Albondigas Soup Recipe (Meatball & Rice Soup)

In a bowl, combine the sausage meat, grated onion, egg, salt, black pepper, garlic powder, milk, fresh basil, and cornmeal. Stir just until everything comes together.

With slightly wet hands, roll the mixture into walnut-sized balls. Set them on a plate so they’re ready to drop into the pot.

Bring the beef broth to a boil in a large pot. Add the green chili salsa, green onions, chopped onion, tomatoes, dried basil, dried oregano, and black pepper, then give it a quick stir.

Carefully drop the meatballs into the simmering broth. Lower the heat to a steady simmer and avoid vigorous stirring at first so the meatballs hold their shape.

Stir in the rice. Keep the lid slightly ajar and simmer for 25–30 minutes, until the rice is tender and the meatballs are cooked through. If the soup thickens too much, splash in a bit of hot broth or water.

Check the seasoning and adjust if needed. Let it rest for 5 minutes, then ladle into bowls; a little extra sliced green onion on top is nice.