Mexican meatball soup, also known as “Sopa de Albóndigas,” is a hearty and flavorful dish made with tender meatballs, vegetables, and a savory broth. The meatballs are typically made with ground meat, such as beef or pork, mixed with rice, onions, garlic, herbs, and spices.

To make Mexican meatball soup, start by forming the meat mixture into small meatballs and browning them in a pot. Add diced tomatoes, broth, and seasonings like cumin, oregano, and chili powder.

Bring the soup to a simmer and add the meatballs back to the pot. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice, alongside warm tortillas or rice for a comforting and satisfying meal.


  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 large garlic clove, minced
  • 1 celery stalk, cut into small chunks
  • 2 teaspoon cumin, divided
  • 8 cups (2 l) chicken stock or beef stock
  • 4 cups (1 l) water
  • 1/2 cup tomato sauce
  • 1/2 pound green beans, trimmed and cut into pieces
  • 1 pound ground beef
  • 1/2 cup chopped fresh cilantro
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon of cayenne, optional
  • 1 teaspoon of dried oregano


1. To make the Mexican meatball soup: Heat oil in a large pot or Dutch oven over medium heat. dd chopped onion and celery and cook until tender, about 3 minutes, stirring regularly. Add the minced garlic and cumin, and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add the green beans.

2. In a large salad bowl, combine meat, cilantro, salt, pepper, cumin, and egg. Shape the beef mixture into 1-inch meatballs using a small cookie scoop.

3. Add the meatballs to the simmering soup, one at a time. Cover the pot and simmer for 1/2 hour.

4. Add a few pinches of oregano and adjust seasoning with salt and pepper, and a dash of cayenne if you like.

5. Ladle the Mexican meatball soup into bowls and garnish it with fresh chopped cilantro. Enjoy!



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