Sopa de Albondigas
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Test Kitchen Approved Recipe

Warm, robust spices are pitted against cool, refreshing spearmint in this traditional Mexican meatball soup, resulting in a crisp yet cozy dish perfect for autumn evenings.

6 servings


  • For soup:

  • 2 Tbsp. vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 quarts beef broth
  • 1 (6 oz.) can tomato paste
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 medium carrots, peeled and cut into 1/2-inch slices
  • 2 stalks celery, cut into 1/2-inch slices
  • 1 large russet potato, cut into 1/2-inch cubes
  • 1 Tbsp. Family Style Fajita Seasoning
  • 2 tsp. salt
  • For meatballs:

  • 1 lb. lean ground beef
  • 1/4 cup uncooked long-grain white rice
  • 1/4 cup chopped cilantro
  • 2 Tbsp. Family Style Fajita Seasoning
  • 4 tsp. Spearmint
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • For serving:

  • 1 lemon, cut into wedges
  • Hot sauce, to taste

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Vegetarian/Vegan: Replace beef stock with vegetable stock and ground beef with one pound of plant-based ground beef substitute (we liked Beyond Meat's Beyond Beef in this recipe).


For soup: In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat. Add onion and cook until tender, about 3 min. Add garlic and cook an additional minute. Add beef broth, tomato paste, zucchini, carrots, celery, potato, Family Style Fajita Seasoning, and salt. Bring broth to a rolling boil while preparing meatballs.

For meatballs: Place ground beef in a large bowl and mix in rice, cilantro, Family Style Fajita Seasoning, Spearmint, salt, and pepper. Form mixture into 1-inch balls. Add meatballs to boiling broth, one at a time. Boil for 5 min., then reduce heat to medium-low. Simmer for 30 min. without stirring.

Serve with lemon wedges and hot sauce to taste.

Savory Spice Test Kitchen



5 fl oz  

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