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Make this easy Mexican Meatball Soup in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and super easy.

Meatball Soup in a bowl with black beans, and veggies
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This Mexican Meatball Soup Recipe is the answer to busy weeknights. You know those nights when you are tempted to get take out? Make this delicious meal instead in only 30 minutes. You will save time and money and your family can enjoy a really fabulous meal.

This is a toss and go recipe and takes just minutes on the stove top. It is so easy and loaded with flavor. Try these other delicious stovetop soup recipes, Pasta Fagioli Soup, Chicken Corn Soup, Green Chile Chicken Soup, and Homemade Chicken Noodle Soup.

What is Albondigas Soup?

Albondigas soup is the traditional name for this recipe. It is Mexican Meatball soup and packed with meatballs, veggies and so much more! This soup is delicious.

Ingredients

Ingredients - Frozen Meatballs, diced tomatoes, tomato sauce, beef broth, onion, olive oil, carrots, zucchini, black beans, frozen corn, salt, pepper, chili powder, cumin, cilantro
  • Frozen Beef Meatballs – Use any type of flavor of meatballs
  • Diced Tomatoes with Green Chiles – A can of Rotel works great.
  • Beef Broth – If out, you can substitute with chicken broth or water

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Type Of Meat – I often just use what I have in the freezer or what is on sale at the grocery store. You can also use ground beef or ground turkey instead of meatballs.
  • Add More Tomatoes – Another idea it to add more tomatoes to stretch the meat. This is a great recipe to add more tomatoes or tomato sauce and corn to and it will make your soup go further.
  • Veggies – Add in other types of vegetables such as potatoes, celery, or yellow squash.

How to Make Mexican Meatball Soup

  • Step 1 – Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.
Cooking diced carrots and onions in melted butter in a Dutch Oven with a wooden spoon
  • Step 2 – Add in all the other ingredients except for the zucchini.  Stir to combine.
  • Step 3 – Bring the pot to a boil then reduce the heat to medium. Simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
  • Step 4 – Add in the zucchini and then simmer for an additional 5 minutes. Serve the Mexican Soup mixture topped with the chopped fresh cilantro and enjoy!
Topping the soup with diced zucchini in the large pot with wooden spoon
  • Step 5 – You can also serve with corn tortillas and fresh lime juice for a flavorful broth.

Recipe Tips

  • Preparing Vegetables – We keep diced onion and bell pepper in the freezer so it is easy to add to any recipe we like. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.
  • Meatballs – There is no need to thaw the meatballs before placing in the large pot. You can take from the freezer to the large pot.
Meatball Soup in a large pot

Serving Suggestions

This traditional Mexican Meatball Soup is delicious served just as it is but we also like to serve with bread for to make sure to get every last drop of the broth.

Frequently Asked Questions

Can I Make with Homemade Meatballs?
How to Store Leftover Meatball Soup
Can I Freeze Meatball Soup?
Meatball Soup in a large pot

More Easy Meatball Recipes

We love to hear from you. If you make this Mexican Meatball Soup Recipe, please leave us a comment or a star review.

Mexican Meatball Soup

5 from 7 votes
Make this easy Mexican meatball soup recipe in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and tasty.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Cuisine Mexican
Course Soup
Calories 459

Ingredients

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Instructions

  • Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.
  • Add in all the other ingredients except for the zucchini.  Stir to combine.
  • Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
  • Add in the zucchini and then simmer for an additional 5 minutes.
  • Serve topped with the chopped cilantro and enjoy!

Nutrition Facts

Calories 459kcal, Carbohydrates 25g, Protein 28g, Fat 28g, Saturated Fat 10g, Cholesterol 82mg, Sodium 1463mg, Potassium 1050mg, Fiber 8g, Sugar 5g, Vitamin A 3879IU, Vitamin C 18mg, Calcium 97mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 7 votes (6 ratings without comment)

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Comments

  1. Rowena Anne Lincoln says:

    5 stars
    So tasty and easy to make!