meatballs tender. Traditionally, some recipes include uncooked rice in the meatballs as a binder, but this version omits it.
- Broth: Low-sodium broth allows better control over the final saltiness.
- Vegetables: You can add other vegetables like diced carrots or potatoes along with the celery and onions.
- Spice Level: Adjust the amount of cayenne pepper or omit it for a milder soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.