ALBONDIGAS SOUP (Mexican Meatball Soup) – Soups and Stews Series #2

 ALBONDIGAS SOUP (Mexican Meatball Soup)


Albondigas Soup (traditional Mexican meatball soup) is not only delicious; it is an excellent choice for serving 8 to 10 people very economically.  The soup is loaded with vegetables, yummy seasonings, hamburger, and rice. Add a crisp green salad and warm flour tortillas, corn bread or crusty French bread and the meal is complete.


  • ½ cup medium yellow or white onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons virgin olive oil
  • 2 cans (10½ oz/each) condensed beef broth
  • 1 can (6 oz) tomato paste
  • 4 cups water
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, thinly sliced on the diagonal
  • 1 large egg, lightly beaten
  • ¼ cup fresh cilantro, snipped (parsley can be substituted if cilantro is not available)
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground pepper
  • 1 dash cayenne pepper (optional),
  • 1 pound lean ground beef
  • ¼ cup long grain rice


  1. Prepare all the vegetables and seasonings (chopping, slicing, mincing, etc.)
  2. In a large, heavy soup pot,  sauté onion and garlic in hot oil until the onion is tender but not brown.
  3. Stir in tomato paste, broth, and water – bring to a boil.
  4. Add the potatoes and carrots – simmer for ~5 minutes.
  5. While vegetables are simmering, prepare the meatballs.
  6. Place the ground beef in a large mixing bowl and mix-in the uncooked rice.
  7. Beat the egg lightly and stir-in the cilantro, oregano, salt, and pepper (and cayenne, if using).
  8. Add egg and seasonings to the beef/rice mixture and blend thoroughly.
  9. Form the mixture into 1” meatballs.
  10. Add a few meatballs at a time to the simmering soup.
  11. When all the meatballs have been added, bring the soup to boiling again.
  12. Immediately reduce the heat to medium or medium low and simmer ~30 minutes or until the meatballs are done and vegetables are tender.

Yield: 8 to 10 servings


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