Mexican Meatball Soup {Albondigas}

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This classic Mexican meatball soup is smokey, spicy and hearty, perfect for a cold winter evening. If you enjoy authentic Mexican food, this soup is for you. Mexican-Meatball-Soup-1I feel like everyone has that one recipe that they are known for. The one that family members always request that you bring to gatherings and the one your husband begs for weekly. (Or perhaps every family isn’t as food obsessed as mine!) Well mine happens to be this soup. I have been making this recipe for years. I think I could just about make it in my sleep now. Over time I have perfected the recipe and I can say that I finally have it down to a science.

Mexican-Meatball-Soup-2Oh how I love this soup. It is hands down the best albondigas soup that I’ve ever had. What is albondigas soup you may ask? It’s a traditional Mexican soup with big meatballs stuffed with rice.

This Mexican meatball soup has the perfect balance of zingy, savory, and spicy. The base is a combination of chicken and beef broth. Something about those two mixed together makes all the difference in this soup. The real secret in this soup though is the chipotle sauce. It has an amazing flavor that just can’t be substituted. It’s smokey, spicy and 100% delicious. I dream about this stuff.

I prefer my soups to have several layers of flavor so I added a jalapeno and yellow chile puree to enhance the heat factor. You could omit this of course if you aren’t too keen on spicy.


It may seem like a lot of ingredients but I promise you that it’s worth it and it really is a simple recipe to make. The meatballs only take a few minutes to throw together and they cook in the soup. Super simple. I used lean turkey meat but you could use ground beef in its place.

Though it isn’t necessary, I highly recommend making the cheesey tortilla strips as a topping for this soup. My family won’t let me make Albondigas soup without them.

Making this soup won’t make you Betty Crocker but it will definitely put you on the map as an impeccable soup connoisseur. Enjoy!

5.0 from 2 reviews
Mexican Meatball Soup {Albondigas}
Prep time
Cook time
Total time
Serves: 8 Servings
  • For the Soup
  • 1 Tablespoon Olive Oil
  • 2 Medium Bell Peppers (Red & Yellow), diced
  • 1 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Yellow Chilie
  • 1 Jalapeño
  • 1 Can (14 oz) Mexican- Style Diced Tomatoes
  • 4 Cups Low-Sodium Chicken Broth
  • 4 Cups Beef Broth
  • Juice of 1 Lime
  • 1 Tablespoon of Adobo Chile peppers (comes in can that can be found in the Spanish/Mexican section of grocery store)
  • 2 Tablespoons Cilantro, chopped
  • 1 cup Carrots, peeled and sliced
  • 1 Zucchini, sliced
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Cumin
  • Salt and Pepper to taste
  • For the Meatballs:
  • 1 lb Ground Turkey
  • ½ Small Yellow Onion, finely diced
  • ⅓ Cup White Rice (Basmati Rice preferred)
  • 1 Egg
  • 1 Tablespoon Low-Sodium Soy Sauce
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cumin
  • For Cheese Tortilla Strips:
  • 4 Corn Tortillas
  • Olive Oil for brushing
  • ½ Cup Mexican Blend Cheese
  • Optional Toppings:
  • Avocado Slices
  • Shredded Cheese
  • Lime Slices
  • Fresh Cilantro
  • Sour Cream
  1. For Soup:
  2. In a large stockpot, heat olive oil on medium-high heat. Add onion, bell peppers, and
  3. minced garlic. Cook until onions are translucent, about 5 minutes. Meanwhile, bring a small pot of water to a boil, then add jalapeño and yellow chilies. Cook until skin on the peppers has began to wrinkle, about 30 minutes. Remove from heat and carefullly pull out stem tops. Once cooled add the jalapeño’s and chilies to a food processor or blender and blend until smooth. Add mixture to the peppers and onions. Combine tomatoes, chicken and beef broth, juice of 1 lime, 1 tablespoon of adobo peppers/sauce, and cilantro to the stockpot and bring to boil. Add carrots and zucchini. Cover with lid and reduce to simmer. Meanwhile make meatballs.
  4. For Meatballs:
  5. In a medium bowl, mix together the ground turkey, onion, rice, egg, soy sauce and seasonings. Using wet hands, shape the meat mixture into 1-inch meatballs. Add meatballs to stockpot and cook on medium heat until the meat is cooked, about 45 minutes. Serve immediately. Top with toppings of your choice.
  6. For Cheese Tortilla Strips:
  7. Preheat oven to 425°. Line baking sheet with foil. Cut corn tortillas into ½ inch strips. Brush with olive oil and sprinkle with cheese. Bake for 5 minutes or until cheese is melted and the tortillas have turned a golden color.



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  1. says

    I love anything with avocado and this soup looks like something we could use during this cold weather! I love that you mixed chicken and beef stock together. I have never thought to do that. I’ll have to give it a try. As always, your photos are beautiful!

    • Mariah Mercurio says

      I know! There has been a lot of colds around here too. I have already had it twice! Thanks for the Pin Melissa!

  2. Vanessa says

    Hi Mariah, this looks like one of the best albondiags recipes I’ve ever seen! I’m use to it making albondiags in a Filipino style but I want to try this one. I just had a question about the meatballs, do you also brown the meatballs in a sauté pan before adding to the soup?

    • Mariah Mercurio says

      I sure hope you try it Vanessa! It is my absolute favorite soup! As for the meatballs, there is no need to brown them before cooking because they cook in the hot broth. You could always brown them if you would like though for a little extra flavor 😉

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