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Sopa de Albondigas 1


  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Mexican


Albondigas can be referred to as meatball as well as a Meatball Soup (Sopa de Albondigas) from Mexico, where meatballs made from a mixture of rice and minced beef is cooked in a tomato and beef broth based soup together with vegetables like celery, carrots and potatoes.




  • 600 g ground beef
  • 350 g chorizo, casing removed
  • 2 eggs, beaten
  • 6 cloves garlic, minced
  • 1 small carrot, finely chopped
  • 1/2 cup cooked rice
  • 1 tbsp cumin
  • handful chopped cilantro
  • salt
  • freshly ground black pepper


  • 1 large zucchini, sliced
  • 4 stalks celery, sliced
  • 2 medium potatoes, cubed
  • 2 small carrots, sliced
  • 1 litre beef stock
  • 1 litre water
  • 1 400 g can chopped tomatoes
  • 1 large onion, chopped
  • 1 tbsp cumin
  • 2 tsp dried oregano
  • chopped cilantro
  • salt
  • pepper
  • oil


  1. In a big bowl combine all meatball ingredients and mix thoroughly.
  2. Heat a pan with oil, form meat mixture into meatballs and pan fry meatballs until brown on all sides.
  3. In a pot add small amount of oil then sauté onions and celery until it sweats. Add the carrots and cook for a minute.
  4. Pour beef stock, water, chopped tomatoes, potatoes, cumin, oregano and cilantro. Bring it to a boil then simmer for 10 minutes.
  5. Add the meatballs then simmer for 10 more minutes.
  6. Add the zucchini and simmer for 5 more minutes.
  7. Season with salt and freshly ground black pepper then serve.