Abondigas Soup (Mexican Meatball Soup)

Teresa Malkemus


A personal favorite and my step-son's very favorite soup. This simple, yet tasty soup is enhanced by adding the crunchy texture of the corn chips. I've had the recipe for so long I can even remember where I got it. I know I have been making it for at least 20 years.


★★★★★ 1 vote

20 Min
30 Min
Stove Top


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  • 1 medium
    onion, minced
  • 2 clove
    garlic, minced
  • 1/4 c
    cooking oil
  • 1 can(s)
    tomato sauce (8 oz.)
  • 3 qt
    beef broth
  • 1 lb
    ground beef
  • 1 lb
    bulk pork sausage
  • 1/2 c
    rice, uncooked
  • 1 1/2 tsp
  • 1/2 tsp
  • 1
    egg, slightly beaten
  • ·
    corn chips

How to Make Abondigas Soup (Mexican Meatball Soup)


  1. Saute onion and garlic in oil.
  2. Add tomato sauce and beef broth and heat to boiling.
  3. Meanwhile, mix ground beef, sausage, rice, egg, salt and pepper, and shape into 1" balls.
  4. Drop into boiling both.
  5. Cover and cook for 30 minutes.
  6. Serving with corn chips, letting individual add preferred amount.

Printable Recipe Card

About Abondigas Soup (Mexican Meatball Soup)

Course/Dish: Beef, Other Soups, Pork
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice, #sausage, #ground

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