Meatball Soup

This is a great soup for those looking for non-dairy soups. There are also many substitutions you can make for preferences and food intolerances. Some people call it albondigas soup but my father doesn't like salsa so I have to use a can of tomato sauce.


  • 1 tables olive oil

  • 32 ounces of organic broth (chicken, beef or vegetable)

  • 16 ounces filtered water

  • 3 carrots, sliced

  • 2 cloves of garlic minced

  • 2 stalk of celery chopped

  • 2 small potatoes, peeled and diced

  • 1/2 medium onion, diced

  • 1 jar salsa (mild, medium or hot) or can or organic tomato sauce

  • 1 beef or chicken bouillon cube

  • 1 1/2 pounds grass-fed ground beef, or ground turkey

  • 1 egg

  • 1/3 cup seasoned dry bread crumbs (I use gluten free)

  • Spices you like, salt & pepper to taste

  • chopped fresh cilantro (optional)


  1. In a large stock pot add olive oil and chopped onion. sweat onions on medium for about 5 minutes, then add garlic and cook for another 30 seconds.

  2. Add water, broth, carrots, celery, potatoes, onion, salsa (or sauce), and bouillon cubes and bring to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

  3. Mix the meat, breadcrumbs, egg and some chopped cilantro together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

  4. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.

  5. Serve hot with sprinkled cilantro for garnish.

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