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September 16, 2025
Mama’s Old-Fashioned Albondigas (Meatball Soup) Recipe
Mama's Old-Fashioned Albondigas (Meatball Soup) represents number-one soup recipes perfect for cold rainy days, handed down by mothers through generations of comfort soup traditions. This treasured recipe connects families through shared cooking experiences and authentic comfort food preparation. The maternal heritage ensures genuine love and authentic flavors.
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients
Stock:
1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
Meatballs:
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro (Optional)
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges (Optional)
2 avocados, chopped (Optional)
¼ cup chopped fresh cilantro (Optional)
Directions
Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Recipe Tips
The vegetables can be varied to your liking. Try corn, bell peppers, squash, etc.
Lean ground beef is preferred for a healthier, less fatty stock. For a richer stock, use chicken broth instead of the water and chicken bouillon.
Nutrition Facts (per serving)
| 369 | Calories |
| 15g | Fat |
| 30g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 369 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 6g | 29% |
| Cholesterol 128mg | 43% |
| Sodium 1125mg | 49% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 6g | 20% |
| Total Sugars 7g | |
| Protein 29g | 58% |
| Vitamin C 40mg | 44% |
| Calcium 94mg | 7% |
| Iron 3mg | 14% |
| Potassium 876mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
