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Mexican Albondigas “Meatball” Soup

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
Mexican albondigas meatball soup
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Ingredients

For the Meatballs:

  • 1 pound ground sausage
  • 1 egg, beaten
  • 1/2 large white onion, diced
  • 2 tablespoons dried oregano
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Soup:

  • 1/2 large white onion, diced
  • 5 baby blonde potatoes, peeled and diced OR 2 large potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 cups beef broth
  • 3 cups water
  • 1 14 ounce can of diced tomatoes with liquid
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1/8 tablespoon cayenne pepper
  • Juice from 1/2 lemon
  • 1/8-1/4 cup fresh chopped cilantro, to taste

Instructions

To Make Meatballs:

  1. Mix all ingredients together
  2. Roll into half dollar sized meatballs
  3. Set aside

For the Soup:

  1. Add olive oil, garlic and onion to a large stock pot over medium heat
  2. Let saute until garlic is fragrant
  3. Add in carrots and potatoes, cooking for 3-4 minutes
  4. Add in all other ingredients except meatballs
  5. Bring to a simmer
  6. Once simmering, turn down heat a touch and add in meatballs
  7. Cover and let cook for 15-20 minutes until meat and veggies are cooked thoroughly
  8. Top with fresh cilantro and enjoy!