Albóndigas Soup

Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup.  If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.

Yield: Makes 12 cups; 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 49%
  • Protein: 22g
  • Fat: 17g
  • Saturated fat: 6.6g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Sodium: 339mg
  • Cholesterol: 92mg


  • 1 onion (1/2 lb.), chopped
  • 1 carrot (1/4 lb.), peeled and diced
  • 1 can (14 to 15 oz.) chopped tomatoes
  • 6 cups beef broth
  • 1 pound ground lean beef
  • 1/4 cup white rice
  • 1/4 cup all-purpose flour
  • 1 large egg
  • About 1/4 teaspoon salt
  • 1 cup chopped fresh cilantro


  1. 1. In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.
  2. 2. Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.
  3. 3. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.
  4. 4. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Albóndigas Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy