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Albondigas (Spanish Meatball) Soup


This recipe tastes just like the Albondigas (Spanish Meatball Soup) that I enjoyed at the El Minuto restaurant in Tucson, Arizona.

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Rate this recipe 3.9/5 (89 Votes)


  • 1 1/2 pounds 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 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 1 1/2 cloves garlic
  • 8-ounce can tomato sauce
  • 2 14 1/2 ounce cans chicken broth
  • 4 cups water
  • Fresh cilantro, chopped


Servings 6
Preparation time 35mins
Cooking time 80mins


Step 1

For this Spanish meatball soup, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt in a large bowl. Add the ground beef and mix together well.

Mold the meat mixture into 1" meatballs and set aside.

Heat the olive oil in 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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