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Ofelia's Albondigas (Meatball Soup)

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“This is a recipe I got from my daughters mother-in-law, and of course she is one of those wonderful cooks who never has to measure:) So, I've tried as best as possible to give my approx measurements, although you can't really mess this up! I happen to LOVE cilantro and sometimes get carried away, so just remember that any of these ingredients can be adjusted to your own taste. As with most soups, this is better the next day, and also freezes well.”
1hr 5mins

Ingredients Nutrition


  1. In a large stock pot, add water and chicken bouillon and bring to a boil.
  2. While water is coming to a boil, mix the ingredients for the meatballs, using half the cilantro.
  3. Once water has begun to boil, start forming meatballs and drop each one into boiling water as you go. (I usually make mine on the small side, a little smaller than a golf ball.).
  4. Add remaining cilantro to the water, as well as all other soup ingredients.
  5. Simmer on medium low for about 45 minutes, or until cabbage and carrots are tender.
  6. NOTE: If desired, you can make the meatball mixture the night before and store in a covered container in the refrigerator. This way, when you get home from work, you'll have that much less to do, although making this soup really doesn't take that much time to put together. Enjoy!

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