Albondigas Soup III

Albondigas Soup III

29
OFTHEMOON1 0

"Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!"

Ingredients

1 h 50 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Pour the water into a large pot over high heat and bring to a boil.
  2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

Reviews

29
  1. 35 Ratings

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Most helpful

I was looking for an AUTHENTIC recipe for Albondigas, and that is what this is! I did make some minor adjustments to it like how my sister-in-law used to make it, with the exception of putting j...

Most helpful critical

Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spi...

Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spi...

I was looking for an AUTHENTIC recipe for Albondigas, and that is what this is! I did make some minor adjustments to it like how my sister-in-law used to make it, with the exception of putting j...

Rice! You're recipe has rice & that's how I have always had homemade Albongias soup. Your recipe is the only one I found that had rice in the meatballs. I did make a few minor adjustments and a...

Good starter to what became a great soup - Added squash, carrots, celery, and purede(?) tomatoes and yes, hot sauce. Another rave from my husband!

I made this twice, almost exactly as written. The potatoes I used were "Red Gold" (supposed to be "excellent for boiling"), the rice was long-grain, and the flour was "unbleached flour" (it didn...

Simple and tasty. I had all of the ingredients here at home. Didn't have to shop for them :) that's always a plus for me. I followed the others' suggestions and added: carrots, squash, tomatoes ...

This recipe sounded great but had no flavor at all. I had to add beef bouillion, thyme, a can of cream of chicken soup and some salt to make it edible. I'll never make it again.

Recipe was perfect. I removed the potatoes, and added 4 carrots, 3 small squaches and chopped up 1 small onion for perfection. Family loved it.

The broth was too bland and the meatballs were too spicy. I'd decrease the oregano by at least half. If I made this again, I think I'd probably NOT make meatballs and just throw all the ingred...