Albondigas Soup

5 from 3 reviews


  • meatballs:
  • 1/2 pound ground beef
  • 2 tablespoons raw white rice
  • 2 tablespoons minced parsley
  • 2 tablespoons minced cilantro (omit if you don’t like it)
  • 1 tablespoon minced fresh mint
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Soup:
  • 1 tablespoon olive oil
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 potato, diced
  • 46 cups chicken stock
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • dash ground cloves
  • 2 cups chopped cabbage
  • Fresh cilantro and lime wedges for serving


  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.
  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 and cloves. Bring to boil, then reduce heat to simmer.
  4. Carefully add meatballs and cabbage. 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.


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