Magic Mexican Meatball Soup

Total Time
Prep 10 mins
Cook 20 mins

Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.

Ingredients Nutrition

  • 3 (14 1/2 ounce) cans reduced-sodium beef broth
  • 1 (16 ounce) packagefrozen cooked meatballs
  • 2 cups frozen corn
  • 1 12 cups prepared chunky style salsa
  • 12 cup finely shredded cheddar cheese
  • 12 cup roughly crumbled tortillas or 12 cup corn chips


  1. Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
  2. Remove cover, add corn and salsa and simmer until corn is tender.
  3. Ladle into soup bowls, top with cheese and chips.
Most Helpful

5 5

This was a big hit with my family. I used a little less broth, a few more meatballs, and a bit more corn. I also added generous shakes of chili powder, cumin, and ground oregano. Also about a tablespoon or so of bottled Mexican hot sauce. The result was very good. We ate it with rice. Next time I might add some cilantro and fresh lime juice at the end to brighten the flavor even more.

4 5

Such an easy soup! I used homemade meatballs from the freezer. And I added some torn up corn tortillas to thicken it a bit. Yummy! I will make again!

Wow! So good. Used half the beef broth, only because I wanted it to be thicker. Served over rice. DH said this is a keeper. Thanks for posting!