Sopa De Albondigas ( Meatballs in Broth)

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Total Time
25 mins
35 mins

This recipe is from a San Francisco Mexican restaurant called the Papagayo Room and is a traditional Mexican meatball soup. It's originally from a September 1978 issue of Bon Apetit that featured the recipes of the owners of the restaurant who then ran a cooking school in Tiburon.

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  1. For albondigas:
  2. Combine all ingredients in a large bowl.
  3. Form into small balls.
  4. For Sopa:.
  5. If using dried chilies, remove seeds and veins.Soak chilies in boiling water 10 minutes;drain and puree with onion, garlic,cumin and red peppers in blender or food processor.
  6. Heat oil in a large saucepan over medium heat.
  7. Add puree and cook about 1 minute.
  8. Stir in tomato sauce and simmer 2 to 3 minutes.
  9. Add broth; skim surface of soup if needed.
  10. Increase heat and bring soup to a boil;add meatballs.
  11. Reduce heat and simmer 30 minutes, covered, or until meatballs are cooked through.
  12. Add salt and pepper to taste and serve immediately.
  13. May be refrigerated and reheated or frozen.