Cozy Mexican Albóndigas Soup Recipe
Bite-sized meatballs and vegetables simmered in a smoky, rich broth—this cozy Mexican meatball soup is deeply comforting and full of flavor.
This traditional Mexican albóndigas soup features tender meatballs simmered in a lightly spicy, tomato-rich broth with plenty of vegetables. It reminds me a bit of Italian wedding soup, with its mix of meatballs, broth, and veggies, but the smoky depth from chiles and tomatoes gives it a personality all its own.
The little meatballs are made in the traditional Mexican style, with rice mixed into the meat instead of breadcrumbs. It keeps them tender and light and gives them their signature texture. Albóndigas soup is plenty satisfying on its own, especially with some warm bread or cornbread on the side—and it tastes even better the next day.
What You’ll Need To Make Albóndigas Soup
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Mint, Garlic, Oregano, and Cumin | Various (for flavor) |
| Meatloaf Mix (Beef and Pork) | 1 lb |
| Cooked Long-Grain White Rice | 1¼ cups |
| Whole Peeled Tomatoes | 28 oz can |
| Chipotle Peppers in Adobo | 2-3 whole peppers |
| Chicken Broth | 8 cups |
| Carrots, Russet Potatoes, and Zucchini | Varies (for heartiness) |
For precise measurements, you can jump to the recipe section.
Step-By-Step Instructions
1. Combine the Meatball Ingredients
In a large bowl, beat the egg with the mint, garlic, oregano, cumin, and salt. Add the meatloaf mix and cooked rice, then mash with your hands until evenly combined.
2. Shape and Bake
With wet hands, roll the mixture into 1-inch balls (it should make around 32), re-wetting your hands as needed to prevent sticking. Arrange on a greased roasting rack set over a foil-lined baking sheet. Bake for 15 minutes until lightly browned, then set aside.
Pro Tip: Using a roasting rack ensures the meatballs brown evenly without sitting in their grease.
3. Sauté Aromatics
In a large (at least 5½-qt) Dutch oven or soup pot, heat the oil over medium heat. Sauté the onion until softened, about 5 minutes, then stir in the garlic and cook for 1 minute more without browning.
4. Simmer and Blend Broth
Add the crushed tomatoes, chipotle peppers, chicken broth, salt, cumin, and oregano. Bring to a boil, then simmer uncovered for 10 minutes. Blend until smooth using an immersion blender.
Pro Tip: For traditional blending, transfer the soup to a standard blender in batches.
5. Cook the Vegetables
Stir in the carrots and potatoes, then bring the soup back to a boil. Reduce the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes.
Pro Tip: Dice your vegetables into uniform pieces for even cooking.
6. Add Zucchini and Meatballs
Add the zucchini and the meatballs, leaving excess fat behind. Simmer for 5 to 8 minutes until the zucchini is tender and the meatballs are cooked through, then adjust seasoning to taste.
7. Serve or Store
Ladle the soup into bowls, sprinkle with fresh cilantro, and serve with lime wedges. It keeps well for up to 2 days in the fridge and can be frozen for longer storage.
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