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Albondigas Soup

October 17, 2015
Albondigas soup recipe

Holy wow! It’s been awhile since I’ve posted a recipe. You know it’s bad when you hear, repeatedly, from different people that “they like my blog but haven’t seen a new post in a while.” This blog really has taken a back burner to my life recently. Cooking has not, oh no, I’ve been cooking up cool stuff every day like usual. Such as, the other day I made a ricotta cheese berry cake. (I really should have taken a picture of it) and I’ve been trying to perfect a rib recipe on our new barbecue.

Anyway – today’s recipe is Albondigas Soup. I had this soup for the first time at a Mexican restaurant that’s a favorite of my old coworkers. I tagged along for lunch one day and soon walked away so full of this delicious soup! I HAD to make it at home again.

I did not grow up with traditional family recipe albondigas soup like I am sure so many of my friends have… so it may not be “like Mama made it” but, my recipe is very delicious and comes from a combination of various traditional recipes I found that morphed into this delicious soup.

This brothy meatball soup is packed full of veggies and is very comforting on chilly evenings.

Albondigas soup recipe

Albondigas Soup


  • Olive oil
  • 1/2 cup cooked white rice
  • 1 pound ground beef
  • 4 cloves of garlic
  • 1 onion, diced
  • 2 jalapenos, diced with the seeds removed
  • 2 zucchinis, cut into 1/2 inch pieces
  • 2 large carrots, chopped
  • 1 can diced tomatoes
  • 1 quart of chicken broth
  • 2 cups water
  • 2 1/2 teaspoons of oregano
  • 1/2 teaspoon of cumin
  • Salt and pepper
  • Limes, diced onions and cilantro – for serving

To Do: 

In a large pot, heat the olive oil over medium heat. Add half of the diced onion and half of the jalepeno. Cook, stirring occasionally for about 5 minutes.

Add the chopped zucchini, 1 1/2 teaspoons of the dried oregano, 1/4 teaspoon of the cumin and cook for about 3 minutes.

Add the broth, water, can of tomatoes, 1 1/4 teaspoons of salt, and 1/2 teaspoon of pepper. Bring it to a low simmer and let it simmer for 15 minutes.

Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining diced jalapeño, the cooked rice, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano 1/2 teaspoon salt, and 1/4 teaspoon of pepper.

Shape the mixture into meatballs that are about 1 inch in diameter.

Add the meatballs to the soup and simmer until the meatballs are cooked, about 10 – 15 minutes.

Serve the soup in a bowl topped with fresh cilantro, diced onion and fresh lime juice.

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  • Reply Alanna October 24, 2015 at 10:51 pm

    You do not list a volume of water in the ingredients to add to soup but in the directions you say to add water. How much?

    • Tessa
      Reply Tessa October 27, 2015 at 4:07 pm

      Thank you for bringing that up! Eek, I somehow missed that in the ingredients list. I added it in, I used just two cups of water. :)

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