Mexican meatball soup

Here’s a classic Mexican Meatball Soup (Albondigas Soup) recipe—hearty, comforting, and full of fresh flavors:

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Ingredients (serves 4–6)

For the meatballs (Albondigas):

• 1 lb ground beef (or a mix of beef & pork)

• ½ cup cooked rice

• 1 egg

• 2 cloves garlic, minced

• ¼ cup onion, finely chopped

• 2 tablespoons fresh cilantro, chopped

• 1 teaspoon cumin

• Salt and pepper to taste

For the soup:

• 1 tablespoon vegetable oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 zucchini, diced

• 2–3 tomatoes, chopped (or 1 can diced tomatoes, 14.5 oz)

• 6 cups beef or chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• Salt and pepper to taste

• Optional: ½ cup chopped potatoes, or green beans

To serve:

• Fresh cilantro

• Lime wedges

• Tortilla chips or warm tortillas

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Instructions

1. Make the meatballs:

   • In a bowl, combine ground meat, cooked rice, egg, garlic, onion, cilantro, cumin, salt, and pepper.

   • Mix gently until combined. Form into small meatballs, about 1 inch in diameter.

2. Prepare the soup base:

   • Heat oil in a large pot over medium heat.

   • Sauté onion and garlic until fragrant (2–3 minutes).

   • Add carrots, zucchini, and tomatoes; cook for 3–5 minutes.

3. Add broth and seasonings:

   • Pour in broth, add oregano, cumin, salt, and pepper.

   • Bring to a gentle boil.

4. Cook the meatballs:

   • Carefully drop meatballs into the simmering soup.

   • Reduce heat to low, cover, and simmer 20–25 minutes, until meatballs are cooked through and vegetables are tender.

5. Adjust seasoning:

   • Taste and add more salt, pepper, or cumin if needed.

6. Serve:

   • Ladle soup into bowls, garnish with fresh cilantro and a squeeze of lime.

   • Serve with warm tortillas or tortilla chips on the side.

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💡 Tips:

• For extra flavor, simmer the soup for an hour so the meatballs release their juices into the broth.

• You can add small pasta (like orzo) or hominy to make it even heartier.

• Leftovers taste amazing the next day—the flavors deepen beautifully.

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If you want, I can also give a quick version of Mexican meatball soup that’s ready in about 30 minutes without compromising flavor. It’s great for weeknight dinners.