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Albondigas Mexican Meatball Soup

Albondigas Mexican Meatball Soup

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

Course Soup
Cuisine Mexican
Keyword Albondigas Mexican Meatball Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.