Albondigas (Mexican Meatball Soup) is easy to make and full of healthy ingredients!
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Albondigas (Mexican Meatball Soup)

A delicious soup that can be altered to make a vegetarian-friendly alternative.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Vanessa Brady



  • 1 1/2 meat crumbles or ground beef
  • 1/2 cup precooked rice
  • 1 egg
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • 1/3 bread crumbs


  • 1 quart broth vegetable or beef
  • 2 potatoes diced
  • 2 carrots sliced
  • 2 celery stalks cut
  • 2 tbsp tomato paste
  • 1 cup spicy spinach blend


  • Place all the soup ingredients except the spinach into a pot and bring to a boil. Lower temperature and allow to simmer for 20 minutes.
  • Add meatball ingredients into a medium bowl and mix until you can form small balls. Vegetarian meatballs will need to be pan fried in order to keep from disintegrating.
  • Add a handful of spicy spinach blend and vegetarian meatballs to the soup and serve immediately. Meaty meatballs will have to be cooked in the soup for an additional 20 minutes until the center is no longer pink.