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Albondigas Soup Recipe Savory and Delicious

Albondigas Soup Recipe Savory and Delicious

Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 350kcal



  • 1 lb ground beef
  • 1/2 tsp cumin
  • 1/2 tsp Mexican oregano
  • 1/2 cup bread crumbs
  • 1 egg, slightly beaten
  • 1 tbl fresh cilantro, chopped


  • 1 tbl canola oil
  • 1/2 onion, chopped
  • 1 garlic clove, diced
  • 1 beef bouillon cube (I use Knorr) dissolved in 2 cups of water or 2 cups of canned beef stock or broth
  • 1 can stewed tomatoes, (14½ oz)
  • 1 tbls finely chopped chipotle peppers in adobo sauce (be careful, some are hot)
  • 1 bay leaf


  • Mix all the meatball ingredients together with your hands or a fork. Form into bite size meatballs. The original recipe called for the meatballs to be cooked in the soup. I like to bake mine in the oven for 25 minutes, turning once. If you cook them in the oven, be sure to cook on a surface coated with non-stick cooking spray or on non stick foil, otherwise they will stick to the pan.
  • Meanwhile, add oil to a medium 4 qt stock pot. Saute the onions for 3 minutes. Add the garlic and saute another minute. Add the beef broth. Stir.
  • Add meatballs, stewed tomatoes, chipotle peppers and bay leaf to the beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, stirring at 10 minute intervals.
  • Serve topped with cheddar cheese and cilantro and chunks of fresh avocado.