Meatball Soup Recipe - Mexican Albondigas Soup Recipe

Mexican albondigas soup
Evan Sklar/Photodisc/Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 8 to 10 servings

Mexican albondigas meatball soup is a great way to stretch a pound of ground beef to feed 10 people. The tasty soup is loaded with vegetables and rice. This is a truly satisfying meal when needing to feel a large group of people.

Recipe reprinted with permission from Better Homes and Gardens Mexican Cooking (Better Homes and Gardens).

What You'll Need

  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, minced
  • 2 tablespoons cooking oil
  • 4 cups water
  • 2 (10-1/2-ounce) cans condensed beef broth
  • 1 (6-ounce) can tomato paste
  • 2 medium potatoes, peeled and cubed (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 beaten egg
  • 1/4 cup snipped cilantro or parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup long grain rice

How to Make It

  1. In a large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.
  2. Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.
  3. Add meatballs, a few at a time, to the simmering soup. Return to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.
    Nutritional Guidelines (per serving)
    225 Calories
    9g Fat
    20g Carbs
    17g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)