Sopa de Albóndigas (Mexican Meatball Soup Recipe with Vegan Option)
This classic Mexican albóndigas soup is hearty, flavorful, and full of vegetables simmered in a rich tomato broth. Make it the traditional way with beef, rice, and egg, or try the vegan option with plant-based ground and breadcrumbs.
4 people
Calories: 116kcal
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
Without egg: Omit the egg and add extra rice or breadcrumbs for binding.
Without rice: Use oats, quinoa, or leave it out for firmer meatballs.
Make-ahead: Cook the broth and vegetables ahead; add freshly made meatballs when ready to serve.
Storage: Keeps 3–4 days refrigerated; meatballs can be frozen separately for up to 2 months.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 3335mg | Potassium: 592mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7064IU | Vitamin C: 43mg | Calcium: 79mg | Iron: 1mg