Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Albondigas Recipe
    Lost? Site Map


    Albondigas. Photo by tperez77

    1/3 Photos of Albondigas

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Donna Matthews's Note:

    This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For meatballs

    For soup


    1. 1
      Mix together all the ingredients for the meatballs.
    2. 2
      Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
    3. 3
      Form into small meatballs and set aside.
    4. 4
      Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
    5. 5
      In a large pot, combine all soup ingredients except zucchini and cilantro.
    6. 6
      Bring to a boil.
    7. 7
      Add meatballs slowly so stock remains boiling and meatballs do not stick together.
    8. 8
      Lower heat and simmer for 30 minutes, or until your rice is done.
    9. 9
      Add sliced zucchini and cilantro, simmering just until zucchini is tender.
    10. 10
      We like to eat this as a complete meal with a fresh loaf of bread.

    Ratings & Reviews:

    • on April 14, 2012


      I didn't have fresh mint or cilantro so will review it again when I do make it with those ingredients. It took quite a bit of prep for me, but the flavor was very good. I will not add the rice until about 20 minutes before it is done because it got to mushy for me. As I said I will review this again after following the recipe to the letter. Very hearty and certainly a complete meal. Carole in Orlando

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2011


      This was the first albondigas I ever made, but I have eaten plenty. This one I must say came out very good. I added some homemade chorizo to the meatballs for a little added flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2011


      Yummie! I used El Pato tomato sauce instead of regular tomato sauce for a little more spice. Also, I used potatoes instead of zucchini. Very good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Albondigas

    Serving Size: 1 (488 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 211.6
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 3.6 g
    Cholesterol 61.8 mg
    Sodium 1555.5 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 2.1 g
    Sugars 4.4 g
    Protein 14.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites