Recipe by Tonkcats

These two soups are good. I especially like the Albondigas Soup. Albondigas Soup

Top Review by appleydapply

We love this soup. I usually quadruple the meatball ingredients to freeze the meatballs for later. (roll the meatballs and place on a cookie sheet in freezer - when frozen, pop them into a freezer bag). A tip: make sure to use long grain rice. I made once with short grain rice and it absorbed all the liquid and became mush instead of soup.

Ingredients Nutrition


  1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
  2. (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
  3. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
  4. Form into tiny, bite-size meatballs.
  5. Add meatballs and rice to broth.
  6. Simmer, covered, very slowly for 1 to 1 1/2 hours.
  7. Makes 8 -10 servings

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