Albondigas Soup

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  1. Combine all ingredients for meatballs in a large bowl. Mix well. Shape into 1″ balls and place onto a plate or baking sheet. Refrigerate. (Or freeze to make the soup later.)
  2. Meanwhile, het the oil in a large soup pot over medium heat and add the carrots, celery, onion and garlic. Saute a few minutes until beginning to soften.
  3. Add potato, chicken stock**, bay leaf, oregano, paprika and cloves. Bring to boil, then reduce heat to simmer.
  4. Carefully add meatballs** and cabbage and calabaza. Simmer for 30-40 minutes until vegetables are tender and rice is cooked.
  5. Serve with garnish of fresh herbs and lime wedges for squeezing!


** If your meatballs are previously frozen, add them when you add the chicken stock. Cover, bring to boil, then add cabbage, calabaza and continue simmering as directed.