These meatballs, albondigas in Spanish, are easy to make in a thick sauce made with fresh tomatoes. Put it on top of some rice and you have a full meal. So are you ready to learn how to make Mexican meatball soup? Let’s get started!
If you do not know what to make for dinner this is just the recipe for you to put on the table.
Because everybody loves meatballs and these only require common ingredients but have a thick and rich flavor.
Like all of the recipes on the Tortilla Channel, you can add whatever you like to this soup.
Want more veggies? You can do just that. So you can add:
- Carrots
- Bell peppers
- Potatoes
- Red onions
- Peas,
- Green beans
- Zucchini
Slice and finely dice your vegetables and let the sauce simmer so your sauce will be even better.
You can make this recipe with ground beef, a combination of ground beef and pork, or with ground turkey.
Table of Contents
Mexican Meatball Soup Ingredients
To make this soup recipe you need a number of ingredients. So put the following ingredients on your grocery shopping list:
- Ground beef
- Bread
- Milk
- Egg
- Cherry tomatoes
- Onion
- Garlic
- Chicken broth
- Olive oil
- Dried coriander
- Salt
- Pepper
How To Make Mexican Meatball Soup
To make this recipe and start with the tomato sauce. Wash and half the tomatoes and finely dice the onion and mince 1 clove of garlic.
Take a Dutch oven like this cast-iron Dutch oven that will keep the heat and is properly seasoned.
Heat to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent.
Then add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes.
Take the pan off the stove and pour the tomato mixture in a blender and blend until smooth.
If your sauce is too thick you can add 1/4 cup of water.
Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth and dried coriander.
Put a lid on the bowl and let it simmer.
Make The Meatballs
Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up.
Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic.
Whisk the egg and add to the ground beef together with the soaked bread to the ground beef.
Wash your hands and mix the ingredients together. Stir the meat with your hands and you will see it come together.
If the meat mixture is too wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball.
Add the meatball to the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes.
Cook some rice in your rice cooker or Instant Pot, Air Fryer or oven.
Spoon the Mexican meatballs and tomato soup sauce on top of the rice. Serve immediately.
Serve Albondigas Soup With
You can also serve this soup with:
Can You Make Albondigas Soup ahead?
Yes, you can make this soup recipe ahead of time. In fact, it will taste even better if you do.
All the flavors will intensify so make them a day or two in advance and you will so happy you did.
How To Store Mexican Meatball Soup
You can store this soup in a number of ways:
- Refrigerator – you can store these meatballs in the fridge for at least two days in the fridge. Put the meatballs and sauce in an airtight container
- Freezer – if you want to store this soup longer or you made a big batch put them in an airtight container or ziplock bag. Put the bag flat so you will have a flat bag which makes it easy to thaw.
Other Soup Recipes
If you love a good soup take a look at these tasty soup recipes:
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Mexican Meatball Soup
This Mexican Meatball Soup is the best. Super easy recipe for a full meal. Make the soup with fresh tomatoes then make your albondigas.
Ingredients
- ½ lb ground beef
- ½ lb cherry tomatoes
- 1 small onion
- 1 slice of crustless white bread
- 2 tablespoons of milk
- 1 small egg
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 cups of chicken broth
- 1 teaspoon dried coriander
- Salt and pepper to taste
Instructions
- Wash and half the tomatoes and finely dice the onion and mince 1 clove of garlic
- Preheat a Dutch oven to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent
- Add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes
- Pour the tomato mixture in a blender and blend until smooth. If your sauce is to thick you can add 1/4 cup of water
- Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth and dried coriander
- Put a lid on the bowl and let it simmer
- Make The Meatballs. Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up
- Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic
- Whisk the egg and add to the ground beef together with the soaked bread to the ground beef
- Stir the meat with your hands and you will see it come together
- If the meat mixture is to wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball
- Add the meatball into the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes
- Cook some rice and spoon the Mexican meatballs and tomato soup sauce on top. Serve immediately
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Nutrition facts
Calories: 246; Fat: 15g; Carbs: 9g; Protein: 19g;
