Albondigas Soup Recipe

Fresh veggies, thick broth, and juicy meatballs make Albondigas Soup delightful. On Cinco de Mayo, share this twist on the classic Mexican cuisine with guests. 

– 1 pound ground beef – ¼ cup flour* – 1 large egg – ¼ cup fresh mint leaves chopped – ½ cup fresh parsley chopped – 1 tsp chili powder – 1 tsp dried oregano – 1 tsp garlic powder optional – ¼ tsp ground ginger optional – ⅛ tsp ground cinnamon optional – 1 tsp sea salt

For the Meatballs: 


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 – 1 Tbsp avocado oil or olive oil – 1 small yellow onion diced – 2 carrots peeled and chopped – 1 large stalk celery chopped – 2 cloves garlic minced – 1 medium zucchini squash chopped – 6 cups low-sodium chicken broth** – 1/2 cup tomato sauce*** – ¼ cup fresh parsley chopped – ½ tsp sea salt to taste – ¼ tsp black pepper to taste

For the Soup: 

Flour Bowl

Step 1

Mix the meatball ingredients in a large bowl with your hands until well-combined. I swear you'll survive this gooey, sticky mess.  


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Flour Bowl

Step 2

 As an alternative, you can prepare the meatballs in a stand mixer fitted with a paddle attachment.

Flour Bowl

Step 3

Form 12 to 20 meatballs out of the meat mixture, depending on the size meatballs you like.

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Step 4

I use a 12-inch cast iron skillet over medium heat with 1–2 teaspoons of cooking oil. Heat the skillet for a few minutes to sizzle.  

Flour Bowl

Step 5

Brown meatballs in skillet 2–4 minutes till browned. Flip meatballs and fry 2–4 minutes more to brown both sides. Reserve meatballs for soup. 

Also See

Garlic Butter Cod Recipe