If you love a big bowl of comfort with real homestyle flavor, you’re going to love this Mexican meatball soup. It’s one of those dishes that instantly makes me think of gathering around the table with family on a cool evening.

This version has juicy little meatballs dotted with rice and herbs, plenty of fresh veggies, and a flavorful, rich broth that tastes like you’ve been simmering it all day. My family always asks for seconds.

I still remember the first time I made albondigas soup at home. It was a rainy weekend, and I wanted something filling but not too heavy. The kids loved scooping out the meatballs, and I’ll admit I enjoyed more than my fair share. It’s now on regular rotation in our kitchen.

Why I Keep Coming Back to This Albondigas Soup

This recipe has all the cozy, welcoming vibes I look for in a one-pot meal.

The rice-filled meatballs soak up the broth while staying tender, and the fresh herbs add a brightness that balances the richness of the beef. Every spoonful has a bit of meat, soft-cooked potatoes, sweet corn, and aromatic herbs.

What I really like is how versatile it is. Sometimes I load it with extra veggies from the fridge—zucchini and bell peppers are favorites. Other times I keep it classic and simple. It always feels hearty and satisfying without being fussy.

If you’ve ever thought soup isn’t enough for dinner, this one will change your mind.

Ingredients That Make It Special

Here’s how I think about each ingredient, plus a few personal notes.

Lean ground beef
I usually go for leaner beef so the soup doesn’t end up with an oily top. But don’t use super lean (like 95%) or it can get too dry. Around 85–90% lean is perfect.

Raw white rice
Adding the rice raw to the meatballs is such a clever trick. It cooks right in the broth, absorbing all that flavor while keeping the meatballs tender inside.

Fresh mint and cilantro
Mint might sound unexpected if you haven’t used it in meatballs before, but it adds a subtle freshness. Cilantro gives it that unmistakable Mexican taste. I always keep a little extra chopped for sprinkling over the bowls before serving.

Beef broth
I’m a big believer in homemade stock if you have time—it really does make a difference. I save beef bones in the freezer and simmer them into broth on quiet weekends. But store-bought bone broth works great in a pinch.

Veggies
Carrots, potatoes, corn—this is classic. But I often throw in whatever needs using up. Celery, zucchini, and even spinach can find their way in. It’s the best way to make the most of what’s in the fridge.

Step-by-Step: How I Make This Soup at Home

This soup is truly simple to make, and I find it quite relaxing to put together.

1. Mix and shape the meatballs
I combine the beef, rice, herbs, and seasoning in a bowl with my hands—it’s the best way to get everything evenly mixed. Using a small cookie scoop to portion them is such a lifesaver for getting them even. I roll them gently so they hold together but stay tender.

2. Start the soup base
In my big Dutch oven, I sauté onions, garlic, and carrots until they’re soft and aromatic. That’s when you know you’re off to a good start.

3. Build the broth
I pour in the tomatoes and broth, bring it to a gentle simmer, then carefully drop in the meatballs. Don’t stir right away—just let them set. Otherwise, they’ll break apart.

4. Add the potatoes and finish with corn
After the meatballs have firmed up a bit, I stir in the potatoes. Near the end, I add the corn so it stays sweet and bright.

It’s the kind of meal where the pot bubbles away while you set the table and people start wandering into the kitchen saying it smells amazing.

Ideas for Switching Things Up

This soup is wonderfully forgiving. If you want to change it up, here are a few ways I do it at home:

• Zucchini: Toss in chunks for extra green goodness.
• Peppers: Add color and a touch of sweetness.
• Mushrooms: Bring earthy depth.
• Celery: Classic in soups, adds crunch and flavor.

Honestly, I see this recipe as a blueprint more than a rulebook. I’ll often make it just to clear out the crisper drawer.

What I Serve with My Albondigas Soup

This soup is satisfying on its own, but I love serving it with something on the side to soak up the broth.

A loaf of crusty bread with butter is my usual choice. Sometimes I toast garlic bread for an extra punch.

If we’re keeping it in the Mexican theme, I’ll put out a bowl of guacamole and some tortilla chips to munch on while the soup simmers. And if it’s an easy weekend dinner with friends, nothing pairs better than a lime margarita (on the rocks with salt for me).

Storing and Saving Leftovers

One of the best things about this soup is how well it keeps.

Fridge: I store it in a covered container for up to 4 days. The flavors get even better overnight, so leftovers are a real treat.

Freezer: Here’s a tip—I leave the potatoes out if I’m planning to freeze it. Potatoes get weird and grainy after freezing. I’ll swap in black beans instead for something that holds up better.

Reheating: I usually reheat it gently in a pot over medium heat while I set the table. If you’re in a rush, the microwave works fine too.

A Little Note Before You Cook

I hope you give this albondigas soup a try. It’s one of those recipes that makes the house smell incredible and brings everyone to the table without much fuss.

If you’re new to making meatballs in soup, don’t worry—it’s simpler than it sounds. And once you see those rice-studded little gems floating in the rich broth, you’ll see why it’s become one of my personal favorites.

Try other Meatball recipes:

• Meatball Sauce
• Grape Jelly Meatballs
• Crockpot Meatballs