Saturday, November 4, 2017

Mexican Meatball Soup (Albondigas)


Cold weather is just around the corner for us and it's back to my favorite soups like this Mexican Meatball Soup called Albondigas.  
I crave soup when it's cold and chilly outside because it's a perfect way to warm yourself from the inside out. 
My version is full of black beans and veggies... and you can't forget those yummy meatballs.  My kids love this soup because they can never resist eating meatballs.  
So, if you are looking for something warming, comforting, healthy and fun to eat... pour yourself a bowl and slurp away!

Mexican Meatball Soup (Albondigas)
Recipe by Ramona from Kitchen Simmer

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 with jalapeno slices, lime wedges and tortilla chips.  Enjoy.  
Note:  If you enjoy cilantro, please feel free to add it to the soup as a condiment.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. I always like any Mexican food specially i like Mexican subway and chowmin. Thanks for sharing this awesome recipe.

  2. this is a meal I would recommend to anyone the mexican mearball soup popular known as the albongigas among the mexicans is an awesome delicacy thanks for sharing this resume

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