sheila’s albondigas (meat ball) soup

★★★★★ 1 Review
osheilamarie avatar
By Sheila Hatchel Ortega
from La Mirada, CA

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!

serves 10?
prep time 20 Min
cook time 30 Min

Ingredients For sheila’s albondigas (meat ball) soup

  • 1 1/2 lb
    gound beef/chuck
  • 10-12 oz
    package of pork "mexican chorizo"
  • 1/4 c
  • 2
  • 1/3 c
    cilantro (or more to your taste)
  • 47 oz
    can regular strength chicken broth
  • 3 can
    10 1/2 ounce condensed beef consommé
  • 1-2 Tbsp
    dry oregano leaves (about a palm full to start)
  • 2 md
    chopped onions (i like white)
  • red chili pepper flakes (to taste, i use about a palm full but i like it spicy)
  • 6
    sliced carrots
  • zucchini and yellow squash if you like
  • 1/4 c

How To Make sheila’s albondigas (meat ball) soup

  • 1
    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.