Best Albondigas Soup

This albondigas soup recipe was given to me from my mother-in-law. Its definitely one my favorite soups. Honestly, it’s better than most restaurants that Ive tried.



12 lb lean ground beef
12 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
12 carrot, minced
12 cup cooked rice
12 cup cilantro leaves, chopped
12 tsp salt
14 tsp black pepper
1 tsp ground cumin
6 cup chicken broth, (I usually use nonfat and low sodium)
12 cup onion, chopped
3 stalk celery, cut in chunks
16 oz can diced tomatoes, (with nothing added)
12 tsp ground cumin
1 tsp oregano
12 cup cilantro
1 large zucchini, sliced
1 salt
1 black pepper



  1. Make the meatballs first: Combine everything and mix thoroughly.
  2. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
  3. You should make around 20 to 24 meatballs, set aside.
  4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  5. Bring to broil, and reduce heat and simmer for 10 minutes.
  6. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  7. Return to simmer and cook another 10 minutes.
  8. Add zucchini and cook 10 minutes.
  9. Season with salt and pepper, to taste.
  10. You could top the soup with cooked rice, or just by itself.

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