Sheila’s Albondigas (meat Ball) Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Sheila’s Albondigas (Meat Ball) Soup

Sheila Hatchel Ortega


This is one of my all time favorite go to soups that I have created, changed and perfected over the years. My measurements are estimated as close to what I use as I don't really measure anything. I love making large batches to freeze single serving bowls that you can just pop right into the microwave. I hope you enjoy it as much as we do!

Featured Pinch Tips Video





20 Min


30 Min


1 1/2 lb
gound beef/chuck
10-12 oz
package of pork "mexican chorizo"
1/4 c
1/3 c
cilantro (or more to your taste)
47 oz
can regular strength chicken broth
3 can(s)
10 1/2 ounce condensed beef consommé
1-2 Tbsp
dry oregano leaves (about a palm full to start)
2 medium
chopped onions (i like white)
red chili pepper flakes (to taste, i use about a palm full but i like it spicy)
sliced carrots
zucchini and yellow squash if you like
1/4 c

Directions Step-By-Step

Combine beef, chorizo, flour, eggs, cilantro and ½ cup of the broth for meatballs. In a large pot bring remaining broth, consommé, oregano, onions, and chili peppers to a boil; reduce heat to low. Make meatballs and drop into stock. Simmer meatballs, uncovered, 5 minutes. Spoon off fat and foam. Add carrots and rice. Simmer 20 minutes or till tender. Remove from heat and add squash if using. Let stand 5-10 minutes. Serve with lime wedge.

About this Recipe