Delicious Sopa de Albondigas Recipe For a Hearty Meal

Hey, it’s your boy Gary Vee here to introduce you to a delicious recipe that will blow your taste buds away! Today we’re talking about Sopa De Albondigas, otherwise known as Meatballs in Broth. Let me tell you, this dish is no ordinary soup – it’s a flavor-packed, hearty meal that’s sure to leave you feeling satisfied and ready for whatever comes your way.

Now, let’s be real. A lot of soups out there are just average at best – they might fill you up, but they don’t exactly get your mouth watering. That’s where Sopa De Albondigas comes in. This soup is packed with all the flavors of South America and Mexico in one bowl. With beef broth, tomato sauce, ancho chilies, cumin, garlic, onion and more – I promise you a taste bud party is about to happen.

And listen up, this is not just any ordinary meatball soup. We’re taking things to a whole new level. We’ve got fresh cilantro, parsley and mint mixed in with the meatballs for an extra pop of freshness. And let me tell you right now – when those flavors combine with the savory broth? It’s going to knock your socks off!

This soup is perfect for any occasion too – whether you’re feeding a crowd or just looking for some cozy comfort food on a cold day. So trust me on this one folks, grab those ingredients and let’s get cooking!

Why You’ll Love This Recipe

Sopa De Albondigas ( Meatballs in Broth)
Sopa De Albondigas ( Meatballs in Broth)

Hey there, foodies! Listen up because I’ve got a recipe that’s sure to make your taste buds dance the tango. If you’re a fan of heartwarming comfort foods and dishes packed with bold flavors, then you’re in for a treat. Allow me to introduce you to the Sopa De Albondigas; the Mexican meatball soup.

What’s not to love about this dish? Let’s start with the meatballs. They’re made from a blend of beef and pork, mixed together with rice, herbs, and spices that’ll make your mouth water just thinking about them. The meatballs are simmered in a broth made from beef or chicken stock, mixed with tomato sauce spiked with ancho chilies and garlic cloves – this combo is pure magic!

The dish also features vegetables like carrots and potatoes that absorb all the fantastic juices from the broth and meatballs, providing a burst of deliciousness in every bite. What most people love about this soup is that it warms your soul as well as your belly.

But here’s the kicker: Sopa De Albondigas is incredibly easy to make from scratch. It may sound fancy and complicated, but trust me – as long as you stock up on all the necessary ingredients, this recipe is fool-proof.

So why will you love Sopa De Albondigas? Because it’s an absolute flavor bomb that will leave your tummy happy and your tastebuds singing. Give it a try – I promise you won’t regret it.

Ingredient List

  Delicious meatballs swimming in a cozy broth!
Delicious meatballs swimming in a cozy broth!

Let’s talk about the ingredient list! This recipe calls for a mix of aromatic herbs and spices, quality ground beef, and a few essential veggies to bring texture and depth to the dish.

Here’s what you’ll need:


  • 1 pound (450 g) ground beef
  • 1/4 cup (60 ml) milk
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 tsp dried oregano
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 6 cups (1.5 L) beef broth or chicken stock
  • 14 oz (400 g) tomato sauce
  • 1 ancho chili or more to taste
  • 1 tsp chili powder
  • Salt and pepper to taste


  • Fresh cilantro leaves
  • Fresh mint leaves

Don’t worry if you don’t have all the ingredients on hand! I’ll share some tips for substitutions and variations in the next section.

The Recipe How-To

  No better way to warm up in a chilly evening!
No better way to warm up in a chilly evening!

Let’s Get Cooking!

Welcome to the part you’ve all been waiting for- how to make sopa de albondigas, my way! So put on your cooking hat and let’s get started.

Step 1 – Making the Meatballs


  • [X amount] pound(s) ground beef
  • [X amount] diced onion
  • [X amount] minced garlic cloves
  • [X amount] egg
  • [X amount] cup(s) milk
  • Salt and pepper to taste

In a large bowl, combine the ground beef, onion, garlic, egg, milk, salt, and pepper. Mix them all together until completely combined. Be sure not to overwork the meatballs or they’ll become tough. Once everything is incorporated, shape the mixture into meatballs.

Step 2 – Making the Broth


  • [X amount] tablespoon of olive oil
  • [X number of] garlic clove
  • [X number of] ancho chilies (seeds removed)
  • [X amount] pound(s) of tomatoes
  • [X amount] dried oregano
  • [X amount] cumin
  • [X amount] chili powder
  • [X number of] carrots (julienne)
  • [X number of] potatoes cut into small dice
  • Salt and pepper to taste

Heat up your pot with olive oil under medium heat, add chopped onions and garlic. Sauté them till they become fragrant.

Next add in diced tomatoes and ancho chilies. Cook until soft around 15-20 minutes on low heat.

Stir in dried oregano leaves, cumin and chili powders. Add the potatoes and carrots.

Add in chicken stock (or water), salt or pepper depending on your preference*. Let it boil before adding in the meatballs slowly so they don’t break apart.

Bring the soup to a boil one more time, then reduce heat down to low-medium and cook for another 30-40 minutes.

Step 3 – Finishing Touches!


  • [X amount] of fresh cilantro
  • [X amount] of fresh parsley
  • [X amount] of fresh mint
  • [X amount] of rice (Optional)

Garnish the soup with cilantro, parsley and mint. If you’re feeling fancy, serve the soup with a side of rice too.

Voila! Your delicious Mexican meatball soup, also known as sopa de albondigas or caldo de albóndigas is ready to be devoured. Enjoy!

Substitutions and Variations

  Perfect comfort food for a rainy day!
Perfect comfort food for a rainy day!

Listen up, folks. It’s time to shake things up and add your own twist to this classic Sopa De Albondigas recipe. You can switch out a few ingredients or toss in some of your favorite flavors to create a unique variation of this dish. Let me give you some ideas on what you can do here.

First of all, if you’re not a fan of ground beef, mix it up with ground pork instead. Or, in case you prefer chicken meatballs, go on ahead and substitute it for the beef one. That way, you have options in making your meatballs.

Now let’s talk about spices. If you want to spice this soup up a bit more, consider using chipotle chiles in adobo sauce instead of ancho chilies. This will undoubtedly give the soup a more intense flavor than the original recipe.

If you’re exploring different herb options, desire something fresh to drop in, consider mint or parsley as alternatives to cilantro. Although a good handful of cilantro gives this dish a traditional Mexican touch, subbing it with mint or parsley is still worth trying.

Furthermore, guys don’t forget that there are many variations of this soup throughout Mexico–the caldos– including Caldo de Pollo (chicken soup), Caldo de Fideo (noodle soup), and Caldo de Arroz con Carne Molida (rice soup with ground beef). You could attempt making those versions too.

Lastly, when serving, toss in some carrots or potatoes for extra vitamins and minerals if that’s what makes you happy! Basically, there are plenty of choices available here for anyone who loves to experiment with their food.

In conclusion folks, butchering any recipe is never desirable but feel free people to let loose and try new adjustments to improve it further while still preserving its classic taste.

Serving and Pairing

  Meatballs cooked to perfection in a flavorful broth!
Meatballs cooked to perfection in a flavorful broth!


Now comes the fun part, my fellow foodies. Sopa de Albondigas is a hearty and flavorful soup that you can enjoy all year round. It’s perfect for warming up on chilly evenings or for adding some depth to your summer meal. The rich and savory broth pairs perfectly with the succulent meatballs and fresh herbs, making it a truly satisfying dish.

When it comes to serving your Sopa de Albondigas, I recommend ladling it into a deep bowl and garnishing it with some freshly chopped cilantro, parsley or mint leaves. You could also add a dollop of sour cream or a sprinkle of cheese for added richness.

As for pairing, this soup goes well with a variety of side dishes that complement its bold flavors perfectly. A simple green salad dressed with a citrus vinaigrette is an excellent choice, as is some crusty bread for sopping up the broth.

If you’re feeling adventurous, pair your Sopa de Albondigas with some grilled vegetables or spicy roasted potatoes. The smoky char of the veggies will play off the richness of the soup while adding some much-needed texture and crunch.

For those looking for a gluten-free option, serve your soup with rice or quinoa stirred into the broth. And if you’re feeling truly indulgent, why not pair this delicious soup with an ice-cold Mexican beer or refreshing Sangria? Just be sure to sip responsibly!

In conclusion, there are plenty of options when it comes to serving and pairing your Sopa de Albondigas. Whether you prefer classic sides or something more unexpected, this soup is versatile enough to go with just about anything. So go forth and experiment – your taste buds will thank you!

Make-Ahead, Storing and Reheating

  A hearty and savory soup that will satisfy all your cravings!
A hearty and savory soup that will satisfy all your cravings!

Listen up, folks! I know you’re busy and may not have time every day to cook a pot of Sopa De Albondigas from scratch, so let me give you some tips on how to make it ahead of time, store it properly, and reheat it perfectly.

First things first, this sopa de albóndigas is an ideal dish for meal prep. You can make the meatballs and the broth a day or two before serving the soup. Simply prepare the meatballs according to the recipe and refrigerate them separately from the broth. Then, store the broth in an airtight container in the refrigerator until you’re ready to complete the soup.

Now let’s talk about storing this deliciousness. Once everything is cooked and assembled, you can store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve prepared a larger batch, consider freezing portions for future quick meals. For maximum freshness, I’d suggest using a vacuum-sealed bag or wrapping each individual portion with cling wrap and then placing them together in a freezer-safe container.

When it’s time to reheat your sopa de albóndigas, I highly recommend doing it on the stovetop over medium heat with some additional beef broth for extra flavor. Be gentle when stirring the soup so that your tasty meatballs don’t fall apart. If you prefer reheating in the microwave, do so in short intervals while stirring occasionally until heated through.

And there you have it! Now get cooking and prepping like a pro – this sopa de albóndigas will be perfect no matter when you decide to enjoy it!

Tips for Perfect Results

  The aromatic blend of herbs and spices will soothe your soul!
The aromatic blend of herbs and spices will soothe your soul!

You know what they say, the devil is in the details, and when it comes to this Sopa De Albondigas recipe, there are a few key tips to ensure you achieve perfect results every time. Below are my top recommendations that will make a world of difference in your final dish.

1) Use quality ingredients – Not all beef broth or tomato sauce is created equal. Opt for high-quality ingredients to elevate the flavor of your soup.

2) Don’t over-mix your meatball mixture – Over-mixing can lead to tough meatballs. Mix until everything is just combined and then stop.

3) Don’t skip the ancho chilies – The ancho chilies add a smoky depth of flavor that cannot be substituted. If you can’t find them fresh, use dried chilies soaked in boiling water.

4) Let the soup simmer – Don’t rush it! Allow the soup to simmer for at least 30-40 minutes so that all the flavors can meld together beautifully.

5) Use fresh herbs for garnishing – Top your soup with chopped fresh cilantro, parsley or mint for a pop of freshness that complements the warm broth perfectly.

Follow these tips and your Sopa De Albondigas will be sure to impress both yourself and your company. So go ahead, whip up a batch, and enjoy a taste of Mexico from the comfort of your home.


Now, to address any questions or concerns you may have about creating this amazing Sopa de Albondigas recipe, let’s dive into the frequently asked questions or FAQs. I know that sometimes some recipes can be tricky to get right, so let’s ensure this recipe will have you making all those warm and comforting flavors of Mexico in no time, minus the hurdles. Let’s get started!

How do you keep albondigas from falling apart?

One important tip to keep in mind when cooking meatballs is to avoid stirring them immediately after adding them to the pot. Stirring can cause the raw meatballs to come apart and lose their shape. It’s best to let them simmer undisturbed for at least five minutes before gently stirring them. However, if a meatball or two breaks apart, there’s no need to worry as it won’t affect the overall taste. In fact, you may end up with a delicious meat sauce instead!

Why do my albondigas come out hard?

Making albondigas or meatballs can be tricky since they can often turn out hard and unappetizing. The most common culprits behind this issue are over-mixing the meatball mixture and compacting the meat too tightly when forming the albondigas. These factors can lead to tough and dense meatballs.

What are the meatballs in Italian wedding soup made of?

The delectable meatballs in Italian Wedding Soup consist of a delicious blend of beef, ground pork sausage, breadcrumbs, Parmesan cheese, and savory seasonings.

Are albondigas the same as meatballs?

Albondigas is a term originated from Spain, which refers to ‘meatballs.’ The dish comprises ground meat, such as beef or pork, blended with breadcrumbs, onions, herbs and spices. Traditionally, albondigas in Spain are seasoned with a mixture of smoky paprika and cumin and served accompanying a tomato-based sauce called sofrito.

Bottom Line

In conclusion, if you’re looking for something hearty and delicious with a flavorful kick, then Sopa De Albondigas is the perfect soup recipe for you to try. You can easily customize this recipe to suit your tastes, whether it’s by using chicken stock instead of beef broth or by adding more chillies for an extra kick of heat.

The key takeaway from this recipe is to take your time with the meatball mixture and let the flavors of the onion, garlic, and herbs really infuse into the meat. Don’t forget to garnish with some fresh cilantro or mint for an added burst of flavor.

Make-ahead and storing options make this a very convenient meal for busy weeknights or make ahead meals. Whether you’re craving a cozy and hearty meal or just want to impress dinner guests with a classic Mexican soup recipe, Sopa De Albondigas will not disappoint.

So go ahead, grab your pot and your ingredients, and get ready to enjoy a comforting bowl of soup that’s packed with protein and flavor. Trust me, your taste buds will thank you!

Sopa De Albondigas ( Meatballs in Broth)

Sopa De Albondigas ( Meatballs in Broth) Recipe

This recipe is from a San Francisco Mexican restaurant called the Papagayo Room and is a traditional Mexican meatball soup. It's originally from a September 1978 issue of Bon Apetit that featured the recipes of the owners of the restaurant who then ran a cooking school in Tiburon.
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Prep Time 25 mins
Cook Time 35 mins
Course Main Course
Cuisine Mexican
Calories 347.2 kcal


Albondigas (Meatballs)

  • 1 1/2 lbs ground beef
  • 1/2 medium onion, diced
  • 1 slice white bread, soaked in a small amount of
  • milk
  • 1 egg, beaten
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup of fresh mint, chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon dried oregano, crushed
  • 2 garlic cloves, minced
  • salt & freshly ground black pepper, to taste

Sopa (Soup)

  • 1 ounce about 3 dried red chilies (to taste) or 2 tablespoons chili powder (to taste)
  • boiling water
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 2 ancho chilies (red, use as much "heat" as you like) (optional)
  • 2 tablespoons olive oil
  • 1 cup tomato sauce
  • 3 cups beef broth
  • salt & freshly ground black pepper, to taste


  • For albondigas:
  • Combine all ingredients in a large bowl.
  • Form into small balls.
  • For Sopa:
  • If using dried chilies, remove seeds and veins.Soak chilies in boiling water 10 minutes;drain and puree with onion, garlic,cumin and red peppers in blender or food processor.
  • Heat oil in a large saucepan over medium heat.
  • Add puree and cook about 1 minute.
  • Stir in tomato sauce and simmer 2 to 3 minutes.
  • Add broth; skim surface of soup if needed.
  • Increase heat and bring soup to a boil;add meatballs.
  • Reduce heat and simmer 30 minutes, covered, or until meatballs are cooked through.
  • Add salt and pepper to taste and serve immediately.
  • May be refrigerated and reheated or frozen.

Add Your Own Notes


Serving: 253gCalories: 347.2kcalCarbohydrates: 9.8gProtein: 24.7gFat: 23.1gSaturated Fat: 7.6gCholesterol: 112.7mgSodium: 620mgFiber: 1.8gSugar: 3.5g
Keyword < 60 Mins, Meat, Mexican
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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.