Albondigas

This classic Mexican meatball soup is surprisingly simple to make. See more

READY IN 40 mins

Albondigas

Read Reviews (312)

"This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all." — Belen

Directions

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 24, 2006

This recipe is amazing! Makes for a very hearty meal. After reading some of the other posts I added some garlic powder, paprika and cayenne pepper and used beef cosomme intead of cubes. I also added a can of crushed tomatoes, celery, zucchini and a small handful of rice. Once everything was mixed together and boiling I trasferred it to the oven to stop the rice sticking to the bottom of the pot. Thank you so much for sharing this recipe!

—kellzkitchen

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Most Helpful Critical Review

Nov 06, 2009

Add rice to meatballs instead of bread crumbs. Add minced onions and cilantro to meatballs . Add 1/2 beef broth and 1/2 water. No milk. No Salsa just lg can of diced tomatoes. Celery sliced very thinly can be added. And cilantro is NOT an option it is necessary in both the meatballs and broth.

—Patricia

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399 Ratings

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Oct 23, 2006

Use low sodium beef broth instead of the boullion cubes....Also, throw in any leftover vegies you might have too. Also, we use 1/2 Cup tomato juice (low sodium_and 1/2 Cup water

—Honey

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Jun 03, 2006

Good, authentic-tasting recipe. Added some canned corn kernels I had on hand but otherwise followed the instructions to a t: very easy!

—SunFlower

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Oct 23, 2006

WOW! Not sure why everyone wants to make changes. The whole family really enjoyed this recipe. It sounds too 'unspiced' but for what ever reason it came out perfect! I used Hernadez Medium Salsa & Italian Bread Crumbs then salt & peppered each bowl to taste. This stays way up on the list!

—bubbasracecar

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Mar 23, 2006

Really enjoyed this recipe. I made a few changes: used leeks rather than onion, added cajun spice (paprika, cayenne, black pepper, garlic powder, onion powder, etc), salt and plenty of pepper. I also threw in some zucchini and lentils. Delicious! I made a large pot so my husband took some to work to share with co-workers as did I. I haven't heard what feedback he received yet, but everyone LOVED this soup. I would definitely recommend it. Lovely Mexican soup, though I know the spices I added weren't traditional.

—Shannon :)

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Oct 23, 2006

For people on restricted salt diets, use low sodium beef broth instead. The flavor will be great. Use lean meat to reduce the fat content.

—Jerry

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Aug 09, 2004

Like my Momma makes. I love it!

—GHETTOLISCIOUS1

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Nutrition

Calories
325 kcal
16%

Carbohydrates
20.4 g
7%

Cholesterol
72 mg
24%

Fat
17.1 g
26%

Fiber
3.5 g
14%

Protein
22.6 g
45%

Sodium
900 mg
36%

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

Nutritional Information

Albondigas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 325
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 6.7g 33 %
Cholesterol 72mg 24 %
Sodium 900mg 36 %
Potassium 751mg 21 %
Total Carbohydrates 20.4g 7 %
Dietary Fiber 3.5g 14 %
Protein 22.6g 45 %
Sugars 6.1g
Vitamin A 141 %
Vitamin C 19 %
Calcium 10 %
Iron 30 %
Thiamin 14 %
Niacin 77 %
Vitamin B6 32 %
Magnesium 16 %
Folate 19 %

* 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.