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These meatballs, albondigas in Spanish, are easy to make in a thick sauce made with fresh tomatoes. Put it on top of some rice and you have a full meal. So, are you ready to learn how to make Mexican meatball soup? Let’s get started!
What You Need For This Recipe
To make this soup recipe you need several ingredients. So put the following ingredients on your grocery shopping list and have them ready when you start:
- Ground beef – you can use beef or a combination of ground beef and pork.
- Bread – stale white bread works very well.
- Milk – you can use any type of milk.
- Egg – use a large egg.
- Tomatoes – you can use a plum tomato like Roma tomatoes but Cherry tomatoes also work well.
- Onion – finely dice.
- Garlic – mince fresh garlic.
- Chicken broth – to cook the meatballs in.
- Olive oil – to cook.
- Dried coriander – has a bright, citrusy flavor.
- Seasoning – to season the meatballs use Mexican seasoning.
- Salt – enhances the flavor of the other ingredients.
- Pepper – season to taste.
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Mexican Meatball Soup
Make The Sauce
- To make this recipe start with the tomato sauce. Wash and cut the tomatoes in half. Finely dice the onion and mince 1 clove of garlic.
- Take a Dutch oven like this cast-iron Dutch oven that will keep the heat and is properly seasoned. Heat to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent.
- Then add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes.
- Take the pan off the stove, pour the tomato mixture into a blender, and blend until smooth. If your sauce is too thick you can add ¼ cup of water.
- Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth, Mexican seasoning, and dried coriander.
- Put a lid on the bowl and let it simmer.
Make The Meatballs
- Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up. Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic.
- Whisk the egg and add to the ground beef together with the soaked bread. Wash your hands and mix the ingredients. Stir the meat with your hands and you will see it come together.
- If the meat mixture is too wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball.
- Add the meatball to the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes. Cook some rice in your rice cooker or Instant Pot, Air Fryer, microwave or oven.
- Spoon the Mexican meatballs and tomato soup sauce on top of the rice. Serve immediately.
Mexican Meatball Soup Recipe
If you do not know what to make for dinner this is just the recipe for you to put on the table. Because everybody loves meatballs and these only require common ingredients but have a thick and rich flavor.
Like all of the recipes on the Tortilla Channel, you can add whatever you like to this soup. Want more veggies? You can do just that. So, you can add:
- Carrots
- Bell peppers
- Potatoes
- Red onions
- Peas,
- Green beans
- Zucchini
Slice and finely dice your vegetables and let the sauce simmer so your sauce will be even better. You can make this recipe with ground beef, a combination of ground beef and pork, or with ground turkey.
Serve Albondigas Soup With
You can also serve this soup with:
Can You Make Albondigas Soup Ahead?
Yes, meatball soup is a great recipe to make ahead of time. The soup will taste even better if you make this recipe ahead.
All the flavors in the meatballs and sauce will intensify so make them a day or two in advance and you will be so happy you did.
Can I Double This Mexican Meatball Soup Recipe?
Yes, you can easily double or even triple this soup. Especially if you want to meal prep it is great to make a big batch and store it. I recommend seasoning the meat in layers.
So put half or a third of the meat in a bowl of seasoning and combine. o the same with the other half of the meat that way the meat is properly seasoned.
How To Store Mexican Meatball Soup
If you make a big batch or you have leftovers you can store this soup in several ways:
- Refrigerator – you can store these meatballs in the fridge for at least two days. Put the meatballs and sauce in an airtight container.
- Freezer – if you want to store this soup longer or you made a big batch put them in an airtight food container or ziplock bag. Put the bag flat so you will have a flat bag which makes it easy to thaw.
How To Reheat Mexican Meatball Soup
You have several ways to reheat meatball soup. Let the soup simmer to allow the meatballs to heat through:
- Stovetop – the easiest way to reheat meatball soup is on the stovetop. Add the leftover soup to a Dutch oven and add water if you have a very thick sauce. Heat the pan to medium and let the soup simmer until warm. Based on the leftovers it can take between 5 to 10 minutes to heat the meatball soup.
- Oven – preheat the oven to 375℉/190℃. Put the leftovers in a Dutch oven and add water to the soup. Stir before you put it in the oven. Put a lid on the pan to keep the heat inside the pan. It takes about 10 minutes to heat the soup. Check regularly and stir so all the meatballs heat evenly.
- Air Fryer – if you have a small number of leftovers, you can reheat the soup in the Air Fryer. An Air Fryer heats faster. Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Put the leftover Mexican meatball soup in a cake pan and add water if needed. Wrap the pan with foil and warm the soup for 7 minutes. Stir and check if the meatballs are warm else extend for 1 or 2 minutes.
- Microwave – you can also reheat meatball soup using a microwave. Put the leftover soup in a microwave-safe dish and cover it with plastic wrap. Heat for 1 minute, stir and heat again for 1 minute. Then check if the soup is warm enough else extend.
More Soup Recipes
If you love a good soup, take a look at these tasty soup recipes:
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Mexican Meatball Soup
This Mexican Meatball Soup is the best. Super easy recipe for a full meal. Make the soup with fresh tomatoes then make your albondigas.
Ingredients
- ½ lb ground beef
- ½ lb cherry tomatoes
- 1 small onion
- 1 slice of crustless white bread
- 2 tablespoons of milk
- 1 small egg
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 cups of chicken broth
- ½ tablespoon Mexican seasoning
- 1 teaspoon dried coriander
- Salt and pepper to taste
Instructions
- Wash and half the tomatoes and finely dice the onion and mince 1 clove of garlic
- Preheat a Dutch oven to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent
- Add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes
- Pour the tomato mixture into a blender and blend until smooth. If your sauce is too thick you can add 1/4 cup of water
- Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth, Mexican seasoning, and dried coriander
- Put a lid on the bowl and let it simmer
- Make The Meatballs
- Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up
- Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic
- Whisk the egg and add to the ground beef together with the soaked bread to the ground beef
- Stir the meat with your hands and you will see it come together
- If the meat mixture is to wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball
- Add the meatball into the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes
- Cook some rice and spoon the Mexican meatballs and tomato soup sauce on top. Serve immediately
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Nutrition facts
Calories: 246; Fat: 15g; Carbs: 9g; Protein: 19g;
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