Beef/ Main Dishes/ Soups & Stews

Mexican Meatball Soup

September 3, 2014 (Last Updated: April 17, 2020)

Easy Mexican Meatball Soup (Albondigas Soup) |

Today I decided to bring some Mexican flavor to our dinner table and made this very traditional Mexican meatball soup, also known as Albondigas soup. Albondigas is the Spanish word for meatballs and there are many variations of this dish. My version of this soup is very hearty, warming and full of flavor!

I made the meatballs with ground beef, but you can make them with pork, or a mixture of beef and pork. I also added some rice to the meatballs to keep them moist and add a bit of texture. Trust me, they are so soft and flavorful that just melt in your mouth!

Easy Mexican Meatball Soup (Albondigas) |

Moreover, this soup is brimming with fresh vegetables such as zucchini, carrots, celery, onions and potatoes. Like I said, it’s filling, delicious AND it’s actually quite easy to make. A true comfort food!

If you’re looking for something warming and tasty for your dinner, this Mexican meatball soup will definitely satisfy your taste buds and leave you craving more!

Easy Mexican Meatball Soup (Albondigas)

Mexican Meatball Soup

5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Yummy Addiction


For the meatballs:

  • 1 lb (450g) lean ground beef
  • 2 garlic cloves , minced
  • 1/4 cup raw white rice
  • 1 teaspoon ground cumin
  • 1 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley
  • 1 egg , beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the soup:

  • 1 tablespoon olive oil
  • 1 large onion , chopped
  • 2 garlic cloves , minced
  • 1 carrot , peeled and cut into 1/2-inch pieces
  • 2 stalks celery , cut in chunks
  • 2 potatoes , peeled and chopped into small cubes
  • 3 cups chicken broth (I usually use fat-free and low sodium)
  • 3 cups water
  • 1 14.5 oz. (400g) can diced tomatoes with juice
  • 1/2 teaspoon died oregano
  • 1/4 teaspoon ground cumin
  • 1 cup chopped zucchini
  • 1 tablespoon lemon juice
  • salt and pepper , to taste
  • fresh parsley , for garnish


  • Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
  • In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
  • Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
  • Garnish with chopped fresh parsley.


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  • Reply
    Crystal | Apples & Sparkle
    September 5, 2014 at 1:18 am

    I am so excited for soup weather! This looks so good! : )

    • Reply
      September 8, 2014 at 4:28 pm

      Me too! Finally soup season is back! 🙂

  • Reply
    March 31, 2015 at 2:34 am

    I just made this the other day, soooo good!

    • Reply
      May 4, 2015 at 12:10 pm

      Thanks for reporting back Melina! I’m so glad you enjoyed the recipe.

  • Reply
    April 23, 2016 at 1:26 am

    Just made this and its simmering right now, smells amazing!5 stars

    • Reply
      April 24, 2016 at 8:11 am

      I hope you liked the taste just as well as the smell of it! 😉

      • Reply
        October 13, 2019 at 11:04 pm

        Everyone in the family loves this recipe. I put cilantro instead of parsley in the meatballs and in the soup. Great recipe.5 stars

        • Reply
          January 13, 2020 at 8:21 pm

          Makes sense considering that it’s a Mexican recipe 🙂 I don’t remember now but I possibly decided to use parsley because my husband is not into cilantro at all 🙂

  • Reply
    April 25, 2016 at 12:40 am

    I’ve made this 6 times already and I’m making some right now !! !! It always comes out perfect !! Thank you for the wonderful recipe my grandma loves it !!!!

    • Reply
      April 26, 2016 at 6:23 am

      I am so happy you and your family loved the recipe so much!! Thank you for coming back and leaving this sweet little note, Kassandra!

  • Reply
    Grace Uribes
    July 26, 2017 at 9:00 pm

    I made this recipe last night for dinner, but i made it in my crockpot and it came out very good.5 stars

    • Reply
      July 30, 2017 at 8:20 pm

      Happy to hear it, thanks for reporting back!

  • Reply
    September 25, 2017 at 7:39 pm

    I haven’t made albondiga soup in over 2 years, last night for dinner my boyfriend was craving this hearty soup. I couldn’t find my old recipe so I looked up albondiga soup on Pinterest & found your yummy recipe. Wow is all I can say! It came out so good lots of flavor instead of parsley I used cilantro & added a bay leaf while cooking. Reminded me of my Grandmothers albondigas thank you so much!5 stars

    • Reply
      October 2, 2017 at 12:55 pm

      I am so glad you enjoyed it Krystel!

  • Reply
    Bobbie Coulbourne
    January 27, 2018 at 2:10 am

    Everyone in my family loves this soup (even the non-soup lovers). I have made this once before and both times was a success. It’s perfect for a chilly winter meal. I did more than double the recipe as well as used more cumin than it called for in the soup.5 stars

    • Reply
      February 1, 2018 at 7:53 pm

      You can’t go wrong with more cumin 😉 I’m glad you and your family loved the soup!

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