Mexican Meatball Soup 3

Mexican Meatball Soup

Mexican Meatball Soup 1

There are some recipes that instantly take you back to the warmth of a family kitchen—the sound of simmering broth, the aroma of fresh herbs, and that first spoonful that tastes like home. For me, Mexican meatball soup, or Sopa de Albóndigas, is exactly that kind of comfort.

My abuela made this often during the cooler months. Her secret? Mixing uncooked rice into the meatballs, which absorb the broth as they cook, making them unbelievably tender and flavorful. Today, I’m sharing this soul-hugging Mexican meatball soup recipe that’s perfect for a winter dinner, packed with wholesome veggies, aromatic spices, and juicy meatballs.

Mexican Meatball Soup 2

Why You’ll Love This Mexican Meatball Soup

  • Authentic flavors: Ground pork and beef blend with rice and cumin for a traditional touch.
  • One-pot meal: Simple to make, easy to clean up.
  • Hearty and healthy: Full of protein, veggies, and warm broth.
  • Comforting winter dinner: Perfect for chilly nights and big appetites.

Ingredients

For the Meatballs:

  • 1 lb ground beef
  • ½ lb ground pork
  • ½ cup uncooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh cilantro
  • 1 large egg
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground black pepper

For the Soup:

  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 medium zucchini, chopped
  • 1 large potato, diced
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups chicken or beef broth
  • 1 (8 oz) can tomato sauce
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Salt and pepper to taste

To Serve:

  • Fresh cilantro, chopped
  • Lime wedges

Instructions

Step 1: Make the Meatballs

  1. In a large bowl, combine all the meatball ingredients: beef, pork, rice, onion, garlic, cilantro, egg, cumin, salt, and pepper.
  2. Mix gently with your hands until just combined—don’t overwork it!
  3. Shape into 1-inch meatballs and place on a tray. You should get around 24 small meatballs.

Step 2: Sauté the Veggies

  1. In a large soup pot or Dutch oven, heat the oil over medium heat.
  2. Sauté the chopped onion and garlic until fragrant and softened, about 3 minutes.
  3. Add the carrots, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally.

Step 3: Build the Soup

  1. Stir in diced tomatoes, tomato sauce, and broth.
  2. Season with oregano, cumin, salt, and pepper.
  3. Bring the mixture to a gentle boil.

Step 4: Add the Meatballs

  1. Carefully drop the meatballs into the soup one at a time.
  2. Reduce the heat to a simmer.
  3. Cover and cook for 30 minutes, until the meatballs are fully cooked and the rice inside is tender.
Mexican Meatball Soup 3

How to Serve

Serve this hot, fragrant soup in deep bowls, garnished with:

  • A generous sprinkle of fresh cilantro
  • A squeeze of lime juice for brightness

Pair with warm corn tortillas or crusty bread to soak up the broth.

Storage & Reheating Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: This soup freezes well—just cool completely before storing. Freeze up to 3 months.
  • To Reheat: Warm gently on the stove or microwave. Add a splash of broth or water if needed.

Tips for Success

  • Rice inside meatballs: Don’t pre-cook the rice—let it soak up flavor as it cooks in the broth.
  • Vegetable swaps: Add corn, green beans, or even spinach if you like.
  • Spice it up: Add a diced jalapeño or a pinch of chili flakes for a kick.

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Final Thoughts

This Mexican meatball soup is more than just a recipe—it’s a piece of heritage served up with every spoonful. The tender meatballs, seasoned broth, and wholesome vegetables come together to create a soup that nourishes both body and soul. Whether it’s a cozy family meal or a way to warm up on a cold night, this dish is sure to find a permanent spot in your recipe rotation.