Mexican Meatball Soup Recipe – This Mexican meatball soup is made with beef meatballs which are simmered in a seasoned tomato broth along with green beans, tomato, celery, and spices. This meatballs soup recipe is easy, hearty, and low in carbs. If comfort food is your thing, you have to try this meatball soup. Both kids and adults will love it – Enjoy!
Ingredients list for the meatball soup recipe
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 large garlic clove, minced
- 1 celery stalk, cut into small chunks
- 2 teaspoon cumin, divided
- 8 cups (2 l) chicken stock or beef stock
- 4 cups (1 l) water
- 1/2 cup tomato sauce
- 1/2 pound green beans, trimmed and cut into pieces
- 1 pound ground beef
- 1/2 cup chopped fresh cilantro
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon of cayenne, optional
- 1 teaspoon of dried oregano
Mexican meatball soup (albondigas soup)
Mexican meatball soup – also known as Albondigas soup – is made with beef meatballs, green beans, celery, onion, garlic, and spices in a rich tomato broth and will quickly become a family favorite. The traditional version of the soup includes rice in the meatballs but we found a low-cab option without rice would be worth a try. So this version is a little simplified!
How to make the Mexican Meatball Soup?
The method to make the Mexican meatball soup is very easy: The first step is to simmer the soup base. The soup is made with onion, garlic, cumin, tomato sauce, celery, green beans, and spices. To make the meatballs, we use a combination of lean ground beef, egg, cilantro, salt, pepper, and cumin. The beef mixture is formed into small balls which we drop into the soup. Once the beef meatballs have been cooked in the broth, you can divide them into bowls and serve. Easy!
Directions
1. To make the Mexican meatball soup: Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and celery and cook until tender, about 3 minutes, stirring regularly. Add the minced garlic and cumin, and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add the green beans.
2. In a large salad bowl, combine meat, cilantro, salt, pepper, cumin, and egg. Shape the beef mixture into 1-inch meatballs using a small cookie scoop.
3. Add the meatballs to the simmering soup, one at a time. Cover the pot and simmer for 1/2 hour.
4. Add a few pinches of oregano and adjust seasoning with salt and pepper, and a dash of cayenne if you like.
5. Ladle the Mexican meatball soup into bowls and garnish it with fresh chopped cilantro. Enjoy! ❤️
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Tips for the Mexican meatball soup recipe
- Mix the meat mixture with your hands, to avoid overmixing.
- Feel free to add a small amount of chopped fresh mint leaves to the meatballs for a fresh touch in flavor.
- Some once additions to this meatballs soup recipe are green peas, zucchini, potatoes, carrot…
- Squeeze some fresh lime into your bowl of soup for a dash of freshness!
- If you make the meatballs ahead of time and freeze, you can whip up this delicious meatball soup anytime you need a wholesome meal.
What to serve with the meatballs soup?
This Mexican meatball soup is hearty enough to stand as a complete meal on its own, but you can serve it with a side of rice, bread, or tortilla chips.
How long to keep the meatball soup leftovers?
You can keep the meatball soup leftovers for up to 3 days in your refrigerator. Meatball soup makes great leftovers! Simply reheat your soup on the stovetop or in the microwave, adding more liquid if necessary.
More meatball recipes
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- Meal Prep Garlic Butter Chicken Meatballs with Cauliflower Rice
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- Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
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Reviews
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How did it turn out?
I made this tonight for dinner and we all loved it ! I already added it to my Favorites and will no doubt be making it again and again . Thanks for the delicious recipe.
This looks delicious. Can it be made in a Crockpot?
