Albondigas Soup

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


For Meatballs

  • 1 lb lean Fresh Ground Beef 73% Lean USDA Choice
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • ½ cup uncooked long grain rice
  • 1 egg, beaten
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano, chopped
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • salt and pepper to taste


For Albondigas soup

  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 large carrot, chopped
  • 2 medium potatoes, peeled
  • 2 tbsp extra virgin olive oil
  • 3 cups beef broth
  • 3 cups water
  • 1 can chopped tomatoes
  • Salt and pepper to taste
  • juice from ½ lemon
  • Dash of cayenne pepper
  • Fresh cilantro or parsley for garnish



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 aside until ready to add to soup.

Heat the olive oil in a heavy bottom 5 quart pot to medium heat. Add onions and garlic and cook. Add chopped carrots and potatoes to pot and cook for about 6 minutes until you get a nice caramelization color. Add broth, water and can of tomatoes and seasonings. Bring to a boil and turn down heat and let simmer for about 6 minutes.

Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 20 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.

*Serving Suggestion 


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