The most delicious Albóndigas Soup or Mexican Meatball Soup recipe with chipotle meatballs made with both pork and beef in a rich beef broth with tomatoes, rice, and spinach. {Post first published May 12, 2014. Last updated January 27, 2022}.
Here’s a recipe for Sopa de Albondigas (AKA Mexican Meatball Soup) a cozy, comforting meal that is full of delicious flavor. These gluten-free meatballs are made with ground beef and ground pork and use white rice instead of breadcrumbs!

I have made this Albondigas Soup recipe, or Meatball soup, every Christmas Eve since Armando and I began dating oh so many years ago.
We would never travel for the holidays because we both were in the restaurant business and those days before and after Christmas meant big money for Armando who was working as a bartender at the bustling Townhall Restaurant in San Francisco.
He usually only had Christmas Day off, so after arriving home late Christmas Eve night we would sit around our little linoleum dinette in our tiny apartment kitchen and eat Sopa de Albóndigas and cornbread muffins.
Our lives have changed quite drastically since those late nights in our one-room apartment, but this soup always reminds me of that lovely little kitchen and those wonderful Christmas Eve nights.
We hardly reserve this soup for one night of the year however, a warming soup like this one is perfect for taking the chill out of any evening.
Brothy soups dotted with tender meatballs and cooked rice can be found from Northern Mexico to the tip of Patagonia.
This version made with smoky chipotle chiles is popular in central and southern Mexico, especially around the area of Guerrero.

how to make albondigas

Tender pork and ground beef meatballs seasoned with chipotle peppers in adobo and garlic make this albondigas recipe the star of the show. Here’s how to make them:
- I like to brown the meatballs in the oven before adding them to the soup for a more caramelized flavor, so the first step is to heat the oven to 400°F.
- The next step is to sauté the vegetables so they are tender and sweet. Heat the olive oil in a frying pan and cook the onions and garlic until soft and just beginning to color.
- Mix the sautéed vegetables with the remaining ingredients in a large bowl and form into tablespoon-sized meatballs.
- Roast in the oven until meatballs are browned and cooked through.
now for the soup

- Start by sautéing the onions, garlic, and jalapeños in oil in a large pot. Season with salt and pepper and let cook until starting to soften.
- Add the tomatoes and broth. The recipe calls for chicken broth, but if you want a deeper, richer flavor, you could also use beef broth.
- Bring to a boil, then add the meatballs and let simmer until they are infused with flavor. The cooking time will vary as how intense you want the broth, but you should let it cook for at least an hour.
- Add the fresh herbs.
- Add about 1/2 cup of cooked rice (you could use white or brown rice) and a handful of spinach to each bowl, then ladle the soup over the top and serve!
variations

The warm and comforting broth, and rice and vegetables, is a feast in a bowl! Make the recipe as written or try some of these swaps:
- Though mint is a popular addition to this soup, I prefer the green, earthy flavor of cilantro. You could go with either one.
- Experiment for yourself and feel free to switch up the vegetables for whatever you have on hand. Baby spinach leaves melt nicely into this soup, but green beans, carrots, peas, and other fresh seasonal ingredients work well too.
- Another bonus: this soup keeps well and actually becomes more flavorful as it sits, making it the perfect mid-week meal.
more mexican soups to try
If you are in the mood for something cozy, comforting and delicious, Mexican soups like this meatball recipe are the way to go. Here are few more of my most popular soup recipes to try:
- Slow Cooker Mexican Chicken Soup {Caldo de Pollo}
- Green Chile Vegan Pozole
- Mexican Beef and Vegetable Soup {Caldo de Res}
make this sopa de albondigas a tradition in your family
Start a new tradition for Christmas Eve and do like we do: Make Sopa de Albondigas! I want to see it when you do so share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so I can see your stuff, okay?

Sopa de Albondigas {Mexican Meatball Soup}
The most delicious Albondigas Soup recipe! Chipotle meatballs made with both pork and beef in beef broth with tomatoes, rice, and spinach.
Meatballs can be made up to 1 day in advance, covered and chilled.
Ingredients
For the meatballs:
- 1/3 cooked white rice
- 1 large egg, beaten
- 2 tablespoons olive oil
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 2 chipotles in adobo, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 pound ground pork
- 1/2 pound ground beef
- 2 tablespoons chopped cilantro
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 cloves garlic, minced
- 2 jalapenos, seeded and small diced
- 2 quarts chicken stock or broth
- 1 (24-ounce) can crushed tomatoes
- 1/4 cup chopped cilantro
- 3 cups cooked long grain white rice
- 3 cups baby spinach
- Lime wedges, for serving
Instructions
For the Meatballs:
- In a large bowl, combine the 1/3 cup cooked rice and egg. Heat oven to 400°F.
- Heat oil in a large frying pan over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until tender, but not browned. Add chipotle, cumin, and oregano and stir to combine. Transfer to the large bowl with the egg mixture.
- Add remaining ingredients and 1 teaspoon kosher salt and mix well with your hands. Form scant tablespoon-sized balls and place on a baking sheet (you should have about 50 meatballs).
- Bake meatballs until browned and firm, about 20 minutes.
For the Soup:
- Heat oil in a large stock pot over medium-high heat. Add onion, garlic and jalapeno and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender. Add stock and tomatoes and bring to a boil.
- Reduce heat to a simmer and add meatballs, and any juices remaining on baking sheet. Let simmer, covered, about 1 hour or until soup is infused with meaty flavor. Stir in cilantro and taste adding more salt if necessary.
- To serve, spoon some rice into each bowl and top with a handful of spinach. Ladle soup over the top and serve with a lime wedge for squeezing.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 416mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 26g
This soup has so much flavor….it makes my mouth sing! The cilantro, smoky chipolte peppers, the spices….everything just melds together. I ended up eating this soup thru out the week and I think each day it just keep tasting better and better!
Hey Becky,
Thanks for posting a comment, so glad you are liking the recipes.
This is a great recipe!
Ohh this soup — it is a poem. I made it I think two years ago and forgot to bookmark the page, then a few weeks ago suddenly remembered: something about a professor, a jalapeno, and North Dakota! With a little sleuthing I found my way back, and I will never be without this recipe again. Thank you.
Thanks Annie! It is one of my favorites too and with Christmas coming up I have an excuse to make it again!
my mother in law is OBSESSED with albondiags! She’ll be thrilled with a new recipe! xx
Yeah! Let me know how she likes it Gaby!
This looks so good!! I love the meatballs! I gotta make this soup…
Thanks Heather! Let me know how it turns out!