Albondigas Soup

March 11, 2018

This recipe was adapted from my amazing Grandmother - as most of my Mexican dishes and salsas are. Up until recently she never failed to bring by a pot of her Albondigas Soup whenever anyone in my family was sick. Now that she is 96 years young, it's my turn to return the favor


This recipe is for a large crowd and requires a 16 qt pot. If you're cooking for less than 6-8 people I suggest cutting the portion in half. 






3 lbs lean ground beef (or turkey, or a mixture of beef & pork) 

6 cloves garlic (minced) or 2 tsp garlic powder

3/4 onion (white or yellow - finely chopped)

3 tsp salt

2 tsp pepper

½ cup milk

1 bunch (or 1/4 cup) mint leaves (finely chopped)

1 cup bread crumbs

1 cup white rice

3 eggs (slightly beaten)






Dump all ingredients into a bowl and mix well (I use my hands).



Roll into golf ball size meatballs – set aside or place in refrigerator




(not all ingredients are needed – whatever you prefer – I use them all)

Olive oil

10½ cups of low sodium beef broth + the same amount of water

16 oz jar of Great American Salsa Co. salsa verde 

1 large onion (chopped)

4 (14.5 oz) cans diced tomatoes with juices

10 large carrots (sliced)

8 celery stalks (sliced)

2 cups frozen string beans

3 russet or 6 red potatoes (peeled if using russet/chopped in 1” cubes) 3 zucchini – sliced

1 bunch cilantro - chopped (plus more for garnishing)

1 tsp each of salt, pepper, oregano, garlic powder, ground cumin & chili powder.




Heat pot over med/high heat and cover bottom of pot with olive oil. Sauté onion and garlic powder for approximately 5 minutes.

Add carrots, celery & potatoes.


Cook another 5 minutes (until it starts to caramelize). Add broth, water, salsa verde, tomatoes, salt, pepper, oregano, cumin & chili powder.




Let broth come to a boil and slowly add meatballs – stirring with a wooden spoon. Reduce to simmer, add zucchini, string beans & cilantro. Cover & simmer until meatballs are done – approximately an hour (make sure rice inside the meatballs has softened up).



Garish with Sliced Avocado, Chopped Cilantro, Chopped Jalapeño, Tortilla Chips, etc. & drink with an ice cold Mexican Beer. Cheers!




To Download the recipe in a PDF format please click here



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