This Albondigas soup is a take on a traditional Mexican Meatball soup. It’s packed with veggies, it’s gluten-free and this version includes nightshade-free options.

I’m extremely passionate about soups, and found myself stumbling up Mexican Meatball Soup recently! It’s a soup made with gluten-free meatballs that uses rice as a binder, and it’s packed with veggies like zucchini, celery, and more! It’s flavorful, brothy, and simple to make.

This version of Mexican Meatball Soup is made with sweet potato instead of potato, it’s light on the spice, and it can be modified to be made without tomato.

The Ingredients for Mexican Meatball Soup

• Ground Beef, Egg, and White Rice. These ingredients form the meatballs! For AIP, see notes below on adapting.
• Salt, Black Pepper, Garlic Powder, and Dried Cilantro. These seasonings bring more flavor to the meatballs.
• Avocado Oil.
• Garlic, Onions, Carrots, and Celery. 
• Hannah White Sweet Potato and Zucchini.
• Fire-Roasted Tomatoes. You can sub nomato sauce for AIP.
• Beef Broth.
• Dried Oregano and Cumin. Seasonings for the soup!
• Salt, Pepper, and Lime Juice. These flavors at the end of cooking add additional flavor!
• Cilantro and Avocado. For topping the soup!

How to Make Mexican Meatball Soup

• Combine the ingredients for the meatballs and form them into small meatballs.

• You should have about 25. Bake in the preheated oven for 15 minutes. Remove from the oven and set aside.

• Place a large stockpot or dutch oven over medium heat on the stove and add the avocado oil. Saute the onion and garlic for 3-4 minutes, then add the carrots and celery and cook for another 5 minutes or until lightly fork tender. Add the sweet potato, diced tomato, broth and seasoning. Bring to a boil and reduce to a simmer. Carefully add the meatballs and zucchini. Lightly stir. Simmer for 12-15 minutes.
• Season with additional salt and pepper to taste along with lime juice. Serve topped with cilantro and avocado.

Can you make this soup grain-free?

You can! The rice really makes this soup special, but you can also use 3 tbsp of almond flour instead of rice. You can make an AIP meatball by just going with an all-beef meatball and without any rice or egg as a binder. It doesn’t bind as well, but it works!

Can you make this soup AIP?

• Omit the tomato and use 2 cups of nomato sauce instead.
• Omit the cumin.
• Omit the egg and rice from the meatballs.

You’ll also love…

• Enchilada Meatball Skillet
• Italian Wedding Soup
• Chicken Pot Pie Soup

Mexican Meatball Soup

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★★★★★

5 from 2 reviews

• Author: Michelle
• Yield: 4 servings 1x

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Ingredients

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For the meatballs

• 1 lb ground beef
• 1 egg, whisked (see notes for AIP)
• 1/4 cup white rice, uncooked (see notes for AIP)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried cilantro

For the soup

• 1 tbsp avocado oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, chopped
• 2 stalks celery, chopped
• 1 cup Hannah white sweet potato, chopped
• 1 14 oz can fire-roasted tomatoes (see notes for AIP)
• 4 cups beef broth (sub chicken broth)
• 1 zucchini, sliced thin into half-moons
• Salt and pepper to taste
• 2 tsp dried oregano
• 1 tsp cumin
• Juice of one lime
• 1 tbsp cilantro, fresh
• 1 avocado, sliced

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Instructions

1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Combine the ingredients for the meatballs and form them into small meatballs. You should have about 25. Bake in the preheated oven for 15 minutes. Remove from the oven and set aside, covering with foil to keep them warm.
2. Place a large stockpot or dutch oven over medium heat on the stove and add the avocado oil. Saute the onion and garlic for 3-4 minutes or until lightly fragrant.
3. Add the carrots and celery and cook for another 5 minutes or until lightly fork tender.
4. Add the sweet potato, diced tomato, broth, salt, pepper, cumin and oregano. Bring to a boil and reduce to a simmer. Carefully add the meatballs and zucchini. Lightly stir. Simmer for 12-15 minutes or until the vegetables are tender and the meatballs are cooked through.
5. Season with additional salt and pepper to taste along with lime juice. Serve topped with cilantro and avocado.

Notes

To make AIP Omit the tomato and use 2 cups of nomato sauce instead. Omit the cumin and black pepper. Omit the egg and rice from the meatballs.

All nutrition facts are estimated and will vary.

Nutrition

• Serving Size: 1
• Calories: 412
• Fat: 17.7g
• Carbohydrates: 33.3g
• Fiber: 8.5g
• Protein: 33.3g