Albondigas (vegetable and meatball) Soup

Celeste Drake


My family loves this soup...whenever we get together in the winter time there is always bound to be a big pot of this delicious (and healthy!) soup. This recipe comes from my Tia (that's aunt in spanish)...who probably got it from her mother...everybody in the family adds something different...but this is the way Tia taught me so this is the way I'll tell you.

****side note**** this feeds A LOT of people...we usually make this in a huge electric turkey roaster pan...we feed anywhere from 15-50 make a smaller batch reduce by half or fourths...there are always leftovers and it is always better the next day

pinch tips: Perfect Pasta Every Time



A LOT!!...with leftovers


1 Hr


2 Hr


4 large
onions, diced
4 large
carrots diced
4 large
stalks of celery, diced
2 large
anaheim chilies
1 large
can of whole stewed tomatoes or 2 medium cans of mexican style stewed diced tomatoes
6 medium
potatoes, medium sized dice
2 medium
zucchini, diced
1 pkg
frozen corn (small bag)
1/2 lb
fresh green beans, cut in half
1 large
can tomato sauce
1 small
can of el pato spicy tomato sauce
2 Tbsp
knorr chicken bouillon, or 4 chicken bouillon cubes *
2 tsp
black pepper *
2 tsp
oregano, dried *
4 clove
garlic, minced *
water to fill pot


3 lb
ground beef
1 pkg
hi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
3 large

Directions Step-By-Step

Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
chop all veggies to have them ready when they need to go in to pot
in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
add stewed tomatoes and seasonings(marked with the *)
add tomato sauce and remainder of El Pato spicy tomato sauce.
add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop) very minimal stirring after this step to avoid breaking up meatballs.
bring to boil again and let cook until meatballs are done through.
serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy