New this month
Get the Allrecipes magazine

Lita's Albondigas (Meatball Soup)


"My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked."
Added to shopping list. Go to shopping list.


2 h 28 m servings 397 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
  2. Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
  3. Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
  4. Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
  5. Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
  6. Squeeze some lemon juice into each bowl. Serve with corn tortillas.


  • Cook's Note:
  • Use a combination of ground beef and Mexican chorizo to make the meatballs if desired.

Nutrition Facts

Per Serving: 397 calories; 13.8 g fat; 51.7 g carbohydrates; 18.9 g protein; 89 mg cholesterol; 2085 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

Couple of things here. I think there might be an editing error with the 2 7 ounce cans of chipotle peppers. 14 ounces of those bad boys would set this so much on fire you couldn't eat it. I like...