About this recipe
Sopa de albóndigas, or Mexican meatball soup, is one of Mexico’s most comforting dishes. Juicy meatballs simmer in a tomato-based broth with vegetables like zucchini, carrots, peas, and cabbage. It’s hearty, healthy, and perfect for a cozy night in.
Traditionally, the meatballs are made with ground beef, rice, and sometimes egg. However, in my kitchen, I also prepare a vegan version using plant-based ground and breadcrumbs—just as flavorful and satisfying. That way, you can cook it your way, depending on your family’s needs.
Why you’ll love this recipe
- A true Mexican classic that’s perfect for year-round enjoyment.
- Easy to adapt: make it with beef, turkey, or a vegan alternative.
- Packed with vegetables and flavor.
- Freezer-friendly for busy weeknights.
- A great one-pot meal served with rice or tortillas on the side.
Ingredient notes
For the broth:
- Tomatoes, garlic, and onion: the base for the caldo.
- Cilantro: adds freshness at the end.
- Vegetables: zucchini (calabacitas), carrots, peas, cabbage, or chayote.
For the meatballs (traditional):
- Ground beef (or turkey, chicken, pork) – use lean for lighter soup, or a mix for more flavor.
- Cooked rice – keeps the meatballs tender.
- Egg – helps bind everything together.
- Seasonings – onion, garlic, salt, pepper.
For the vegan meatballs:
- Plant-based ground (Impossible or similar).
- Breadcrumbs or panko.
- Non-dairy milk for moisture.
- Onion + garlic for flavor.
How to make sopa de albóndigas
Make the broth – Blend tomatoes, onion, garlic, and salt with water or broth. Simmer in a pot with a little oil until deep red and fragrant.
Add your vegetables -You can add any vegetable to this soup; the most common ones are zucchini (calabacitas), carrots, peas, sliced green cabbage, and chayote (a type of Mexican squash).
Let the vegetables cook in the simmering broth; in the meantime, prepare your albondigas (meatballs).
Prepare the meatballs –
Vegan: Mix plant-based ground with onion, garlic, breadcrumbs, and non-dairy milk. Pan-fry, air fry, or bake until golden, then add to the broth.
Traditional: Mix ground beef, rice, egg, onion, garlic, and seasonings. Form into small balls. Drop raw into the simmering broth so they cook gently and stay juicy.
Simmer – Let everything cook together until vegetables are tender and meatballs are cooked through.
Serve – Ladle over rice or enjoy with warm corn tortillas. Garnish with cilantro and chile piquín if you like a little heat.
Variations
- Without egg: Skip the egg in the meat mixture; just add extra breadcrumbs or rice.
- Without rice: Use oats or cooked quinoa instead.
- Spicy: Add chipotle peppers or jalapeños to the broth.
- Protein swaps: Try turkey, pork, or lamb for a twist.
Homecook-to-homecook tips
- Use day-old cooked rice—it binds the meatballs better.
- If making the vegan version, air frying keeps them firm so they don’t fall apart in the soup.
- Always simmer gently—rolling boils can break apart your meatballs.
- This soup gets even better the next day, so don’t be afraid to make a double batch.
Sopa de Albóndigas (Mexican Meatball Soup Recipe with Vegan Option)
Equipment
- 1 blender
Ingredients
For the broth:
- 3 medium tomatoes
- 3 garlic cloves
- ¼ medium white onion
- 2 teaspoons kosher salt
- 4 cups water or broth beef, chicken, or vegetable
- 1 tablespoon vegetable oil
- ¼ cup fresh cilantro
- 1 cup zucchini diced
- 1 cup carrots peeled and diced
- 1 cup frozen peas
- 1 cup cabbage sliced
For the meatballs (choose one):
Traditional Meatballs
- 1 lb ground beef or mix with pork, turkey, or chicken
- ½ cup cooked white rice
- 1 egg
- ¼ medium onion finely diced
- 2 garlic cloves minced
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
Vegan Meatballs
- 12 oz plant-based ground Impossible or similar
- ¼ medium onion finely diced
- 2 garlic clove minced
- ¼ cup breadcrumbs or panko
- ¼ cup non-dairy milk
- 2 teaspoons kosher sal
Instructions
Make the broth:
- Blend tomatoes, garlic, onion, salt, and 1 cup of water or broth until smooth. Heat the oil in a large pot over medium heat, pour in the sauce, and simmer 5 minutes until it deepens in color. Add the remaining broth and bring to a gentle boil.
- Add vegetables: Stir in zucchini, carrots, peas, and cabbage. Let simmer while you prepare the meatballs.
Form the meatballs
- Traditional: Mix ground beef, rice, egg, onion, garlic, salt, and pepper until combined. Shape into small balls (about 1 tablespoon each). Drop gently into the simmering broth.
- Vegan: Mix plant-based ground with onion, garlic, breadcrumbs, and non-dairy milk. Form into balls and either:Air fry at 350ºF for 10 minutesBake at 350ºF for 20–25 minutesPan fry until golden on all sides
- Then add to the broth.
- Simmer: Cook soup for 15–20 minutes, or until vegetables are tender and meatballs (traditional) are fully cooked.
- Serve: Garnish with cilantro and chile piquín if you like it spicy. Serve with Mexican white rice or warm tortillas.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨