Albondigas Soup Recipe - Authentic Mexican Style Meatball Soup, 3.2 out of 5 based on 137 ratings
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If you like Mexican style soup, here’s a delicious Albondigas soup recipe  for you. Spicy and delicious. Meatballs seasoned Mexican style and loaded with flavor. These tasty meatballs are slow cooked in a scrumptious broth loaded with tomatoes, carrots, celery, onions and pablano chilis. A great soup on a cold day, serve as an appetizer or as a meal. Enjoy!

Albondigas Soup 1Ingredients: Meatballs

Meatball Mixture UnmixedMeatball Mixture Mixed1-1/2 lbs. ground beef (10% to 15% fat)

1 1/2 teas. salt

1 teas. pepper

3/4 teas. garlic powder ( or 1 clove garlic, crushed)

1 teas. onion powder

1/2 teas. chili powder

1/4 teas. cumin powder

1/2 tbsp. dried Mexican whole oregano ( then crushed )

1/2 cup dry masa

1 egg (beaten)

Method: Meatballs

Combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients.

Mexican MeatballsUsing a big spoon (to measure) or just your hands grab about 1 “big” golf ball size portion of your mixture and roll it into a tightly packed ball and set it on a plate or piece of foil.

Continue making the meatballs until all of the mixture has been used.

Set them aside for now, we’ll get back to them in a little bit so lets move on to the veggies.

Vegetables For Albondigas Soup

Veggies For Albondigas Soup3 to 4 carrots

3 to 4 sticks celery

2 poblano chilis

3 Roma tomatoes

2 medium size onions

Method: Vegetables For Albondigas Soup

Poblano Chili’s

Pablano Chili's Roasting 2Pablano Chili's Roasting 1Roast over a medium high flame for about 7 to 10 minutes (I’m using a gas burner for this). You’ll need a pair of tongs and you want to turn them often being careful not to break the skins. The point here is to blister and blacken the skin, not to cook them completely.

Note: You can also roast them in a preheated 500 degree oven directly on the rack following the same steps above. They’ll take a little longer to blister so keep a close eye on them.

Pablano Chili's SteamingPablano Chili's RoastedWhen the skins have blistered transfer them to a bowl and cover them so that they steam. This will make it easier to peel. Let them steam for Pablano Chili's Sliced In HalfPablano Chili's Peeledabout 5 minutes.

Remove the burnt skins by either peeling them off with your hands or by scraping with the back of Pablano Chili's Slicedknife. This is a messy job so a nice trick is to peel them under running water.

Cut off the tops and slice them lengthwise to remove the seeds.

Dice into about 1/2 inch squares and set aside.

For The Rest Of The Veggies

Diced VegetablesPeel and slice your carrots into about 1/2 inch slices. Slice your celery and onions the same way, you want them all about the same size.

Cut your tomatoes into 1/2 inch dice.

Set all of your veggies aside for now. Your prep is done so let’s make some awesome Albondigas soup!

Ingredients: Albondigas Soup


all of your veggies

14 cups beef broth

OR 14 cups water and 4 tbsp. + 2 teas. beef bouillon

3 to 4 dry whole bay leaves

2 teas. chili powder

3/4 teas. cumin powder

Method: Albondigas Soup

Add your beef broth (or water and bouillon) the bay leaves, chili powder and cumin, to a large stock pot and bring it to a boil.

Albondigas Soup SimmeringAlbondigas Soup FinishedNow add your meatballs, carrots, onion and celery to your pot and turn the heat down to simmer (about medium low heat).

Simmer for about 1 hour covered.

At this point your meatballs and veggies will be getting nice and tender so add your diced tomatoes and chopped roasted poblano chili’s.

Cover and simmer for another 30 to 45 minutes.

It’s now ready to eat so place about 2 meatballs into a bowl and fill with your delicious veggies and broth. Dig in, you’ll love it!

Optional garnishes: avocado slices, tortilla chips, cilantro or whatever you like 🙂

Albondigas Soup 2The flavors you get from this authentic Mexican style Albondigas soup recipe are phenomenal! The meatballs are so tender and flavorful they just melt in your mouth. The vegetables are the same way. The broth has a nice spice and will definitely hit the spot. If you’ve never had Albondigas soup before and you like Mexican food this is really a “must try” recipe. I hope you will enjoy it as much as I do. Happy Cooking!


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Albondigas Soup Recipe – Authentic Mexican Style Meatball Soup — 22 Comments

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Nelly,

      Thanks for asking… If you’re serving it as an appetizer (small portion, 1 meatball per serving) it yields about 14 servings. For big meal size portions, around 8 servings.

      Enjoy the soup and Happy Cooking!

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    The broth boiling smells great. Can’t wait to taste the finished product

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Lone,

      I love the way my house smells when I make this too… the aroma is awesome! I think you’ll enjoy the finished product, especially the meatballs!

      Happy Cooking!

  2. VA:F [1.9.22_1171]
    Rating: +1 (from 1 vote)

    I love this recipe everytime I make albondigas my house smells like a mexican restaurant , Thank you for sharing. God bless

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Felisha,

      I love it when my house smells like a Mexican restaurant too… all I need is Mariachi music in the background 🙂

      Glad you like the recipe and Happy Cooking!

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Can you add rice or potatoes to make it more of a meal? And if so how much rice or potatoes would you add & when would you add them?? thank you

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Yolanda,

      Yes, you can add either one. How much depends on how thick you want it. For this amount of soup I suggest about 2 potatoes, peeled and boiled until fork tender separately and then added to the soup at the end.

      Or for rice, cook 1 cup dry rice with 2 cups beef broth separately and add to the soup at the end.

      It’s better to cook either the rice or potatoes separately so you can add just the amount you want for your desired consistency.

      Hope that helps and Happy Cooking!

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    thank you i made this for my husband and he loved it an amazing recipe thank u

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Megan,

      That’s wonderful! I’m so glad you like it, great job and you are very welcome 🙂

      Happy Cooking!

    • VN:F [1.9.22_1171]
      Rating: -1 (from 1 vote)

      Hi Rosanna,

      You are very welcome, glad to help. Hope to see you back for more:-)


  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    This is one of the best recipes on the internet for Albondigas soup. Our family makes it in a similar way. Masa is the best use for these but if I don’t have it, I use finely grounded seasoned bread crumbs or stale bread. Anaheim chiles work nicely. Some people use rice which is o.k. but like you said masa gives the meatballs that wonderful corn flavor. I always like to look at how others make it so I can try new things. Thanks for posting!

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi I_Fortuna,

      Thank you so much for your comment. It’s great to hear you think this is one of the best Albondigas recipes on the internet.

      I like your tips about using breadcrumbs or stale bread. When I first experimented with albondigas I used corn starch in the meatballs which also works. I then switched to masa because as you say, it has a very distinct corn flavor which really adds a great flavor dimension to the soup.

      I’ve never tried it with rice and I’m with you, it’s probably ok. In my view I don’t think it’s necessary but would make for a thicker soup. ( I might try adding some leftover precooked Mexican rice :-))

      Thanks for commenting and hope to hear more from you.

  6. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Recipe sounds awesome! I hope to try it soon. PS you misspelled poblano 😉

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Juanita,

      You’re absolutely right! Thanks for the heads up, I’ve gone back and changed the spelling.

      Come back after you’ve tried it and let me know what you think.

      Happy Cooking 🙂

  7. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I know I should have asked this earlier as I knew I was making this today a few DAYS ago…how long in advance can I make and keep the meatballs before soup broth is ready? A few hours I’m hoping, and of course keeping them in the fridge.

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Pam,

      Great question! There’s a few answers I can give you that should help you now and in the future. Here they are:

      1.) You can keep the finished meatballs (covered) at room temp. for about 30-40 minutes. Room temperature is the best temp. for adding them to the broth.

      2.) You can refrigerate them (covered) for 3-4 days. Set them on the counter about 20 minutes or so before you add them to the broth so they come up to room temperature. This will help to keep your broth from cooling down too much.

      3.) You can freeze them for 2-3 months wrapped tightly for a later use. Place in your fridge to thaw a few days before use and then warm to room temp. about 20 minutes before adding them to your broth.

      I hope that helps and let me know how your soup turns out 🙂
      Happy Cooking!

  8. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I want to make this to can it. Any idea how many servings this makes with 2 meatballs per person? I was guessing about 7??

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Amy,

      7 portions sounds about right. They would be approximately about 20oz. portions. You could make the meatballs a little smaller to get roughly 10 portions. Basically for 2 meatballs per portion, just count how many meatballs you have and divide by 2. This will give you an accurate number.

      Hope that helps and let me know what you think of the soup 🙂

      Happy Cooking and Canning!

  9. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Your Albonigas soup was awsome! So much flavor. I think next time I make it, I will add potato. Not that it needs it, I just like potato in my soup 🙂 Also I think I need to make my own Stock for this, as I got the store version and I was not to happy with the flavor. Some bitterness on the pallet at the end, I’m positive it was the stock. One question: is it the dry masa that keeps the meatballs tender? I’ve made my own version of this soup in the past and I’ve never been able to get my meatballs so tender.

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Jaime,

      Thank you so much! To answer your question, yes, the dry masa helps make the meatballs tender. Adding any kind of “bread” into the meatball mixture makes them tender just as you would add breadcrumbs to a meatloaf. In this case I wanted a Mexican flavor so the dry masa is perfect because of the corn flavor.

      Potatoes sound like a great addition. 1 or 2 peeled and diced should work fine. I would add them at the very beginning so they will soften up nicely.

      Oh, by the way, I used beef bouillon for mine but a homemade stock would be excellent 🙂

      If you have anymore questions be sure to ask, I love to help.

      Happy Cooking!

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