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Albondigas Soup


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  • 1 c. diced onion
  • 2 T. olive oil
  • 4 cloves, garlic, minced
  • 2 t. chili powder
  • 2 c. beef broth
  • 2 c. water
  • 2 corn tortillas, chopped
  • 1 c. halved grape tomatoes, divided
  • 1 1/2 c. fresh or frozen corn
  • 2 c. sliced button mushrooms (8 ox)
  • 1 recipe Mini Bacon Meatballs, thawed
  • salt, black pepper, and fresh lime juice to taste
  • 2 T. torn fresh cilantro


Servings 4


Step 1

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


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