A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

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  • Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

  • Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

353.3 calories; 19.2 g protein; 23.7 g carbohydrates; 76.1 mg cholesterol; 1593.6 mg sodium. Full Nutrition

Reviews (165)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2007
Tip for making meatballs: roll meat mixture out like a snake and cut off same sized pieces. Use a colander to roll meat pieces around this will make them round. Perfect same-sized meatballs everytime! Read More
(125)

Most helpful critical review

Rating: 3 stars
10/05/2010
Not very good and a little disappointed Read More
(15)
215 Ratings
  • 5 star values: 148
  • 4 star values: 46
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/06/2007
Tip for making meatballs: roll meat mixture out like a snake and cut off same sized pieces. Use a colander to roll meat pieces around this will make them round. Perfect same-sized meatballs everytime! Read More
(125)
Rating: 5 stars
11/06/2007
Tip for making meatballs: roll meat mixture out like a snake and cut off same sized pieces. Use a colander to roll meat pieces around this will make them round. Perfect same-sized meatballs everytime! Read More
(125)
Rating: 5 stars
10/16/2006
The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. It makes this soup. (My original review follows) --- This wonderful soup was good to the last drop. I served it to 9 people the first time I made it and everyone asked for the recipe. Will make this again real soon! Read More
(104)
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Rating: 5 stars
10/31/2003
There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe I used the term to mean salsa made with green chilis like Anaheims or jalapenos not red chilis. I use Pace salsa mild or medium or a similar brand. Hope this helps Kathy Read More
(84)
Rating: 5 stars
01/21/2004
Wow! This soup is fantastic! My husband's family is from Mexico and I didn't think I'd ever find a recipe that was as good as his mom's. But this is it! He was skeptical when he saw me tossing in bottled green salsa and cornmeal but when he tasted it he couldn't believe it! I used low-sodium beef broth. For veggies I added in 1 cup each of diced celery and carrots. I also added some cilantro and made it slightly spicy with a medium-hot green salsa. I cooked it for only 40 minutes after adding in the meatballs. Any longer would have made the vegetables and rice too mushy. It heats up well the next day too. YUM!!! Read More
(57)
Rating: 5 stars
09/27/2003
This is a great and simple soup to make. The only place I would really stray would be the rice. The original recipe calls for uncooked rice to be added to the soup. If you do this the starches in the rice will thicken the soup base. Instead take a 1/2 - full cup of cooked rice and add that to your meatball mixture. This adds a nice texture to your meatballs! Read More
(48)
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Rating: 5 stars
11/01/2003
This is the BEST recipe for albondigas that I have found. Using medium salsa I think gives it just the right kick. It makes a huge pot though so be ready for leftovers! I also used half chicken broth and half beef broth with excellent results as well as adding fresh chopped cilantro and a little extra (cooked) rice. FANTASTIC!!! Read More
(29)
Rating: 5 stars
04/09/2011
I Love this soup so much and its so easy to change it how you like it. As is its wonderful but I do like to add other things to it to make it more like my grandmothers. I always use a can of chile verde salsa and using Cumin is a Must. I like mine with chopped up stalk of celery squash cabbage and a bundle of cilantro. (Cabbage and cilantro should be added in last after the meatballs). I'm diabetic so I usually omit breadcrumbs rice and milk with no problems too. By the way... If you take out the Rice it reduces the cooking time by at least an hour. Read More
(23)
Rating: 5 stars
09/11/2003
Threw in cilantro where ever it called for basil & brown rice instead of white. It came out to be the best tasting soup! The flavor is outstanding. Read More
(23)
Rating: 5 stars
10/24/2003
We love this soup! I've probably made it 10 times. I add a whole pound of 96% lean pork sausage in addition to a pound of ground beef carrots celery and rotel tomatoes. We love cilantro so I use that instead of basil and mix a few tablespoons into the meat mixture. It's a little salty but oh so good! Read More
(22)
Rating: 3 stars
10/05/2010
Not very good and a little disappointed Read More
(15)