Mexican meatball soup, inspired by albóndigas soup, pairs tender beef meatballs with zucchini, celery, and tomatoes in a savory chili-spiced broth.
Fresh oregano brightens both the meatballs and the soup base, while a gentle simmer keeps everything juicy and flavorful.
Prep: 15 min · Cook: 39 min · Total: 54 min
Cuisine: Mexican · Course: Soup
Mexican Meatball Soup Recipe Card
Ingredients
Instructions
- Combine the zucchini, celery, beef broth, tomatoes and their juice, tomato paste, 2 tablespoons of the onion, 1/2 teaspoon of the oregano, chili powder, and water in a large saucepan.
- Bring to a boil, then reduce the heat to low. Simmer uncovered for about 30 minutes, until the vegetables are tender and the broth tastes well blended. Season lightly with salt.
- While the soup simmers, combine the ground beef, egg, breadcrumbs, remaining onion, remaining oregano, 1/2 teaspoon salt, and black pepper in a medium bowl. Mix gently just until combined.
- Shape the mixture into meatballs about 1 inch in diameter.
- Slide the meatballs carefully into the simmering soup. Cook for 7 to 9 minutes, until the centers are fully cooked and reach 160°F (71°C). Adjust the seasoning and ladle into bowls.
Tips for Tender Meatballs
- Mix the meat mixture gently and stop as soon as the ingredients are evenly distributed.
- Keep the meatballs close to the same size so they finish cooking together.
- Lower them into a gentle simmer rather than a vigorous boil to prevent breaking.
- Use an instant-read thermometer to confirm the meatballs reach 160°F (71°C).
Substitutions and Variations
Ground turkey can replace beef; cook it to 165°F (74°C). For more heat, add minced jalapeño or chipotle. A diced carrot, corn, or cooked rice can make the soup even heartier.
Storage and Reheating
Refrigerate in a covered container for up to 4 days. Reheat gently on the stovetop until the meatballs are hot throughout. Freeze for up to 3 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Is this the same as albóndigas soup?
It is a simple albóndigas-style soup. Traditional versions vary by family and region and may include rice, mint, potatoes, or carrots.
Can I prepare the meatballs ahead?
Yes. Shape them up to one day ahead, cover tightly, and refrigerate until the soup base is ready.
Why are my meatballs tough?
Overmixing or packing the meat too firmly can make them dense. Use a light touch when mixing and shaping.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.