Albondiga Soup (Mexican Meatball Soup)

10:41 AM

This is a delicious and hearty soup. There is lots of room to improvise. You can omit the rice and substitute any of the vegetables. This is a family favorite in our home on a chilly night!


2 lbs. Grass-Fed Ground Beef
3/4 cup White Rice
2 cartons Organic Vegetable Broth
4 cups filtered water
2 Organic Eggs 
2 tablespoons Organic Tomato Paste
4 Tablespoons Cilantro, Chopped
1 Medium Onion, Chopped
4 Organic Carrots, Chopped
4 Medium Zucchini, Chopped
6 Small Red Potatoes, cut in half
2 Serrano Peppers (keep whole)
Salt & Pepper to taste.


Sautee onion until softened and set aside. In large mixing bowl combine beef, rice, cilantro, eggs, onion, salt, and pepper. Form meatballs and place on a cookie sheet. My family prefers small meatballs but you can make them any size that you like. 

In a large stock pot or dutch oven add broth, water, tomato paste, and serrano pepper. Bring to a boil. Reduce heat and add potatoes and carrots. Simmer on medium to low heat for about 15 minutes. Add meatballs, gently and continue to simmer for another 25 minutes.  Add the Zucchini in the last 10 minutes of cooking so it doesn't get mushy.  Remove the peppers and toss them. Serve warm and enjoy!

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  1. yummmmmm! going to try this recipe:)

  2. This was so very good !!!!! Thank You !!!


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