Albondigas Soup Recipe

An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor.

Servings: 6


For Meatballs
1 lb lean ground beef
2 cloves garlic minced
1/2 onion chopped
1/2 cup uncooked long grain rice I used Basmati
1 egg beaten
1/4 cup fresh mint chopped
1/4 cup fresh parsley chopped
1/4 cup fresh oregano chopped or about 1 tbsp dry oregano
1 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste

For Albondigas soup
1/2 onion chopped
3 cloves garlic minced
1 large carrot chopped to your liking
2 medium potatoes peeled and chopped into 1 inch cubes
2 tbsp olive oil
3 cups beef broth
3 cups water
14.5 oz diced tomatoes
salt and pepper to taste
juice from 1/2 lemon
dash of cayenne pepper
fresh cilantro or parsley for garnish


  1. In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
  2. Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
  3. Visit Albondigas Soup @ for full instructions.

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