Sheila’s Albondigas (Meat Ball) Soup

Sheila’s Albondigas (meat Ball) Soup

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Sheila Hatchel Ortega


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!


★★★★★ 1 vote

20 Min
30 Min


  • 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(s)
    10 1/2 ounce condensed beef consommé
  • 1-2 Tbsp
    dry oregano leaves (about a palm full to start)
  • 2 medium
    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.

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