Mexican soup with meatballs (albondigas) and chipotle combines Roma tomatoes, zucchini, and potatoes with hearty bites of beef and pork.



Recipe Summary

45 mins
55 mins
1 hr 40 mins
1 pot of soup


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


Instructions Checklist
  • Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth.

  • Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes.

  • Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet.

  • Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs.

  • Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.

Nutrition Facts

393 calories; protein 25.3g 51% DV; carbohydrates 32.3g 10% DV; fat 18.4g 28% DV; cholesterol 96.2mg 32% DV; sodium 823mg 33% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written except that I used cilantro instead of mint out of personal preference. This turned out pretty good and came together much quicker than I anticipated. The only change I would make next time is to make the meatballs smaller so that they would be more manageable on the spoon. Good recipe and one I would make again! Read More