cathy Valencia


this is a comfort food for sure. Mexican meatball soup with vegies in a flavorful broth. I like to serve it with mexican rice and tortillas and avacado slices on top and maybe a bit more chopped cilantro.


★★★★★ 1 vote

Stove Top


  • 1 lb
    ground beef
  • 3 c
    chicken broth
  • 1 c
  • 1/3 c
  • 1 tsp
    smoked paprika
  • 1 tsp
  • 1 tsp
    garlic powder
  • ·
    salt and pepper
  • 1/2 can(s)
    tomato sauce
  • 1 stalk(s)
  • 2
  • 1 can(s)
    green beans/ drained
  • ·
    cilantro, fresh
  • 1
  • 2 Tbsp
    diced onions
  • 1 clove

How to Make Albondigas


  1. first make meatballs in large bowl. mix beef with rice, egg, paprika, garilc powder , cumin, salt and pepper. Make meatballs and set aside in fridge until ready.
  2. In a pot I sauted some onions and garlic in a bit of olive oil. Then add in chicken broth and water you want at least half pot of liquid. Bring to boil then add tomato sauce and meatballs. add some seasonings to your broth salt and pepper not to much , broth has some. then skim off the fat that rises to top.
  3. now add in the vegies and a handful of cilantro lower and cover simmer 20 - 30 minutes. serve with slices of avacado and chopped fresh cilantro on top.

Printable Recipe Card

About Albondigas

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Mexican

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