Albondigas Soup (Mexican Meatball Soup)

There’s something incredibly comforting about a warm bowl of Albondigas Soup (Mexican Meatball Soup). This traditional Mexican recipe brings together tender, flavorful meatballs swimming in a rich, hearty broth filled with beans, corn, tomatoes, and just the right amount of spice. It’s a meal that satisfies on every level—perfect for cozy dinners or feeding a crowd. The blend of spices and fresh cilantro gives it a vibrant, authentic taste that keeps you coming back for more.

Why I Love This Recipe

What makes this Albondigas Soup (Mexican Meatball Soup) truly special is how it balances robust flavors and textures so effortlessly. The meatballs are a juicy mix of ground beef and chorizo, spiced just right with cumin, chili powder, and chipotle for a smoky kick. The soup itself is loaded with wholesome ingredients like black beans, corn, and rice, making it nourishing and filling. It’s a one-pot wonder that’s both simple to make and impressive to serve, plus it freezes beautifully for quick meals later. Whether you’re new to Mexican cuisine or a seasoned fan, this soup is a guaranteed crowd-pleaser.

What Goes Into Albondigas Soup (Mexican Meatball Soup)

• For the Meatballs:
  • 3/4 pound ground beef
  • 1/4 pound Easy Homemade Mexican Chorizo (highly recommended!) or store-bought
  • 1/4 cup Masa Harina
  • 1 large egg
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 chipotle en adobo, chopped + 2 teaspoons adobo sauce from can
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
• For the Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 1 clove garlic, minced
  • 1 14 oz can of corn, drained
  • 1 14 oz can of black beans, rinsed and drained
  • 1 14 oz can of petite diced tomatoes
  • 1 4.5 oz can of diced green chilies with liquid
  • 2 chipotles en adobo, chopped
  • 10 cups beef stock
  • 1/3 cup uncooked long-grain rice
  • 1 bay leaf
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup chopped fresh cilantro, plus extra for garnish

Tools of the Trade

• Large Dutch oven or stockpot – Perfect for simmering the soup and cooking meatballs all in one pot.
• Mixing bowl – For combining meatball ingredients thoroughly.
• Wooden spoon or spatula – To sauté onions and garlic without scratching your cookware.
• Measuring cups and spoons – Accurate spices and ingredients make all the difference.
• Sharp knife and cutting board – Essential for chopping onions, garlic, cilantro, and chipotles.
• Slotted spoon – Handy for gently transferring meatballs into the soup without breaking them.

Directions: Albondigas Soup (Mexican Meatball Soup)

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef and chorizo with masa harina, egg, chopped onions, minced garlic, chopped chipotle en adobo along with the adobo sauce, cilantro, salt, cumin, and chili powder. Mix everything gently but thoroughly until just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Shape the Meatballs

Using your hands, form the mixture into small meatballs, about 1-inch in diameter. Set aside on a plate. This size allows them to cook quickly and evenly in the soup.

Step 3: Sauté the Aromatics

Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Soup Base

Add the drained corn, rinsed black beans, diced tomatoes, diced green chilies with their liquid, chopped chipotles en adobo, beef stock, uncooked rice, bay leaf, chili powder, cumin, oregano, and salt to the pot. Stir well to combine all ingredients.

Step 5: Add the Meatballs and Simmer

Carefully drop the prepared meatballs into the simmering soup one by one. Reduce the heat to low and cover the pot. Let the soup simmer gently for 25-30 minutes, or until the meatballs are cooked through and the rice is tender. Stir occasionally, being careful not to break up the meatballs.

Step 6: Finish with Fresh Cilantro

Remove the bay leaf and stir in the chopped fresh cilantro. Taste the soup and adjust the seasoning with additional salt if needed. Serve hot, garnished with extra cilantro for a fresh, vibrant touch.

Smart Substitutions

• Use turkey or chicken ground meat instead of beef for a leaner version.
• Swap masa harina with cornmeal if unavailable, though masa harina adds a unique texture and flavor.
• Replace chipotle en adobo with smoked paprika and a dash of hot sauce if you prefer milder heat.
• For a vegetarian twist, try making the meatballs with black beans and quinoa (though this will change the traditional flavor).
• Use vegetable broth instead of beef stock if you want a lighter soup base.

Avoid These Traps

• Don’t overmix the meatball mixture; it can make the meatballs tough instead of tender.
• Avoid boiling the soup vigorously after adding meatballs as it can cause them to break apart.
• Be cautious with the amount of chipotle and chili powder; start with less if you’re sensitive to spice and adjust later.
• Make sure to rinse canned beans thoroughly to avoid excess sodium and improve the soup’s flavor.
• Do not skip draining the corn; extra liquid can dilute the soup’s rich flavors.

Storing Tips & Timelines

This Albondigas Soup (Mexican Meatball Soup) stores beautifully in the refrigerator for up to 4 days. Allow it to cool completely before transferring to an airtight container. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.

For longer storage, freeze the soup in portion-sized containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove. Keep in mind that the rice may absorb some broth during freezing, so you might need to add a splash of stock or water when reheating.

Albondigas Soup (Mexican Meatball Soup) Q&A

Can I make the meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs a day in advance and keep them refrigerated until ready to cook. This saves time when assembling the soup. Just be sure to cover them tightly to prevent drying out.

What can I serve with this soup?

This soup pairs wonderfully with warm, crusty bread or homemade Best Ever Spaghetti And Meatballs for an extra filling meal. A light side salad or some fresh avocado slices can also complement the rich flavors nicely.

Is it possible to make this soup in a slow cooker?

Yes, you can adapt the recipe for a slow cooker. Brown the meatballs first for better texture, then add all soup ingredients and cook on low for 6-8 hours or high for 3-4 hours. Add fresh cilantro just before serving to keep its bright flavor.

Can I substitute rice for another grain?

Definitely! Long-grain rice is traditional, but you can use quinoa, barley, or even small pasta shapes. Keep in mind cooking times vary, so add these ingredients accordingly.

Weekend Projects

• Taco Stuffed Spaghetti Squash Boats – A creative twist on taco night that’s both healthy and flavorful.
• Best Ever Spaghetti And Meatballs – A classic comfort food recipe perfect for family dinners.
• Homemade Mexican Chorizo – Try making your own chorizo for an extra burst of flavor in your Albondigas Soup.
• Fresh Corn Tortillas – Crafting homemade tortillas to serve alongside this soup is a rewarding weekend activity.

Time to Try It

Now that you have the recipe and tips to make the perfect Albondigas Soup (Mexican Meatball Soup), it’s time to gather your ingredients and get cooking. This soup is a wonderful way to bring a little bit of Mexican comfort into your kitchen. Whether you’re making it for a weeknight meal or a weekend project, the hearty flavors and tender meatballs will surely become a favorite in your recipe collection. Enjoy every spoonful!

Share on Pinterest