Delicious Sopa De Albondigas Recipe For Meat Lovers!

Good people, lend me your ears! For today, I bring forth a recipe that will make your taste buds dance with glee. A soup that is both filling and satisfying – the one and only Sopa De Albondigas, also known as Meatball Soup.

This traditional Mexican soup is not just any ordinary soup. It is a rich mixture of tender meatballs made from ground beef and lamb, long grain white rice, loaded veggies, all in a warm broth of tomatoes and beef broth. The aroma alone will make your mouth water and you cannot resist the scrumptious flavors that it holds.

Whether you’re looking for a hearty dinner or something deliciously comforting on a cold winter day, this soup is perfect for all occasions. Sweethearts can enjoy it in each other’s company while their souls are warmed by the flavorsome broth. Friends can bond over the shared love of this savory delight. Heck, even an exhausted soul after a long day’s work will find solace in a warm bowl of Sopa De Albondigas.

So what are you waiting for? Bring out your aprons and let us whip up this delicious soup together. Let us discover the flavorful Mexican cuisine and all its unique flavors. Your taste buds will thank you for it!

Why You’ll Love This Recipe

Sopa De Albondigas (Aka Meatball Soup)
Sopa De Albondigas (Aka Meatball Soup)

Hear me, fellow food lovers! As a chef specializing in Brazilian and American cuisine, I introduce to you the Sopa de Albondigas, also known as Meatball Soup. This soup is a fabulous combination of meatballs, fresh veggies, and spices. Let me convince you why this soup should be added to your recipe collection.

Firstly, it’s a traditional Mexican meatball soup that is packed with flavors. Imagine skewered meatballs made of ground beef and lamb combined with garlic cloves, onion, fresh parsley, and chives. The smell alone will have your mouth watering. When cooked in beef broth with tomatoes and spices such as allspice and cinnamon, it enhances the fragrance and flavors.

Secondly, this soup recipe can also be served as a low carb or keto Mexican meatball soup by using rice alternatives like cauliflower rice or zucchini noodles. You can enjoy the dish without worrying about your waistline. Plus, it is a primo option for those who want to incorporate more vegetables into their daily intake.

Thirdly, soup recipes generally are known to soothe the soul on chilly nights while warm our bellies in winter evenings. With Sopa de Albondigas (Meatball Soup), you not only reap dished that satisfy both categories but additionally get more nutrients in one bowl than many other soups out there.

In conclusion, try out the recipe and witness how magnificent this traditional Mexican soup will become your new favorite guaranteed. As your chef specializing in Brazilian and American cuisine, trust me when I say that this recipe explodes with deliciousness seeking approval from even the pickiest of eaters!

Ingredient List

 Savory meatballs swimming in a pool of deliciously spiced broth
Savory meatballs swimming in a pool of deliciously spiced broth

Here are all of the ingredients that you will need to make this delicious Sopa De Albondigas:

For the meatballs:

  • 1 lb. ground beef
  • ¼ lb. ground pork
  • ½ cup cooked long-grain white rice
  • 2 eggs
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 garlic clove, minced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Salt and pepper

For the soup:

  • Olive oil
  • 1 small onion, chopped finely
  • 2 garlic cloves, minced
  • 1 can (15oz) diced roma tomatoes
  • 8 cups beef broth
  • Salt and freshly ground black pepper to season

The Recipe How-To

 This soup is so flavorful, it will bowl you over!
This soup is so flavorful, it will bowl you over!

Now that we have all the ingredients ready, let’s dive into the most important part of the recipe – how to make the meatball soup.

Step 1: Making the Meatballs

To make this Mexican-style meatball soup, we will first need to make meatballs by combining freshly ground beef and lamb with cooked long grain white rice, minced garlic, chopped parsley and chives, and a dash of ground cinnamon and allspice. Add in beaten eggs to help bind the mixture together before rolling them into balls about an inch in diameter.

Step 2: Browning the Meatballs

Next, heat up some olive oil in a large Dutch oven or stockpot over medium-high heat. Once the oil is heated, drop in the meatballs gently and let them cook for a few minutes until they are browned on all sides. Use a slotted spoon to transfer the meatballs to a plate and keep them aside until needed.

Step 3: Preparing the Soup Base

To prepare the soup base or broth, add diced onions to the same pot and sauté until they turn translucent. Then add diced roma tomatoes along with any other vegetables of your choice such as carrots or bell peppers. Cook for a few more minutes until everything is nicely combined.

Pour in chicken or beef broth, whichever works best for you, followed by a pinch of salt and pepper. Add lemon juice and let it come to boil.

Step 4: Adding In The Meatballs And Simmering

Now that you have prepared both components let us combine them: Gently add in the meatballs into the boiling soup base then reduce the heat down to low so that everything can simmer for about 20-30 minutes until fully cooked.

Step 5: Garnish And Serve

Once everything is cooked through, garnish each serving of your delicious sopa de albondigas with freshly chopped parsley or chives, and slices of lemon which should be squeezed at the table.

Now all that’s left is to enjoy your bowl of comforting, warming Mexican meatball soup.

Substitutions and Variations

 Hearty and comforting, perfect for chilly nights
Hearty and comforting, perfect for chilly nights

Thou art desirous of a meatball soup but doth not have all the necessary ingredients? Fret not, for there are substitutions and variations that you can try. Forsooth, let me tell thee some.

– Meat: Instead of using ground beef and ground lamb, thee can use ground chicken or ground pork or even a mixture of the two. The use of just one type of meat shall also suffice, though it may affect the flavor.

– Rice: Long grain white rice shall be used in this recipe. However, if thee prefer brown rice or have leftover rice from another meal, thee can use that too. It shall give a different texture to the soup but it shall still taste good.

– Broth: A traditional Mexican meatball soup is usually made with beef broth, but thee can use chicken broth or vegetable broth if thou prefereth. This substitution may alter the taste of the soup, so choose wisely.

– Veggies: The recipe calls for roma tomatoes and loaded veggies like garlic and onion. But if thou have other vegetables on hand such as zucchini or bell peppers or carrots, chop them up and add them to the soup for more color and nutrients.

– Spices: If thy spice rack does not possess allspice and cinnamon, no need to be disappointed. You can substitute these with ground nutmeg or cloves which shalt give a similar flavor profile.

Remember that these substitutes may bring changes to the taste and texture of the soup but this should not deter you from trying out new variations based on the ingredients you have in your pantry. Happy cooking!

Serving and Pairing

 Sopa de Albondigas, the ultimate comfort food
Sopa de Albondigas, the ultimate comfort food

Verily, this Sopa de Albondigas soup recipe is a delicious meal that deserves to be savored to the fullest. When it comes to serving it, I suggest garnishing each bowl with freshly chopped parsley and chives to add a pop of freshness and color. A gentle squeeze of lemon juice would give the soup a bright flavor that will awaken your taste buds.

For an authentic Mexican experience, serve this soup with freshly-made corn tortilla chips or warm tortillas. If you want a crunchier texture, add some frijoles refritos (refried beans) on the side. The soup’s subtle spice notes will perfectly complement the flavors of the beans.

If you’re serving guests, consider pairing this soup with a medium-bodied red wine like Grenache or Tempranillo. Alternatively, you may opt for a chilled Mexican beer like Negra Modelo or Pacifico.

For a low-carb or keto option, you may skip the traditional accompaniments and pair this soup with a simple side salad or lightly roasted vegetables like broccoli and cauliflower.

This versatile dish can also be served for lunch or dinner any day of the week. Its savory flavors are an excellent match for any mood or occasion. No matter how it’s served or paired, this sopa de albondigas soup recipe promises to impress your tastebuds and fill your tummy with flavorful goodness.

Make-Ahead, Storing and Reheating

 Feels like a hug in a bowl, perfect to warm your soul
Feels like a hug in a bowl, perfect to warm your soul

The beauty of this meatball soup recipe is that you can easily make it ahead of time, especially if you’re planning to serve it for a dinner party or gathering. You can prepare the meatballs and the broth early on, keep them separately in the refrigerator, and then assemble the soup at the last minute. This allows the flavors to develop and blend together even better.

If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. To reheat, gently warm the soup over low heat until heated through. Be careful not to overcook or boil the soup as it will break apart the rice and vegetables.

To freeze, let the soup cool completely before transferring to a freezer-safe container. Seal tightly and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator, reheating as desired.

One important tip when reheating soup is to add a little bit of broth or water if necessary, as it may have thickened while sitting in the fridge or freezer. You can also garnish with some fresh herbs like parsley or chives and a squeeze of lemon juice to refresh the flavors.

This make-ahead, storing and reheating feature makes this sopa de albondigas recipe very flexible and convenient for busy weeknights or lazy weekends alike.

Tips for Perfect Results

 Tender meatballs perfectly seasoned with cumin and garlic
Tender meatballs perfectly seasoned with cumin and garlic

As one brings the meatball soup to a boil, attention to detail is instrumental. Here are some ways to achieve perfect results when cooking Sopa De Albondigas.

Firstly, be sure to shape your meatballs with purpose and care; overworking the meat mixture can lead to tough balls instead of tender offerings. Additionally, using cold water or wetting your fingers slightly helps prevent the mixture from sticking as you form the balls.

When adding your meatballs to the broth, avoid overcrowding the pot. Allow each ball enough space to move around in the liquid throughout cooking, evenly absorbing all the flavors therein. It’s also crucial not to stir too much, as doing so risks breaking apart the delicate spheres.

Next up, seasoning. Salt and pepper are mainstays of any delicious meal, but don’t be afraid to experiment with other complementary spices. Ground allspice and ground cinnamon add an extra dimension of depth and warmth that perfectly complements the beefy flavor of your meatballs. Dried oregano is another great option for adding some herbal flair.

Finally, don’t neglect your accompanying garnishes! Chopped fresh chives and parsley bring brightness and freshness to each spoonful of Sopa De Albondigas. A squeeze of lemon juice lends a welcome acidity as well.

Following these tips will ensure a perfectly balanced Sopa De Albondigas every time – tender meatballs soaking in flavorful broth loaded with veggies and rice!


Verily, you may have some questions and doubts upon reading this meatball soup recipe that needs answering. Tarry not, for we have compiled a few frequently asked questions to provide thee with the necessary enlightenment on this delectable sopa de albondigas. Let us embark on this journey together and clear any confusion that might linger in thy mind.

How do you keep albondigas from falling apart?

When preparing meatballs, it’s important to be gentle and avoid stirring them immediately after adding them to a sauce. Stirring raw meatballs can cause them to fall apart, which might spoil their round shape and texture. To prevent this from happening, let them simmer for at least five minutes before giving them a light stir. If some meatballs do break, don’t worry! They will still be tasty, even if they are no longer in their original form. Just think of them as having transformed into a different kind of meat mixture.

Are albondigas the same as meatballs?

Albondigas, meaning meatballs in Spanish, are a flavorful dish made from a mixture of minced beef or pork, breadcrumbs, spices, and onions. Spanish albondigas are seasoned with cumin and smoked paprika, and usually served in a tomato-based sauce known as sofrito.

What is albondigas soup made of?

Albondigas Soup is a delicious and easy-to-make soup that starts with a flavorful broth made with sautéed onions, garlic, tomatoes, and broth. Once the broth is simmering, you add in meatballs made with ground beef or turkey and rice, which then contribute their own delicious flavors to the broth.

Why do my albondigas come out hard?

There are common mistakes that can result in tough and dense albondigas or meatballs. One of them is caused by over mixing the meatball mixture, while the other results from compacting the meat too much during the forming process.

Bottom Line

In conclusion, I must say that Sopa De Albondigas is not just an ordinary meatball soup; it is a dish that combines the richness of Mexican cuisine with the heartiness of American food. With its loaded veggies and perfectly spiced meatballs made from ground beef and pork, this soup is the ultimate comfort food. Whether you are serving it to your family for dinner or during a get-together with friends, Sopa De Albondigas is guaranteed to impress.

So go ahead and try this traditional Mexican meatball soup recipe for yourself. You won’t be disappointed! And if you’re watching your carb intake, there are plenty of keto-friendly substitutions that will make this soup a guilt-free indulgence.

I hope you find these instructions, tips, and recommendations helpful in making your own delicious pot of Sopa De Albondigas. All it takes is a little bit of time and effort, but the end result is definitely worth it. Now it’s time to put on your apron and get cooking!

Sopa De Albondigas (Aka Meatball Soup)

Sopa De Albondigas (Aka Meatball Soup) Recipe

i got this recipe out of a Sephardic Cookbook. i really recommend this dish- it is a little hard to get just right because you add lemon juice and egg to the soup mixture, but when you get it right, it is worth it. This soup is rich and hearty and can be a meal unto its own. it is really good during the winter time because the thickness of the soup gives you a sense of comfort.
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Prep Time 10 mins
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 8 cups
Calories 568.5 kcal


  • 1 small onion
  • 1 small garlic clove
  • 1 lb ground beef or 1 lb ground lamb
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice (found with other spices- can find in reg supermarkets)
  • salt & freshly ground black pepper (reg pepper is fine too)
  • 3 large eggs
  • 1/2 cup breadcrumbs, plain is fine
  • 8 cups meat stock, you can use beef flavored bullion cubes as well. use about 2 cups of water for each cube
  • 1/3 cup long grain white rice, rinsed (that's an approx amount. Can add more or less depending how much you like rice- but remember it suck)
  • 1 large lemon, maybe a little less, the lemon does have a strong taste in the end if too much is added
  • 1/3 cup of finely chopped fresh parsley
  • 1/3 cup finely snipped fresh chives


  • Place the onion and garlic in the food processor or blender and puree. Note to cooker- I found that when I tried to do this, it didn’t puree very well. Even when I left the onion and garlic in chunks in the meatballs, at the end, you don’t notice.
  • put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs. Mix together by hand and set aside.
  • In a large pot, bring the meat stock to a boil. Add the rice and reduce the heat to a gentle boil
  • Have a bowl of cold water to you while you work. Wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball. Put them into the simmering liquid and partially cover the pot.
  • Cook 1 ½ - 1 ¾ hours. NOTE: Doesn’t need to be that long. I cooked it for an hour … a little over an hour and the rice and the meat were cooked. Also another thing- check the soup every once in a while because I found that the liquid evaporates easily and I had to keep adding water so the soup wouldn’t burn.
  • During the last 15 minutes of cooking, beat the lemon juice with the remaining eggs. Pour one ladle of the stock into the egg/lemon mixture.
  • Reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
  • Stirring constantly, allow the soup to thicken but make sure the liquid doesn’t come to a boil or the eggs will cook and they will form clumps in the soup.
  • When the soup is thickened, remove from heat.
  • And then you serve. enjoy.

Add Your Own Notes


Serving: 228gCalories: 568.5kcalCarbohydrates: 37.4gProtein: 39.4gFat: 29gSaturated Fat: 10.7gCholesterol: 314.3mgSodium: 308.6mgFiber: 3.7gSugar: 2.7g
Keyword < 4 Hours, African, European, Meat, Moroccan, One-Dish Meal, Portuguese, Spanish, Winter
Tried this recipe?Let us know how it was!

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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.