Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield
6 servings (serving size: 1 2/3 cups)

This Mexican meatball soup features homemade beef-and-rice meatballs simmered in chicken broth with vegetables and fragrant spices, such as cinnamon, coriander, cumin, and cloves. 

How to Make It

Step 1

Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.

Step 2

Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.

Step 3

Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender.

Chef's Notes

In Mexico, albóndigas (meatballs) are sometimes made with rice used as the binding agent. Other times, rice is in the soup.

Ratings & Reviews

Mine had a kick !

mrsnobody
March 20, 2016
i loved this soup!  reminded me of the '80's TJ soup……i used ground turkey, cooked 1/4 cup rice ahead of time, and baked the meatballs.  regular canned tomatoes, dry spices.  i will make again !!!  

hillary625's Review

ucpegasus
November 21, 2013
N/A

AnneCInMN's Review

hillary625
January 01, 2013
N/A

cocinakate's Review

AnneCInMN
September 22, 2012
this is a great soup...a little time consuming when you use the whole spices but they are essential to the authentic flavor. i had a mexican exchange student staying with me several years back and he thought this was the best sopa de albondigas he ever had. i also add extra broth for extra veggies.

ucpegasus's Review

cocinakate
April 02, 2012
Delicious! I browned the meatballs before adding them, and swapped out a little chipotle chili powder for some of the chili powder. Just the right amount of spice!

mrsnobody's Review

stellacorona
January 23, 2012
Delicious. I also used ground spices, but it turned out great. It's very hearty and flavorful.

LynnValverde's Review

LynnValverde
November 21, 2008
I used a teaspoon of chipolte, and a regular can of diced tomatoes. I didn't have whole cloves or cinnamon sticks and used ground instead. About 1 tsp cinnamon and 1/2 tsp cloves. I used three cans of chicken broth because I added extra cabbage and carrots. This is a good soup. My two-year old liked it!