Albondigas (Mexican Meatball Soup)

Lisa Kudek


This is my mother's Sonoran recipe which has been in the family for years! We have enjoyed it for years and it is very cost effective!

Some people add fresh veggies but we never have in our family recipe.

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15 Min


1 Hr


Stove Top


2 lb
lean ground beef
1 c
uncooked white rice
1 bunch
fresh cilantro chopped fine
1/2 c
chopped green onion chopped fine
1 Tbsp
ground cumin
1 Tbsp
ground oregano
1 Tbsp
garlic paste
1 can(s)
8 oz. mexican tomato sauce (hot)
10 c
salt and pepper to taste

Directions Step-By-Step

Take medium bowl and mix together using only half first 7 ingredients (except meat, use all of that)until blended thoroughly
Start assembling the meat balls making 2in. meatballs until finished with mixture. place to the side.
Using a large dutch oven or soup pot, mix water, tomato sauce and the remaining ingredients minus the remaining 1/2 cup of rice over medium heat. When the broth starts boiling, put remaining rice and all of the meatballs dropping them in the broth one at a time spacing them away from each other, DO NOT STIR THEM IN. Keep soup at a simmering boil until rice is cooked in both broth and meatballs. serve with soft corn tortillas and additional cilantro if desired.
Serve with tortillas and avocado for garnish!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids