Easy Mexican Meatball Soup – A Soul-Warming Delight

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Embark on a culinary journey south of the border with our Mexican Meatball Soup, a tantalizing blend of vibrant flavors and hearty goodness. Tender meatballs, crafted from the finest ground beef and aromatic spices, dance in a fragrant broth infused with zesty tomatoes, sweet corn, and creamy avocados. With each spoonful, savor the warmth of traditional Mexican spices and the comfort of a homemade meal. It’s a fiesta for your taste buds!

Mexican cuisine is one of the most popular types of cuisine enjoyed worldwide. So many great recipes fall under its umbrella. Tacos, tostadas, tamales – but one dish many overlook is Mexican meatball soup!

Mexican Meatball Soup

If you want to try more unique Mexican dishes and recipes, this is the place for you.

Here, we will be looking at Mexico’s version of a classic meatball soup – albondigas soup – and how you can make it yourself at home.

Check out the recipe below, give it a go, and enjoy your Mexican meatball soup!

What Is Mexican Meatball Soup?

First, let’s talk about Mexican meatball soup – or, as it’s better known in Mexico, albondigas soup!

Albondigas are a special type of Spanish meatball. It’s used in various dishes from multiple Spanish-speaking countries around South and Central America. It’s also used in Mexican cuisine, including in soups (Also check out How To Make A Hearty Cowboy Soup).

As a result, albondigas soup and Mexican meatball soup are the same!

It’s a very hearty soup filled with tons of delicious ingredients. The albondigas (or meatballs) are thick and filling, so this recipe is a great one to try out if you are looking for a delicious Mexican supper!

It’s also packed with some amazing vegetables that provide a variety of flavors, textures, and nutrients!

This means that following the recipe below can make a balanced meal with all the vitamins and nutrients you need to stay healthy.

Traditional albondigas soup is not very spicy, but add some chopped jalapenos if you prefer your Mexican dishes to have a kick of heat.

We have purposefully left them out of this recipe to make it more suitable for all – but adding in a chopped jalapeno is a quick and easy way to make your version of the Mexican meatball soup nice and hot!

Overall, this soup is an excellent option if you love Mexican cuisine. It’s filling, rich, and creamy, thanks to the addition of passata sauce.

It’s also a great comfort dish and easy to make once you have all the right ingredients. So, if you want to try it out, follow the simple recipe below!

Mexican Meatball Soup

Can You Vary The Recipe With Other Ingredients? 

  • Keto Instead of rice, use a thickening agent like xanthan gum for the meatballs and leave out the potatoes and beans.
  • Paleo Substitute white potatoes with sweet potatoes and use almond flour as a meatball binding agent.
  • Gluten-Free Ensure your beef stock is gluten-free, and use gluten-free breadcrumbs or rice as a binder in the meatballs.
  • Whole30 Omit rice and dairy-based elements, and ensure all stocks and sauces are compliant.
  • Vegetarian Use vegetable stock and create meatballs from a mixture of lentils, mushrooms, and oats or quinoa.
  • Vegan Alongside vegetable stock, use plant-based meat substitutes for the meatballs and a flaxseed or chia seed “egg” as a binder.
Mexican Meatball Soup

Recipe Directions

  1. Meatballs: Mix ground beef, rice, egg, garlic, and herbs in a bowl. Shape into balls and refrigerate.
  2. Sauté Veggies: In a large pot, heat olive oil. Add onions, carrots, and celery. Sauté for 10 minutes.
  3. Soup Base: Add garlic, potatoes, zucchini, Passata, green beans, beef broth, and oregano. Stir well.
  4. Simmer: Bring to a boil, then add chilled meatballs. Cover and simmer for 20 minutes.
  5. Serve: Serve hot, garnished with extra herbs or seasoning as desired.
Mexican Meatball Soup

Variations, Add-Ons, And Toppings 


  • Spicy Version: Add chopped jalapeños or a splash of hot sauce for a kick.
  • Cheesy Twist: Stir in some shredded cheese like cheddar or Mexican blend during the final minutes of simmering.


  • Corn Kernels: For sweetness and texture.
  • Black Beans: For added protein and fiber.
  • Avocado Slices: For creaminess.


  • Sour Cream: For a tangy twist.
  • Fresh Herbs: Cilantro or parsley for a burst of freshness.
  • Lime Wedges: For a zesty edge.
  • Tortilla Strips: For crunch.
  • Queso Fresco: A light Mexican cheese that crumbles easily.
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Can I Make Mexican Meatball Soup In A Slow Cooker Or Instant Pot? 

Both slow cookers and Instant Pots are excellent options for making Mexican Meatball Soup.

Slow Cooker

  • Prepare meatballs and refrigerate them as per the original recipe.
  • Sauté vegetables in a separate pan, then transfer them to the slow cooker and other soup ingredients.
  • Add meatballs, cover, and cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot

  • Use the sauté function to cook vegetables directly in the Instant Pot.
  • Add remaining soup ingredients and meatballs.
  • Seal the lid, set it to manual high pressure for 10 minutes, and then use the quick release.
Mexican Meatball Soup

Can I Use Store Bought Broth, Or Should I Make My Own? 

Both store-bought and homemade broths can work well in a Mexican Meatball Soup recipe, each with its advantages and considerations:

Store-Bought Broth

  • Convenience: It’s quick and readily available.
  • Consistency: Commercial broths offer a uniform taste.
  • Variety: Low-sodium, organic, or bone broth options can easily be found.
  • Caution: Read labels to avoid broths with high sodium or artificial additives.

Homemade Broth

  • Flavor: You control the ingredients, allowing for a richer, more customized flavor.
  • Nutrition: Less sodium and no preservatives.
  • Economical: An excellent way to use leftover bones and vegetable scraps.
Mexican Meatball Soup

How To Serve ?

  • Temperature: Serve the soup piping hot to emphasize its comforting qualities.
  • Presentation: Use a deep bowl to showcase the variety of ingredients. Position meatballs centrally for visual appeal.
  • Garnish: Add a sprinkle of freshly chopped cilantro or a wedge of lime for color and zest. A dollop of sour cream or crumbled queso fresco can add creaminess.
  • Complementary Sides: Serve with warm tortillas, cornbread, or a slice of lime for extra flavor.
  • Individual Seasoning: Place small bowls of chopped onions, jalapeños, and lime wedges on the table for individual customization.
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Perfect Side Dishes

  • Mexican Rice: A classic side dish that complements the flavors of Mexican meatball soup perfectly.
  • Refried Beans: Creamy and flavorful, they add richness to your meal.
  • Cornbread: Its slightly sweet flavor and dense texture make it a great pairing.
  • Tortilla Chips: Crunchy and salty, they add texture and can be dipped into the soup.
  • Avocado Salad: Creamy avocado with fresh vegetables and a tangy dressing is a refreshing contrast to the hearty soup.
  • Mexican Street Corn: Grilled corn on the cob coated in a creamy, spicy sauce, perfect for a side.
  • Coleslaw: A crisp and refreshing side that adds a contrasting texture and flavor.
  • Mexican Pickled Vegetables: Tangy and crunchy, they add a burst of flavor to your meal.
  • Quesadillas: Cheesy and crispy, they can be filled with veggies or meat to complement the soup.
  • Mexican-style Grilled Vegetables: Bell peppers, onions, and zucchini grilled and seasoned with Mexican spices.
Mexican Meatball Soup

Storage And Make Ahead

  • Refrigerate: After cooking, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
  • Freeze: For longer storage, freeze the soup in freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
  • Portion: Consider portioning the soup before freezing for easier thawing and reheating.
  • Label: Clearly label the containers with the date of preparation to ensure freshness and easy identification.
  • Make Ahead: Prepare the soup in advance without adding the meatballs. When ready to serve, reheat the soup and add freshly cooked meatballs just before serving.
Mexican Meatball Soup

What Can We Do With Leftovers? 

  • Taco Filling: Shred the meatballs and mix with the soup veggies to create a hearty taco filling.
  • Pasta Sauce: Reduce the liquid and serve it over pasta for an easy, Mexican-inspired dish.
  • Stuffed Peppers: Fill bell peppers with leftover meatballs and vegetables, top with cheese, and bake.
  • Frittata: Use the meatballs and veggies as a base for a Mexican-style frittata. Add eggs and cheese before baking.
  • Rice Bowls: Serve leftover meatballs and veggies over a bed of rice, garnished with fresh herbs.
  • Quesadilla: Layer shredded meatballs and veggies between tortillas with cheese for a quick quesadilla.
  • Meatball Sandwich: Place meatballs in a sub roll, add a little of the soup base as sauce, and top with melted cheese for a meatball sandwich with a Mexican twist.


  • Spice Mix: Use a blend of traditional Mexican spices like cumin, chili powder, and oregano to infuse authentic flavor into the meatballs and broth.
  • Fresh Ingredients: Opt for fresh herbs, vegetables, and meat for vibrant flavors and textures.
  • Broth Base: Enhance the soup’s depth by using a combination of chicken and beef broth.
  • Simmer Slowly: Allow the soup to simmer slowly to meld flavors and ensure tender meatballs.
  • Garnish: Finish with fresh cilantro, lime wedges, avocado slices, and a dollop of sour cream for a colorful presentation and added zest.
Easy Mexican Meatball Soup - A Soul-Warming Delight

Easy Mexican Meatball Soup – A Soul-Warming Delight

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Course: Soup Recipe


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Savor the soul-warming delight of Mexican Meatball Soup. Juicy meatballs and a vibrant mix of vegetables swim in a flavorful broth, making each spoonful a mini fiesta. Perfect for weeknights or cozy weekends.


  • 6 Cups 6 Beef Stock

  • 1 ½ Cups 1 ½ Passata

  • 1 ½ Cups 1 ½ Potatoes (½-Inch Cubes)

  • 1 Medium 1 Zucchini (½-Inch Cubes)

  • 1 Medium-Sized 1 Onion (Diced)

  • 1 Medium 1 Carrot (Peeled And Sliced/Diced)

  • 2-3 2-3 Celery Stalks (Diced)

  • 1 Cup 1 Green Beans

  • 2 2 Garlic Cloves (Finely Chopped)

  • 2 Tablespoons 2 Olive Oil

  • 2 Tablespoons 2 Herbs Oregano

  • Meatball Ingredients
  • 1 Pound 1 Ground Beef (Lean)

  • ¼ Cup ¼ Rice (Long-Grain)

  • 1 Medium 1 Egg

  • 2 2 Garlic Cloves (Minced Or Grated)

  • 3 Tablespoons 3 Cilantro

  • 2 Tablespoons 2 Mint

  • 1 Tablespoon 1 Oregano

  • ½ Teaspoon ½ Salt

  • ¼ Teaspoon ¼ Black Pepper

Step-By-Step Directions

  • To start making your Mexican meatball soup, you first need to start by making the meatballs.
  • Take the ground beef and place it into a large mixing bowl. Mix well with the remaining meatball ingredients until all the beef and rice are evenly coated in the seasoning.
  • Using an ice cream scoop or a soup spoon, portion out your meatballs and roll them in your hands until they are in the right shape.
  • Then, put them in the refrigerator to chill. While your meatballs are chilling in the fridge, you can concentrate on the rest of your soup.
  • Heat the olive oil in a large pot (large enough to make your soup) over medium heat, and add the onions, carrots, and celery. Saute them for 10 minutes or until the vegetables are nice and soft.
  • Add in the garlic. After a minute, add in the potatoes, zucchini, Passata, green beans, beef broth, and oregano. Remember to mix the soup base well.
  • Bring the pot to a boil, reduce the heat, and let it simmer. Take your meatballs from the refrigerator and add them to the simmering soup.
  • Finally, cover the pot with a lid and allow it to simmer for 20 minutes. The heat should remain on a medium-high to make sure that the beef is well cooked.
  • Your soup will be ready for serving once the 20 minutes are up. Serve it hot and stir in any additional seasoning or herbs (like cilantro) you desire. Enjoy!
  • Large Pot
  • Mixing Bowls
  • Cutting Board and Knives
  • Ice Cream Scoop
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Ladle
  • Airtight Containers
  • Microplane or Garlic Press
  • Timer
  • Slotted Spoon


  • Meat Substitutions: Ground turkey or pork work well if you prefer not to use beef.
  • Herb Variations: Feel free to use dried herbs if fresh ones aren’t available. Reduce quantities by half for dried.
  • Storing: Keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.
  • Serving: Garnish with fresh cilantro and a squeeze of lime for an added zing.
  • Low Sodium: Use low-sodium broth and adjust the salt in the recipe to reduce the sodium content.

Nutrition Table

Nutrition Table

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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