Sopa de Albondigas

READY IN: 50mins
Recipe by CCLady

This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

Top Review by rgitch

Such a great recipe. My mom made this for us all the time as a child. I'm not sure if it's a Mexican regional thing but she always added hard boiled eggs to the inside of the albondigas. All you need is a small piece of egg inside and the egg white or yoke (depending on what part you stick inside) takes on the flavor of the broth- soo good.

Ingredients Nutrition


  1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  2. Stir in water, broth and tomato paste.
  3. Bring to a boil; add potatoes and carrots.
  4. Simmer 5 minutes.
  5. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  6. Add ground beef and rice and mix well.
  7. Form into 1-inch meatballs.
  8. Add, a few at a time, to the simmering soup.
  9. When all meatballs are added, bring soup back to boiling.
  10. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

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