Classic Albondigas Soup

Warm your family’s heart and stomach with a great albondigas soup recipe! These homemade meatballs get their kick from HERDEZ® Salsa Casera combined with ground beef, vegetables and chorizo.


  • For the Meatballs: 

  • 1/2 pound

    ground beef 

  • 1/2 pound

    raw chorizo sausage, casing removed

  • 1 large

    egg, beaten

  • 2 garlic

    cloves, minced

  • 1

    carrot, peeled and finely chopped 

  • 1/2 cup

    cooked white rice 

  • 1/4 cup

    fresh cilantro, chopped 

  • 1 teaspoon

    ground cumin 

  • salt & freshly ground pepper 

  • For the Soup: 

  • 6 cups

    beef broth 

  • 1 (16 ounce) jar

    HERDEZ® Salsa Casera 

  • 1 teaspoon

    dried oregano 

  • 1/2 teaspoon

    dried cumin 

  • 1 (16-ounce) bag

    HERDEZ® Mixed Vegetables

  • HERDEZ® White Corn Tortilla Chips

Print Recipe

Serves 4-6



  1. To make meatballs, combine ground beef, chorizo, beaten egg, garlic, carrot, cooked rice, cilantro and cumin in mixing bowl.  Season with salt and pepper and mix to combine thoroughly.  With wet hands (to resist sticking), use a tablespoon to measure meat and form meatballs by rolling them between palms.  (Makes about 24 meatballs.)  Refrigerate meatballs until broth is ready.

  2. Meanwhile, combine beef broth, HERDEZ® Salsa Casera, oregano and cumin in large pot.  Bring to boil, then reduce heat and simmer 10 minutes.  Add HERDEZ® Mixed Vegetables and simmer 5 minutes more.  Carefully drop meatballs into soup and simmer 10 minutes. 

  3. To serve, ladle soup into bowls and top with handful of crushed HERDEZ® White Corn Tortilla Chips


HERDEZ® Jalapeño Chiles

Available sliced or whole, marinated in vinegar with onions, carrot slices and basil.

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