Albondigas Soup II Recipe -
Albondigas Soup II Recipe

Albondigas Soup II

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"Spicy meat ball soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2005

I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first taste, it's perfect. I read the other reviews and i agree, 4 cups is not alot of water, but the vegetables will release alot of water; however, I use two KNORR SWISS beef boullion cubes which makes 2 cups of broth per cube, and i add an additional two cups of water, totalling six cups when i start out. This leaves me with plenty of broth. Another thing though, is if you like spicy, just remember, the cabbage tends to get sweet when you cook it, so you might consider leaving it out, but since I'm a gringo, I'm not a fan of burn my mouth out spicy food, so this soup is the perfect balance and absolutely delicious. Oh, and one other thing, I found that by chopping up some fresh cilantro and sprinkling it on top of each bowl when i serve it adds a real fragrant and authentic finish to this soup. Try it, and you'll never eat this soup againwithout it . Thanks Beatrice for making me happy.

Most Helpful Critical Review
Aug 14, 2003

This was ok. The broth was nice and spicy but the meatballs were a little bland. I increased the boullion to 3 cubes and water to 6 cups because initially there didn't seem to be enough broth. If I made again I would probably add a little rice to it. I simmered it for an hour just to make sure the meat was done.


85 Ratings

Aug 08, 2003

Great soup! Thanks for the recipe!

Feb 22, 2005

I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very pretty, tasty, spicy soup. Absolutely will make it again. It's perfect for the -20C temperatures were having here!

Aug 08, 2003

This was VERY tasty! The meatballs did tend to fall apart a bit while cooking in the broth, but it didn't matter because the flavor was sooooo good! The leftovers were equally enjoyable!

Jan 12, 2006

Excellant! I used broth rather than boullion. Wouldn't hurt to add 1-2 cups more liquid but it turned out great and was easy to make.

Aug 20, 2003

I have been looking for this recipe for 10 years! It is fabulous!

Dec 07, 2005

Super yummy. I didn't add the cabbage because I didn't have any, and since we have little ones, I skipped the pepper flakes. I did use 2 more cups of water (with added bouillon.) Everything else stayed the same. I don't know how big "tiny" is, but I made my meatballs about an inch each. Next time I'll make them a bit smaller so they will be bite-size for the kids. My entire family liked this recipe, so I will be adding this recipe to my collection. (esp. for cold winter nights!) Yum!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 610 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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