Mexican Meatball Soup | Albondigas Soup
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
For meatballs:
  • Chicken thighs – 4, skinless & boneless
  • Onion – 1, small, finely minced
  • Egg – 1, large, beaten
  • Cooked rice – ½ cup, lightly mashed
  • Garlic – 6-8 cloves, minced
  • Fresh cilantro – ¼ cup, finely chopped
  • Fresh mint leaves – 2 tbsp, finely chopped
  • Dried oregano – 1 tsp
  • Dried parsley – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder (ground cumin) – ½ tsp
  • Salt and pepper to taste
  • Olive oil – 4 to 6 tbsp for frying
For soup:
  • Olive oil – 4 tbsp
  • Onion – 1, small, finely chopped
  • Garlic – 6-8 cloves, minced
  • Tomatoes – 4, large, chopped
  • Tomato paste – 2 tbsp
  • Jalapeno pepper – 2, sliced
  • Red kidney beans – ½ cup, cooked
  • Corn kernels – ½ cup, boiled
  • Red bell pepper – 1, small, chopped into small pieces
  • Chilli powder – 1 tsp
  • Cumin powder (ground cumin) – 2 tsp
  • Coriander powder (ground coriander) – 1 tsp
  • Dried oregano – 1 tsp
  • Paprika – ½ tsp
  • Chicken stock – 2 cups (or water)
  • Salt & pepper to taste
  • Salsa or avocado or sour cream as topping
For meatballs:
  1. Chop the chicken thighs into small chunks and add them to a chopper. Process the chicken cubes in the chopper until they are coarsely chopped. Alternatively you can use minced chicken, although I prefer to mince my chicken using an electric chopper.
  2. Take the minced chicken in a large bowl and add the beaten egg along with all other ingredients listed under meatballs except the olive oil. Give a good mix using a light hand or a spatula until all the ingredients are evenly distributed.
  3. Divide the mixture into approximately 40 meatballs of 1 tablespoon size each and place them on a baking sheet lines with parchment paper.
  4. Heat the olive oil in a large skillet and when the oil is hot, add the meatballs one by one and saute them on medium-high heat. If your skillet is not large enough, you may have to do it on batches. Do not overcrowd the skillet as that will steam the meatballs instead of frying them hence turning them soggy.
  5. Once the bottom of the meatballs turn brown, flip them over and saute for another minute or two. We are not cooking them completely at this stage but just sauteeing them to increase their flavor quotient.
  6. Take the meatballs out from the skillet when both the sides have turned brown and put them back on the baking sheet. Set aside.
  7. Now heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add onions and cook for about 5 minutes.
  8. Once the onion turns translucent, add the garlic and cook for couple of minutes. Add the chopped tomatoes & sliced jalapenos and saute for 5 minutes until the tomatoes turn soft & mushy.
  9. Then add the tomato paste, chilli powder, cumin powder, coriander powder, dried oregano and paprika. Season with salt & pepper and stir everything to mix well. Saute the spices on medium-high heat until oil starts to release.
  10. Add the cooked/canned kidney beans and boiled corn kernels to the Dutch oven. Give a very good mix. Pour in the chicken stock and bring it to boil.
  11. Now cover the pot and reduce heat to a low simmer and cook for 15-20 minutes. Check and adjust seasoning at this stage to your liking.
  12. Finally add the sautéed meatballs to the soup along with the chopped red bell pepper. Add about a cup or 2 of water if feel the water is absorbed too much and you like a less chunky soup.
  13. Bring the soup to boil, then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through.
  14. Your hot and spicy Mexican meatball soup is ready. Ladle the soup into bowls and top with your favorite toppings. Enjoy!
Recipe by Flavor Quotient at