Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!
How I Got This Recipe
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids. This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.
Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs, made with ground beef, rice, and spices, really help fill you up, too!
The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Albondigas Soup
Sauté chopped onions in a large soup pot in hot oil until the onions are limp, but not yet browned.
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.
Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.
Prepare The Meatballs
While the soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients.
Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little “albondigas”). I placed them on parchment paper as I formed them.
Add The Meatballs To The Albondigas Soup
Carefully place the meatballs (uncooked) into the simmering soup broth. They will sink to the bottom of the pot. It is easiest to gently put them into pot with your fingers, not a spoon as shown (just wanted you to see what they looked like).
I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.
Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.
The Albondigas Soup Is Ready To Eat!
All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!
I hope you enjoy this simple to prepare, yet very tasty albondigas soup! It is a family favorite, and I really think you will enjoy it! Have a GREAT day!
Looking For More SOUP Recipes?
You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:
- Mom’s Old-Fashioned Chili
- Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
- Chicken Noodle Soup
- Butternut Squash Soup with Bacon
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Recipe Source: Mrs. Phyllis Dean
- 1/2 cup onion , chopped
- 2 Tablespoons vegetable oil
- 1/2 teaspoon chili powder
- dash garlic powder
- 1 can Campbells Bisque of Tomato Soup
- 3 cans Campbells Condensed Beef Consomme soup
- 3 cans water
- 1½ cups carrots , sliced
- 1½ cups celery , diced
- 1 pound ground beef
- 1/2 cup COOKED rice
- 1 Tablespoons cornstarch
- dash garlic powder
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup parsley flakes
- Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
- Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
- When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!
Here’s one more to pin on your Pinterest boards!