Thursday, August 21, 2014

Mexican Meatball Soup (Albondigas)- Throwback Thursday


2011 Photo
 It was cold and rainy this morning so I decided soup was in order.  This Mexican Meatball Soup was perfect to warm me up on this chilly day.  I wanted to try to make this soup healthy, comforting and definitely a little spicy.


The Meatballs: 
1lb of lean ground meat (I used lean ground chicken)
2-3 slices bread soaked in some milk and crumbled
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
Salt and Pepper to taste

The Soup 
1 large onion chopped
2 carrots diced
2 small zucchini diced
1 large green bell pepper diced
2 large jalapenos seeded and diced
1/2 inch piece cinnamon stick (optional)
3-4 garlic cloves minced
1 tsp oregano
1 tsp ground cumin
1 tsp red chili flakes (or to taste)
1-2 Tbs chili powder (used in chili con carne) or taco seasoning
1 drained and rinsed can of black beans
1 drained can of corn
1 can of diced tomatoes
1 cup of salsa
salt and black pepper to taste

For the Meatballs: 
Mix all the ingredients well and form walnut size meatballs.  Pan fry the meatballs to brown the outside in some oil  then remove until later. 

 To start the Soup:  
Saute all the vegetables in the soup pot with a little oil the oil used to brown the meatballs. Season with some salt and black pepper.  

Then add the garlic, all the ground seasonings and cinnamon stick.    Then add the corn, salsa, diced tomato and black beans.  Next add 8-10 cups of chicken broth or stock.  

You can do this several ways: use homemade chicken stock, use canned chicken stock or use water that you have added chicken bullion cubes to flavor. Once liquid is added, bring soup to a simmer.
Now add the meatballs to the soup.  Simmer on the stove for 15 minutes.   Taste for seasoning.  Just before turning off the stove add the juice of half a lime to the soup.
Serves 6-8 people.  Serve  hot will jalapenos, lime wedges and tortilla chips.  Enjoy.  

Note:  If you enjoy cilantro, please feel free to add it to the soup as a condiment.

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  1. wha HOOOO! minus the beans...this a mexican soup dish my kids can eat. I'll take a family order please.

  2. Wow - this look fantastic! A definite must try.

  3. Oh wow this looks amazing!!!!!!! I would love a couple bowls of this. Yes, bowls.

  4. I love meatballs, I love mexican - this looks great!

  5. I think I have made 3 meals out of this for myself and I'm not getting tired of it yet. I love adding a little extra lime juice and some chopped jalapenos to give it a kick. The great thing is I don't feel guilty eating a big bowl because it's loaded with healthy veggies and protein. I will definitely make this soup again. : ) Hope that anyone that tries it enjoys it as much as I have. - Ramona

  6. The jalapenos on top of this awesome soup made me absolutely salivate! This could totally fill me up for dinner or as an awesome lunch. I can't wait to test it out for myself!

  7. Hola... soy Mexicana y éstas no son las albondigas que yo conozco y cocino.... Pero éstas se ven espectaculares por la mezcla de sabores... y voy a prepararlas .......

  8. A hearty soup with a great chilli kick :D

    Choc Chip Uru

  9. Oh, I'd love this soup!!! And here you go tempting me with meatballs again :)

  10. Agh the whole weekend was rainy here! Super gross. But I made soup too (chicken tortilla) though I will definitely be bookmarking this one for Fall! Those little meatballs are to die for. :D

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  12. I just made this amazing meatball soup…love, love the flavors!! Because I didn’t have all of the ingredients, I substituted and it came out beautifully! Easy & quick. I used a package of fresh pork meatballs with mild Italian seasoning - I know, right? : /
    and sprinkled a mix of ground cumin, granulated garlic & Smokey paprika on them as they browned to add some appropriate flavor, worked great!
    I used the onion, zucchini, jalapeño & bell pepper, black beans and substituted 2 diced raw potatoes for the carrots & corn.
    Browned the meatballs in a skillet then added them to a separate soup pot with the broth just simmering and while they cooked, added & browned the veggies, then added seasonings to the skillet I browned the meatballs in. Then I substituted 1/2 (4oz.) cup of tomato paste mixed with 1.5 cups water for the Can of tomatoes and added that to the veggies. After cooking about 10-15 min, I added the skillet of veggies to the soup pot, gave a good stir and let it simmer another 30 min (cause I had extra time).
    I topped with avocado, lime, toasted tortilla chips & fresh cilantro…ta-da!!
    A real winner!!! I only needed to add a little salt to adjust for flavor but it is a terrific recipe and am sharing it with family tonight!!
    Thank you!! 🥘


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