Sopa de Albondigas (Mexican Meatball Soup)

barbara lentz


The broth is so amazing in this recipe. The meatballs melt in your mouth. Awesome


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 1 bunch
  • 6 c
    chicken stock
  • 2 Tbsp
    worcestershire sauce
  • 8 oz
    tomato sauce
  • 1 small
    onion chopped
  • 4 clove
    garlic minced
  • 2 tsp
  • 1 large
    russet potato cut into matchstick pieces
  • 1 c
    canola oil
  • 1 lb
    ground beef
  • 3 slice
    white bread crusts removed
  • 1 large
  • 2 Tbsp
    heavy cream
  • 2 Tbsp
  • ·
    salt and pepper

How to Make Sopa de Albondigas (Mexican Meatball Soup)


  1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
  2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
  3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
  4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
  5. Place the soup into bowls and top with the fried potato and cilantro

Printable Recipe Card

About Sopa de Albondigas (Mexican Meatball Soup)

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican

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