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Albondigas Meatball Soup

Spicy Albondigas Meatball Soup recipe! Bake meatballs and simmer in flavorful broth with potatoes and jalapeño. Serve hot, garnished with fresh cilantro. Try it tonight!

Savor the rich flavors of Mexico with this hearty Albondigas Meatball Soup, a comforting blend of tender meatballs, fresh veggies, and aromatic spices in a warm, savory broth. This satisfying, one-pot wonder is perfect for a cozy night in with family and friends.

Ready Time

45 mins


4 servings


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 4 cups beef broth
  • 1 large can (14.5 oz) diced tomatoes
  • 1 jalapeño pepper, chopped
  • 2 medium potatoes, peeled and diced
  • Fresh cilantro, chopped (optional)


Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, egg, breadcrumbs, chopped cilantro, olive oil, cumin, paprika, salt, and pepper.

Mix everything with your hands or a wooden spoon until just combined; don’t overmix.

Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.

You should end up with around 20-25 meatballs.

Place them on a baking sheet lined with parchment paper, leaving some space between each meatball to allow for even cooking.

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly browned on the outside.

While the meatballs are baking, heat the beef broth in a large pot over medium heat.

Add the diced tomatoes, chopped jalapeño pepper, and diced potatoes.

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Once the meatballs are done, remove them from the oven and carefully add them to the pot with the soup.

Simmer everything together for 5-7 minutes, or until the meatballs are heated through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh cilantro if desired.


Make sure to not overmix the meat mixture, as it can make the meatballs dense. Use a gentle hand when shaping the meat mixture into balls, you want them to be lightly packed.

If you don’t have fresh cilantro, you can substitute it with parsley or basil, but it will change the flavor profile slightly.

Don’t overcrowd the baking sheet with meatballs, you want to give them enough space to cook evenly. You can make the meatballs ahead of time and store them in an airtight container in the fridge for up to a day or freeze them for up to 2 months.

If you like a little more heat in your soup, you can add more jalapeño peppers or use hot sauce to taste.

You can serve the soup with some crusty bread or over rice for a more filling meal.

Nutrional Value

  • Calories: 540
  • Total Fat: 34g
  • Saturated Fat: 11g
  • Cholesterol: 80mg
  • Sodium: 650mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 30g
Albondigas Meatball Soup
Albondigas Meatball Soup

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