Best Albondigas Soup

This soup was WONDERFUL. I tried to make it a little more healthy - i used low fat breakfast sausage in place of the chorizo and i baked the meatballs first so that any grease would be eliminated from the soup. I also added a can of black beans, a can of corn and some sliced carrots to the soup when i added the meatballs. I cut corn tortillas with scissors into long strips, sprayed them with olive oil and baked them until really crisp and served on top. Next time i will top with sliced avocado. This soup is even better the next day!

Living in Tucson, it's easy to get an incredible bowl of Albondigas around every corner. I've made it before but wanted to try something new so chose this recipe because it was "the best". The flavor of this soup was amazing and the recipe did NOT disappoint! YUMMY!!! I make soups a lot and this is my new favorite soup recipe. The flavor of the chorizo adds everything to the soup. However, living in Tucson, our Chorizo is quite spicy so my kids couldn't eat the meatballs which was so disappointing for them. They order Albondigas whenever they go out. I may do 3 parts beef and 1 part chorizo next time. The other changes I would make: pre-cook the meatballs in the oven to render the fat. The amount of fat at the top of the soup wasn't pretty and I had to skim for a while. I also put in raw rice (which is what I've done before). It saved time and turned out great. I also added 1/2 cup rice to the broth b/c the kids like extra rice. For the adults: top it off with some diced avocado!! This recipe is a keeper!! Thanks RuizA!

Best Albondigas soup I have ever eaten. My husband is finicky when it comes to soups, even he had said it is restaurant quality. There is a local Mexican Restaurant that had very good Albondigas Soup, this is even better. It was a hit with my family as well. I added 2 lbs of beef to the recipe and added extra chorizo for spiciness. You do need to skim the fat off the top, this is the only downside. If there happens to be any soup left over, you can easily skim off the fat off the top after refrigeration.

I just made this soup for my family and it was the hit of the evening. I changed the recipe a little to 1lb of beef instead of 1/2lb because the chorizo seemed to be overpowering. However, it came out fantastic! Oh and I put carrots in the soup itself too not just in the meatballs. DELICIOUS!

Last night was my very first attempt at making albondigas and it was the best albondigas I've ever had!!! I followed the recipe for the most part but did make quite a few changes to the ingredients. The biggest change was instead of using cumin (because I ran out) I ended up using allspice as seasoning. I omitted the carrots from the meatballs and added it to the soup instead, which turned out great! I also used garlic powder too. For the vegetables I substituted the zucchini with potato and squash. I didn't have a can of tomatoes so I diced the tomatoes and tossed them in the soup. I got a little creative near the end and cooked italian sausage and shrimp in a separate pan and tossed them in too! Everything took about 1.5 hour but it was worth every minute. TWO THUMBS UP!!!