Albondigas (Mexican Meatball Soup) Recipe

Name: Albondigas (Mexican Meatball Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; ¼ cup all-purpose flour; 2 eggs; 6 cups chicken broth, regular strength; 6 cups beef broth, regular strength; 1 teaspoon dried oregano; 1 medium onion, chopped; 1 dried ancho chiles, use largest, stemed, seeded and crumbled or 1 pasilla chile, use largest, stemed, seeded and crumbled or; 2 teaspoons ground dried ancho chile powder; 1 ½ cups carrots, thinly sliced; ¼ cup long grain rice; ⅓ cup cilantro, fresh, chopped; 3 -4 cups spinach leaves, cut into shreds; 2 -3 limes, wedged

Servings: persons

1 lb lean ground beef
¼ cup all-purpose flour
2 eggs
6 cups chicken broth, regular strength
6 cups beef broth, regular strength
1 teaspoon dried oregano
1 medium onion, chopped
1 dried ancho chiles, use largest, stemed, seeded and crumbled or 1 pasilla chile, use largest, stemed, seeded and crumbled or
2 teaspoons ground dried ancho chile powder
1 ½ cups carrots, thinly sliced
¼ cup long grain rice
⅓ cup cilantro, fresh, chopped
3 -4 cups spinach leaves, cut into shreds
2 -3 limes, wedged

1
Use your own judgement on the chiles.
2
I've even cut up dried california chiles and put in cheesecloth (they are too chewy to leave in) and simmered in the soup for an hour when I couldn't find the anchos.
3
If your not sure just add a small can or 2 of diced green chiles or even some hot sauce or cayenne pepper to taste.
4
In a lg.
5
bowl, mix beef, flour, eggs, and 2-3 tablespoons of chicken broth.
6
Add more flour if too mushy.
7
They should be a little wet.
8
Set aside.
9
In a lg.
10
soup pot, combine remaining chicken broth, beef broth, oregano, onions and chile.
11
Bring to a boil over high heat, then reduce heat to low.
12
Simmer for 30 minutes or longer until your chiles have flavored broth.
13
Bring soup to a good simmer and quickly shape beef mixture into 1 1/2 inch balls and drop into pot as you make them.
14
Simmer, uncovered skimming off any fat and foam for 5 minutes.
15
Add carrots, rice and cilantro and continue to simmer uncovered until carrots and rice are tender.
16
(about 20 min.
17
).
18
Add spinach and cook for 5 more minutes.
19
Serve with lime wedges.

1129

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb lean ground beef, ¼ cup all-purpose flour, 2 eggs, 6 cups chicken broth, regular strength, and more.

Yes, Albondigas (Mexican Meatball Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Albondigas (Mexican Meatball Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions