Sheila’s Albondigas (meat Ball) Soup Recipe

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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!

pinch tips: How to Keep Knives Sharp Like a Pro





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.

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