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  Mexican Recipes Chipotle recipes Mexican Albondigas Soup

Mexican Albondigas Soup


An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavour.


Albondigas soup is a traditional Mexican Soup and albondigas simply means meatballs. In Mexico albondigas are usually served in a light broth with all sort of vegetables.

Meatball soup is a true comfort food, 


It’s quite light but very hearty and you can load it with vegetables. I ended up only using carrots, zucchini, potatoes because that’s all I happened to have in the fridge. The beauty of this soup is also how simple it is. But I love all the different herbs in this soup. I finally got  a chance to use quite a few of the different herbs. Fresh oregano, parsley and coriander. What a great aroma and flavour it gives to the soup. There’s nothing like fresh herbs.


1 lb ground beef extra lean
1/2 onion chopped
1/2 cup rice long grain, uncooked.
1 egg
1/4 cup parsley fresh, chopped
1/4 cup oregano fresh, chopped or about 1 tbsp dry oregano
1/2 tsp salt or to taste
1/2 tsp pepper or to taste


For Albondigas soup

1/2 large onion chopped
1 large carrot chopped to your liking

1 large zucchini 

10 small potatoes cut in half each potato
2 medium potatoes peeled and cut in half each
2 tbsp olive oil
3 cups beef broth low sodium
3 cups water

1 small chipotle chilli in adobo
salt and pepper to taste


1 tbsp lemon juice freshly squeezed

1 Avocado 

Corn tortillas



1 In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 10 meatballs, depending on how big you make them. Await the meatballs on a side until ready to add to soup.

2 Heat the olive oil in a heavy bottom 5 qt pot to medium heat. 


In a blender add onions, add broth or chicken stock, water and tomatoes and seasonings. After totally blended and liquidise the mixture is. Place to the pot bring to a boil and turn down heat and let simmer for about 5 minutes. Add salt.


4 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 15 minutes or until meatballs are cooked through. 


Add the rest of the vegetables such as carrots, potatoes and zucchini, and chipotle in adobo.  Ensure the pot has enough liquid to cook the whole ingredients, if is looking dried add more water until cover up the whole ingredients. Taste salt. Let boil.


Serve in a bowl, squeeze a bit of lime, add some avocado, warm up tortillas and enjoy the warm generous Albondigas soup!




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Mexican recipes