Meatball Soup (Sopa De Albondigas)

Meatball Soup (Sopa De Albondigas)

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This spicy Mexican soup is traditionally served with hot tortillas. A clear consomme base may be substituted for the tomato one used here and 1/2 teaspoon of hot chilli powder may be substituted for the chilli pepper.
Servings: 6
Calories: 255


  • 1 oz Butter
  • 1 Onion chopped
  • 2 Small dried hot red chillis crumbled
  • 1/2 tsp Dried oregano
  • 2 lb Tomatoes blanched, peeled and pureed
  • 2 pints Water
  • 1 1/2 tsp Salt

for the meatballs

  • 12 oz Minced ground beef
  • 4 Tbs Cooked rice
  • 1 Small onion grated
  • 1 Small egg
  • 1/4 tsp Ground cumin
  • 1 tsp Finely chopped coriander leaves
  • Salt and pepper to taste


  • Melt the butter in a large saucepan. Add the onion and fry until it is soft.
  • Stir in the chillis and oregano and cook for 30 seconds. Stir in the tomatoes and water and add the salt. Bring to the boil and cook, uncovered, for 1 hour, or until the liquid has reduced by about half.
  • Meanwhile, combine all the meatball ingredients in a large bowl. Using your hands, roll the mixture into small, walnut-sized balls. Add the balls to the soup.
  • Reduce the heat to low, cover and simmer the soup for 40 minutes, or until the meatballs are cooked through.
  • Transfer the mixture to a warmed tureen and serve at once.
Calories: 255 kcal
Carbohydrates: 14 g
Protein: 13 g
Fat: 17g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 676 mg
Potassium: 642 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1570 IU
Vitamin C: 45 mg
Calcium: 49 mg
Iron: 1 mg
Cuisine Spanish
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