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Albondigas (Mexican Meatball Soup)

I wasn't going to share this post because I do NOT like the photos. It was one of those super cloudy days and nothing in my shot was willing to cooperate. However, this recipe is just too good not to share. This definitely ranks in the top 5 of my husband's favorite soup recipes, and I'm really excited to share it with you, ugly photos an' all, LOL.

Albondigas (Mexican Meatball Soup)


½ yellow onion, diced

½ green bell pepper, diced

1 to 1 ½ Tbsp. vegetable oil

3 cloves garlic, chopped

1 c. red wine (Pino Noir)

8 oz. can tomato sauce

4 oz. can diced green chilies

4 tsp. beef base (in a jar)

6 c. water

1 ½ tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1 ½ tsp. paprika

1 tsp. Mexican oregano

¼ tsp. chili powder

1 to 2 Tbsp. cilantro, chopped

1 lb. ground turkey

1/3 c. seasoned bread crumbs

¼ c. quinoa (cooked)

2/3 c. frozen mixed vegetables (peas, carrots & green beans)

Salt & pepper, to taste


Heat vegetable oil in large soup pot (I actually used my deep braising pan for this). Add diced onions and bell peppers to the pot and sprinkle with a little salt and pepper. Let cook for a few minutes, stirring occasionally until onions become opaque.

Add garlic. Stir and cook for about 30 seconds (don’t let the garlic brown).

Pour in wine. Stir and bring to a low boil. Lower heat slightly and let simmer until reduced by one third.

Add diced green chilies and tomato sauce.

Raise heat a little and whisk in beef base and water. Add ground cumin, garlic powder, onion powder, paprika, Mexican oregano, chili powder and cilantro. Stir or whisk and bring just to a boil. Reduce heat slightly and let simmer while preparing the meatballs.

In large bowl, combine ground turkey, seasoned bread crumbs and cooked quinoa. Mix well with your hands. Form small meatballs, about 1 inch in size (I used a melon baller for this). Drop each meatball into the soup as you go. Once all the meatballs have been added, stir in frozen mixed vegetables.

Stir and bring to a boil. Cover and reduce to simmer for about 45 minutes or until meatballs are fully cooked, stirring occasionally. Serve hot.

Click HERE for printable recipe.

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