This Mexican meatball soup, often called albondigas, is a complete meal in a single bowl. It features savory beef and rice meatballs simmered in a light, vegetable-packed tomato broth.
Ready in about an hour, this soup is a wonderful choice for a comforting lunch or a simple weeknight dinner. The process is straightforward, and the result is a flavorful, satisfying dish.
Why is Mexican Meatball Soup a Must-Try?
Cooking the rice before adding it to the meat ensures it becomes fully tender inside the meatball.
Simmering the meatballs directly in the broth, instead of browning them first, keeps them moist and infuses the soup with flavor.
Starting with a base of sautéed onion, carrot, and celery builds a foundational layer of flavor for the entire soup.
Mexican Meatball Soup Ingredients
• Ground Beef: Lean ground beef (90/10) works well, providing enough fat for flavor without making the soup greasy. You can also use 85/15.
• Rice: Long-grain white rice is standard as it holds its shape. Basmati or jasmine rice are good options.
• Potatoes: Yukon Gold potatoes hold their shape well in soup. Russet potatoes can also be used, but they may become softer.
• Oregano: Fresh oregano adds a bright, earthy flavor. If you use dried oregano, crush it between your fingers before adding to release its oils.
Exact quantities are in the recipe card below.
How to Make Mexican Meatball Soup
Step 1: Prepare the Meatball Base
First, cook the rice with water until tender and all the liquid is absorbed, then let it cool completely. While it cools, chop your onion, carrot, celery, potatoes, and tomatoes. In a large bowl, mix the cooled rice with the ground beef, egg, breadcrumbs, and seasonings.
Step 2: Form Meatballs and Start the Soup
Roll the beef mixture into uniform meatballs. In a large pot, sauté the onion, carrot, and celery in olive oil until soft. Pour in the chicken broth, then add the potatoes, tomatoes, and oregano.
Step 3: Simmer and Serve
Bring the soup to a simmer and gently add the meatballs. Let everything cook together at a gentle simmer until the potatoes are tender and the meatballs are fully cooked. Season to taste and serve with your favorite toppings.
Expert Tips for Mexican Meatball Soup
Food Safety: For safety, ensure the meatballs are cooked to an internal temperature of 160°F (71°C).
Pre-Cooked Rice: You can substitute 1/2 cup of already cooked rice to save a step. Just add it to the meatball mixture.
Tender Meatballs: Avoid overmixing the ground beef mixture to keep the meatballs tender.
Broth Simmer: Do not let the soup boil rapidly after adding the meatballs, as this can cause them to break apart. A gentle simmer is best.
What to Serve with Mexican Meatball Soup?
Serve this soup hot, garnished with fresh cilantro, sliced avocado, and a squeeze of lime juice. Warm corn tortillas on the side are great for dipping.
How to Store and Freeze Mexican Meatball Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Mexican Meatball Soup Recipe FAQs
Can I use ground chicken or turkey instead of beef?
Yes, ground chicken or turkey are great substitutes. The cooking method remains the same. Ensure poultry meatballs reach an internal temperature of 165°F (74°C).
Do I have to cook the rice before adding it to the meatballs?
Yes, it is important to cook the rice first. Uncooked rice will not have enough time or moisture to cook through properly inside the meatball during simmering.
How can I make this soup spicy?
To add some heat, you can sauté a diced jalapeño along with the other vegetables, or add a chopped chipotle pepper in adobo sauce to the broth when you add the tomatoes.
Mexican Meatball Soup
Ingredients
- 1/4 cup long-grain white rice 50g
- 1/2 cup water 120ml
- 1 lb lean ground beef (90/10) 450g
- 1 large egg lightly beaten
- 2 tbsp plain breadcrumbs 15g
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 2 tbsp olive oil 30ml
- 1 small yellow onion diced
- 1 large carrot peeled and diced
- 1 large celery stalk diced
- 8 cups chicken broth approx. 2L
- 2 medium Yukon Gold potatoes diced
- 2 Roma tomatoes diced
- 1 sprig fresh oregano or 1/4 tsp dried oregano
- For serving: sliced avocado fresh cilantro, lime wedges
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until it runs clear. In a small saucepan, combine the rice and 1/2 cup (120ml) water. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until the water is absorbed. Set aside to cool.
- While the rice cooks, prepare the meatball mixture. In a large bowl, combine the ground beef, cooled rice, beaten egg, breadcrumbs, 1 teaspoon of kosher salt, and the black pepper. Mix gently with your hands until just combined.
- Dampen your hands with water and form the mixture into 1- to 1.5-inch meatballs, making about 12 to 16. Place them on a plate and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Pour in the chicken broth and increase the heat to medium-high. Add the diced potatoes, diced tomatoes, the remaining 1/2 teaspoon of kosher salt, and the oregano sprig.
- Bring the broth to a simmer. Carefully lower the meatballs into the soup one by one. Reduce the heat to maintain a gentle simmer.
- Cook for about 20-25 minutes, or until the potatoes are tender and the meatballs are cooked through. The meatballs should float to the surface. Confirm they are done by checking that the internal temperature reaches 160°F (71°C) with a meat thermometer.
- Remove the oregano sprig if you used a fresh one. Taste the broth and adjust seasoning with more salt if needed. Serve hot with avocado, cilantro, and lime wedges.
Notes
