Mexican meatball soup, known as “Albóndigas,” is a comforting and flavorful dish that seamlessly blends robust spices, hearty vegetables, and tender meatballs into a delightful culinary experience. In this vibrant recipe, succulent meatballs, crafted from a blend of ground beef, breadcrumbs, and aromatic seasonings, take center stage as they simmer in a fragrant broth infused with Mexican-inspired spices.

The soup base, enriched with a medley of diced tomatoes, carrots, celery, and zucchini, creates a nourishing and visually appealing ensemble. Ground cumin, dried oregano, and chili powder impart a distinct Mexican flair, elevating the overall taste profile. Fresh cilantro, added as a finishing touch, contributes a burst of herbaceous brightness, while lime wedges on the side offer a zesty contrast.

Nutritionally, this Mexican meatball soup strikes a balance, offering a protein-rich composition from the beef, accompanied by a wholesome array of vegetables. The broth, flavored with aromatic spices, enhances the overall savoriness without compromising on health-conscious choices. With an estimated caloric content of around 250-300 calories per serving, this soup makes for a satisfying and nourishing meal.

Perfect for warming up on chilly days or indulging in a bowl of comforting goodness, Mexican meatball soup showcases the rich tapestry of flavors that characterize traditional Mexican cuisine. As you savor each spoonful, you’ll appreciate the harmonious blend of textures and the heartwarming essence that this soup brings to the table. Enjoy the culinary journey through the vibrant and delicious world of Albóndigas soup.

Mexican Meatball Soup Recipe:


  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1 can (15 oz) diced tomatoes
  • 8 cups beef or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving


  1. In a bowl, mix together all the meatball ingredients until well combined. Form small meatballs, about 1 inch in diameter.
  2. In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until softened.
  3. Add carrots, celery, and zucchini to the pot. Cook for a few minutes until vegetables begin to soften.
  4. Pour in the diced tomatoes and broth. Add ground cumin, chili powder, salt, and pepper. Bring to a simmer.
  5. Gently drop the meatballs into the simmering broth. Allow the soup to simmer for 15-20 minutes until the meatballs are cooked through.
  6. Adjust seasoning to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Nutritional Information (Per Serving, assuming 6 servings):

  • Calories: Approximately 250-300 kcal
  • Protein: 20-25g
  • Carbohydrates: 15-20g
  • Fat: 10-15g
  • Fiber: 3-5g
  • Sugars: 5-8g
  • Sodium: 800-1000mg (depending on ingredients used)

These values are rough estimates and can vary based on the specific ingredients and quantities used. Adjustments can be made based on your dietary preferences and nutritional needs. If you have specific dietary concerns, it’s advisable to consult with a nutritionist or use a nutrition calculator with precise ingredient details. Enjoy your hearty Mexican meatball soup!