Traveling Across

Mexican Meatball Soup
Sopa de Albondigas

Home >> Recipes >> Soup Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 medium onion, chopped (2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 cans (10 ounce) condensed beef broth
1 can (6 ounces) can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
2 teaspoons dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice


In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well. Form mixture into 1 inch meatballs. Add, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

Makes 8 to 10 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.