Quick, Easy, & Delicious Albondigas Soup (Mexican Meatball)

Quick, Easy, & Delicious Albondigas Soup (Mexican Meatball)

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"This particular recipe is a one-pot wonder with everything being cooked in the broth, including the meatballs. It's incredibly forgiving too, so change the amounts of the spices, etc., to fit your tastes. I have made this soup 3 times now for company, and each time, all three sets of guests raved that it was the best soup they'd ever had. Even my picky 3 1/2 year old who rarely eats much for dinner requested that I make this soup often, after eating 3 bowls! Oh, and I almost forgot to mention that if you're careful with the ingredients, it is a gluten-free recipe."
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10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Add broth to large stock pot and bring to a boil.
  2. Meanwhile, combine meatball ingredients (beef - 1/2 bunch cilantro) and form into 3/4 " - 1" balls. Once formed and once broth is boiling, add in meatballs, one at a time. Bring back to a low boil and then reduce heat. Simmer for about 5 minutes.
  3. Gently stir in remaining ingredients MINUS the zucchini, corn, and cilantro. Bring back to a low boil and then reduce heat and simmer about 20 minutes or until vegetables are softened and cooked through.
  4. Add zucchini and corn and simmer for about 10 minutes. Remove from heat, and add in remaining cilantro or serve on the side as a garnish. Garnish with additional cilantro, sour cream, cheese, avocado, etc.