Albondigas Soup II

This is DELICIOUS! I bet it’s perfect as is but I like to change things a bit! 🙂 I made the soup and broth exactly as stated and just added minced dried onion, an egg, cilantro, and some taco seasoning to the meatballs. I didn’t add the milk as I used ground venison that we process ourselves so it’s pretty wet. I threw some frozen corn in at the end! As far as serving, we actually love sour cream and cheese on top of our Mexican soups so we added those and cilantro. Delicious!! I LOVE this and was a break from the normal Taco Soup that I was kinda getting bored with. We have a large family (7 kids) so we eat a lot of soups. It was nice to find a new Mexican one!

Family loves it

This is a great recipe and I have made it a few times now. It’s a family favorite and the kids really enjoy it as well

i liked this soup, really tasty. the only thing i did different was put cilantro in with the meatballs . I add a little bit more water.

Too watery, need to use bone broth as a base to start. Used family recipe for meatballs as the suggested one was bland and unsatisfying. Boil broth with jalapeño for a more satisfying kick. Unsatisfied, but an ok recipe.

I used pre-cooked Italian style mini meatballs ( frozen package) shredded cabbage mixed with shredded carrots It turned out awesome and very testy.

I replaced the sliced bread with cauliflower rice (approx 3 cups) to make this gluten free and low carb. These turned out really great. Very tender. I also added zucchini and the cabbage close to the end of the cooking time so it wasn’t too over cooked. It was delicious and will be making it often.

I’ve been making this recipe for quite a while, probably made this 6-8 times.. Our ”Hispanic” friend loves it even better than what he pays a lot MORE $$ at Mexican Restauants.. It’s filled with a lot more vegetables plus ”cabbage” & very filling.. It’s great to serve on Cold evenings. My husband loves his Soup & it’s not overly ”spicey hot” for us either. Great ”COMFORT FOOD” !!

The meatballs need seasoning! Try adding garlic powder, salt and pepper, minced cilantro and minced tomato to the meat mixture. Then use 1/3 c long grain rice and a Tblsp of flour instead of the bread crumbs in the meatball mix. The broth qty is off. Add more water/bouillon or a box of beef broth. Adjust all seasonings to compensate for added broth. A little less cabbage or none at all works, add chopped zucchini. Basic outline of ingredients is good; but needs a little tweaking… Meatballs are so much better my way!

This is a great-tasting soup! I will definitely make again. Not enough liquid to cover the cabbage (maybe my cabbage was too large?), but I stuck with the recipe as written and it all turned out okay.

I have made this soup multiples times. It is perfect just as written. It’s also a good way to use up that half head of cabbage that always seems to be in the crisper drawer!

The flavor of this soup was fantastic. However, cooking the meatballs in the broth made it too greasy for our taste. Next time I will brown the meatballs, drain the grease and then add the broth, veggies and seasonings.

I thought this soup was great. I did shred the cabbage though. Would make this again.

I have made this a few times and each time it gets a little better. I read some of the other reviews and I doubled the broth and used 8 cups of water and 4 bullion cubes. I also used rice instead of bread crumbs and my meatballs do not crumble. I also add fresh cilantro and some rotelle tomatoes and its perfect!

Great recipe… I also added more water and beef bullion. Added crushed ritz crackers in place of bread crumbs, lipton beefy onion soup mix, and mustard to the meatball, of course added the onion power, garlic salt, egg, a little water, and pepper. Then formed meatballs and rolled in flour to thicken the soup. Added lots of veggies including potatoes and zucchini, in addition to the carrots, celery, cabbage, and green pepper. Increased the cumin and chili powder, and left out the cumin seeds. Delicious…

We really liked this soup. I’d give it five stars, but I made a few minor changes, and I think without them it would have been less of a success. First, like other reviewers have mentioned, as written it needs more liquid. I upped it to six cups of water and three bullion cubes. The only other change I made was the addition of a healthy shot of lime juice at the end of the cook time. The acid really seemed to wake the flavor up, and I wouldn’t make it again without it. That all being said, the bones of this recipe are great and I’ll happily make it again.

I really used this recipe as a model since I switched up a lot of Ingredients. I used turkey instead of ground beef and breadcrumbs instead of one slice of bread. I used green chilies instead of bell peppers and I did not have any cumin so I added a little taco seasoning. I added one more cup of water because it just wasn’t enough water. It came out great but the turkey meatballs fell apart. Not sure how to fix that. Maybe adding one more egg. Garnish with chopped cilantro to make it pretty. Deliciously flavorful and spicy soup!

Delicious! Easy to make. I added 6 cups of water instead of 4 like many others. I’m making this soup again.

No cumin seed, no oregano, 14 oz.can of diced tomatoes, garlic bouillon cube, onion bouillon cube, chipotle bouillon cube and 2 chicken bouillon cubes. Wedges of cabbage, last 15 minutes. My best Albondigas Soup ever!

Just made this and I believe I’m going to like it but skipped making the meatballs and used seasoned ground beef. My plan is to pour a scoop over some corn chips, top with chedder and sour cream. And only add the red pepper to my bowl. Thanks!

I love this! It’s one of my family favorites have made many times my husband is from Mexico and says it tastes like home. The only thing I do differently is double the water and beef stock and add about six heaping spoonfuls of rice while it simmers. Thank you for the recipe, if you wanting to make a delicious easy soup this is it.