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Albondigas (Spanish Meatball Soup)


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Albondigas (Spanish Meatball Soup) 0 Picture


  • 1 1/2 lbs. lean ground beef
  • 1/4 cup rice, UNcooked
  • 1 large egg
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 of a medium jalapeño, finely minced
  • 1/2 tsp salt
  • 2 Tbsp Olive Oil
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 1 1/2 cloves garlic
  • 8 oz. can tomato sauce
  • Two 14 1/2 oz. cans Chicken Broth
  • 4 cups water
  • Fresh cilantro, chopped



Step 1

In a large mixing bowl, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt. Add the ground beef and mix together well. Mold the meat mixture into 1" meatballs and set aside. Heat the olive oil in a a Dutch oven pot over MEDIUM heat. Add the onion, green pepper, and garlic to the pot. Saute the mixture until the vegetables are tender (about 5 minutes). Add the tomato sauce, chicken broth, and water to the pot and bring the soup to a boil. Add the meatballs, *one at a time*, to the pot, *allowing the soup to return to a gentle simmer between each meatball addition*. Partially cover the soup and simmer for 30 minutes. Garnish the soup with chopped fresh cilantro and serve.

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