Sopa de Albondigas (Meatball Soup)

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This hearty meatball soup — sopa de albóndigas — is popular as a midday meal in Guatemala, Mexico, El Salvador and with everyone who tastes it!

Made with lean ground beef and fresh vegetables in a beefy broth, this satisfying one-pot meal is an easy-to-make, economical comfort food that’s low carb and delicious!

This authentic receta de albóndigas soup makes the ultimate comfort food. It’s a soothing and satisfying home-made soup with simple ingredients.

For my Guatemala-born husband it’s a dish that reminds him of his childhood.

Yet, it’s a very easy dish to make and one that’s welcome after a long or stressful day.

Although a steaming bowl of soup is most often considered a winter comfort food, this sopa de albóndigas recipe features fresh mint and a light broth which means it also works well as a summer meal. 

If you love this soup and want to explore more Guatemalan favourites, you’ve got to try Sopa de Frijol or Pepián de Pollo.

Jump to:

• Why This Recipe Works
• What is Albóndigas Soup?
• Ingredients
• How to Make Guatemalan Meatball Soup
• What to Eat with Albóndigas Soup
• Expert Tips 
• FAQs
• More Guatemalan Recipes
• Recipe

Why This Recipe Works

• Suitable for a low-carb diet, Whole30 or Keto diet. It’s also possible to make a gluten-free variation of this recipe with one easy swap.
• Meatball soup is a handy one-pot meal that’s both healthy and quick to make.
• Hearty and satisfying but not too heavy so it’s perfect to serve year round.

What is Albóndigas Soup?

Can a soup have a history? Yes, if it’s sopa de albóndigas!  Albondigas originate from Spain where the small tender meatballs are traditionally served at tapas bars as a satisfying snack to tide you over until dinner.

In North America, the tiny Spanish-inspired meatballs have evolved from being bite-sized tapas and are used in various recipes for sopa de albóndigas.

Somewhat similar to Italian Wedding Soup, meatball soup is popular as an everyday family meal throughout Mexico, Guatemala and El Salvador.

If you’re travelling through Latin America, you can enjoy sopa de albóndigas in family homes, loncherias and comedors (casual, family-owned restaurants) throughout Guatemala City, Antigua and Panajachel on the shores of Lake Atitlan.

A steaming bowl of sopa de albóndigas Guatemalteca is also a fast and satisfying lunch if you’re attending one of the many festivals and celebrations in Guatemala.

This healthy meatball soup recipe is inspired by the Guatemalan version I’ve enjoyed over the years.

Ingredients

This keto meatball soup is made with a variety of tasty yet wholesome ingredients. Here’s what you will need:

• Vegetables: This meatball vegetable soup is made with fresh tomato, onion, and carrot.
• Huisquil: This vegetable is also known as chayote. It’s about the size of a pear, has a pebbled appearance similar to a gourd, and is light green in color. It has a mild flavor and a texture described as a cross between a potato and cucumber. The fruit is rich in Vitamin C and amino acids. Look for it in Asian, Caribbean, and Latin American markets and some large supermarkets.
• Ground Beef: Use lean ground beef for best results.
• Mint and cilantro: Cooked in the soup and added as a garnish. It’s what sets this meatball vegetable soup recipe apart from others.
• Egg: Necessary binder to help hold the meatballs together.
• Breadcrumbs: You want these soft not dry so don’t use prepackaged, dry breadcrumbs as they aren’t absorbent enough. For best results, toast regular or gluten-free leftover bread in the oven or toaster and then run them through your food processor until finely ground.
• Beef Broth: Make your own beef broth at home or use the leftover broth from traditional Guatemalan dishes such as Salpicon de Res (beef salad). If you decide to use store-bought use a good quality brand. I often use the low-sodium version of  Campbell’s Ready-to-Use Beef Broth as it doesn’t have MSG, is low in fat and only has 10 calories per 150 ml serving.  

How to Make Guatemalan Meatball Soup

Let’s started making this amazing meatball soup keto!! Here’s an overview but be sure to check the detailed instructions in the recipe card before cooking.

1. Begin by frying the finely diced onion and tomato in vegetable oil until softened (but not browned). Allow it to cool to room temperature.

2. Combine the cooled cooked onion and tomato mixture with the well-beaten egg, chopped mint and cilantro, ground beef, salt, pepper and toasted bread crumbs. Use your hands to really mix the ingredients together well.
   
   Place the meatball mixture in the refrigerator to cool while you prepare the vegetables. Peel and slice the huisquil (also known as chayote) and peel and julienne the fresh carrots. If you’re going to use cabbage, shred it very finely.
   
   Bring the beef broth to a boil in a large Dutch Oven or soup pot.If you’re using Campbell’s Ready to Use Beef Broth then add enough water to make up the six cups broth.

3. Use a teaspoon to scoop out a portion of the beef mixture, shape the beef into small, round balls until firm and place on a dinner plate or pan. Roll them in flour (unless you want low-carb) so they don’t stick to the plate. It’s completely necessary but can be helpful.  

4. Reduce the temperature of the boiling broth, skimming off any scum, and drop the meatballs one at a time into the simmering broth. When the meatballs have floated to the top (around 5-7  minutes) that means they’re done.
   
   Add the sliced huisquil and julienned carrots, cover and simmer gently until the vegetables are tender, another 7-10 minutes.

5. Serve hot and sprinkle with reserved finely-chopped cilantro and mint.

What to Eat with Albóndigas Soup

In Guatemala, sopa de albóndigas is always served with plain white rice on the side. There are always an abundance of fresh lime wedges, slices of avocado, tortillas and chirmol, a Guatemalan charred tomato salsa or crushed cobanero peppers for an extra hit of spicy heat.

Expert Tips 

• Simmer the broth very gently at a low temperature so the meatballs don’t fall apart while they’re cooking. 
• Skim the fat from the top of the soup. If you use a higher fat ground meat you will need to cool the soup a bit before skimming.
• Don’t skip the fresh herbs when serving. It adds a nice punch of flavour to the soup.

FAQs

This recipe was originally published in 2019 but was updated with additional instructions and photos in 2023.

More Guatemalan Recipes

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