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Overhead view of a pot of Mexican meatball soup (Albondigas)
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5 from 2 votes

Mexican Meatball Soup (Albóndigas Soup)

This Mexican Meatball Soup, also known as Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mexican
Total Cost: $12.78 recipe / $2.13 serving
Servings: 6 servings (2 cups each)
Calories: 390kcal
Author: Jennie Alley

Equipment

  • Mixing bowl
  • Large Pot

Ingredients

For the Meatballs

  • 1 lb. ground beef 80/20 preferred, (453g) $6.24
  • ½ cup white rice uncooked, (92g) $0.19
  • 1 large egg $0.14
  • 2 Tbsp onion finely minced, (20g) $0.09
  • 2 garlic cloves minced, $0.14
  • ¼ cup fresh cilantro chopped, (5g) $0.21
  • 1 tsp salt $0.08
  • ½ tsp black pepper freshly cracked, $0.08
  • ½ tsp ground cumin $0.02

For the Soup

  • 1 Tbsp cooking oil $0.04
  • 1 medium onion diced, (1½ cups, 180g) $0.70
  • 2 garlic cloves minced, $0.14
  • 2 Tbsp tomato paste $0.17
  • 6 cups beef broth $0.77*
  • 1 cup tomato sauce $0.48**
  • 2 medium carrots peeled and sliced, (1½ cups, 190g) $0.20
  • 2 medium Yukon gold potatoes peeled and diced, (350g, 3 cups) $0.73
  • 1 tsp ground cumin $0.04
  • ½ tsp dried oregano $0.02
  • ½ tsp salt $0.04
  • ¼ tsp black pepper freshly cracked, $0.04
  • 2 medium zucchini sliced into half moons, (3 cups, 356g) $1.76
  • 1 Tbsp lime from half a lime, $0.25***
  • ¼ cup fresh cilantro chopped for serving, $0.21

Instructions

  • Gather and prep all ingredients.
  • In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.
  • Roll into 1½ inch meatballs and set aside. (About 20 balls)
  • Heat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  • Stir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.
  • Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.
  • Carefully add the meatballs to the simmering soup; don't stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.
  • Add zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.
  • Stir in lime juice. Taste and adjust seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.

See how we calculate recipe costs here.

Notes

*This recipe is tested and cost out using Better Than Bouillon. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.
**Tomato sauce in the U.S. is cooked pureed tomatoes, sometimes with added (minimal) seasonings like salt and garlic powder. The closest alternative would be passata in other countries.
***Reserve the remaining half of the lime for serving, if desired! (Pricing includes the whole lime) 

Nutrition

Serving: 1serving (2 cups) | Calories: 390kcal | Carbohydrates: 33g | Protein: 21g | Fat: 20g | Sodium: 1799mg | Fiber: 4g