Albondigas Soup
Cuisine: Mexican
Author: Michael Rushlow
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Mexican meatball soup, just slightly spicy is perfect for a starter, or add some tortilla chips or warm tortillas and make a meal of it.
  • 1 pound ground beef (15% fat works best)
  • ½ pound pork chorizo (you can use all ground beef)
  • 1 egg, lightly beaten
  • 15-20 tortilla chips, crushed in blender, about ⅓ cup (can use bread or cracker crumbs)
  • 1 heaping tablespoon finely chopped fresh mint
  • 1 heaping tablespoon finely chopped fresh cilantro
  • 1 tablespoon dehydrated onion
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper.
  • 2 tablespoons cooking oil or lard
  • 3 medium carrots, peeled and sliced about ¼ inch thick
  • 3 or 4 celery stalks, sliced about ¼ inch thick
  • 1 onion, diced
  • 4 cloves garlic, pressed
  • 1 cup frozen cut green beans
  • 2 teaspoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 ounce) fire roasted tomatoes
  • 2 cartons (32 ounces each) chicken broth
  • ⅔ cups basmati rice (or other long grain rice)
  1. Add all meatball ingredients to a bowl
  2. Mix with hands until well blended
  3. Form small balls about ½-3/4 inch between hands and remove to a plate or baking sheet
  4. Place in refrigerator to let firm while making soup
  1. Set electric pressure cooker to sauté mode on high (or place stove top pressure cooker over medium-high heat)
  2. Heat lard or oil in pressure cooker pot
  3. Sauté carrots, celery and onion until onions become translucent
  4. Add the garlic and sauté for another minute
  5. Add ancho chile powder, dried oregano, ground cumin, paprika, salt, pepper, coriander, and Worcestershire sauce and stir together
  6. Add green beans, fire roasted tomatoes, chicken stock and rice
  7. Gently place the meatballs into the soup
  8. Turn off sauté mode, lock the top on your pressure cooker and turn on manual mode
  9. Set to come to high pressure for 10 minutes (8 minutes for stove top pressure cooker)
  10. When time is up, let pressure come down on its own for 10 minutes then do a natural release
  11. Serve in bowls topped with a little sour cream and tortilla chips on the side
Recipe by Pressure Cooker Convert at