Best 19 Albondigas Soup Meatball Soup Recipes

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

MEXICAN MEATBALL AND CHIPOTLE SOUP (SOPA DE ALBONDIGAS Y CHIPOTLE)

Steps:

• Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.
• Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes.
• Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.
• Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.
• Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.

LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)

Steps:

• In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
• In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
• Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.

ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• 1. Place water to boil in a medium sized pan
• 2. with the exception of the saved items. Mix all of the above together (except water) in a medium bowl.
• 3. Mix well. mixture will be sticky. start forming meat balls, slightly smaller than a golf ball, between both your hands and drop Drop gently into boiling water. BE CAREFUL NOT TO BURN YOURSELF . DO NOT DROP MEAT BALL HIGH ENOUGH TO SPLASH WATER.
• 4. After all meat is in the water, keep heat on high to bring back to boiling point, then lower heat to simmer and add: balance of tomato sauce, sprigs of cilantro and mint. Add: garlic salt, salt, and black pepper to your taste.
• 5. Simmer approx. 20 min. test a meat ball by bring one out of pot and cut in 1/2 to test the rice. Rice must be ALMOST SOFT, NOT SOFT. Place back in pot.
• 6. Add carrots and potatoes. When carrots and potatoes are done so is the rice.
• 7. I am very picky about the Mexican food I eat. I cook all of mine and I prefer to cook from scratch, I guess I am old school lol. This recipe is one of the best I have ever tasted, I hope you will try it too, you might surprise yourself. It healthy and low fat. Enjoy!
• 8. Note: The meat should end up being very soft, but the meatball should not be disintegrating.

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
• Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
• Add salt and pepper to taste.
• Bring to a boil.
• Reduce to a simmer and add carrots and rice.
• Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
• Knead in ground beef until thoroughly mixed.
• Add egg and knead in.
• (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
• Bring broth back to a boil.
• Add meatballs to hot broth.
• Reduce to a simmer and cook for about 30 minutes.

LITA'S ALBONDIGAS (MEATBALL SOUP)

Steps:

• Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
• Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
• Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
• Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
• Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
• Squeeze some lemon juice into each bowl. Serve with corn tortillas.

AUTHENTIC MEXICAN MEATBALL SOUP [ALBONDIGAS]

Steps:

• 1.fill pot with water [3/4 full] 2.In large bowl, mix into ground beef: Cumin, salt, egg, flour, onion, tomato, rice, then make desired size meatballs [usually golf ball size]. 3.water should be boiling by the time you've made the meatballs, add to water [be careful not to burn yourself, drop in gently] 4.meatballs should be boiling about 15 min or so [while you cut up veggies], add carrots first [let boil for about 5-6min] then add potato's and zucchini. 5.Let boil about 10 min, then add tomato sauce and 2-3 tbs salt [taste after 5 minutes, if more salt needed, add to your liking] Soup will be ready as soon as potato's and zucchini are soft.

BARLEY ALBONDIGAS (MEATBALL) SOUP

Steps:

• To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
• Add 1 cup pearl barley and return to boil.
• Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• Makes about 3-1/2 cups.
• For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
• Refrigerate until ready to use.
• For Soup: In large soup pot, combine all ingredients except cilantro.
• Bring to a boil and simmer for 30 minutes.
• Carefully add meatballs and continue to cook 20 minutes longer.
• Stir in cilantro and serve.

ALBONDIGAS DE POLLO (CHICKEN MEATBALL SOUP)

Steps:

• 1. get 1 lb of ground chicken and put it on a medium round bowl
• 2. So the reason I use a large brown onion is half is chopped and sautee with not to much oil as you can see by the picture shown. Sautee for about 2min in medium high heat and the other half finely chopped for the meatballs
• 3. As you can see the amount of water is used in the meantime after I sautee the onions you want to go ahead and add a can of salsa del pato or tomatoe sauce. The reason i prefer Salsa Del Pato it has a kick to it :)
• 4. Now you want to start heating everything up to Med High
• 5. Do not forget to add the 2 bay leaves this gives out more flavor to the broth too **Dont be shy**
• 6. Now the good Stuff begins!! add the 2 Tsb of Knorr tomato boullion flavor to the broth
• 7. Before you start adding the salt taste the broth to see how much salt you might need I only add a couple of pinches after the chicken flavor who would want to add more salt right? just season it to your perfection :)
• 8. While you wait for the broth to simmer you want to start fixing the meat balls add about 1/2 cup or a 1 cup of jasmine rice uncooked
• 9. Now your ready to chop the Mint and Mix in to the ground chicken :)
• 10. I was not able to take a picture in slow motion of me cracking the eggs so as you can see the eggs are in the back ground of the picture along with the mint mixed in with the ground meat :0) Sorry I am my own camera woman/ recipe maker
• 11. Here's the fun part you mix all the ingredient up to start making you meat balls i know they look big but there actually small remember you don't want to make them so big they will puff up as the are being cooked into the soup.
• 12. Now the soup is simmering ready to throw the (albondigas) meatballs to the pot :)
• 13. As soon as you see one or two meat balls starting to rise as you see in this picture you want to start adding your veggies.
• 14. and the potatoes and carrots are chopped and peel and ready to cook
• 15. **FOOT NOTES** The Reason I choose 1 Medium Brown Onion is because half of it is used to sautee onto the broth the rest is finely chopped into the grounded chicken meat.(well that is optional) Another thing you do want to season the albondigas with a dash or a pinch of salt. You also want to give the veggies 15 to 20 minutes to simmer into the broth.( I like my veggies semi cooked) The bread crumbs are totally optional really is not necessary to mix into the (albondigas) meatballs I use it more for flavor.

ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• 1. Take medium bowl and mix together using only half first 7 ingredients (except meat, use all of that)until blended thoroughly
• 2. Start assembling the meat balls making 2in. meatballs until finished with mixture. place to the side.
• 3. Using a large dutch oven or soup pot, mix water, tomato sauce and the remaining ingredients minus the remaining 1/2 cup of rice over medium heat. When the broth starts boiling, put remaining rice and all of the meatballs dropping them in the broth one at a time spacing them away from each other, DO NOT STIR THEM IN. Keep soup at a simmering boil until rice is cooked in both broth and meatballs. serve with soft corn tortillas and additional cilantro if desired.
• 4. Serve with tortillas and avocado for garnish!

ALBONDIGAS (VEGETABLE AND MEATBALL) SOUP

Steps:

• 1. Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
• 2. chop all veggies to have them ready when they need to go in to pot
• 3. in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
• 4. add stewed tomatoes and seasonings(marked with the *)
• 5. add tomato sauce and remainder of El Pato spicy tomato sauce.
• 6. add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
• 7. bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
• 8. take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
• 9. bring to boil again and let cook until meatballs are done through.
• 10. serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

ALBONDIGAS AUTHENTIC MEXICAN STYLE MEATBALL SOUP RECIPE - (4.3/5)

Steps:

• To make the meatballs, combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients. Using a big spoon (to measure) or just your hands grab about 1 "big" golf ball size portion of your mixture and roll it into a tightly packed ball and set it on a plate or piece of foil. Continue making the meatballs until all of the mixture has been used. Prepare the veggies for the soup. Roast the poblano chili's over a medium high flame for about 7 - 10 minutes. You'll need tongs to turn them often, being careful not to break the skins. The intent is to blister and blacken the skin, not to cook them completely. You can also roast them in a preheated 500 degree oven directly on the rack following the same steps above. They'll take a little longer to blister so keep a close eye on them. When the skins have blistered transfer them to a bowl and cover them so that they steam. This will make it easier to peel. Let them steam for about 5 minutes. Remove the skins by peeling them off with your hands or a knife. This is a messy job, a trick is to peel them under running water. Cut off the tops and slide them lengthwise, removing the seeds. For the rest of the veggies, peel and slice carrots into about 1/2 inch slices. Slice the celery and onions so all of the veggies are about the same size. Cut the tomatoes into 1/2 inch dice. Set all of your veggies aside for now. Your prep is done so let's make some awesome Albondigas soup! Add your beef broth (or water and bouillon) the bay leaves, chili powder and cumin, to a large stock pot and bring it to a boil. Now add your meatballs, carrots, onion and celery to your pot and turn the heat down to simmer (about medium low heat). Simmer for about 1 hour covered. At this point your meatballs and veggies will be getting nice and tender so add your diced tomatoes and chopped roasted poblano chili's. Cover and simmer for another 30 to 45 minutes. It's now ready to eat so place about 2 meatballs into a bowl and fill with your delicious veggies and broth. Dig in, you'll love it! Garnish with avocado slices, tortilla chips, cilantro or whatever you like!

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• 1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
• 2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
• 3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
• 4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
• 5. Place the soup into bowls and top with the fried potato and cilantro

PALEO ALBONDIGAS (MEATBALL SOUP) RECIPE - (4.3/5)

Steps:

• Meatballs: Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside. Soup: Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado. Cook's note: This soup freezes well, so you can make a big batch and keep it in smaller containers for leftovers whenever you don't have time to cook or want something quick and easy to eat. This recipe calls for all ground beef, buy a mixture of half beef and half chorizo is also delicious and adds another depth of flavor to the soup. You can experiment with whatever vegetables you like best, and adjust the seasonings to suite your taste.

ALBONDIGAS (SPANISH MEATBALL) SOUP RECIPE - (3.9/5)

Steps:

• 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.

ALBONDIGAS SOUP (MEATBALL SOUP)

Steps:

• 1. Put hamburger in a medium bowl. add onions, egg, bread crumbs, cooked rice,salt & pepper plus oregano. Mix well and form meatballs about size of a golf ball..In a soup pot or separate skillet brown meatballs on all sides. remove when done..(mite have to do batches) In soup pot add dripping if you didn't use to brown meatballs. add tomato sauce plus enough water about couple inches from top of pot..remember you have to add vegetables. add chicken bullion add menudo spice or ground chili, bring to a boil add meatballs and carrots about 10 minutes later add all other vegetables. If using can green beans put at last ten minutes. simmer on low boil for about 30 minutes. serve with tortillas, french bread or like I did tostadas with guacamole and a sprinkle of Parmesan cheese.. Enjoy my friends....