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Albondigas (Mexican Meatball Soup)

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“This soup is full of fresh flavors. It makes a great dinner or lunch. Do use the dried chile if you can find it. I find them at the end of the grocery isle by the tortillas where the spices come in plastic bags and not litttle jars. A more common dried chile is the California. These can be chewy so put it in whole after seeding and remove when done. It's mild but you can add more to taste. It really makes the soup. The chile powder is not the normal chili powder in the grocery store, it's the dried ancho chiles ground down. You can also try canned chipoltle peppers or even use fresh anaheims or pablanos. Use the bagged prewashed baby spinach leaves also to save time. Serve it with avocado and lime wedges and warm tortillas. Yum!”
1hr 5mins

Ingredients Nutrition


  1. Use your own judgement on the chiles. I've even cut up dried california chiles and put in cheesecloth (they are too chewy to leave in) and simmered in the soup for an hour when I couldn't find the anchos. If your not sure just add a small can or 2 of diced green chiles or even some hot sauce or cayenne pepper to taste.
  2. In a lg. bowl, mix beef, flour, eggs, and 2-3 tablespoons of chicken broth. Add more flour if too mushy. They should be a little wet. Set aside.
  3. In a lg. soup pot, combine remaining chicken broth, beef broth, oregano, onions and chile. Bring to a boil over high heat, then reduce heat to low. Simmer for 30 minutes or longer until your chiles have flavored broth.
  4. Bring soup to a good simmer and quickly shape beef mixture into 1 1/2 inch balls and drop into pot as you make them.
  5. Simmer, uncovered skimming off any fat and foam for 5 minutes.
  6. Add carrots, rice and cilantro and continue to simmer uncovered until carrots and rice are tender. (about 20 min.).
  7. Add spinach and cook for 5 more minutes.
  8. Serve with lime wedges.

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