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Albondigas Soup

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Albondigas Soup

Warm, satisfying, and perfect for any cold night!


For the broth:

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4-5 garlic cloves, minced
  • 2 medium potatoes, diced
  • 12 baby carrots, diced
  • 4 cups chicken broth
  • 1 8 ounce can tomato sauce


For the meatballs: 

  • 1 pound ground beef
  • 1 egg, beaten
  • splash of milk
  • 1 teaspoon Stuart’s Spices Crazy Salt
  • 1 teaspoon Stuart’s Spices Ground Cumin
  • 3-4 stems Stuart’s Spices Saffron, crushed
  • 1/4 breadcrumbs, you can add more as necessary


  1. Preheat oven to 350°
  2. Mix the meatballs, careful not to overmix as this can make them tougher
  3. Form into balls and spread on a greased baking sheet
  4. Bake for 20 minutes, flipping them halfway, just to brown them because they’ll finish cooking in the soup
  5. While meatballs are browning in the oven, heat your onion and garlic in the olive oil until fragrant
  6. Add broth, tomato sauce, and spices, bring to a boil
  7. Once boiled, reduce to a simmer and add potatoes, carrots, and the now browned meatballs
  8. Simmer, covered, until potatoes are tender
  9. Salt and pepper to taste, and enjoy!