Albondigas is a Mexican meatball soup loaded with vegetables and spices. This albondigas with cabbage and potatoes recipe is hearty and fulfilling.
What is in Albondigas:
For the Meatballs
- 1/2 pound of ground beef
- 1 pound Italian Sausage
- 1 cup white rice
- 1 carrot shredded
- 1 egg, scrambled
- 1 teaspoon salt
- 2 Tablespoon chopped dehydrated onion
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoon Mexican oregano
- 2 teaspoon granulated garlic
- 1 cup fresh cilantro, finely chopped
For the Soup Broth
- 1 carrot, chopped
- 1 cup chopped onions
- 2 ribs celery, chopped
- 2- 32 ounce cans of beef Stock
- 4 cups of water
- 14.5 ounce can of diced tomatoes
- 1 Tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 2 teaspoon black pepper
- 1 teaspoon salt
- 1 zucchini, sliced
- 1/4 head of green cabbage, roughly chopped
- Stock Pot
- Large Mixing Bowls
- Baking Sheet
- Parchment paper
How to Make This Mexican Meatball Soup:
Place the the rice in a small bowl and completely cover with water. Let soak for at least 30 minutes.
Making the Albondigas Stock:
While the rice is soaking, start the stock broth by adding 1-2 tablespoons of olive oil to a stock pot. Add the chopped onions, carrots and celery and sauté until vegetables are tender. Add the beef stock, water and tomatoes and bring to a boil. Add garlic, cumin, Mexican oregano and black pepper and allow to simmer while you are making the meatballs.
Making the Mexican Meatballs:
Drain the rice and place the rice, ground beef, and ground sausage in a large bowl. Add grated carrots, egg, sea salt, chopped dehydrated onion, cumin, black pepper, Mexican oregano and fresh chopped cilantro. Using your fingers work the ingredients together until very well mixed. Line a baking sheet with parchment paper.
Use a small cookie scoop to measure the meat mixture and roll into meatballs. Ours were about 1 inch to 1 1/2 inch sizes. Continue making meatballs and placing them on the parchment lined baking sheet. You should have about 28-30 meatballs.
Bring your stock up to a rolling boil and gently drop each meatball into the stock. Do NOT stir or the meatballs will break apart. Allow the broth to continue to boil for 10-15 minutes until meatballs start floating to the surface.
Lower the heat and add the zucchini and the cabbage and continue to cook until the vegetables are soft.
Serve this Mexican Meatball soup (Albondigas) topped with fresh chopped cilantro. Also it’s delish topped with a little Cholula Sauce. This recipe for albondigas with cabbage and potatoes is sure to warm your soul its so comforting.
Other Mexican Recipes:
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Albondigas (Mexican Meatball Soup)
Ingredients
For the Meatballs
- 1 /2 lbs ground beef
- 1 pound ground sweet Italian sausage
- 1 cup rice
- 1 carrot shredded
- 1 egg scrambled
- 1 tsp salt
- 2 tbsp chopped dehydrated onion
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp granulated garlic
- 1 tsp Mexican oregano
- 1 cup fresh cilantro very finely chopped
For the Soup Broth
- 1 carrot roughly chopped
- 2 ribs celery roughly chopped
- 1 cup chopped onion
- 2 32 ounce cans beef Stock
- 4 cups water
- 1 14.5 ounce can diced tomatoes
- 1 Tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 2 teaspoon black pepper
- 1 zucchini sliced
- 1/4 head green cabbage roughly chopped
Serve With
- fresh cilantro
- Chulula Sauce
- 8 Flour Tortillas
Instructions
- Place the the rice in a small bowl and completely cover with water. Let soak for at least 30 minutes.
- While the rice is soaking, start the stock broth by adding 1-2 tablespoons of olive oil to a stock pot. Add the chopped onions, carrots and celery and sauté until vegetables are tender. Add the beef stock, water and tomatoes and bring to a boil. Add garlic, cumin, Mexican oregano and black pepper and allow to simmer while you are making the meatballs.
- Drain the rice and place the rice, ground beef and ground sausage in a large bowl. Add grated carrots, egg, sea salt, chopped dehydrated onion, cumin, black pepper, Mexican oregano and fresh chopped cilantro. Using your fingers work the ingredients together until very well mixed. Line a baking sheet with parchment paper.
- Use a small cookie scoop to measure the meat mixture and roll into meatballs. Ours were about 1 inch to 1 1/2 inch sizes. Continue making meatballs and placing them on the parchment lined baking sheet. You should have about 28-30 meatballs.
- Bring your stock up to a rolling boil and gently drop each meatball into the stock. Do NOT stir or the meatballs will break apart. Allow the broth to continue to boil for 10-15 minutes until meatballs start floating to the surface.
- Lower the heat and add the zucchini and the cabbage and continue to cook until the vegetables are soft.
- Serve this Mexican Meatball soup (Albondigas) topped with fresh chopped cilantro and hot flour tortillas on the side. Also it’s delish topped with a little Cholula Sauce.
Jamie
Wednesday 15th of January 2014
Wow, this looks delicious! I have a meatball soup that I love, but that has much different spices, and not all the veggies of this one! Thanks so much for sharing this.
Diane
Saturday 11th of January 2014
I have never had anything like this soup but it was so YUMMY! I loved it1
Aubrey
Friday 15th of February 2013
This is my husband's favorite dish!
Michelle
Wednesday 13th of February 2013
Thank you for sharing I like the idea of Italian sausage in these meatballs. Sounds yummy!
Elizabeth
Sunday 10th of February 2013
I studied abroad in Spain and miss all of the delicious albondigas my host mom would make. Yum.