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Albondigas Soup


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Albondigas Soup 0 Picture


  • 1 cup diced onion
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp chili powder
  • 2 cups low-sodium beef broth
  • 2 cups water
  • 2 corn tortillas (8-inch)
  • 1 cup grape tomatoes, halved, divided
  • 1-1/2 cups fresh or frozen corn kernels
  • 2 cups sliced button mushrooms (8-oz)
  • 1 recipe Mini-Bacon Meatballs, thawed
  • Salt, black pepper, and fresh lime juice to taste
  • 2 tbsp fresh cilantro leaves, torn
  • Sour Cream



Step 1

Saute onion in oil in a large pot over medium heat until softened, about 5 minutes
Add garlic and chili powdere; cook 1 mihute.
Add broth, water, tortillas, and 1/2 cup tomatoes. Simmer soup 5 minutes.
Puree soup in a blender and return to pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over medium-low heat for 5 minutes.
Season soup eith salt, pepper and lime juice,
Ladle soup into bowls and garnish each serving with cilantro and sour cream.


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