This amazing Mexican meatball soup recipe is one of the most delicious soups you will ever try! Meatballs and veggies are simmered in a yummy tomato broth. Once you try it you’ll go back for seconds or even thirds! It’s perfect for the fall and winter months. It’s comforting, filling and best of all delicious! This soup is a must try before the fall and winter seasons are over.
I’m not exaggerating when I tell you this albondigas soup is my favorite soup ever!
Albondigas is the spanish word for meatballs. I feel like many people are intimidated when it comes to making albondigas (meatballs). But they really shouldn’t be. It’s really quite simple.
What are albondigas made of?
Albondigas are made from ground beef, rice, egg, onion, herbs and plenty of seasonings to give them an incredible flavor.
If you like meatballs in your spaghetti I highly suggest you try this soup. The meatballs in this soup have an amazing flavor I think you’ll love.
This soup does have a lot of ingredients but don’t let that intimidate you. This recipe is really quite easy to make.
My husband and I like to add some salsa macha to the soup. It gives it even more flavor and some spice.
Caldo de albondigas ingredients
- white onion
- roma tomatoes
- garlic cloves
- mint leaves
- ground chuck
- chicken bouillon
- onion powder
- garlic powder
- ground black pepper
How to make the soup
In a large bowl add the ground beef, rice, onion, mint leaves, cilantro, egg, chicken bouillon, onion powder, garlic powder, ground black pepper and oregano.
Use your hands to mix up everything evenly.
Form into balls. We prefer the meatballs not too big so I made 16 meatballs. Set them aside for now.
Blend the broth ingredients which include roma tomatoes, onion, garlic cloves, bouillon and two cups of water.
Add a tablespoon of oil to a pot and heat over medium heat. Then add the broth.
Cut up the veggies. Add the veggies to the pot with the broth. Add 4 more cups of water to the broth. Now is a good time to taste the broth and check for salt. You can add salt or more chicken bouillon.
In a skillet over medium heat brown the meatballs. Do this in two batches as to not crowd the skillet.
Turn them to get them browned on all sides this will take about 8-10 minutes.
The purpose of browning the meatballs is to let some of the grease cook out so that the soup doesn’t come out overly greasy. After browning the meatballs they will be transferred to the broth to finish cooking.
Add the browned meatballs to the broth. Bring to a boil over medium high heat then reduce to medium low. Cook covered for 25 minutes.
By now the meatballs will be cooked through.
You can now serve the soup but be careful it will be hot! Garnish with more chopped cilantro if desired.
I highly recommend you try this soup with a squeeze of fresh lime juice. Honestly the soup doesn’t feel complete without it.
Also serve with some warm corn tortillas and you’re all set!
Looking for more filling and yummy recipes? Try these!
Mexican meatball soup
This amazing meatball soup will soon become a family favorite. Especially during the chilly fall and winter months when all you want is something warm, filling and delicious in your belly!
I really hope you give this recipe a try. It’s one of my family’s favorite recipes.
Thank you so much for visiting please leave this recipe a rating down below. See you soon!
Mexican Meatball Soup
This amazing Mexican meatball soup is a family favorite especially during the chilly fall and winter seasons.
- 1/2 cup celery chopped
- 2 carrots peeled and chopped
- 2 potatoes peeled and chopped
For the meatballs
- 1 lb ground beef
- 1/2 cup rice
- 1/4 onion diced
- 1/4 cup mint leaves chopped
- 1/4 cups cilantro chopped
- 1 egg
- 2 tsp chicken bouillon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp oregano
For the broth
- 4 roma tomatoes
- 1/4 onion of a white onion
- 3 garlic cloves
- 4 tsp chicken bouillon
- 6 cups water
- 1 tbs vegetable oil
Add all the meatball ingredients to a large bowl.
Using your hands mix everything together well.
Form the mixture into 16 meatballs. Set aside.
Blend the broth ingredients along with 2 cups of water until smooth.
Add 1 tbs of oil to a pot over medium heat.
Add the broth to the pot.
Cut up the veggies and add them to the pot with the broth. Add 4 more cups of water to the broth. Taste the broth and check for salt. Add more according to your taste.
In a skillet over medium heat brown the meatballs. Do this in two batches to avoid crowding the skillet. Turn the meatballs on all sides so they get an even browning.
Add the browned meatballs to the broth. Bring to a boil over medium high heat then reduce to medium low cover and cook for 25 minutes.
The meatballs will be cooked through by now and the soup is ready to be served.
Garnish with chopped cilantro if desired and fresh squeezed lime juice. And don't forget the warm corn tortillas enjoy!