Albondiga Soup (Mexican Meatball Soup) RSC

Prep Time
Cook Time
Ready In

Recipe: #29239

March 19, 2018

"Not totally traditional, as it's made with turkey rather than a 50/50 mix of ground beef and pork. Written for RSC 2018 with limited ingredient choices - therefore the wild rice vs white rice, and croutons for crumbs. This makes for a tougher meatball than usual, but the flavor is still really good!"

Original is 7 servings


  • Serving Size: 1 (376.2 g)
  • Calories 185.4
  • Total Fat - 6.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 41.7 mg
  • Sodium - 1323.3 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2 g
  • Sugars - 3.9 g
  • Protein - 21.1 g
  • Calcium - 40.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large heavy saucepan or dutch oven, heat the olive oil over medium high heat. Add the onion and cook until softened, about 5 minutes, stirring frequently so they don't burn. Add the garlic and cook for another minute. Add the chicken broth, DRAINED Rotel tomatoes, and salsa. Season with salt and pepper to taste. Bring to a boil and then reduce heat to keep a high simmer.

Step 2

In a medium bowl, combine the ground turkey, crouton crumbs, rice, mint, garlic, oregano, salt and pepper. Make a small meatball (about 1/2 inch diameter) and drop into the simmering broth. Once it comes to the surface, let it boil for about 2 minutes, then remove the meatball from the broth. Taste the meatball. If it needs additional seasoning, add it to the the remaining meat mixture.

Step 3

Once the mixture is perfect, increase the heat so that the broth is at a low boil. Start making meatballs, about 1 inch in diameter, and drop into the broth. Once they come to the surface, keep at a low boil for about 10 minutes, until the meatballs are cooked through. Taste the broth and adjust salt/pepper. If desired, add more salsa to taste.

Step 4

Ladle the soup into bowls and garnish with the chopped cilantro. As with most soups, the flavor is better the next day!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose a high-quality salsa for the best flavor in this recipe.
  • If you can't find wild rice, you can substitute with white rice.

  • Substitute quinoa for the wild rice - Quinoa is a great alternative to rice as it is high in protein and fiber, making it a more nutritious option. It has a mild, nutty flavor and can be cooked in the same way as rice.
  • Substitute ground beef for the turkey - Ground beef is a more traditional option for this soup, and it has a richer flavor than turkey. It also has a higher fat content, which will make the meatballs more tender and juicy.

Italian-Style Albondiga Soup Replace the Rotel tomatoes with a can of Italian-style diced tomatoes. Replace the mint and oregano with 1 teaspoon of Italian seasoning. Replace the cilantro with parsley for garnish.

Mexican Street Style Corn: This classic Mexican street food is the perfect accompaniment to Albondiga Soup! The sweetness of the corn pairs perfectly with the savory flavors of the soup, and the creamy texture of the corn adds a delicious contrast to the texture of the soup. Plus, it's a great way to add some more vegetables to your meal!

Chunky Guacamole: This creamy and flavorful guacamole is the perfect way to add some more flavor and texture to your meal. It's a great way to add some more fresh vegetables to the plate and it pairs perfectly with the Mexican Street Style Corn and Albondiga Soup. The cool, creamy avocado and the zesty flavors of the lime and cilantro make it the perfect accompaniment to the meal!


Q: How long do I need to cook the meatballs?

A: The meatballs need to be boiled for about 10 minutes, until they are cooked through.

Q: How much sauce do I need for the meatballs?

A: You will need about 1/2 cup of sauce for every 1 pound of meatballs.

2 Reviews


We enjoyed this soup and made as directed but skipped the cilantro and 1 of the garlic cloves. The salsa and Rotel I used was medium heat. Very good. Thanks for sharing!


review by:
(21 Dec 2019)


Made for Rd 1 of RSC & I halved the recipe - It's not the turkey season here, so I used chicken & grd it myself. I used a med heat salsa & all dried herbs in adjusted amts. I feel like the cooks we joke about who make so many chgs. BUT I did make my own broth, use my roasted garlic & use real ROTEL I got from the US. I'm not familiar w/this soup, but making it was a labor of love & eating it a treat. Siggi liked it too, but we both felt 1/4 cup cooked rice was too little for 2 & way too little for 6-8. If that was a part of being authentic, then chalk it up to pers preferences. This isn't something I'd make often unless in the US w/convenience foods & real herbs at hand, but it was tasty, fun to make for RSC & a surprisingly creative use of the ingredients. :-)


review by:
(31 Mar 2018)

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Fun facts:

Albondigas, or Mexican meatball soup, is believed to have origins in Spain, where it was traditionally made with beef and pork. This version, however, uses turkey instead.

Famous Mexican-American singer Selena was known to enjoy albondigas soup, which she would often eat with her family. It is now considered a classic dish in Mexican-American cuisine.