Albondigas Soup

May 6, 2024  •  Cooking for One (or Two), Easy Entrees, Soup

Maybe I should have saved this recipe for a cold wintery day, but the reality here in Colorado is it can be cold even in May and June, so this definitely hit the spot when it was windy and 50 degrees out. The soup is easy to make and is perfect for when you have leftover rice to use up.

Anyone who knows me knows I use recipes only as a guide, making them my own, so this might not be the same as a traditional albondigas soup you’ve had before. My version uses pork instead of beef, only because I have so much ground pork on hand I need to use up before this year’s meat shares start arriving, but you can sub beef or turkey for the pork. Leftovers freeze well too, which is always a plus!

Albondigas Soup
A hearty soup that is perfect for dinner with some crusty bread.
Recipe type: Entree
  • 1 pound ground pork (or chicken, turkey or beef)
  • 1 cup cooked white rice
  • 1 large garlic clove, minced
  • 1 egg
  • ¼ cup cilantro leaves chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 cup finely chopped zucchini
  • 3 large cloves garlic, minced
  • 1 15-ounce can San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 6 cups rich stock or broth
  • 2 cups cooked white rice
  • Salt and pepper to taste
  1. Combine the pork with the rice, garlic, egg, cilantro cumin, salt and pepper. Form into small meatballs (I use a small ice cream style scoop for this) and place on a silicone lined baking sheet. Bake at 350 degrees for 20 minutes.
  2. While the meatballs are cooking, heat the olive oil in a stockpot and add the carrots, celery, onion, and zucchini; sauté on medium high for about 5 minutes, then add the garlic and sauté for another minute. Add the tomatoes, tomato paste, and broth and turn off heat until the meatballs are cooked.
  3. Drain the fat from the meatballs on a paper towel, then add them to the soup along with the other 2 cups of cooked rice.
  4. Bring to a boil, reduce to simmer, and cook for 10 minutes for the flavors to meld before serving in large soup bowls with some crusty bread.

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