Albondigas Soup

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 “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous 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, and the meatballs, filled with ground beef and rice really help fill you up, too! The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

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:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Albondigas Soup / The Grateful Girl Cooks!
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Albondigas Soup / The Grateful Girl Cooks!

While 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 meatballs). I placed them on parchment paper as I formed them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!

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. 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.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Albondigas Soup / The Grateful Girl Cooks!

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Albondigas Soup / The Grateful Girl Cooks!

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Albondigas Soup / The Grateful Girl Cooks!

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
 
Prep time
Cook time
Total time
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
For the broth:
  • ½ cup chopped onion
  • 2 Tablespoons vegetable oil
  • ½ teaspoon chili powder
  • dash of garlic powder or garlic salt
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
For the meatballs:
  • 1 pound ground beef
  • ½ cup COOKED rice
  • 1 Tablespoons cornstarch
  • Dash garlic powder or garlic salt
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup parsley flakes
Directions
  1. 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.
  2. 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.
  3. 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!Albondigas Soup / The Grateful Girl Cooks!

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2 Comments on Albondigas Soup

  1. Debra Brickey
    August 24, 2017 at 10:07 PM (4 weeks ago)

    I would like your recipe for Grandma’s Chicken and Dumplings.

    Reply

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