Mexican Meatball Soup, or “Albondigas Soup,” is a flavorful and hearty dish featuring tender, juicy meatballs simmered in a savory broth with fresh vegetables, herbs, and spices. This comforting soup is often enjoyed as a family meal and is packed with bold flavors from ingredients like cilantro, rice, and tomato. The soup is typically served with lime wedges and fresh cilantro, making it a zesty and satisfying meal perfect for any day of the week.

Ingredients:

For the Meatballs:

  • 1 pound ground beef (or a mix of beef and pork)
  • 1/2 cup uncooked white rice (or long-grain rice)
  • 1 egg
  • 1/4 cup fresh cilantro (chopped)
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Soup:

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (peeled and diced)
  • 2 medium potatoes (peeled and diced)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 6 cups chicken broth (or beef broth)
  • 1 zucchini (diced)
  • 1 cup frozen corn (or fresh corn kernels)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional, for added heat)
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Prepare the meatballs: In a large mixing bowl, combine the ground beef, rice, egg, chopped cilantro, minced garlic, onion, ground cumin, oregano, salt, and pepper. Mix everything together until well combined. Shape the mixture into small meatballs (about 1 inch in diameter) and set aside.
  2. Make the soup base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and cook for 3-4 minutes until the onion becomes soft and translucent.
  3. Add the vegetables: Stir in the diced carrots, potatoes, and zucchini. Cook for 2-3 minutes, allowing the vegetables to begin softening.
  4. Add broth and tomatoes: Pour in the chicken broth, diced tomatoes (with juice), and season the soup with cumin, chili powder (if using), salt, and pepper. Bring the mixture to a boil.
  5. Add the meatballs: Gently drop the meatballs into the simmering broth. Once all the meatballs are in the pot, reduce the heat to low and let the soup simmer for 25-30 minutes, until the meatballs are fully cooked and the vegetables are tender.
  6. Finish the soup: Stir in the frozen corn and cook for an additional 5-7 minutes, until the corn is heated through. Taste the soup and adjust the seasoning with more salt, pepper, or cumin if needed.
  7. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition (per serving, assuming 6 servings):

  • Calories: 280 kcal
  • Protein: 22 g
  • Fat: 14 g
    • Saturated fat: 4 g
  • Carbohydrates: 22 g
    • Fiber: 4 g
    • Sugars: 6 g
  • Cholesterol: 70 mg
  • Sodium: 700 mg
  • Potassium: 600 mg

Note:
This Mexican Meatball Soup is incredibly versatile—add other vegetables like bell peppers or spinach for extra nutrition, or spice it up with some diced jalapeños or hot sauce. You can make the meatballs ahead of time and freeze them for later use, making this a great meal prep option. This soup also keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.