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Albondigas Soup I

"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"
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2 h 20 m servings 353 cals
Original recipe yields 8 servings (8 -10 servings)


  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
  2. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
  3. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

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Read all reviews 159
  1. 209 Ratings

Most helpful positive review

Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs e...

Most helpful critical review

Not very good, and a little disappointed

Most helpful
Most positive
Least positive

Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs e...

The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. ...

There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red ch...

Wow! This soup is fantastic! My husband's family is from Mexico and I didn't think I'd ever find a recipe that was as good as his mom's. But this is it! He was skeptical when he saw me tossing i...

This is a great and simple soup to make. The only place I would really stray would be the rice. The original recipe calls for uncooked rice to be added to the soup. If you do this, the starch...

This is the BEST recipe for albondigas that I have found. Using medium salsa, I think, gives it just the right kick. It makes a huge pot though, so be ready for leftovers! I also used half ch...

I Love this soup so much, and its so easy to change it how you like it. As is, its wonderful, but I do like to add other things to it to make it more like my grandmothers. I always use a can of...

Threw in cilantro where ever it called for basil & brown rice instead of white. It came out to be the best tasting soup! The flavor is outstanding.

We love this soup! I've probably made it 10 times. I add a whole pound of 96% lean pork sausage in addition to a pound of ground beef, carrots, celery and rotel tomatoes. We love cilantro so I u...