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sheila’s albondigas (meatball) soup

(2)
osheilamarie avatar
Blue Ribbon Recipe by
Sheila Hatchel Ortega
@osheilamarie
La Mirada, CA

This is one of my all-time favorite go-to soups I have created, changed, and perfected over the years. My measurements are estimated as close to what I use as I don't really measure anything. I love making large batches to freeze single-serving bowls that you can just pop right into the microwave. I hope you enjoy it as much as we do!

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Blue Ribbon Recipe

A warm and flavorful meatball soup that's packed with flavor. Combining chorizo and ground beef, not only makes for flavorful meatballs but the chorizo also infuses flavor into the whole pot of soup. Sliced carrots and squash add pops of freshness to each spoonful. Serve a bowl of this comforting soup with Mexican cornbread for a complete meal.

— The Test Kitchen @kitchencrew
(2)
yield 10 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For sheila’s albondigas (meatball) soup

  • 1 1/2 lb
    gound beef or ground chuck
  • 10 - 12 oz
    pork chorizo
  • 1/4 c
    all-purpose flour
  • 2 lg
    eggs
  • 1/3 c
    cilantro
  • 47 oz
    chicken broth, divided
  • 3 can
    beef consomme (10.5 oz each)
  • 1 - 2 Tbsp
    dried oregano
  • 2 md
    white onions, chopped
  • red chili pepper flakes, to taste
  • 6 md
    carrots, sliced
  • 1/4 c
    rice
  • zucchini and yellow squash, cubed, optional

How To Make sheila’s albondigas (meatball) soup

  • Combine beef, chorizo, flour, eggs, cilantro, and 1/2 cup of broth for meatballs.
    1
    Combine beef, chorizo, flour, eggs, cilantro, and 1/2 cup of broth for meatballs.
  • Bring the remaining broth, consomme, oregano, onions, and chili peppers to a boil.
    2
    In a large pot, bring the remaining broth, consomme, oregano, onions, and chili peppers to a boil; reduce heat to low.
  • Make meatballs and drop them into stock.
    3
    Make meatballs and drop them into stock. Simmer meatballs, uncovered, 5 minutes. Spoon off fat and foam.
  • Add carrots.
    4
    Add carrots.
  • Add rice and simmer.
    5
    Add rice and simmer for about 20 minutes until the carrots and meatballs are cooked.
  • Remove from heat. Add squash if using.
    6
    Remove from heat. Add squash if using.
  • Let stand for 5-10 minutes.
    7
    Let stand for 5-10 minutes. Serve with a lime wedge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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