8 Recipes

Albondigas Soup

Mexican meatball soup at home — Albondigas En Caldo, Albondigas (meatball soup), Mexican Albondigas Soup, and Albondigas soup for cold weeknights.

Contributors

★ dinner

dinner

Albondigas (meatball soup)

Classic Mexican style meatball soup.

1 hr350 cal25 g proteinServes 622 saves

Elena McLeod

Ingredients

2 lbs Ground beef
1 cup Rice
1 Onion (divided)
5 Tomato (roma)
2 bunches Cilantro (divided)
2 Potato
2 Carrot
for garnish Lime
2 Mexican squash (or zucchini)
for garnish Avocado
2 tbsp (or to taste) Knorr tomato bullion
2 tbsp (or to taste) Knorr chicken bullion
2 tbsp Garlic powder
2 tbsp Onion powder
to taste Salt
2 tbsp Oregano
2 Egg
1 pack Sazon Goya tomato y cilantro seasoning
2 tbsp Oil
4 cloves Garlic
2 tbsp Cumin
1/4-1/2 a head Cabbage (rough chopped)

Instructions

1In a large bowl add meat, 1/2 a chopped onion, 1/2 bunch of chopped cilantro, rice, about 2-3 tbsn each of knorr chicken bullion and tomato bullion, onion and garlic powder, oregano, cumin and the eggs. Mix by hand until well incorporated. Form golf ball sized meat balls place on sheet tray and set aside.
2In a blender add tomatoes, rest of the onion, garlic cloves, some cilantro, sazon Goya packet, both knorr chicken and tomato bullions, and a little water. Blend. Set aside
3Add oil to large heated pot, add sauce from blender, cook for 3-4 mins, add about 10-11 cups of water, bring to a boil
4Once boiling start adding meatballs one at a time to prevent splashing. While meatballs are cooking chop potato, carrots, zucchini and cabbage
5After the meatball have been cooking for about 20 mins add potato and carrots. Wait 10 more minutes before adding zucchini and cabbage.
6Let simmer for 15 minutes before serving. Top with lime and avocado for garnish

P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.

More to try

dinner

Albondigas (Mexican Meatball Soup)

370 cal40 min15 saves

Angel Summ

dinner

Albóndigas (Mexican Meatball Soup)

250 cal1 hr13 saves

Sara Fraga

dinner

Albondigas En Caldo

520 cal25 min27 saves

Rosie Miranda

dinner

Albondigas

650 cal1 hr10 saves

Alexandria Hake

Find more recipes like this

Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper

Open in Pepper →

Rice In The Meatballs Makes The Soup

A pot of albondigas is dinner and leftovers in one shot. The rice cooks right inside the meatballs, so they come out tender and a little soft at the edges, and the broth picks up all that flavor while they simmer.

Cooks on Pepper reach for this collection on cold nights, when someone's sick, or when a pound or two of ground beef needs to feed a whole table with carrots and potatoes stretching it further.

Every recipe here is a version of the same good idea: Albondigas En Caldo with potatoes and carrots, Albondigas (meatball soup) with onion divided between the meat and the broth, Albóndigas with diced tomato worked into the meatballs, and Mexican Albondigas Soup with fresh cilantro stirred in at the end.

Quick Tips

1
Use uncooked rice
Mix about 1/4 to 1/2 cup raw long grain white rice per pound of beef. It swells as the meatballs simmer and keeps them light instead of dense.
2
Chill the meatballs first
Roll them, then set the tray in the fridge for 15 to 20 minutes so they hold their shape when they hit the broth.
3
Simmer, never boil
Drop the meatballs into gently bubbling broth and hold it at a low simmer for 30 to 40 minutes. A hard boil breaks them apart.
4
Add vegetables in stages
Potatoes and carrots go in with about 20 minutes left, zucchini with 8 to 10, so nothing turns to mush.