Recipe Card
Recipe Title: Albondigas Mexican Meatball Soup
Quick Description: A hearty, high-protein Mexican soup made with tender meatballs simmered in a rich, flavorful broth full of vegetables — comforting, nourishing, and perfect for cozy dinners!
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Dietary Badges: High Protein | Dairy-Free | Family-Friendly | Comfort Food
Ingredients
For the Meatballs:
- Ground beef or turkey
- Eggs
- Uncooked rice
- Cumin powder
- Garlic powder
- Onion powder
For the Soup Base:
- Water
- Bay leaves
- Beef or chicken bouillon cubes
For the Vegetables:
- Carrots, sliced
- Celery stalks, sliced
- Zucchini, chunked
- Potato, cubed
- Peas
- Corn (fresh or frozen)
- Cabbage, chopped
- Fresh cilantro, chopped
Optional Add-Ins:
- Uncooked pasta, rice, or egg noodles
For Serving:
- Lime wedges
- Warm tortillas
Instructions
-
Make the Meatballs:
Combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder. Mix well and shape into small meatballs. -
Simmer the Meatballs:
Bring water to a gentle boil in a large pot. Add bay leaves and bouillon cubes, then carefully drop in the meatballs. Simmer for about 20 minutes until cooked through. -
Add the Vegetables:
Add carrots, celery, zucchini, potatoes, peas, and corn. Continue simmering for 15–20 minutes until tender. -
Finish the Soup:
Stir in cabbage and cilantro. Add pasta or rice if desired and cook until tender. Adjust seasoning as needed. -
Serve & Enjoy:
Ladle the soup into bowls and serve hot with lime wedges and tortillas.
💛 Tip: The flavors deepen overnight — it tastes even better the next day!
Introduction
Few dishes warm the heart like Albondigas Mexican Meatball Soup — a classic Mexican comfort food that’s both high in protein and rich in tradition. The name “albondigas” means “meatballs” in Spanish, and in this recipe, those juicy, flavorful meatballs simmer gently in a savory broth filled with tender vegetables. It’s a full meal in one bowl — cozy, colorful, and deeply satisfying.
Whether you’re craving a hearty family dinner or an immune-boosting comfort meal, this soup delivers big on both nutrition and flavor.
Step-by-Step Cooking Guide
Step 1 – Make the Meatballs
Mix the ground beef (or turkey) with eggs, uncooked rice, and seasonings. Roll into bite-sized meatballs — small ones cook evenly and stay tender inside.
Tip: Wet your hands slightly before rolling to prevent sticking.
Step 2 – Simmer the Meatballs
Bring your water and bouillon to a simmer, drop in the meatballs, and let them cook slowly for about 20 minutes. They’ll release flavor into the broth, making it rich and aromatic.
Tip: Don’t stir too early — wait until the meatballs firm up.
Step 3 – Add the Vegetables
Once the meatballs are cooked, toss in your colorful veggies — carrots, celery, zucchini, potatoes, peas, and corn. Simmer until soft and fragrant.
Step 4 – Final Touches
Add chopped cabbage and cilantro near the end for a burst of freshness. If you’re adding rice or noodles, cook them right in the soup to soak up the flavor.
Step 5 – Serve
Serve hot, squeeze fresh lime on top, and pair with warm tortillas. Pure comfort!
Ingredient Details & Substitution Tips
- Ground Beef or Turkey: Beef gives rich flavor; turkey is leaner and lower in fat.
- Rice: Helps bind the meatballs and adds texture — substitute with quinoa for extra protein.
- Bouillon Cubes: Add depth and saltiness; adjust the number to your taste.
- Cabbage: Adds volume and fiber — kale or spinach can work too.
- Zucchini & Carrots: Provide natural sweetness and color.
- Cilantro: Optional but adds authentic Mexican freshness.
Substitution Ideas:
- Low-Carb Version: Skip the potatoes and noodles; double up on zucchini and cabbage.
- Vegetarian Version: Use plant-based meatballs and vegetable broth.
Recipe Variations & Serving Suggestions
- 🌶 Spicy Version: Add diced jalapeños or a pinch of chili flakes to the broth.
- 🍅 Tomato-Rich Version: Stir in 1 cup crushed tomatoes for a deeper, tangier flavor.
- 🍗 Protein Boost: Add cooked shredded chicken or extra beans.
- 🥣 Serve With: Warm corn tortillas, crusty bread, or even avocado slices on top.
Storage & Make-Ahead Tips
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 2 months.
- Reheating: Warm gently on the stovetop; add a splash of water or broth if thickened.
- Make-Ahead: Meatballs can be rolled and frozen raw — just drop them into simmering soup later!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | ~28g |
| Carbs | ~15g |
| Fat | ~14g |
| Fiber | ~3g |
Dietary Highlights:
High Protein | Low Carb (if skipping potatoes/pasta) | Gluten-Free | Dairy-Free
FAQs
Q: Can I use cooked rice in the meatballs?
A: It’s better to use uncooked rice — it absorbs broth as it cooks, keeping the meatballs moist.
Q: Can I make it vegetarian?
A: Yes! Use plant-based “meatballs” and vegetable broth.
Q: Why is my soup cloudy?
A: That’s normal from the rice starch — it makes the broth thicker and more comforting.
Q: Can I cook it in a slow cooker?
A: Absolutely! Simmer on low for 5–6 hours or high for 2–3 hours.
Personal Story
I first learned to make Albondigas Soup from a friend’s Mexican grandmother, who swore by “love and patience” as the key ingredients. Every spoonful carried warmth and comfort — and I’ve kept that tradition alive in my kitchen ever since. This version adds a high-protein twist while keeping the authentic homestyle flavor intact.
It’s the kind of meal that feels like a hug in a bowl — hearty, balanced, and deeply satisfying. ❤️
Call-to-Action
Try this Albondigas Mexican Meatball Soup tonight — and tell me in the comments how you customized it!
Did you make it spicy, tomato-rich, or low-carb? 🌶🥕🍲
Your version might inspire someone else’s next cozy dinner!
