Albondigas Soup Recipe



1 tbsp oil (I use canola and corn oil)
2/3 cup white rice
4 tomatoes
2 eggs
2 medium garlic cloves
1/4 onion
Mint (1 tsp for the broth and 1 tbsp for the meatballs)
1 tsp salt
1tbsp chicken flavor bouillon
2 carrots
water (1 cup for the broth in the blender and 6 cups for the broth in the pot)


  1. halve the tomatoes, mince the mint, half an onion (peeled) and place in a blender with 1 cup of water and 1 teaspoon of salt into the blender then blend it
  2. Preheat a pot with oil for 2 minutes
  3. Add blended mixture to the pot and bring to a boil
  4. Meanwhile prepare the meatballs by mixing the ground beef, eggs, mint, garlic, and chicken bouillon in a bowl (I mix it with my hands)
  5. Once mixture is boiling add 6 cups of water
  6. Roll about 1/2 inch sized meatballs (I use an ice cream scoop to make sure all my meatballs are evenly sized)
  7. Add the meatballs into the broth and boil for 20 min (with the lid on the pot)
  8. Prepare the vegetables by peeling the carrots and potatoes and cutting them into 1 inch pieces.
  9. Add vegetables into the broth and cook for another 20 minutes (with the lid on the pot)
  10. Serve and enjoy