Albondigas Soup Recipe

Albondigas Soup Recipe

How To Make Albondigas Soup

Prepare a hearty albondigas soup on cold days made with beef and rice meatballs simmered in a seasoned tomato broth along with fresh veggies.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



For the Meatballs

  • 1lbground beef
  • ½cupwhite ricecooked
  • 1tspgarlicminced
  • 1pcegg
  • ¼cupcilantro leaveschopped
  • 1tspground cumin
  • ¾tspkosher salt
  • ¼tsppepper

For the Soup

  • 2tspolive oil
  • ½cuponiondiced
  • 1tspgarlicminced
  • 3carrotspeeled, quartered, and sliced
  • cupsRusset potatoespeeled and cut into 1/2-inch pieces
  • 6cupsbeef broth
  • 15ozdiced tomatoes
  • 8oztomato sauce
  • ½tspground cumin
  • ½tspdried oregano
  • 1largezucchiniquartered and sliced
  • ¼cupcilantro leaveschopped
  • Salt and pepperto taste


  1. Place the beef, rice, garlic, egg, cilantro, cumin, salt, and pepper in a large bowl. Mix until thoroughly combined.

  2. Roll the meat mixture into 3/4-inch sized meatballs. Place the meatballs on a tray.

  3. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3 to 4 minutes.

  4. Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin, and oregano to the pot. Bring to a simmer.

  5. Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

  6. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

  7. Sprinkle with chopped cilantro, then serve.


  • Calories: 390.87kcal
  • Fat: 18.38g
  • Saturated Fat: 6.42g
  • Trans Fat: 0.89g
  • Monounsaturated Fat: 8.33g
  • Polyunsaturated Fat: 0.99g
  • Carbohydrates: 34.76g
  • Fiber: 4.64g
  • Sugar: 8.11g
  • Protein: 22.96g
  • Cholesterol: 80.34mg
  • Sodium: 1369.98mg
  • Calcium: 111.09mg
  • Potassium: 1379.86mg
  • Iron: 4.39mg
  • Vitamin A: 302.45µg
  • Vitamin C: 26.83mg
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