Why You’ll Love This Recipe

Sopa de Albóndigas, or Mexican Meatball Soup, is a hearty and comforting dish made with tender meatballs simmered in a rich tomato-based broth filled with vegetables. It’s a beloved traditional meal in many Mexican households, perfect for warming up on cool days or as a satisfying family dinner. The blend of spices, fresh herbs, and the light broth makes this soup both flavorful and nourishing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefground porkuncooked white riceeggschopped mintchopped cilantrogarliconioncarrotszucchinopotatoeschopped tomatoestomato saucethymeoreganochicken brothsaltpeppervegetable oil

directions

In a large bowl, combine ground beef, ground pork, rice, eggs, mint, cilantro, garlic, salt, and pepper. Mix until well combined and form into small meatballs.

Heat a bit of oil in a large pot over medium heat. Add chopped onion and cook until translucent.

Add the chopped tomatoes and cook until they break down, then stir in tomato sauce, thyme, and oregano.

Pour in the chicken broth and bring to a boil.

Carefully drop the meatballs into the simmering broth.

Reduce heat to medium-low and cook for about 15 minutes.

Add chopped carrots, potatoes, and zucchini to the pot and continue simmering until the vegetables and meatballs are fully cooked, about 20 more minutes.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh cilantro or lime wedges if desired.

Servings and timing

This recipe serves 6-8 people.Preparation time: 25 minutesCooking time: 35-40 minutesTotal time: 1 hour to 1 hour 5 minutes

Variations

Use ground turkey or chicken instead of beef and pork for a lighter version.

Add peas or green beans for extra vegetables.

For a spicier version, add diced jalapeño or a pinch of chili flakes.

Substitute rice with cooked quinoa or bulgur for a twist.

Make it gluten-free by ensuring all ingredients used are certified gluten-free.

storage/reheating

Store leftover Sopa de Albóndigas in an airtight container in the refrigerator for up to 4 days.To reheat, warm on the stovetop over medium heat or microwave in short intervals until heated through.You can freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What does “albóndigas” mean?

Albóndigas is the Spanish word for meatballs, typically made with a mix of meats, rice, and herbs.

Can I make the meatballs ahead of time?

Yes, the meatballs can be made and refrigerated up to a day in advance or frozen for later use.

Why is rice added to the meatballs?

The rice helps bind the meatballs and gives them a tender texture as it cooks.

Do I have to use fresh herbs?

Fresh herbs add great flavor, but you can substitute dried mint and cilantro in a pinch—just use smaller amounts.

Can I make this vegetarian?

Yes, skip the meatballs and use vegetable broth, adding extra beans or lentils and vegetables for protein and texture.

Is this soup spicy?

Traditionally, it’s not very spicy, but you can adjust the heat level to your preference.

Can I use only beef or only pork?

Absolutely, just using one type of meat still produces flavorful results.

Do the meatballs need to be browned first?

No, they cook directly in the broth, which keeps them tender and infuses the soup with flavor.

What type of rice works best?

Uncooked white rice is commonly used, but brown rice or long grain rice also work well.

Can I cook this in a slow cooker?

Yes, assemble the soup in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Conclusion

Sopa de Albóndigas is a warm and satisfying meal that’s full of traditional Mexican flavors. With juicy meatballs, tender vegetables, and a savory broth, it’s a recipe the whole family will love. Whether you’re cooking for comfort or simply craving something hearty and homemade, this classic soup delivers every time.