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Sopa de Albóndigas

Sopa de Albóndigas is a hearty, comforting Mexican soup filled with tender beef meatballs, vibrant vegetables, and a flavorful broth. Infused with fresh herbs, tomato sauce, and a blend of warm spices, every bite is rich, savory, and deeply satisfying.
This classic soup is perfect for family dinners or when you’re craving something warm and nourishing. Serve it with chopped onion, fresh cilantro, and lime wedges for a refreshing finish.
Total Time1 hour
Course: Main Course, Soup
Cuisine: Latin American, Mexican
Keyword: Sopa de albóndigas
Servings: 8 Servings

Equipment

Ingredients

  • 1 lb ground beef
  • 2 tsp ground cumin divided
  • 2 tsp black pepper divided
  • 2 tsp salt divided
  • 2 tsp garlic powder divided
  • 2 tsp onion powder divided
  • 1 tbsp chopped mint divided
  • 1 tbsp chopped thyme divided
  • 2 tsp Worcestershire sauce
  • 1 egg
  • 2 tbsp all-purpose flour
  • 20 cups water
  • 1/4 large onion roughly chopped
  • 4 cloves garlic minced
  • 1 8 oz can tomato sauce
  • 2 tbsp beef bouillon
  • 2 large carrots chopped
  • 2 chayotes guisquil, chopped
  • 2 large potatoes chopped
  • 2 ears of corn cleaned and cut into thirds
  • 1 large zucchini chopped
  • 1/4 small cabbage chopped
  • 1/4 bunch cilantro

For serving

  • Chopped cilantro
  • Chopped onion
  • Lime wedges

Instructions

  • In a large bowl, combine the ground beef with half of the cumin, black pepper, salt, garlic powder, onion powder, mint, and thyme. Add the Worcestershire sauce, egg, and flour. Mix everything together thoroughly and shape the mixture into small meatballs about 1 1/2 tablespoons in size. Set the meatballs aside.
  • In a large pot, bring 20 cups of water to a boil. Add the onion, garlic, tomato sauce, remainder of the seasonings and herbs, and the prepared meatballs into the pot. Simmer for about 15 minutes, allowing the meatballs to cook through and the flavors to meld.
  • Next, add the carrots, chayotes, potatoes, and corn. Allow this to cook for 10 minutes.
  • Lastly, add the zucchini, cabbage, and cilantro. Continue simmering for a final 10 minutes, or until the vegetables are tender.
  • Check for seasoning and adjust as needed.
  • Serve hot with chopped cilantro, onion, and lime wedges. Enjoy!

Notes

  • Keep the meatballs small so they cook evenly and stay tender in the broth.
  • Adding the vegetables in stages ensures everything cooks perfectly without becoming too soft.
  • Fresh mint and thyme give the albóndigas a distinctive, fresh flavor—don't skip them if you can help it.
  • If you like a thicker broth, you can blend part of the broth with a few cooked vegetables before adding the cilantro and final ingredients.
  • Leftovers taste even better the next day as the flavors continue to develop.