This Mexican meatball soup is simple to make and absolutely delicious. I make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You’ll love it!
If you’re looking for the best Mexican meatball soup, you’re in the right place. This is the recipe my family, friends, and readers rave about again and again. With rice- and herb-studded meatballs and tender vegetables simmered in a rich beef broth, it’s pure cozy comfort—and always a guaranteed hit at the dinner table.
One reader, Patti, commented, “A little nervous making this soup for my 92 father who is Mexican through and through! He is my food critic as he compares me to my grandmother who was from Mexican! He LOVED it!!! Thank you for the recipe! ❤️”
I love how this soup manages to feel both hearty and fresh at the same time. The meatballs stay tender thanks to the rice, the herbs add so much flavor, and the broth pulls everything together into something deeply satisfying. It’s the kind of soup that fills the house with the best smells, tastes even better the next day, and quickly becomes a regular request once you’ve made it.
Key ingredients
Lean ground beef: Lean is best so the soup doesn’t become greasy.
Raw white rice: It’s added to the meatballs raw as it cooks in the soup.
Mint and cilantro: Both of these herbs add a ton of flavor, and some moisture, to the meatballs.
Beef broth: As with all soups, the quality of the broth will have a big impact on the flavor. Homemade beef bone broth is your best option. I always keep some in my freezer so it’s on hand for soups throughout the season. If you don’t have any, look for beef bone broth at your grocery store.
Tip ⇢Measure out all the meatballs with a small cookie scoop. Once they’re measured, roll them gently into balls.
Tip ⇢Carefully lower the meatballs into the soup and do not stir until the meatballs are cooked, to ensure they don’t break apart.
Variations to try
Feel free to add different veggies to the soup. A few I like are:
- Zucchini
- Peppers
- Mushrooms
- Celery
What to serve with this traditional albondigas recipe
This soup is easily a meal all by itself. But like all soup, some buttered bread is delicious for dipping. Try my garlic bread recipe . It goes really well with this soup!
Or keep the Mexican theme going by starting with some easy guacamole and enjoying dinner with a fizzy lime margarita .
Store, freeze, and reheat
Store: This soup will keep well in your fridge for 3-4 days in a covered container.
Freeze: This recipe contains potatoes, which don’t freeze well. If you’d like to freeze this soup, omit the potatoes. Black beans make a great substitute!
Reheat: Albondigas soup reheats beautifully and becomes even tastier the next day. I like to reheat it in a pot over medium heat, but a microwave works just as well.
Mexican Meatball Soup Recipe (Albondigas Soup)
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Ingredients
Meatballs
- ▢ 1 lb lean ground beef
- ▢ ½ cup raw white rice (long-grain or basmati work best)
- ▢ ¼ cup EACH: finely minced fresh mint and cilantro (packed)
- ▢ 2 teaspoons sea salt
- ▢ 1 teaspoon EACH: pepper, cumin, and dried oregano
- ▢ 1 large egg
The soup
- ▢ 1 tablespoon cooking oil
- ▢ 2 medium carrots (diced)
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 1 can fire-roasted tomatoes
- ▢ 6 cups beef broth
- ▢ Optional: ½ teaspoon chili flakes
- ▢ 2 medium yellow potatoes (peeled and diced)
- ▢ 1 cup frozen corn
Instructions
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls. 1 lb lean ground beef, ½ cup raw white rice, ¼ cup EACH: finely minced fresh mint and cilantro, 2 teaspoons sea salt, 1 teaspoon EACH: pepper, cumin, and dried oregano, 1 large egg
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently. 1 tablespoon cooking oil, 2 medium carrots, 1 medium onion, 4 cloves garlic, 1 can fire-roasted tomatoes, 6 cups beef broth, Optional: ½ teaspoon chili flakes
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through. 2 medium yellow potatoes, 1 cup frozen corn
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Nutrition
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Mexican Meatball Soup Recipe (Albondigas Soup)
Ingredients
Meatballs
- 1 lb lean ground beef
- ½ cup raw white rice , long-grain or basmati work best
- ¼ cup EACH: finely minced fresh mint and cilantro , packed
- 2 teaspoons sea salt
- 1 teaspoon EACH: pepper, cumin, and dried oregano
- 1 large egg
The soup
- 1 tablespoon cooking oil
- 2 medium carrots , diced
- 1 medium onion , minced
- 4 cloves garlic , minced
- 1 can fire-roasted tomatoes
- 6 cups beef broth
- Optional: ½ teaspoon chili flakes
- 2 medium yellow potatoes , peeled and diced
- 1 cup frozen corn
Instructions
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls. 1 lb lean ground beef, ½ cup raw white rice, ¼ cup EACH: finely minced fresh mint and cilantro, 2 teaspoons sea salt, 1 teaspoon EACH: pepper, cumin, and dried oregano, 1 large egg
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently. 1 tablespoon cooking oil, 2 medium carrots, 1 medium onion, 4 cloves garlic, 1 can fire-roasted tomatoes, 6 cups beef broth, Optional: ½ teaspoon chili flakes
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through. 2 medium yellow potatoes, 1 cup frozen corn
