Sope de Albondigas (Mexican Meatball Soup)
Prep Time
Cook Time
Total Time
This versatile meatball soup is popular in Mexico and other parts of South and Central America. Make gluten free by omitting the breadcrumbs or replacing with a gf alternative.
Recipe Type: Soup
Cuisine: Mexican
Yield: 4 to 6 servings
  • Olive oil
  • 1 pound ground beef
  • ¼ cup uncooked long grain white rice
  • 2 tablespoons breadcrumbs
  • ¼ cup chopped cilantro, plus more for garnish
  • ¼ cup chopped parsley
  • 1 egg, lightly beaten
  • Salt and pepper
  • 1 large onion, roughly chopped
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • ½ tablespoon cumin
  • 3 quarts (12 cups) chicken stock
  • 2 large carrots, sliced
  • 1 cup corn kernels, fresh or frozen
  • 1 zucchini, sliced in half moons
  1. In a large bowl, mix together the ground beef, rice, breadcrumbs, cilantro, parsley and egg. Season with salt and pepper. Refrigerate while you get the soup started.
  2. Heat oil in a large soup pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste and cumin. Add the chicken broth. Bring to a strong simmer. Add the carrots.
  3. Remove the meat mixture from the fridge. Form into 25 to 30 small meatballs, dropping them into the simmering soup as you go.
  4. Cook, covered, for 20 minutes. Add the corn and zucchini and cook for another 10 minutes, covered. Season with more salt and pepper to taste.
  5. Serve and garnish with additional chopped cilantro, if you like.
Kosher meat

Make gluten free by omitting the breadcrumbs or replacing them with a gluten free variety.
Recipe by Katherine Martinelli at