Albóndigas (Meatball) Soup is a beloved Mexican classic: a hearty, savory tomato broth filled with tender, seasoned meatballs and plenty of chunky vegetables. This version focuses on authentic flavors while keeping carbohydrates low by skipping rice and potatoes. Traditional spices, a touch of Mexican chorizo (optional) and fresh mint in the meatballs give the soup its distinctive character. It’s comforting and delicious.
A favorite local Mexican restaurant near our home inspired this low-carb take on albóndigas. Their soup is simple and flavorful — no rice or potatoes — so it’s naturally lower in carbs. While we’ve developed other Spanish-style albóndigas recipes, this Albóndigas (Meatball) Soup celebrates traditional Mexican flavors with a bright tomato-guajillo puree and chunky vegetables. Fresh cilantro to finish brings everything together.
Albóndigas (Meatball) Soup
Ingredients
The meatballs are mixed and shaped by hand and kept on the small side (about 1½ inch across). Use ground beef for the base and, if you like, add a small amount of Mexican chorizo for an authentic, smoky-salty note — ground pork works fine too. A key traditional addition is freshly chopped mint in the meatball mix; it lifts the flavor and is classic for Albóndigas. For the broth, dried guajillo chiles are rehydrated with tomatoes and blended into a vibrant puree that becomes the soup base.
Guajillo peppers are mild and pair beautifully with tomatoes to form the soup’s base. If you prefer more heat or a smoky edge you can substitute ancho or chipotle; some cooks add jalapeño, but guajillo offers a balanced, authentic flavor without being overly spicy.
How to Reconstitute Dried Peppers
Toast the dried guajillo chiles briefly in a skillet or comal, then simmer them with the tomatoes and a couple of garlic cloves in hot water for about 15 minutes until rehydrated and softened. Remove stems and seeds, then blend the chiles with the cooked tomatoes, garlic and some of the cooking liquid into a smooth puree. This creates a flavorful, colorful base for the soup.
Chopped Vegetables of Choice
For best texture and presentation, roughly chop the vegetables so they remain visible in the bowl. We use carrots, celery, and onions, and sometimes add zucchini or green beans. This soup is flexible: you can finish it on the stovetop, or cook everything in a slow cooker or Instant Pot. Add chopped cilantro just before serving for a fresh finish.
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We recommend beef stock for the soup base because it complements the beef meatballs and yields a deeper, traditional color. For a thicker, richer broth add a little tomato paste with the stock. Note: this recipe relies on chorizo and seasonings for salt and punch, so extra salt and pepper aren’t required unless you prefer them.
Albóndigas (Meatball) Soup – Authentic and Delicious
Albóndigas (Meatball) Soup is a recipe you’ll return to often. It delivers an authentic Mexican taste: a savory stock, chunky vegetables and seasoned meatballs. Serve piping hot with chopped cilantro as a garnish. This is a comforting, flavorful, and decidedly low-carb take on a Mexican classic.
Albóndigas (Meatball) Soup
Albóndigas Soup, a classic Mexican recipe: a flavorful stock loaded with vegetables and seasoned meatballs.
6
10
minutes
50
minutes
275.6
kcal
8.2
g
1
hour
Ingredients
- Meatballs
- 1 pound Ground beef (80/20)
- 3 ounces Chorizo (Mexican, ground) — optional
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1/2 teaspoon Oregano, dried
- 1 tablespoon Fresh mint, chopped
- 1 teaspoon Worcestershire sauce
- Soup
- 3 large Guajillo chiles, dried, stemmed and seeded
- 1 pound Tomatoes
- 2 cloves Garlic (whole, for simmering)
- 1 cup Onions, roughly chopped
- 1 tablespoon Olive oil
- 1 stalk Carrot, roughly chopped
- 2 stalks Celery, roughly chopped
- 3 cloves Garlic, chopped (for the vegetables)
- 1 1/2 teaspoons Cumin (for the soup)
- 4 cups Beef stock, low sodium
- 1 tablespoon Cilantro, chopped (for garnish)
Instructions
- Meatballs
- In a large bowl, combine meatball ingredients and mix by hand until evenly combined. Shape into medium meatballs (about 1½ inches). Sear in a preheated skillet with a little olive oil for about 5 minutes, turning to brown all sides.
- Place seared meatballs on a parchment-lined baking sheet and finish in a 350°F (175°C) oven for 15 minutes. Remove and set aside.
- Soup
- Toast the dried guajillo chiles in a skillet or comal over medium heat for about 2 minutes, turning often; remove and set aside.
- Bring a saucepan to medium-high and add the toasted chiles, tomatoes and 2 whole garlic cloves. Cover with water and bring to a boil, then reduce heat and simmer 15 minutes until chiles are rehydrated and tomatoes are soft.
- Remove stems and seeds from the chiles. Blend the chiles with the soft tomatoes, garlic and half the chopped onion using 1 cup of the cooking liquid until smooth.
- Heat olive oil in a large soup pot or Dutch oven over medium. Sauté the roughly chopped carrots, celery and remaining onion for about 5 minutes until slightly softened. Add the 3 chopped garlic cloves and cook 2 more minutes.
- Stir in the tomato-chile puree and cook, stirring, until it thickens and deepens in color (about 10 minutes). Add the beef stock, cumin and meatballs, then simmer 15 minutes to meld flavors.
- Garnish with chopped cilantro and serve hot.
Chef’s Notes
- Adjust cumin to taste if you prefer a stronger earthy note in the broth.
Nutrition Facts
- Calories: 275.6 kcal
- Fat: 18.1 g
- Saturated Fat: 6.3 g
- Cholesterol: 53.7 mg
- Sodium: 400.2 mg
- Carbohydrates: 10.6 g
- Fiber: 2.4 g
- Sugar: 5 g
- Protein: 17.8 g
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