Albondigas Mexican Meatball Soup

Albondigas Mexican Meatball Soup

If you lived in Arizona you could get this Albondigas Mexican Meatball Soup at every restaurant around the corner. But this homemade version is at least as good if not better!


It’s definitely one of my favorite soups. The flavor is amazing!

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Albondigas Mexican Meatball Soup
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

This homemade Mexican Meatball soup is the best I've ever had.

Course: Soup
Cuisine: Mexican
Keyword: Albondigas Mexican Meatball Soup
Servings: 6
Calories: 325 kcal
  • 1/2 pound lean ground beef
  • 1/2 pound chorizo sausage casing removed (not the fully cooked kind)
  • 1 egg beaten
  • 2 garlic cloves minced
  • 1/2 carrot minced
  • 1/2 cup cooked rice
  • 1/2 cup cilantro leaf chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
Albondigas Soup
  • 6 cups chicken broth I usually use nonfat and low sodium
  • 1/2 cup onion chopped
  • 3 stalks celery cut in chunks
  • 1 16 ounce can diced tomatoes (with nothing added)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 cup cilantro
  • 1 large zucchini sliced
  • salt
  • pepper
Make the meatballs first:
  1. Combine everything and mix thoroughly. Form the meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.
For the Soup
  1. Combine the chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.
  2. Drop the meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes.
  3. Add the zucchini and cook 10 minutes. Season with salt and pepper, to taste.
Recipe Notes

You could top the soup with cooked rice, or just have it by itself.



Up Next:

Easy Mexican Pork Pozole Recipe

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by RuizA
Photo by Sandi (From CA)