This post may contain affiliate links, that if you make purchases through, I will earn a small commission. 

It’s soup season, and this hearth Mexican meatball soup, or albondigas, is going to warm you up! Packed with flavor and vegetables, it is even better the next day.

There’s something deeply comforting about a big pot of soup simmering on the stove—especially when it’s packed with tender beef meatballs, vegetables, and a richly seasoned broth. This Beef Mexican Meatball Soup, also known as sopa de albóndigas, is cozy, nourishing, and full of bold flavor without being fussy.

This is the kind of recipe you make on a Sunday afternoon and happily reheat all week. It even tastes better the next day. It’s hearty enough to be dinner on its own, but still light and brothy in that crave-worthy, slurp-the-last-spoonful way. My husband and I wolfed this down. 

If you’re looking for a family-friendly soup recipe, a freezer-friendly meal, or a comforting one-pot dinner that delivers serious flavor—this one checks all the boxes. I used my own taco spice blend to add to the flavor here.

Recipe Video

Why You’ll Love This Beef Mexican Meatball Soup

  • Made with juicy, tender all beef meatballs – you can use frozen meatballs, or make your own. I like to make meatballs and freeze them, completely cooked, so they are easy additions to my soups like this albondigas, or spaghetti on those quick pasta nights. 
  • A flavorful tomato-based broth seasoned with warm spices – It’s got all the warm spices you need like cumin, oregano, and chili powder. Mix and match your flavors!
  • Loaded with vegetables and rice for a complete one-pot meal – this can totally be the ultimate “use up all the veggies” recipe! Add in diced zucchini, diced potatoes, corn, peppers, and more!
  • Naturally gluten-free (depending on your binder choice) 
  • Great for meal prep and freezing – it freezes beautifully!

This soup strikes that perfect balance between comforting and fresh, with herbs and spices that make it feel special but still approachable for weeknights.

What Are Mexican Meatballs (Albondigas)?

Albondigas are traditional Mexican meatballs, typically made with ground beef, rice, herbs, and spices. Unlike Italian meatballs, albondigas are usually simmered directly in broth, which keeps them incredibly tender while flavoring the soup at the same time. Admittedly, mine take a departure from the traditional, by adding in the rice directly to the soup, and not incorporating into the meatballs themselves. You do you, is what I say. 

In this version, the beef meatballs soak up the savory tomato broth as they cook, creating layers of flavor in every bite.

Ingredients You’ll Need

The list of ingredients is really simple, and most are pantry staples. The thing I love about this recipe is that you can use what you have on hand, and mix and match veggies to what is in your crisper drawer.

For the Beef Meatballs

  • Ground beef
  • Large Egg
  • Garlic
  • Dried Minced Garlic
  • Fresh cilantro
  • Salt and pepper

For the Soup

  • Onion
  • Garlic
  • Crushed or diced tomatoes
  • Beef broth
  • Carrots
  • Canned Green Chiles
  • Corn
  • Cumin
  • Oregano
  • Chili Powder
  • Cooked Rice
  • Fresh cilantro and lime for finishing

This is a flexible soup—use what you have on hand and adjust vegetables seasonally or whatever you have in the fridge or pantry! And for the spices you can skip the individual seasonings and use my taco spice blend for speed and flavor!

How to Make Beef Mexican Meatball Soup

If you don’t want to make your meatballs from scratch you can totally use frozen meatballs. 

  1. Mix the meatballs
    Gently combine ground beef, egg, garlic, minced onion, other spices, cilantro, salt, and pepper. Don’t over mix—this keeps the meatballs tender.
  2. Form the meatballs
    Roll into small, golf-ball-sized meatballs and set aside.
  3. Build the broth
    Sauté onion and garlic until soft, then add tomatoes, broth, spices, and vegetables.
  4. Simmer the soup
    Carefully add the meatballs directly into the simmering broth. Cover and cook until the meatballs are fully cooked and the rice is tender.
  5. Finish and serve
    Add fresh cilantro and a squeeze of lime just before serving.

Tools for This Recipe

The list of equipment is pretty small, which makes this even better. And with the flexibility of making it in the crock pot, if you want, I’m adding it to the list!

Tools for the job!

Featured Links powered by

Frequently Asked Questions

Tips for the Best Albondigas Soup

  • Keep meatballs small so they cook evenly
  • Simmer, don’t boil to prevent meatballs from falling apart
  • Season gradually—the broth will reduce and intensify
  • Finish with acid (lime or vinegar) to brighten the soup

What to Serve With Mexican Meatball Soup

  • Warm corn tortillas or crusty bread
  • Sliced avocado or guacamole
  • A simple cabbage slaw
  • Rice on the side for extra oomph

Make-Ahead, Storage & Freezing

This soup gets even better the next day.

  • Refrigerator: Store in an airtight container for up to 4 days
  • Freezer: Freeze for up to 3 months (cool completely first) – souper cubes are great for portioning out frozen soup. 
  • Reheating: Gently reheat on the stove to preserve meatball texture

Can I make Mexican meatball soup with cooked rice?

Yes. If using cooked rice, add in the final amount of rice you want in the soup. Uncooked rice absorbs more broth and thickens the soup slightly as it simmers. So, remember to adjust your broth or water as needed to account for absorption. 

Can I use ground turkey or a different meat instead of beef?

Absolutely. Ground meat like turkey or chicken works well, though beef provides a richer, more traditional flavor. If using lean meat, add a tablespoon of oil to the meatball mixture to keep them juicy.

Is beef Mexican meatball soup spicy?

Not inherently. This soup is more savory and warm than truly spicy. You can easily add heat with jalapeños, crushed red pepper flakes, or a splash of hot sauce.

Can I make albondigas soup in a slow cooker?

Yes. Brown the meatballs lightly first if desired, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Meatball Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
  • Category: Mexican
  • Method: Stovetop/Oven
  • Cuisine: Mexican
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale

Meatballs

  • 1 pound cooked Ground Beef, or prepared Meatballs
  • 1 Egg
  • Salt and Pepper
  • 2 cloves minced Garlic
  • 1/2 tsp minced dried Onion
  • 1/4 tsp Red Pepper Flakes
  • 2 Tbsp minced Cilantro, optional
  • Olive Oil
  • 1 cup Diced Carrot
  • 1/2 cup Diced Onion
  • 2 Cloves Garlic, minced and divided
  • 1 quart Beef Broth
  • 1 14.5 can Diced Tomatoes, undrained
  • 1 14.5 oz can Fire Roasted Corn, drained (or 1 cup frozen corn)
  • 1 4 oz can Green Chiles, undrained
  • 1 1/2 tsp Dried Oregano
  • 1 1/2 tsp Ground Ancho Chile (or Chili Powder)
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Pepper
  • Salt to taste
  • 1 pkg 8oz Cooked Brown Rich Pouch – see note

Instructions

  1. Mix the meatballs
    Gently combine ground beef, egg, garlic, minced onion, other spices, cilantro, salt, and pepper. Don’t over mix—this keeps the meatballs tender. If you are baking the meatballs ahead of time, bake at 375 for about 15 minutes, or until they reach 165 internally. Set aside.
  2. Build the broth
    Sauté onion and garlic until soft, then add tomatoes, broth, spices, and vegetables.
  3. Simmer the soup
    Carefully add the meatballs directly into the simmering broth. Cover and cook until the meatballs are fully cooked and the rice is tender.
  4. Finish and serve
    Serve, and add fresh cilantro and a squeeze of lime just before serving if desired.

Notes

If you are using uncooked rice, I used 1/4 cup rice for this recipe. Remember it triples in the soup by absorption!