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sheila’s albondigas (meatball) soup

(1 rating)
osheilamarie avatar
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!

(1 rating)
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

  • 1
    Combine beef, chorizo, flour, eggs, cilantro, and 1/2 cup of broth for meatballs.
  • 2
    In a large pot, bring the remaining broth, consomme, oregano, onions, and chili peppers to a boil; reduce heat to low.
  • 3
    Make meatballs and drop them into stock. Simmer meatballs, uncovered, 5 minutes. Spoon off fat and foam.
  • 4
    Add carrots.
  • 5
    Add rice and simmer for about 20 minutes until the carrots and meatballs are cooked.
  • 6
    Remove from heat. Add squash if using.
  • 7
    Let stand for 5-10 minutes. Serve with a lime wedge.
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