Meatball and Olive Stew (Albondigas Verdes)

Meatball and Olive Stew (Albondigas Verdes)

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Melanie

“This is a tangy variation of the traditional Mexican meatball soup.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
  2. Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
  3. Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
  4. Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.

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Reviews (7)

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we were very disappointed in this recipe. we love mexican dishes and were looking for something different. spent alot of money on the meat and other ingredients and it turned out so bland. even the meatballs were tasteless. we have had nothing but good experiences with other recipes on this website but this was the first time we risked using one that hadn't been rated. this is the first time we've ever even written a opionion before but wanted to make sure no one else made the same mistake.



This is a decent base recipe, but I could tell right away that the meatballs would have no flavor. There is no seasoning AT ALL called for in the meatball mixture, not even salt and pepper. So I took the advise of another reviewer and, along with S & P, I added garlic powder, chile powder, cumin, oregano, hot pepper flakes and W-sauce. I also browned the meatballs first because I don't like the idea of plopping naked, raw meatballs into the sauce. The Mexican market up the road had tomatillos on sale for 50 cents a pound, so I used a whole pound instead of 1/4. I reserved a cup of the tomatillo/jalapeno cooking liquid to use to make the sauce. I minced the onion, garlic and cilantro in my mini-chopper, added that mixture to the cookied vegetables and cooking liquid and used my immersion blender to puree the whole thing to a nice consistancy. I had some homemade beef broth in my freezer and I used that in place of the 3 cups of water. I reduced the sauce until it was nice and thick, then added the meatballs, olives and a diced red bell pepper(for color) and simmered it all for about 20 minutes. We really liked this dish and I'll definitely make it again when tomatillos go on sale. Thanks for the post.

Soup Loving Nicole

Soup Loving Nicole

I LOVED this soup! It did turn out more of a soup than a stew for me but that is what I prefer. The appearance of the end result was not overly appealing to most I would have to say but the taste is incredible. You can for sure taste the green olive but it does not overpower. It all blends together so nicely and I was very impressed and will most definitely make this one again.

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Amount Per Serving (6 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 27.6 g
  • 42%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 28.5 g
  • 57%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)


next recipe:

Korean Soft Tofu Stew (Soon Du Bu Jigae)