I’m about to share something that’ll transform your soup game completely, and honestly, I can’t believe more people don’t know about this gem. Grandmother Ofelia’s recipe isn’t just another meatball soup—it’s the kind of dish that makes you question why you’ve been settling for boring weeknight dinners. The secret lies in how those perfectly seasoned meatballs practically melt in your mouth, but there’s one unexpected ingredient that changes everything.
Why you’ll love this dish
Since you’re probably wondering why I’m so obsessed with this particular soup, let me paint you a picture.
Picture tender, perfectly seasoned meatballs floating in a rich, soul-warming broth that’s packed with fresh vegetables. This isn’t your average soup – it’s a complete meal that’ll fill you up without weighing you down.
The combination of lean ground beef, crisp vegetables, and aromatic herbs creates layers of flavor that dance on your tongue. Plus, it’s surprisingly easy to make, which means you won’t spend all day in the kitchen.
Pure comfort in a bowl.
Ingredients
Before we plunge into cooking this amazing soup, let’s talk about what you’ll need to make it happen. Most of these ingredients are probably sitting in your pantry right now, which is one of the reasons I love this recipe so much. The beauty of albondigas lies in its simplicity – we’re working with basic, wholesome ingredients that come together to create something truly special.
For the Meatballs:
- 2 lbs extra lean ground beef
- 2 eggs
- 1 small white onion, chopped fine
- 1/4 cup uncooked rice
- 3 garlic cloves, minced
- 10 ounces original Rotel tomatoes, drained well
- 1 cup fresh cilantro, chopped fine and divided
- 2 teaspoons parsley
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 teaspoon salt
- 1 teaspoon pepper
For the Soup:
- 4 quarts water
- 4-5 tablespoons Knorr chicken bouillon granules, heaping
- 1/4 cup uncooked rice
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can cut green beans, drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 2 cups crinkle cut carrots
- 1 large zucchini, sliced 1/2-inch thick
- 1 head green cabbage, quartered
Now, let’s talk about a few ingredient considerations that’ll make your soup even better. The extra lean ground beef is key here – we want those meatballs to hold together without making the broth greasy.
Don’t skip the rice in the meatballs, either. It acts as a natural binder and adds a subtle texture that makes each bite more satisfying. When it comes to the Rotel tomatoes, make sure you drain them really well, because nobody wants watery meatballs.
And here’s a pro tip: save half that cilantro for the soup itself, because it adds a fresh brightness that cuts through all the rich, hearty flavors.
Directions
The beauty of this soup lies in its straightforward approach – we’re basically building layers of flavor while everything cooks together in one pot.
Start by bringing 4 quarts of water and 4-5 heaping tablespoons of Knorr chicken bouillon granules to a rolling boil in your largest stock pot. While that’s heating up, it’s time to get your hands dirty with the meatball mixture.
Combine 2 lbs of extra lean ground beef, 2 eggs, 1 finely chopped small white onion, 1/4 cup uncooked rice, 3 minced garlic cloves, 10 ounces of well-drained Rotel tomatoes, and half of that 1 cup of chopped fresh cilantro with all your seasonings – 2 teaspoons each of parsley, oregano, and basil, plus 1 teaspoon each of salt and pepper.
Mix it all together until just combined, because overworking the meat will give you tough meatballs, and nobody wants that.
Once your water is bubbling away, start rolling those meatballs and dropping them directly into the pot as you go. I like mine a little smaller than a golf ball – think somewhere between a large marble and a ping pong ball – because they cook more evenly and you get more in each spoonful.
Don’t worry if they’re not perfectly round; rustic is the goal here, not fancy restaurant presentation. After all the meatballs are swimming around in there, toss in the remaining cilantro, 1/4 cup uncooked rice, 1 can of tomato sauce, 1 drained can each of cut green beans and corn, 2 cups of crinkle cut carrots, 1 large zucchini sliced about 1/2-inch thick, and 1 head of green cabbage cut into quarters.
Let everything simmer together on medium-low heat for about 45 minutes, or until those carrots and cabbage pieces are fork-tender and the whole house smells like comfort food heaven. Having a quality professional chef knife set makes all this chopping and prep work so much more efficient and enjoyable.
Substitutions and Variations
While this recipe is pretty darn perfect as-is, I know you’re probably staring at your pantry right now wondering what you can swap out based on what’s actually hiding in there.
Ground turkey works beautifully instead of beef – just add extra seasoning since turkey’s a bit bland.
No Rotel? Diced tomatoes with a chopped jalapeño work perfectly.
Swap green beans for chopped potatoes, or toss in whatever frozen vegetables you’ve got lurking around.
Short on fresh cilantro? Dried works, just use half the amount.
The beauty here is flexibility.
Additional Things to Serve With This Dish
Since you’ve got this gorgeous, steaming bowl of Mexican meatball soup sitting in front of you, let’s talk about what’s going to make this meal absolutely sing.
I’m reaching for warm corn tortillas first—they’re perfect for dunking and scooping up those tender meatballs. A dollop of Mexican crema or sour cream adds richness, while fresh avocado slices bring that creamy contrast.
Lime wedges are non-negotiable; that bright citrus pop transforms everything. I’ll sprinkle on some crumbled queso fresco and maybe add pickled jalapeños for heat.
Crusty bread works too if tortillas aren’t your thing.
Final Thought
Looking at this recipe now, I can’t help but think about how food connects us to something bigger than ourselves.
Grandmother Ofelia’s albondigas isn’t just soup—it’s a warm hug in a bowl, a story passed down through generations. When you’re stirring that pot, watching the meatballs bob around with the vegetables, you’re participating in something timeless.
Sure, you might mess up the first batch or forget to drain the Rotel properly, but that’s part of the journey. This soup teaches patience, brings families together, and creates memories that’ll last long after the bowls are empty.
