I really enjoy making this Albóndigas Mexican Meatball Soup because it feels warm, comforting, and deeply satisfying. I combine tender beef and rice meatballs with vegetables and simmer everything in a rich tomato-based broth that always reminds me of classic homemade cooking. Every bowl feels filling and soothing, perfect for a cozy meal.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients but delivers big flavor. I enjoy how the rice keeps the meatballs soft and tender while the vegetables absorb the seasoned broth. I also appreciate that this soup is hearty enough to be a full meal on its own.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1/3 cup uncooked white rice
1 large egg
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced (for meatballs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced (for soup)
6 cups beef broth
1 can (15 oz) tomato sauce
2 medium carrots, sliced
2 medium potatoes, peeled and diced
1 medium zucchini, sliced
1 teaspoon ground cumin
1 teaspoon chili powder
Directions
I start by combining the ground beef, uncooked rice, egg, cilantro, minced garlic, salt, and pepper in a large bowl. I mix everything gently until just combined, then shape the mixture into medium-sized meatballs and set them aside.
I heat the oil in a large pot over medium heat and cook the chopped onion until it becomes soft and translucent. I add the garlic and cook it for about 30 seconds until fragrant. I pour in the beef broth and tomato sauce, then stir in the cumin and chili powder.
I carefully add the meatballs to the pot, followed by the carrots and potatoes. I let the soup simmer for about 20 minutes. After that, I add the zucchini and continue cooking for another 10 to 15 minutes, until the meatballs are fully cooked and the vegetables are tender. I taste the soup and adjust the seasoning if needed.
Servings And Timing
I usually get about 6 servings from this recipe. Preparation takes me around 20 minutes, and cooking takes about 40 minutes, making the total time approximately 1 hour.
Variations
I sometimes add chopped celery or green beans for extra vegetables. When I want more heat, I include a pinch of cayenne pepper or a diced jalapeño in the broth. I also like finishing the soup with extra fresh cilantro for a brighter flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup on the stove over medium heat or in the microwave, adding a little broth or water if it has thickened.
FAQs
Can I make the meatballs ahead of time?
I often prepare the meatballs in advance and keep them covered in the refrigerator for up to 24 hours before cooking.
Can I freeze this soup?
I freeze the soup in freezer-safe containers, and it keeps well for up to 2 months.
What vegetables work well in this soup?
I like using carrots, potatoes, and zucchini, but cabbage or green beans also work nicely.
How do I keep the meatballs tender?
I avoid overmixing the meat and make sure the rice is evenly distributed throughout the mixture.
Is this soup very spicy?
I find it mildly spiced, but I can always adjust the heat by adding more or less chili powder.
Conclusion
I love how this Albóndigas Mexican Meatball Soup comes together into a comforting and flavorful meal. I find it perfect for sharing with family or enjoying as leftovers, and it always feels like a reliable, home-cooked favorite.
Albóndigas Mexican Meatball Soup is a hearty and comforting dish made with tender beef and rice meatballs simmered in a flavorful tomato-based broth with vegetables. It’s a warm, satisfying meal perfect for family dinners.
Total Time:1 hour
Yield:6 servings
Ingredients
1 lb ground beef
1/3 cup uncooked white rice
1 large egg
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced (for meatballs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced (for soup)
6 cups beef broth
1 can (15 oz) tomato sauce
2 medium carrots, sliced
2 medium potatoes, peeled and diced
1 medium zucchini, sliced
1 teaspoon ground cumin
1 teaspoon chili powder
Instructions
In a large bowl, mix the ground beef, uncooked rice, egg, cilantro, minced garlic, salt, and pepper until just combined. Shape into medium-sized meatballs and set aside.
Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
Pour in the beef broth and tomato sauce. Stir in cumin and chili powder until well combined.
Carefully add the meatballs to the broth, then add the carrots and potatoes. Bring to a simmer and cook for 20 minutes.
Add zucchini and continue simmering for another 10 to 15 minutes, or until the vegetables are tender and the meatballs are cooked through.
Taste and adjust seasoning as needed. Serve hot with fresh cilantro if desired.
Notes
Add chopped celery or green beans for more veggies.
Use cayenne or jalapeño for extra heat.
Finish with fresh cilantro for brightness.
Add broth or water when reheating if soup thickens.
