Albóndigas Soup
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • soup
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano, preferably Mexican
  • ½ tsp cumin seeds, toasted and ground (or ground cumin)
  • 6 cups beef stock
  • 2 cups crushed tomatoes
  • 1 canned chipotle chile plus 1-2 tsps adobo sauce (I used two chipotle chilies for extra kick)
  • 2 carrots, grated
  • 1 tsp salt
  • 1½ cup grated zucchini (I used two small)
  • ½ cup uncooked rice
  • albóndigas
  • ½ lb ground beef
  • ¼ lb bulk chorizo or ground pork
  • ¼ cup grated zucchini
  • 1 egg
  • 1 clove garlic, minced
  • 1 stale small corn tortilla, processed to crumbs (or some stale tortilla chips)
  • ½ tsp salt
  • ¼ tsp cumin seeds, toasted and ground (or ground cumin)
  • ½ tsp dried oregano, preferably Mexican
  1. Heat the oil in a large stock pot over medium heat and sauté the onion, garlic, oregano, and cumin until onions are soft.
  2. Add the beef stock, tomatoes, chipotle, carrots, zucchini, and salt.
  3. Bring to a boil then reduce to a simmer (medium-low heat) for 20 minutes. * If you haven't cooked with chipotle chilies before I would recommend starting with one and then adding more the next day if you find the soup too bland. The flavors really come together the next day and the chipotle flavor intensifies as it sits.
  4. Make the Albóndigas: Combine all of the meatball ingredients in a bowl and mix well. Pinch off about a tablespoon of filling and roll it into a ball about ¾-inch in diameter.
  5. Bring 2-3 inches of water to a boil in a medium to large saucepan. Add the meatballs and boil for 3-4 minutes (this is for reducing some of the grease). Drain the meatballs and discard the water.
  6. Add the meatballs, and rice to the soup and simmer for another 30 minutes.
Recipe by Sassy Southern Yankee at