Albóndigas (Meatball) Soup is a Mexican classic: a comforting, savory tomato broth loaded with tender meatballs and hearty vegetables. This version keeps the authentic flavors while cutting unnecessary carbs—there’s no rice or potatoes—so it’s a great choice for low-carb and keto-friendly meal plans. Simple spices, a touch of Mexican chorizo, and the traditional addition of fresh mint in the meatballs make this soup especially memorable.
We adapted this recipe from a local Mexican restaurant favorite but kept it lower in carbs by omitting potatoes and rice. The result is a rich, tomato-forward broth with tender meatballs seasoned with cumin, oregano and a hint of chorizo. Fresh chopped mint folded into the meatballs is a traditional and delightful touch that brightens the flavor.
Albóndigas (Meatball) Soup
Ingredients
The meatballs are made small—about 1 1/2 inches in diameter—and are primarily beef with a small amount of Mexican chorizo (you can substitute ground pork). The chorizo contributes salt and classic Mexican flavor, so you may not need to add extra salt. Fresh chopped mint in the meatball mix is a traditional element in Albóndigas and offers a bright counterpoint to the tomato and chile base.
How to Reconstitute Dried Peppers
Dried Guajillo chiles are lightly toasted, then simmered with tomatoes and garlic until softened. After removing stems and seeds, blend the chiles with the cooked tomatoes and some of the cooking liquid to create a smooth, flavorful puree that becomes the base of the soup. If you prefer more heat or a smoky note, substitute ancho or chipotle chiles; jalapeño can also add fresh heat, but guajillo is mild and pairs beautifully with tomatoes.
Chopped Vegetables of Choice
Roughly chop vegetables for the soup—don’t dice them finely. Visible chunks of carrot, celery and onion add both texture and visual appeal. Zucchini or green beans can be included if you like. The soup can be cooked on the stovetop, in a slow cooker, or in an Instant Pot; add fresh cilantro just before serving for the best flavor.
We recommend beef stock as the base because it complements the beef meatballs and gives the soup a deeper color and flavor. If you prefer a thicker, richer broth, stir in a bit of tomato paste while the puree cooks down. Note: the chorizo provides seasoning, so additional salt is often unnecessary—taste before adjusting.
Albóndigas (Meatball) Soup – Authentic and Delicious
Albóndigas (Meatball) Soup is an authentic Mexican-style soup you’ll make again and again. It’s full of vegetables, warming spices and flavorful meatballs. Serve hot, garnished with chopped cilantro. This version keeps carbs low while delivering the traditional flavors—definitely Tasty Low Carb.
Albóndigas (Meatball) Soup
Albóndigas Soup: a classic Mexican soup with a rich tomato-guajillo base, hearty vegetables, and tender meatballs.
Cuisine: Mexican
Difficulty: Medium
Ingredients
- Meatballs
- 1 lb ground beef (80/20)
- 3 oz Mexican chorizo (or ground pork)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp fresh mint, chopped
- 1 tsp Worcestershire sauce
- Soup
- 3 large dried guajillo chiles, stemmed and seeded
- 1 lb tomatoes
- 2 whole garlic cloves (for blending)
- 1 cup white onion, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 stalk carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, chopped
- 1 1/2 tsp ground cumin
- 4 cups low-sodium beef stock
- 1 tbsp chopped cilantro (for garnish)
Instructions
- Meatballs: In a large bowl, mix the ground beef, chorizo, cumin, garlic powder, oregano, chopped mint and Worcestershire sauce. Combine by hand until uniform. Form medium meatballs about 1 1/2 inches in diameter.
- Sear the meatballs in a preheated skillet with a little olive oil over medium heat, turning to brown all sides (about 5 minutes). Transfer to a parchment-lined sheet tray and finish in a 350°F (175°C) oven for 15 minutes. Set aside.
- Soup base: Toast the dried guajillo peppers briefly in a dry skillet over medium heat, turning often for about 2 minutes; remove and reserve.
- In a saucepan combine the toasted chiles, tomatoes and 2 whole garlic cloves. Add enough water to cover and bring to a boil. Simmer 15 minutes until chiles are rehydrated and tomatoes are soft.
- Remove stems and seeds from the chiles. In a blender combine the cooked chiles, tomatoes, garlic and half the chopped onion with 1 cup of the simmering liquid. Puree until smooth.
- Heat 1 tbsp olive oil in a large soup pot or Dutch oven over medium heat. Sauté carrots, celery and the remaining onions for 5 minutes until slightly softened. Add 3 cloves chopped garlic and cook 2 more minutes.
- Add the tomato-chile puree and cook, stirring, until it thickens and deepens in color (about 10 minutes). Stir in beef stock, cumin and the meatballs. Simmer 15 minutes to meld flavors and finish cooking the meatballs.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts (Per Serving)
- Calories: 275.6 kcal
- Fat: 18.1 g
- Protein: 17.8 g
- Carbohydrates: 10.6 g (Net carbs 8.2 g)
- Fiber: 2.4 g
- Sodium: 400.2 mg