Sopa de Albóndigas (Meatball Soup) Recipe

There’s nothing quite like a warm, comforting bowl of Sopa de Albóndigas. This traditional Mexican meatball soup is loaded with tender, flavorful meatballs, vibrant vegetables, and a broth so rich and hearty, it feels like a hug in a bowl. Even better? It’s surprisingly simple to make and perfect for busy weeknights when you need something satisfying on the table fast!

Why You’ll Love This Recipe

• Quick and Comforting: It’s ready in under an hour, yet tastes like it’s been simmering all day. The ultimate cozy meal for hectic evenings.
• Incredibly Flavorful: Every bite is packed with juicy meatballs and a deeply seasoned broth infused with vegetables and spices.
• Wholesome and Nutritious: Full of fresh veggies and lean protein, this is comfort food you can feel good about.
• Family-Friendly: Kids and adults alike love the tender meatballs and the mild, savory broth — it’s a guaranteed hit!

Ingredients You’ll Need

Gather your ingredients, and you’ll have this soul-warming soup simmering away in no time!

• Ground Beef: The heart of the albóndigas — juicy, tender, and full of flavor. Ground turkey or chicken can also be used.
• Uncooked Rice: Mixed into the meatballs to add tenderness and soak up all the savory juices as they cook.
• Egg: Helps bind the meatball mixture together perfectly.
• Fresh Cilantro: Adds a bright, fresh flavor both in the meatballs and in the broth.
• Garlic and Onion: Essential aromatics that deepen the flavor base of the soup.
• Carrots and Zucchini: Classic vegetables that add sweetness, texture, and color to the soup.
• Potatoes: Make the soup hearty and satisfying.
• Tomato Sauce: Gives the broth a rich, slightly sweet depth.
• Beef or Chicken Broth: Forms the savory base of the soup — use a good-quality broth for the best flavor.
• Spices: Cumin, oregano, salt, and pepper for a perfectly seasoned dish.
• Lime: For a bright, tangy finish that brings all the flavors together.

Variations

Want to put your own twist on Sopa de Albóndigas? Here are some ideas:

• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the broth for a bit of heat.
• Different Protein: Swap ground beef for ground turkey, pork, or even a plant-based ground meat.
• Extra Veggies: Toss in peas, green beans, corn, or spinach to make it even more vegetable-packed.
• Herb Swap: If you’re not a cilantro fan, fresh parsley makes a great substitute.

How to Make Sopa de Albóndigas

Step 1: Prepare the Meatballs

In a large bowl, combine ground beef, uncooked rice, chopped cilantro, minced garlic, diced onion, egg, salt, pepper, and cumin. Mix gently — don’t overwork it — and form into small, bite-sized meatballs.

Step 2: Sauté the Aromatics

In a big soup pot, sauté some onion and garlic in a splash of oil until fragrant and translucent. This builds a flavorful base for your broth.

Step 3: Build the Broth

Stir in the tomato sauce, cumin, oregano, and broth. Bring to a gentle simmer — your kitchen will already start smelling incredible at this point!

Step 4: Add the Meatballs

Carefully drop the meatballs into the simmering broth. Let them cook undisturbed for about 10 minutes so they set and don’t fall apart.

Step 5: Add the Vegetables

Toss in the diced carrots, potatoes, and zucchini. Simmer everything together until the veggies are tender and the meatballs are fully cooked through.

Step 6: Finish with Freshness

Stir in a bit of chopped cilantro and a squeeze of fresh lime juice right before serving to brighten all the flavors.

Pro Tips for Making the Recipe

• Use Wet Hands: When forming the meatballs, wet your hands slightly to prevent sticking and to make smooth, even balls.
• Simmer Gently: Keep the broth at a gentle simmer rather than a rolling boil — this keeps the meatballs tender and intact.
• Don’t Overmix the Meat: Handle the meat mixture gently to avoid tough meatballs.
• Taste and Adjust: Before serving, always taste the broth and adjust seasoning with a little extra salt, pepper, or lime juice if needed.

How to Serve

Sopa de Albóndigas is beautiful on its own, but a few simple sides can turn it into a full feast:

Garnishes:

Top each bowl with a sprinkle of chopped cilantro, a wedge of lime, and maybe even a few slices of fresh avocado.

Side Dishes:

Serve with warm corn tortillas, crusty bread, or a simple green salad tossed with a zesty vinaigrette.

Extra Cozy:

A side of Mexican rice or refried beans makes it even more filling and comforting.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight!

Freezing

This soup freezes beautifully! Let it cool completely, then freeze in portions for up to 3 months. Just know that the veggies may soften slightly when reheated.

Reheating

Warm leftovers gently on the stovetop or microwave until heated through. Add a splash of broth or water if needed to loosen the consistency.

FAQs

Can I make the meatballs ahead of time?
Absolutely! You can shape the meatballs and refrigerate them up to a day in advance. This makes dinner even faster to pull together.

Can I use cooked rice in the meatballs instead of raw?
It’s better to use uncooked rice. As the soup simmers, the rice cooks inside the meatballs, making them tender and juicy.

What if my meatballs fall apart?
If your meatballs are falling apart, it’s likely they weren’t packed tightly enough or the broth was boiling too hard. Mix gently but firmly, and keep the broth at a gentle simmer.

Is Sopa de Albóndigas gluten-free?
Yes, it naturally is! Just make sure your broth and tomato sauce are gluten-free, and you’re good to go.

Final Thoughts

There’s just something magical about a steaming bowl of Sopa de Albóndigas — it’s hearty, comforting, and absolutely packed with flavor. Whether you’re feeding a hungry family or just craving a cozy meal for yourself, this soup is a winner every single time. Don’t wait — grab your ingredients and make this beloved classic tonight. You’re going to love it!

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