Albondigas Soup Recipe (Meatball & Rice Soup)
This Albondigas soup recipe is a hearty pot of sausage meatballs simmered in beef broth with rice, tomatoes, and a little green chili salsa. Mix the meatball ingredients, drop them into the gently bubbling broth, then let the rice cook right in the soup—clear steps and easy timing.
Ingredients
1. For the meatballs
2. For the soup
Step-by-Step Method
Mix the meatball base
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.
Shape the meatballs
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.
Start the broth
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.
Cook the meatballs gently
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.
Add rice and simmer
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.
Taste and serve
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.