Mexican Meatball Soup

This Mexican Meatball Soup recipe is better known as “Grandma’s Special Soup” by Rafael, one of my third grade students. He asked if I liked soup and when I told him YES, he brought in Grandma’s Special Soup recipe so that I could try to make it myself.

This soup was AMAZING! I loved how all the flavors came together. Rafael’s family sent in some dried spearmint leaves for me to use when making the meatball. So glad they had some extra to share as it really added to the mix of flavors in the meatballs (and also gave me ideas for drying some of my herbs this summer/fall…definitely something I need to explore further).

I used my Tramontina Dutch Oven to make this soup. For this recipe, I used the larger size in this set. I love the color and how versatile it is. I don’t know what I did without my dutch ovens!

Substitutions/Additions made by Cooking After Class for Mexican Meatball Soup:

• I love veggies so I doubled the amount of green beans, carrots, and peas that were added to this soup.
• substituted ground venison for ground beef

Tips from Cooking After Class for making Mexican Meatball Soup:

• It does take a bit of time to make but it’s well worth it!
• Add in the dash of cayenne…yummy!

RECIPE: Albondigas Soup (Mexican Meatball Soup)

⭐⭐⭐⭐⭐

Rating: 5 out of 5

Effort: Moderate but worth the effort

Time: recipe says 65 minutes…took me longer

Kids Comments: The meatballs are really tasty!

Make it Again: Yes, on a lazy winter weekend with a little extra time to spare.

all ingredients ready to go

sauteing onions

adding in broth

bringing broth to simmer

adding in veggies

making meatballs

adding in egg

forming meatballs

adding meatballs in the soup

peas are added, ready to serve