Best Albondigas Soup

I just made this soup for my family and it was the hit of the evening. I changed the recipe a little to 1lb of beef instead of 1/2lb because the chorizo seemed to be overpowering. However, it came out fantastic! Oh and I put carrots in the soup itself too not just in the meatballs. DELICIOUS!

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I used Chorizo or Homemade Mexican Sausage for the chorizo in this recipe. The soup has great flavor. The meatballs I partially baked in the oven and then into the broth mixture to finish cooking. I may use my hand blender before adding the meatballs next time for a smoother soup.

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This soup was WONDERFUL. I tried to make it a little more healthy - i used low fat breakfast sausage in place of the chorizo and i baked the meatballs first so that any grease would be eliminated from the soup. I also added a can of black beans, a can of corn and some sliced carrots to the soup when i added the meatballs. I cut corn tortillas with scissors into long strips, sprayed them with olive oil and baked them until really crisp and served on top. Next time i will top with sliced avocado. This soup is even better the next day!

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the only problem I found with this recipe is that the meat balls were not very firm and fell apart I would recommend browning the meatballs first

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It is a very good soup, but next time i will dice my tomatoes intead of buying the canned dice tomatoes because of the flavour (i could taste the can flavour). And i will sautee the tomatoes with the onions and a jalapeno pepper for a more mexican flavour before adding the subsequent ingridients. Other than that it was an excellent dish. Thank you for posting it.

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I've nver had albondigas soup but I know good soup and this is good soup. I used ground turkey instead of ground beef and doubled the amount of meat because we're meat eaters. I baked the meatballs for 20 minutes at 350 degrees to render the fat from the meatballs. Also, I subbed mushrooms for zuchini, as I did not have zuc in the house. Yummy. I made it for the family for dinner while I go to yoga. However, this soup smells so good, I wolfed down a bowl before yoga. Boy, am I doing to be sorry when I am downwarding doggying and the albondigas come back up. But it was worth it. THANK YOU.

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Living in Tucson, it's easy to get an incredible bowl of Albondigas around every corner. I've made it before but wanted to try something new so chose this recipe because it was "the best". The flavor of this soup was amazing and the recipe did NOT disappoint! YUMMY!!! I make soups a lot and this is my new favorite soup recipe. The flavor of the chorizo adds everything to the soup. However, living in Tucson, our Chorizo is quite spicy so my kids couldn't eat the meatballs which was so disappointing for them. They order Albondigas whenever they go out. I may do 3 parts beef and 1 part chorizo next time. The other changes I would make: pre-cook the meatballs in the oven to render the fat. The amount of fat at the top of the soup wasn't pretty and I had to skim for a while. I also put in raw rice (which is what I've done before). It saved time and turned out great. I also added 1/2 cup rice to the broth b/c the kids like extra rice. For the adults: top it off with some diced avocado!! This recipe is a keeper!! Thanks RuizA!

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Definitely pretty awesome. I didn't have chorizo so I just used 1 lb ground beef. I also used Uncle Ben's Ready Rice packet (wild rice and long grain) for the rice as I didn't have time to make any. The soup tasted fantastic. Make sure you use LEAN beef, though, because there is no draining here... the fat goes right inside the soup. I had to skim the top of fat after I made it to lighten the grease a bit. Additionally, next time I'll put the cilantro in with the zucchini. If you put it in the soup in the beginning, as specified in this recipe, by the end of cooking it browns/greys out. It would be nice to have that bright shot of green so I'll add it later in the cooking process. Perhaps next time I'll cut in some raw avocado to garnish on top before serving. I think that would be delicious. Thank you RuizA for the great recipe.

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I agree with all the past reviews - this soup is excellent. I loved how all the flavors came together. I only made 2 small changes; like one other reviewer, I added adobo seasoning to the soup. I also used Soyrizo instead of chorizo. My meatballs did start to fall apart a little(it may be because I used Soyrizo), so next time I will probably brown the meatballs first or use 2 eggs. Thanks for an excellent recipe!

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Last night was my very first attempt at making albondigas and it was the best albondigas I've ever had!!! I followed the recipe for the most part but did make quite a few changes to the ingredients. The biggest change was instead of using cumin (because I ran out) I ended up using allspice as seasoning. I omitted the carrots from the meatballs and added it to the soup instead, which turned out great! I also used garlic powder too. For the vegetables I substituted the zucchini with potato and squash. I didn't have a can of tomatoes so I diced the tomatoes and tossed them in the soup. I got a little creative near the end and cooked italian sausage and shrimp in a separate pan and tossed them in too! Everything took about 1.5 hour but it was worth every minute. TWO THUMBS UP!!!

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This was pretty good. I never used chorizo before when making the meatballs. This soup is really good but I shouldn't have added all of the cooked rice to the pot because when it cools down, the entire soup becomes like a jello mush. Still a great recipe. Thanks!

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This soup is wonderful. I've made two batches in the past week for just my wife and myself. The first batch I followed the recipe to the letter, the second I made some minor modifications. On the meatballs, I doubled the cilantro and added a little red pepper seasoned salt. I then made mini meatballs by putting the meat mixture in a jerky gun and made lines of rope on a cutting board, which I then cut in 1" pieces and rolled them into balls. I ended up with 220 3/4" meatballs from the 2 lb meat mixture. That means we get a little meatball in nearly every spoonful. I then fried the meatballs in a covered skillet, then drained and blotted them with paper towels. They are delicious and stay fully intact in the soup as well as looking more appetizing. I tasted the grease that I drained off and couldn't discern any appreciable amount of flavor, so I don't think there's any good reason to retain it. For the stock I used 3 cans of chicken broth and 10 cups of broth made with water and Knorr's Tomato Chicken Bouillon. I also used 3 cans of diced tomatoes with green chiles and nearly doubled the amount of zucchini and cilantro. This second batch is one of the best soups I've ever tasted. We noticed that it tastes even better with age. It freezes and thaws well with just a slight breakdown of the zucchini that we found acceptable, so we have 4 meals in the freezer that we can enjoy anytime. I plan on making this often.

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Ok as a single guy that likes to cook when I choose to, I find it difficult to get very excited about cooking for just myself. I will make a large batch of something and eat it for a few days until I m sick of it. But I also like to try new and different things for some variety. I had had this dish once before with a friend and liked it but had never tried my hand at it. I have a hispanic friend that was going on the other night about how good her Mom's were when she was growing up. Armed with this recipe and a bottle of Pinot I put this together with no alterations and found it to be wonderful. Got rave reviews from said friend, who thinks mine was better than Mom's. How many times do you get that kind of response ?!? Better than Mom's makes it worth doing again.
It's a keeper for sure !

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My local market makes an excellent chorizo, which I used in this recipe. I used 4 cups commercial low-sodium broth which is still too high in sodium and so I used 2 cups of water with it. I added a chopped jalapeno to the broth. I cut off the stems from my bunch of cilantro, rinsed and tied with kitchen twine and added it to the broth - this really adds a lot of flavor. I did try frying the meatballs but won't bother next time - I had hardly any fat come out, so it was just an extra step. I also made my meatballs bigger, ended up with a dozen of them. A great soup for a cold night.

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I've made this recipe quite a few times and have neglected to write a review till now. This soup kicks butt! It is time consuming (I'm a mom who works full time) but the soup is delicious and the leftovers come in handy the next day or two. 2 thumbs up!

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The name for this soup fits it perfectly! This has become my families favorite soup. My youngest loves the meatballs and always asks for seconds and thirds! Great recipe.

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DELICIOUS! I have made several different version of Albondigas stew, but this is great. I doubled the meat mixture and added an extra egg, about 1/2 cup breadcrumbs and 1 cup uncooked instant rice. I made bigger meatballs because I think that is the only way I can get a 17 year old to eat! But a good tip is what a previous reviewer posted, is bake the meatballs in 350 oven for about 20 mins, it helps take some of the grease out. This is the perfect recipe for those winter nights!

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Absolutely delicious! We doubled the meatball recipe and froze half to make this a super quick meal next time.

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This is one of the best soups I have ever tasted! Wonderful flavor in both the meatballs and the broth. A definite keeper in our house!

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OH MY WORD!! Thank you for posting this recipe. My 15 year old made this exactly as directed and she had no problems, not even with the meatballs. This was the best! would make no changes and have made 4 batches for my family in one weekend and gave it to everyone <3 (I did find it to taste better the longer is sat and had time for all the flavors to combine but i couldnt help myself and ate it out of the pot)

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