This Mexican-Style Albondigas Soup is a comforting, flavorful dish featuring tender homemade meatballs simmered in a rich, aromatic broth filled with fresh vegetables. Perfect for cold days or when you crave something hearty yet wholesome, this traditional soup combines the earthiness of beef (or turkey), the warmth of spices, and the freshness of herbs for a meal that satisfies every craving.
Who Is This Recipe For?
This recipe is perfect for:
- Families seeking a nutritious, one-pot dinner everyone will enjoy.
- Home cooks who want to try a classic Mexican comfort food that’s simple yet full of flavor.
- Meal preppers looking for a make-ahead recipe that reheats beautifully.
- Anyone who loves hearty soups loaded with protein and vegetables.
Why It’s Great
- ✅ Nutritious & balanced: Packed with lean protein, veggies, and grains.
- 🍲 One-pot simplicity: Easy cleanup and convenient cooking.
- 🌿 Customizable: Works with beef, turkey, or chicken — and you can adjust the spice level.
- 🕒 Perfect for meal prep: Stores and reheats well for busy weekdays.
Ingredients (Serves 6–8)
For the Meatballs
- 1 lb ground beef (or turkey)
- 2–3 eggs
- ¼ cup uncooked rice
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
Soup Base
- 8 cups water (or more, as needed)
- 2–3 bay leaves
- 5+ beef bouillon cubes (or chicken bouillon if using turkey)
Vegetables
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, cut into chunks
- 1 potato, peeled and chunked
- ½ cup peas
- 2 corn cobs, cut into thirds (or 1 cup frozen corn)
- ¼ head cabbage, chunked
- ¼ cup fresh cilantro, chopped
Optional Add-ins
- ½ cup uncooked pasta, rice, or egg noodles for extra heartiness
Kitchen Equipment Needed
- Large soup pot or Dutch oven
- Mixing bowl (for meatballs)
- Wooden spoon or ladle
- Knife and cutting board
- Measuring cups and spoons
Instructions
- Prepare the meatballs:
In a large bowl, combine ground beef (or turkey), eggs, uncooked rice, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined, then shape into small, bite-sized meatballs. - Make the broth:
In a large soup pot, add water, bay leaves, and bouillon cubes. Bring to a gentle boil, stirring to dissolve the bouillon. - Add the meatballs:
Carefully drop the meatballs into the boiling broth. Reduce heat to medium and simmer for about 15–20 minutes. - Add the vegetables:
Stir in carrots, celery, potato, zucchini, peas, corn, and cabbage. Continue simmering until all vegetables are tender (about 20–25 minutes). - Optional step:
If adding pasta or rice, stir it in during the last 10–12 minutes of cooking. - Finish and serve:
Remove bay leaves, taste the soup, and adjust seasoning. Garnish with chopped cilantro before serving hot.
Storage
Allow the soup to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium heat until warm — add a splash of water or broth if it thickens.
FAQ
Q: Can I use cooked rice in the meatballs?
It’s best to use uncooked rice — it absorbs flavor and expands as the meatballs simmer, keeping them tender.
Q: Can I make this soup vegetarian?
Yes! Substitute the meatballs with plant-based ones or beans, and use vegetable broth instead of beef or chicken bouillon.
Q: Can I cook this in a slow cooker?
Absolutely. Add all ingredients except cilantro and cook on low for 6–8 hours or high for 3–4 hours. Add cilantro before serving.
Q: How do I make it spicier?
Add diced jalapeños, chipotle peppers, or a pinch of chili flakes to the broth for a spicy twist.
Conclusion
This Mexican Albondigas Soup is a soul-warming blend of tender meatballs, rich broth, and vibrant vegetables. It’s nutritious, budget-friendly, and bursting with authentic flavor — making it a perfect dish for family dinners, cold-weather comfort, or weekly meal prep. Simple to make yet deeply satisfying, it’s the kind of recipe you’ll return to again and again!
