This Mexican Meatball Soup is the ultimate comfort food with a bold, flavorful twist. The hearty meatballs made with rice and seasoned with aromatic spices are the perfect texture and flavor in the rich, tomato-based broth. The vegetables add freshness and nutrients, while the spices provide a depth of flavor that makes this soup stand out.
The combination of the tender meatballs, the light but flavorful broth, and the addition of vegetables like carrots, zucchini, and green beans make it a filling yet balanced meal. Plus, the lime wedges and cilantro garnish provide the perfect burst of freshness to contrast the savory richness of the soup.
This soup is also incredibly versatile—you can swap out or add vegetables according to what you have on hand, and you can make the meatballs with ground turkey or chicken if you prefer a leaner option. It’s an easy-to-make dish that’s great for meal prep and tastes even better the next day as the flavors continue to meld.
Tips for the Perfect Mexican Meatball Soup:
- Make the Meatballs Smaller: To ensure the meatballs cook through quickly and evenly, keep them on the smaller side, around 1 inch in diameter. You can also opt to make them slightly larger for a heartier bite.
- Add Spice: If you enjoy a little heat, consider adding chopped jalapeños or a dash of hot sauce to the soup. For extra flavor, you can also add a pinch of cayenne pepper to the meatball mixture.
- Rice in the Meatballs: The rice in the meatballs absorbs some of the broth’s flavor and expands as it cooks, giving the meatballs a slightly softer, fluffier texture. If you’re looking to lighten the soup, you can reduce the amount of rice or substitute with quinoa or cauliflower rice.
- Vegetable Variations: Feel free to swap in other veggies like corn, bell peppers, or spinach to make the soup even heartier. This soup is a great way to use up leftover vegetables.
- Simmer Time: Allow the soup to simmer for at least 25-30 minutes, which will ensure the meatballs are fully cooked and infused with the flavors of the broth. The rice will also absorb some of the broth, giving the soup a thicker, more substantial texture.
Mexican Meatball Soup (Sopa de Albóndigas)
Mexican Meatball Soup (Sopa de Albóndigas) is a traditional, hearty dish that brings together juicy, flavorful meatballs in a savory tomato-based broth, enriched with vegetables and spices. This soup is a complete meal, full of satisfying protein, fresh vegetables, and aromatic seasonings. Whether you’re craving something warm on a chilly evening or looking for a comforting dish to feed the whole family, this Mexican Meatball Soup delivers in both flavor and nutrition.
Ingredients:
For the meatballs:
- 1 lb (450g) ground beef or pork (or a mixture of both)
- 1/2 cup rice (uncooked, short-grain or long-grain)
- 1/4 cup fresh cilantro, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
For the soup:
- 6 cups chicken broth (or beef broth for a richer flavor)
- 1 can (14 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
- 2 medium carrots, peeled and sliced
- 2 zucchinis, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 medium potato, peeled and diced (optional)
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp smoked paprika (optional)
- 1 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
- Fresh lime wedges (for serving)
- Fresh cilantro (for garnish)
Instructions:
- Prepare the Meatballs:
- In a large bowl, combine the ground meat (beef or pork), rice, chopped cilantro, onion, garlic, egg, cumin, chili powder, salt, and pepper. Mix everything together until well combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Set aside on a plate.
- Cook the Meatballs:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Gently add the meatballs, in batches if necessary, and brown them on all sides. This should take about 5-7 minutes. You don’t need to cook the meatballs all the way through, as they will finish cooking in the soup. Once browned, remove the meatballs and set them aside.
- Prepare the Soup:
- In the same pot, add a bit more oil if needed, and sauté the carrots, zucchinis, and green beans over medium heat for about 5 minutes, until they start to soften. Add the diced tomatoes (with their juices), chicken broth, oregano, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
- Simmer the Soup:
- Bring the soup to a boil, then carefully return the meatballs to the pot. Reduce the heat to low and simmer for 25-30 minutes, or until the meatballs are fully cooked through and the vegetables are tender. The rice in the meatballs will also expand and add thickness to the broth.
- Adjust Seasoning:
- Taste the soup and adjust seasoning with additional salt, pepper, or more lime juice if desired. If you prefer a spicier soup, you can add some diced jalapeños or hot sauce at this point.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of fresh acidity. If desired, serve with warm tortillas or crusty bread.
Nutrition (per serving, makes 6 servings):
- Calories: 350 kcal
- Protein: 25g
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 4g
- Net Carbs: 21g
- Sugar: 5g
- Sodium: 650mg
- Potassium: 800mg
