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Albondiga Soup

Healthy and comforting soup with meatballs and lots of vegetables
Course: Main Course, Soup
Cuisine: Mexican
Keyword: albondigas, meatball soup, meatballs, soup, whole30


Albondigas (meatballs)

  • 1 lb ground beef or meat of choice
  • ¼ onion finely chopped
  • ¼ cup cilantro stems removed and finely chopped
  • 2 tsp salt


  • 8 cups water
  • 1 zucchini chopped
  • 1 squash chopped
  • 2 potatoes chopped
  • 3 carrots chopped
  • 1 tomato chopped
  • ¼ onion chopped
  • 2 garlic cloves minced
  • ¼ cup cilantro stems removed, roughly chopped
  • 1-2 tbsp chipotle adobo *see note
  • ½ tbsp salt adjust to taste


To make albondigas

  • Place everything in a large mixing bowl and mix until combined. Don't over mix or the meatball will be tough.
  • Roll mixture into 12 meatballs using a large cookie scoop or by by hand. Each meatball should be about 1½ inches.

To make soup

  • Place large pot over medium high heat and add all soup ingredients plus meatballs.
  • Cover pot and cook until soup starts to boil. Reduce heat to medium low and simmer for 45 minutes. Add more salt if needed.


*Find my chipotle adobo recipe in this post here
*Start with 1 tbsp of chipotle adobo and add another tbsp if desired.