sheila’s albondigas (meatball) soup

Name: Sheila’s Albondigas (Meatball) Soup
Prep time: 20 min
Cook time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 1/2 pound(s) gound beef or ground chuck; 10 - 12 ounce(s) pork chorizo; 1/4 cup(s) all-purpose flour; 2 large eggs; 1/3 cup(s) cilantro; 47 ounce(s) chicken broth, divided; 3 can(s) beef consomme (10.5 oz each); 1 - 2 tablespoon(s) dried oregano; 2 medium white onions, chopped; - red chili pepper flakes, to taste; 6 medium carrots, sliced; 1/4 cup(s) rice; - zucchini and yellow squash, cubed, optional

(2 RATINGS)

141 Pinches 8 Photos

Sheila Hatchel Ortega

La Mirada, CA

Updated on Dec 23, 2024

This is one of my all-time favorite go-to soups 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!

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A bowl of Sheila's Albondigas (Meatball) Soup with a lime wedge.

Blue Ribbon Recipe

A warm and flavorful meatball soup that's packed with flavor. Combining chorizo and ground beef, not only makes for flavorful meatballs but the chorizo also infuses flavor into the whole pot of soup. Sliced carrots and squash add pops of freshness to each spoonful. Serve a bowl of this comforting soup with Mexican cornbread for a complete meal.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Stove Top

yield 10 serving(s)

Ingredients

1 1/2 pounds gound beef or ground chuck
10 - 12 ounces pork chorizo
1/4 cup all-purpose flour
2 large eggs
1/3 cup cilantro
47 ounces chicken broth, divided
3 cans beef consomme (10.5 oz each)
1 - 2 tablespoons dried oregano
2 medium white onions, chopped
- red chili pepper flakes, to taste
6 medium carrots, sliced
1/4 cup rice
- zucchini and yellow squash, cubed, optional

How To Make sheila’s albondigas (meatball) soup

Step 1

Combine beef, chorizo, flour, eggs, cilantro, and 1/2 cup of broth for meatballs.

Step 2

In a large pot, bring the remaining broth, consomme, oregano, onions, and chili peppers to a boil; reduce heat to low.
Step 3

Make meatballs and drop them into stock. Simmer meatballs, uncovered, 5 minutes. Spoon off fat and foam.
Step 4

Add carrots.
Step 5

Add rice and simmer for about 20 minutes until the carrots and meatballs are cooked.
Step 6

Remove from heat. Add squash if using.
Step 7

Let stand for 5-10 minutes. Serve with a lime wedge.
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