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Spicy Albondigas

Rated as 4.74 out of 5 Stars

"I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas. "
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Ingredients

1 h 50 m servings 289 cals
Original recipe yields 10 servings

Directions

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  1. Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
  2. Bring chicken broth to a boil over medium heat in a large kettle.
  3. Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
  4. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

Nutrition Facts


Per Serving: 289 calories; 13.4 g fat; 17.9 g carbohydrates; 23.2 g protein; 75 mg cholesterol; 1394 mg sodium. Full nutrition

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Reviews

Read all reviews 55
  1. 66 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so man...

Most helpful critical review

I'm kind of on the fence about how to rate this one. The broth is fantastic, but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles, added chopped...

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I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so man...

This is a great recipe. I used ground turkey instead of the beef and brown rice instead of white to make it a little bit healthier. You will need to add about 20 minutes to the simmer time to ...

I thought this recipe was great. Easy to make, with plenty of fresh ingredients. I have eaten this dish at many restraunts but never attempted to make at home. This recipe had all flavor aspects...

Holy cow! Spicy, full of flavor, very satisfying and great for a cold winter night. I made 3 changes to mine... a tsp of minced garlic to the soup, 1/2 tsp of crushed pepper to the meat mix as w...

We love to add chayote squash and whatever veggies we have in the fridge... cabbage, broccoli , bell pepper for example. A potato is nice too. This is a very versatile recipe, Try squeezing lemo...

i used 1/2 chicken broth, 1/2 beef because that's what i had. crushed tomatoes and fresh serrano peppers (about 5) instead of the canned ones, rice in the soup and not in the meatballs, 4 garlic...

This was so good. It was very heary and flavorful. My entire family enjoyed it. I was in a hurry so I put the veggies in not long after dding the meatballs. Will make again.

I'm kind of on the fence about how to rate this one. The broth is fantastic, but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles, added chopped...

The taste of this soup is phenomenal- next time I will use a lower fat ground beef (maybe ground chicken?) as there was a lot of fat floating on the top of the broth. Also I think I will also us...