Easy Albondigas Soup

Albondigas soup is a classic Mexican soup made of meatballs, fresh vegetables, and a broth base. It’s packed full or flavor, nutritious, and perfect for cold winter days!




1 lb ground meat

1 egg

1/4 cup cilantro, chopped

1 tsp oregano

1 tsp cumin

1/2 tsp coriander

1 tsp onion powder

1 garlic clove, minced

1 cup zucchini, grated

salt & pepper to taste (optional)

1/2 tbsp red pepper flakes (optional)


6 cups chicken, beef, or vegetable broth

1 medium yellow onion, chopped

3 medium carrots, chopped

3 stalks celery, chopped

1 can fire roasted tomatoes

Remaining cilantro bunch

salt & pepper to taste (optional)


  1. Combine all of the meatball ingredients, mix thoroughly, and roll into medium sized meatballs. I like to use a 1 1/2 tbsp cookie dough scoop
  2. In a large pot combine the broth, onion, carrots, celery, and can of fire roasted tomatoes, and any additional spices you’d like
  3. Bring broth to a boil, drop albondigas (meatballs) into soup, reduce heat, and let simmer for 15-20 minutes or until albondigas are fully cooked
  4. Serve alone or with a side of rice

Keywords: dinner, meatballs, albondigas, soup, broth, healthy, low fat, low carb