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abondigas soup (mexican meatball soup)

(1 rating)
Cake_Nonny avatar
Recipe by
Teresa Malkemus
@Cake_Nonny
Bloomington, IN

A personal favorite and my step-son's very favorite soup. This simple, yet tasty soup is enhanced by adding the crunchy texture of the corn chips. I've had the recipe for so long I can even remember where I got it. I know I have been making it for at least 20 years.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For abondigas soup (mexican meatball soup)

  • 1 md
    onion, minced
  • 2 clove
    garlic, minced
  • 1/4 c
    cooking oil
  • 1 can
    tomato sauce (8 oz.)
  • 3 qt
    beef broth
  • 1 lb
    ground beef
  • 1 lb
    bulk pork sausage
  • 1/2 c
    rice, uncooked
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1
    egg, slightly beaten
  • corn chips

How To Make abondigas soup (mexican meatball soup)

  • 1
    Saute onion and garlic in oil.
  • 2
    Add tomato sauce and beef broth and heat to boiling.
  • 3
    Meanwhile, mix ground beef, sausage, rice, egg, salt and pepper, and shape into 1" balls.
  • 4
    Drop into boiling both.
  • 5
    Cover and cook for 30 minutes.
  • 6
    Serving with corn chips, letting individual add preferred amount.
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