Sopa de Albóndigas (Meatball Soup)

Why You’ll Love This Recipe

Sopa de Albóndigas is a traditional Mexican meatball soup made with juicy, tender meatballs simmered in a savory broth with vegetables and warm spices. It’s comforting, flavorful, and perfect for family meals. With its wholesome ingredients and satisfying texture, this one-pot dish is a beloved classic that warms both the body and soul.

ingredients

this Recipe

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

For the albóndigas (meatballs):
ground beef (or ground pork or a mix)uncooked white riceeggwhite onion (finely chopped)fresh cilantro (chopped)garlic (minced)ground cuminoregano (dried)salt and pepper

For the soup:
olive oildiced oniongarlic (minced)carrots (sliced)zucchini (chopped)potatoes (diced, optional)canned diced tomatoes (or tomato sauce)chicken brothwaterground cuminoregano (dried)bay leavesalt and pepperlime juice (for serving)fresh cilantro (for garnish)

directions

In a large bowl, mix all albóndigas ingredients until well combined. Roll into small meatballs (about 1 inch).

In a large pot, heat olive oil over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook until fragrant.

Add diced tomatoes (or tomato sauce), chicken broth, water, carrots, potatoes (if using), cumin, oregano, bay leaf, salt, and pepper. Bring to a boil.

Gently drop meatballs into the simmering broth one by one. Reduce heat and simmer for 25–30 minutes until the meatballs are cooked through and the vegetables are tender.

Add zucchini during the last 10 minutes of cooking.

Adjust seasoning to taste. Remove bay leaf before serving.

Serve hot with a squeeze of lime juice and a sprinkle of fresh cilantro.

Servings and timing

This recipe yields 6 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: approximately 50 minutes

Variations

Use ground turkey or chicken for a lighter version.

Add corn or green beans for extra veggies.

Make it spicy with diced jalapeños or chipotle in adobo.

Use cooked rice or omit rice for a low-carb option.

Top with avocado slices or queso fresco for added richness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave until warmed through.Freeze for up to 2 months; thaw in the fridge and reheat before serving.

FAQs

What does “albóndigas” mean?

Albóndigas is the Spanish word for meatballs.

Can I make the meatballs ahead?

Yes, you can roll and refrigerate them up to 1 day in advance or freeze them uncooked.

Can I use pre-cooked meatballs?

For best flavor, use raw meatballs so they cook and flavor the broth.

Do I have to use rice in the meatballs?

No, you can skip it or use cooked rice instead, though raw rice helps bind and expand as it cooks.

What type of broth is best?

Chicken broth is traditional, but beef broth works for a deeper flavor.

How do I keep meatballs from falling apart?

Don’t overmix the meat, and make sure to use the egg and rice as binders.

Can I make this in a slow cooker?

Yes, add everything except zucchini and cook on low for 6–7 hours; add zucchini in the last hour.

Is it gluten-free?

Yes, as long as all ingredients (especially broth) are gluten-free.

What can I serve it with?

Warm corn tortillas, rice, or a light salad pair perfectly.

Can I make it vegetarian?

Yes, use vegetable broth and plant-based meatballs or lentil balls.

Conclusion

Sopa de Albóndigas is a deliciously cozy and traditional Mexican soup that combines flavorful meatballs, vibrant vegetables, and a rich, herby broth. It’s a complete and satisfying meal in a bowl, perfect for sharing with family or savoring solo on a cool day. One spoonful and you’ll taste the love in every bite.

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