Mexican Albondigas Soup Recipe

Mexican Albondigas Soup Recipe


2 garlic cloves, minced
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
1/2 lb lean ground beef
1/4 teaspoon pepper
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1 teaspoon ground cumin

Albondigas Soup
1 (16 ounce) can diced tomatoes (with nothing added)
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 cup cilantro
1 large zucchini, sliced


Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste. You could top the soup with cooked rice, or just by itself.

Incoming search terms for this recipe:

albondigassoep (1)


  • Carmen

    October 24, 2012

    Husbands favorite Dish

    Other ingredients that can be added:
    2-3 small cubed potatoes
    4 small corn-on-the-cob

    Last 15 minutes:
    Add 1/2 cabbage, cut into 1/4 pieces

  • Carmen Marquez

    October 24, 2012

    This is a very Quick and Hearty Meal!

Leave a Reply