Albondigas Soup

View Comments


Fresh and spicy at the same time, this soup is traditional from Mexico and it reminds me of the days I lived in San Diego.

Serves 8



Make the meatballs – in a large mixing bowl add the sausage, ground beef, garlic, rice, egg, cumin, coriander, sage, and oregano. Season with salt and pepper. Mix it until it is well incorporated. Using your hands, shape the meatballs into ping-pong size balls. You should end up with about 25 meatballs. Set aside.

In a large pot, heat up the olive oil. Add the onions, carrots, and tomatoes and cook on medium-high heat, stirring occasionally until onions are translucent, 7 minutes. Add chicken broth and season with cayenne pepper. Bring to a boil and add the meatballs, one at a time. Add pasta and gently stir. Add more salt if necessary. Turn heat down to medium and cook partially covered for about 45 minutes.

Add frozen peas and let it cook for another 2 minutes. Turn off the heat and fold in the scallions and cilantro. Serve it immediately with a side of corn tortillas, or a side of cheese quesadillas.


This delicious Mexican soup can be topped with avocado slices and a little bit of sour cream.  Extra cilantro on top of each soup bowl also adds an even fresher bite.

The whole wheat elbow pasta is optional and is not traditionally part of this recipe. Also, use white or brown rice when making the meatballs; it all depends on how healthy you want this recipe to be.

Another option to make this soup even healthier is to use ground chicken or ground turkey when making the meatballs. Organic of course!


Nutrition Facts:

8 Servings

Amount Per Serving
Calories 447.0
Total Fat 28.6 g

Cholesterol 110.0 mg
Sodium 943.0 mg
Potassium 615.6 mg
Total Carbohydrate 21.3 g
Dietary Fiber 2.6 g
Sugars 3.0 g
Protein 24.2 g

Share this post