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Mexican Albondigas Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
This sopa de albondigas (meatballs soup) is such a creative way to transform a plain beef soup into something more special and yummy.
Course: Soup
Cuisine: Mexican
Keyword: albondigas soup
Servings: 4 people
For the soup:
  • 3 cups beef broth
  • 3 cups of water
  • 1 onion cut into dices
  • 2 garlic cloves minced
  • 1 carrot cut into medium size pieces
  • 1 zucchini cut into medium size pieces
  • 1 handful of fresh coriander
  • 1 small jalapeño deseeded and cut into tiny pieces
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • Lime optional but highly recommended
For the meatballs:
  • 200 gr ground beef
  • cup breadcrumbs
  • 1 egg
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp dry coriander
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  1. Mix all the ingredients for the meatballs. Using your hand, mix it well until you get a homogeneous mixture. Make medium size balls (this recipe serves 8 - 10 meatballs).
  2. In a big pot heat the oil over medium heat. Add the onion, the garlic, the tomato paste, and the jalapeño and cook for a couple minutes until it's fragrant.
  3. Pour the water and the beef broth. When it starts to boil add the meatballs and the fresh coriander. Simmer for 10 minutes.
  4. Add the zucchini and the carrots and cook for 15 - 20 minutes until the carrot is fork tender.
  5. Serve the soup and add some drops of lime juice.