Tuesday June 25th 2019

Meatball Soup – Sopa de Albondigas

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Rating: 3.3/5 (23 votes cast)

Recipe: Meatball Soup – Sopa de Albondigas


  • 1 medium onion, chopped (1/2 cup)

  • 1 clove garlic, minced
  • 2 tablespoons cooking oil
  • 4 cups water
  • 2 10 1/2-ounce cans condensed beef broth
  • 1 6-ounce can tomato paste
  • 2 medium potatoes, peeled and cubed (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 beaten egg
  • 1/4 cup snipped cilantro or parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano crushed
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup long grain rice


  1. ln large saucepan cook onion and garlic in hot oil till onion is tender but not brown.
  2. Stir in water, broth, and tomato paste.
  3. Bring to boiling; add potatoes and carrots.
  4. Simmer for 5 minutes.
  5. Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper.
  6. Add ground beef and uncooked rice; mix well.
  7. Form mixture into 1-inch meatballs.
  8. Add, a few at a time, to the simmering soup.
  9. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

Quick notes

Makes 8 to 10 servings of Meatball Soup.

Cooking time: 35 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Meatball Soup - Sopa de Albondigas, 3.3 out of 5 based on 23 ratings
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