Why You’ll Love This Recipe

Sopa de Albóndigas, or Mexican Meatball Soup, is a comforting and flavorful dish featuring tender meatballs simmered in a savory broth with vegetables and herbs. This classic home-cooked favorite is hearty, nourishing, and full of bold, authentic flavors. Perfect for family dinners or when you need a cozy meal that feels like a warm hug.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the meatballs:
ground beef (or a mix of beef and pork)
uncooked white rice
egg
garlic
onion
fresh cilantro
salt
black pepper
cumin

for the soup:
carrots
zucchini
potatoes
green beans
onion
garlic
tomatoes (blended or diced)
chicken or beef broth
olive oil
bay leaves
oregano
salt
black pepper
optional: lime wedges and fresh cilantro for garnish

directions

In a bowl, combine ground meat, rice, minced garlic, chopped onion, egg, chopped cilantro, cumin, salt, and pepper. Mix until just combined. Form into small meatballs and set aside.

Heat olive oil in a large pot over medium heat. Sauté chopped onion and garlic until fragrant, about 3 minutes.

Add blended tomatoes and cook for 5-7 minutes, stirring occasionally.

Pour in the broth and add bay leaves, oregano, salt, and pepper. Bring to a boil.

Carefully add the meatballs to the pot. Simmer for 15 minutes.

Add chopped carrots, potatoes, green beans, and zucchini. Simmer for another 15-20 minutes, or until vegetables and meatballs are fully cooked.

Adjust seasoning to taste. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 55-60 minutes

Variations

Use ground turkey or chicken for a lighter version.
Add corn or chayote for extra texture and flavor.
Make it spicy by adding diced jalapeños or chili powder.
Use cooked rice in the soup for a shortcut version.
Garnish with avocado slices for creaminess.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stove or in the microwave until heated through.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate them for up to 1 day or freeze them uncooked.

Can I use cooked rice in the meatballs?

Traditional recipes use uncooked rice, but cooked rice can work—reduce the amount slightly and watch texture.

Do the meatballs fall apart?

Not if you mix the ingredients gently and avoid overhandling.

What type of broth is best?

Chicken broth is commonly used, but beef broth adds a richer flavor.

Can I make this soup vegetarian?

Yes, omit the meatballs and use vegetable broth with beans and extra vegetables.

Can I cook this in a slow cooker?

Yes, but brown the meatballs first and add the vegetables midway through to avoid overcooking.

Conclusion

Sopa de Albóndigas is a delicious and comforting Mexican classic that combines the richness of savory meatballs with the freshness of vegetables in a flavorful broth. Whether you’re looking for a hearty family dinner or a cozy bowl to warm you up, this soup delivers tradition, taste, and nourishment in every spoonful.