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Make this easy Mexican meatball soup recipe in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and super easy.
Mexican meatball soup recipe
Dinner in 30 minutes? Yes please! This Mexican meatball soup recipe is the answer to busy weeknights.
You know those nights when you are tempted to get take out? Make this delicious meal instead in ONLY 30 minutes! You will save time and money and your family can enjoy a really fabulous meal.
This is a toss and go recipe and takes just minutes on the stove top. It is so easy and loaded with flavor.
What is albondigas soup?
Albondigas soup is the traditional name for this recipe. It is Mexican Meatball soup and packed with meatballs, veggies and so much more! This soup is delicious.
Ingredients for easy Mexican meatball soup:
- 1 package Frozen Beef Meatballs (24 oz.)
- 1 can of Diced Tomatoes with Green Chiles (14.5 oz)
- 6 cups Beef Broth
- 1 can of Tomato Sauce (8 oz.)
- ½ Onion, Diced
- 1 Tbsp Olive Oil
- 2 Carrots, Peeled and Chopped
- 1 Zucchini, Sliced and then Quartered
- 1 can of Black Beans (15 oz.), drained and rinsed
- ½ tsp of Salt
- 1 cup of Frozen Corn
- ½ tsp of Pepper
- 2 tsp Chili Powder
- 1 tsp Cumin
- Cilantro (chopped for topping)
How to make Mexican meatball soup in 30 minutes:
Heat the olive oil on medium heat in a large stock pot. Add the onions and carrots and cook for 7-10 minutes until they are soft.
Add in all the other ingredients except for the zucchini. Stir to combine.
Bring the pot to a boil then reduce the heat to medium. Simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
Add in the zucchini and then simmer for an additional 5 minutes. Serve topped with the chopped cilantro and enjoy!
You can also serve with corn tortillas and fresh lime juice.
Time saving tip:
We keep diced onion and bell pepper in the freezer so it is easy to add to any recipe we like. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.
If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.
I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.
This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.
Learn and how to freeze onions and also how to freeze peppers to save so much time in the kitchen!
Lazy day Albondigas Soup takes only 30 minutes!
This is the best comfort food. If you love Mexican food, try this Mexican Meatball Soup today. It is so tasty!
Not only is it quick and easy to make but this soup is frugal too.
We love simple recipes like this. I keep recipes like this on the regular menu plan rotation because I know the entire family will enjoy these meals.
In fact, I cut our grocery bill by 50% off by following these 8 Tips for for Saving Money on Groceries by Menu Planning! Save that money for a family vacation or maybe just some wiggle room in the budget.
I often just use what I have in the freezer or what is on sale at the grocery store. You can also use ground beef or ground turkey instead of meatballs.
Another idea it to add more tomatoes to stretch the meat. This is a great recipe to add more tomatoes or tomato sauce and corn to and it will make your soup go further.
This is how I keep our grocery budget reasonable. By shopping when things are on sale I save money on groceries and it really helps our budget
Print this easy Mexican meatball soup recipe below:
Mexican meatball soup
Ingredients
- 1 package Frozen Beef Meatballs 24 oz.
- 1 can of Diced Tomatoes with Green Chiles 14.5 oz
- 1 can of Tomato Sauce 8 oz.
- 6 cups Beef Broth
- 1/2 Onion Diced
- 1 Tbsp Olive Oil
- 2 Carrots Peeled and Chopped
- 1 Zucchini Sliced and then Quartered
- 1 can of Black Beans 15 oz., drained and rinsed
- 1 cup of Frozen Corn
- 1/2 tsp of Salt
- 1/2 tsp of Pepper
- 2 tsp Chili Powder
- 1 tsp Cumin
- Cilantro chopped for topping
Instructions
- Heat the olive oil on medium heat in a large stock pot. Add the onions and carrots and cook for 7-10 minutes until they are soft.
- Add in all the other ingredients except for the zucchini. Stir to combine.
- Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
- Add in the zucchini and then simmer for an additional 5 minutes.
- Serve topped with the chopped cilantro and enjoy!
Nutrition Facts
Try these other easy soup recipes:
- Easy Crock pot Chicken Vegetable Soup
- Creamy Crock Pot Chicken Soup Recipe
- Easy Crockpot Chicken Taco Soup Recipe
- Crock Pot Chicken Tortilla Soup Recipe
- Crock pot Cheeseburger Soup Recipe
- Easy Crock pot Lasagna Soup Recipe
- Crockpot Black Bean Cilantro Soup
- Crockpot Creamy Taco Soup
- Easy Crockpot Stuffed Peppers Soup Recipe
- Creamy Vegetable Soup Recipe
- Easy Crock Pot Vegetable Soup Recipe
- Ham and Potato Soup Crock pot Recipe
- Crock Pot Butternut Squash Soup Recipe
- Slow Cooker Lentil Soup Recipe
So tasty and easy to make!