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Albondigas Soup (Mexican Meatball Soup)

This Albondigas Soup is SO comforting! Tender meatballs swim in a rich, hearty Mexican broth loaded with beans, corn, and spices.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Comfort Food, Easy, Gluten-Free, One-Pot, Spicy
Servings: 6 servings

Ingredients

For the Meatballs:

  • 0.75 pound ground beef
  • 0.25 pound Easy Homemade Mexican Chorizo or store-bought highly recommended
  • 0.25 cup Masa Harina
  • 1 large egg
  • 0.5 cup finely chopped onions
  • 2 cloves garlic minced
  • 1 chipotle en adobo chopped
  • 2 teaspoons adobo sauce from can
  • 0.25 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder

For the Soup:

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 1 clove garlic minced
  • 14 oz corn canned, drained
  • 14 oz black beans canned, rinsed and drained
  • 14 oz petite diced tomatoes canned
  • 4.5 oz diced green chilies with liquid canned
  • 2 chipotles en adobo chopped
  • 10 cups beef stock
  • 0.33 cup uncooked long-grain rice
  • 1 bay leaf
  • 2 teaspoons chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt plus more to taste
  • 0.25 cup chopped fresh cilantro plus extra for garnish

Instructions

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.

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.

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.

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.

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.

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.

Equipment

  • Large Dutch oven or stockpot
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Sharp knife and cutting board
  • Slotted Spoon

Notes

  • Use turkey or chicken instead of beef for a leaner meatball option.
  • Substitute masa harina with cornmeal if unavailable, but masa harina adds authentic texture.
  • Freeze leftover soup in portions for up to 3 months; add broth when reheating due to rice absorption.