Mexican Meatball Soup Recipe
Bold, cozy, and brimming with flavor, this Mexican Meatball Soup Recipe is the very definition of comfort in a bowl. Plump, tender meatballs swim in a robust tomato broth packed with crisp veggies, aromatic spices, and just the right touch of heat from jalapeño. Every spoonful delivers a balance of hearty beef, fluffy rice, and zesty herbs, making it the perfect meal after a long day or for gathering around the table with loved ones. You’ll fall in love with how easy it is to prepare, and you’ll want to add this Mexican Meatball Soup Recipe to your regular dinner rotation—it’s simply irresistible!
Ingredients You’ll Need
You don’t need to fuss with fancy ingredients to make a truly unforgettable soup—just fresh, vibrant staples that bring each component to life. Every item in this Mexican Meatball Soup Recipe serves a purpose, from the protein-packed beef to the pop of cilantro and zing of lime. Let’s explore what you’ll need for the most soul-warming bowl!
- Ground beef (1 pound): The main event! Use 85–90% lean beef for juicy meatballs without too much grease.
- Uncooked white rice (1/4 cup): Mixed right into the meatballs, this is the secret to their soft, tender texture.
- Egg (1): Binds the meatball mixture, holding everything together as it cooks.
- Fresh cilantro (2 tablespoons, chopped): Adds a sharp herbal brightness to the meatballs themselves.
- Garlic powder (1 teaspoon): Infuses the beef with a mild garlicky depth.
- Onion powder (1 teaspoon): Balances the meatballs with mellow, savory undertones.
- Ground cumin (1/2 teaspoon for meatballs + 1/2 teaspoon for soup): This is what makes the dish unmistakably Mexican—warm and aromatic.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors.
- Black pepper (1/4 teaspoon): A little bite amps up the taste of the beef and veggies.
- Olive oil (1 tablespoon): Sautéing base that builds an aromatic foundation for the soup.
- Chopped onion (1/2 cup): Its natural sweetness seeps into the broth as it cooks.
- Garlic (2 cloves, minced): Intensifies the aromatic backbone of your soup.
- Jalapeño (1, seeded and diced, optional): If you love a kiss of heat, don’t skip this!
- Beef broth (4 cups): Deepens the soup’s flavor and gives it a rich base.
- Water (2 cups): Lightens the broth so the flavors of the meatballs shine through.
- Canned diced tomatoes (1 x 15oz can): Brings freshness and a touch of tang.
- Diced carrots (1 cup): Sweetness and color—plus they hold their shape beautifully.
- Diced potatoes (1 cup): Add heartiness and help thicken the soup just a touch.
- Dried oregano (1/2 teaspoon): Lends an earthy, Mediterranean note to the broth.
- Chopped cilantro for garnish (1/4 cup): Sprinkled on top at the end for a fresh, aromatic finish.
- Lime wedges (for serving): A final squeeze perks up all the flavors at the table—don’t skip it!
How to Make Mexican Meatball Soup Recipe
Step 1: Mix and Form the Meatballs
In a large mixing bowl, combine the ground beef, uncooked white rice, egg, chopped cilantro, garlic powder, onion powder, half the cumin, salt, and black pepper. Gently mix everything together with clean hands or a fork until it’s well incorporated, but avoid over-mixing so your meatballs stay tender. Shape the mixture into 1-inch meatballs; they’ll firm up as they simmer. Set them aside on a tray as you prep the soup.
Step 2: Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and diced jalapeño (if using). Sauté for 2 to 3 minutes, stirring frequently, until the onions turn soft and golden and your kitchen smells divine.
Step 3: Build the Broth
Pour in the beef broth and water, scraping up any brown bits from the bottom for extra flavor. Stir in the canned diced tomatoes, diced carrots, diced potatoes, oregano, and the rest of the cumin. Increase the heat and bring the soup to a gentle boil.
Step 4: Add the Meatballs and Simmer
One by one, gently add the prepared meatballs to the bubbling broth—take care so they don’t break apart. Lower the heat straight away and let it simmer uncovered for 30 to 35 minutes. You’ll know it’s done when the meatballs are fully cooked and the vegetables are tender and flavorful. Skim any excess fat from the surface if needed.
Step 5: Garnish and Serve
Ladle the soup into bowls while it’s piping hot, then shower with fresh cilantro and serve with plenty of lime wedges. That finishing squeeze of lime is pure magic, brightening every spoonful. Your homemade Mexican Meatball Soup Recipe is ready to enjoy!
How to Serve Mexican Meatball Soup Recipe
Garnishes
This soup absolutely loves a touch of freshness! Generously sprinkle chopped cilantro over each bowl just before serving; the flavor is bright and unmistakable. For an extra pop, serve with lime wedges on the side—let everyone add their own tangy zing. If you want to get creative, sliced avocado or a handful of diced radishes will make each bite even more vibrant.
Side Dishes
A stack of warm corn tortillas or fresh crusty bread on the side makes for perfect dunking and sopping up that spiced, tomato-rich broth. Want to go all out? Offer some Mexican rice, a fresh green salad with avocado, or even classic elote for a true fiesta spread. Every side brings something special to your Mexican Meatball Soup Recipe experience!
Creative Ways to Present
For casual gatherings, ladle the soup into big mugs and serve with mini lime wedges for a fun, hands-on starter. Hosting a dinner? Serve “build-your-own” style, setting out bowls of fresh toppings like cilantro, chopped onion, radish, and diced jalapeño. For a gorgeous family-style presentation, bring the pot straight to the table and let everyone dig in together—it encourages sharing and great conversation!
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully! Allow your Mexican Meatball Soup Recipe to cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. The flavors mingle and deepen overnight, so leftovers taste even better the next day.
Freezing
You can definitely freeze Mexican Meatball Soup Recipe for busier days ahead. Once cooled, portion the soup into freezer-safe containers or zip-top bags. It will keep for up to 3 months—just leave a little extra space in the containers for expansion. The meatballs and veggies freeze and thaw wonderfully, so don’t hesitate to double the batch!
Reheating
Reheating is a breeze. If thawed, gently warm the soup in a pot over medium heat until hot throughout, stirring occasionally. For frozen portions, thaw overnight in the refrigerator first, then reheat as usual. A fresh sprinkle of cilantro and a squeeze of lime right before serving brings back all the brightness.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken make lighter versions of this classic Mexican Meatball Soup Recipe. Just be careful not to overcook the poultry meatballs so they stay juicy.
How do I make this soup spicier?
If you’re craving more kick, simply leave the seeds in the jalapeño or add a pinch of red chili flakes when sautéing the aromatics. Don’t be afraid to adjust the heat to match your family’s tastes!
Can I add other vegetables?
Definitely! This recipe is very adaptable. Zucchini, corn, or even spinach added during the last 10 minutes of simmering are delicious additions and keep things interesting every time you make it.
Is this recipe gluten-free?
Yes! Since the meatballs use rice instead of breadcrumbs, this Mexican Meatball Soup Recipe is naturally gluten-free—just confirm that your broth is certified gluten-free if strict avoidance is needed.
Can I prepare the meatballs in advance?
You sure can. Shape the meatballs a day ahead and store them covered in the refrigerator until ready to cook. This makes meal prep especially easy for busy nights or for entertaining.
Final Thoughts
There’s something incredibly satisfying about serving up a big pot of homemade soup, especially one as soul-warming as this Mexican Meatball Soup Recipe. Try it once, and it’ll instantly earn a top spot in your comfort food hall of fame. Gather friends and family, pile up the garnishes, and let each bowl bring people together. Enjoy every spoonful—you deserve it!
Print
Mexican Meatball Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Mexican Meatball Soup, also known as Albondigas Soup, is a hearty dish featuring tender meatballs in a savory broth with vegetables and aromatic spices. This traditional Mexican recipe is perfect for chilly days or when you crave a bowl of delicious soup.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 4 cups beef broth
- 2 cups water
- 1 (15 oz) can diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Make the Meatballs: In a mixing bowl, combine ground beef, rice, egg, cilantro, garlic powder, onion powder, cumin, salt, and black pepper. Form into 1-inch meatballs.
- Cook the Soup: Heat olive oil in a pot, sauté onion, garlic, and jalapeño. Add broth, water, tomatoes, carrots, potatoes, oregano, and cumin. Bring to a boil, add meatballs, simmer for 30-35 minutes.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For a spicier soup, keep jalapeño seeds or add chili flakes.
- Enhance with zucchini or corn during the last 10 minutes of cooking.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
