fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Albondigas Soup (Mexican meatball soup)




  • 1 lb of lean ground beef
  • 1 can diced green chili’s
  • 1/2 onion, chopped finely
  • 3 cloves of garlic, minced
  • 2 teaspoons of oregeno
  • Salt and Pepper
  • 1 egg
  • Pinch of red peppers

Soup Base

  • 1/2 onion, chopped finely
  • 2 cloves of garlic
  • 1 teaspoon of oregeno
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 T olive oil
  • 3 cups of beef boullion
  • 1 cans of red enchilada sauce
  • 1 can tomato sauce
  • 3 potatoes, chopped in small squares
  • 34 carrots, chopped in small pieces
  • 2 stalks of celery, chopped
  • 1/4 c fresh chopped cilantro

Optional toppings

  • cheese, shredded
  • green onions, chopped


  1. Preheat oven to 375.
  2. Mix all the ingredients together for the meatballs and make mini meatballs about 1/2 in diameter. Place meatballs in a glass baking dish and bake for 15-20 minutes until golden brown.
  3. While meatballs are cooking saute onions and garlic in olive oil until softened, then add remaining soup ingredients and simmer on medium high heat for about 15-20 min until veggies are tender, add meatballs and cook an additional 5-10 minutes on medium. If it is not as spicy as you would like add more spice by adding a few teaspoons of chili powder.
  4. Serve with warm bread or grilled cheese! Additionaly you can top with cheese and green onions.


  • This is one of those soups that the flavors enhance overnight. I often will make this soup the day before I need it so it has time for all the flavors to absorb together!


  • Serving Size: 6
This website uses cookies and third party services. Ok