Albondigas Soup

Albondigas, It’s Spanish For Meatballs!

Albondigas Bowl1

Albondigas, everyone! No, it isn’t some exotic greeting, it is simply Spanish for meatballs.

Which means yes, yet another Meatball Recipe!

Hi, I’m Troy McLure! You may know me from such meatball recipes as Pressure Cooker Soutzoukakia, Orange Chipotle Turkey Meatballs and Pressure Cooker Quick Meatballs.

Albondigas Soup Ingredients

And now, another recipe involving succulent orbs of meaty goodness, Albondigas Soup!

If you have ever stepped foot inside of a Mexican restaurant, you have more than likely seen Albondigas Soup on the menu. A tasty, only slightly spicy soup. You can have it before a meal, or by adding tortilla chips or warm tortillas you can make it a meal.

Meatball Ingredients

Let’s begin by getting the meatballs ready. I like to use 1 pound of ground beef and 1/2 pound of Chorizo. My local store has bulk chorizo. If you can only find links, remove it from the casing.

Tortilla Chip Crumbs

Take 15 or 20 tortilla chips and crush them in a blender. Just a couple of pulses should do the trick. You can use finely ground bread or cracker crumbs if you like. It should come out to about 1/3 cup.

In a mixing bowl, combine the meat, tortilla chip crumbs, 1 lightly beaten egg, 1 heaping tablespoon finely chopped fresh mint, 1 heaping tablespoon finely chopped fresh cilantro, 1/2 teaspoon of garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Meatball Mix

Now it’s time to get your hands dirty and smoosh this whole concoction together. Don’t get too wild, you don’t want to end up with rubbery balls, but blend it well.

Once blended, start forming the balls. For some reason, I seem to have some sort of psychological impediment that prevents me from making small meatballs. I got 16, but I think most people should be able to get at least 24. Mine were about golf ball size, but they really should be smaller than that. I run into the problem of running out of meatballs before I run out of soup. So, do as I say, not as I do. Keep those meatballs at a reasonable size!

Meatballs Formed

Roll the meatballs between your hands then place on a plate or baking sheet. When all the meatballs are ready, cover with plastic wrap and chill in the refrigerator while you get the soup ready.

Sliced Carrots

For the soup, start out by peeling and slicing a few carrots into circles, about 1/4 thick or a bit thicker. Now, slice 3 or celery stalks, also about 1/4 inch thick. Dice an onion and press a few cloves of garlic.

Chopped Veggies

In your pressure cooker pot on the high sauté mode heat two tablespoons of oil or lard (I would normally use oil, but currently I have some lard and I’m not afraid to use it). Sauté the veggies that you just chopped (except the garlic) until the onion and celery start to soften ad the onion is translucent. Now dump in the garlic and sauté for another minute.

Veggies Tomatoes

Sprinkle in 2 teaspoons ancho chile powder, 2 teaspoons of dried oregano, a teaspoon of cumin, a teaspoon of salt, 1/2 teaspoon of pepper and a tablespoon of Worcestershire sauce. Stir for 30 seconds then dump in a can of fire-roasted tomatoes and two cartons (32 ounces each) of chicken broth.


Add about a cup of frozen green beans.

Still with sauté mode on high, stir in 2/3 cup Basmati rice.

Walk over to the fridge and retrieve those meatballs and walk slowly back to the soup. BOO!  (Did I make you drop your meatballs?) Sorry, just another one of my classic pranks.

Gently place the meatballs into the soup.

Turn off the sauté mode and switch to manual.

Set time to come to high pressure for 10 minutes.

Albondigas Soup Cooked

When time is up, let pressure come down on its own for 10 minutes, then do a quick release.

If using a stove top pressure cooker, bring to high pressure for 8 minutes, but do the same 10 minute natural release.

Albondigas Bowl2

Serve in bowls. I like a little sour cream on top and serve with crunchy tortilla chips.

Albondigas Soup
Recipe type: Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
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


Orange Chipotle Turkey Meatballs

Sweet, Smoky, Spicy Turkey Meatballs 


I’m not sure how I arrived at this recipe. I started out looking at various recipes for “Russian” Chicken, which is not Russian at all, but it got its name because it usually uses bottled Russian Dressing with Apricot Preserves and onion soup mix. Since I would rather not use bottled dressing and onion soup mix, I was contemplating some alternatives.

Next, I was having a conversation with my wife about Orange Chicken and somehow the Apricot preserves became Orange Marmalade. As for the Chipotles, I guess that is because I live on the west coast. Much like the tech industry, whenever they contemplate how to improve their products, the answer is always “Add Bluetooth!”, so it goes in SoCal that whenever you want to improve a recipe, the answer is inevitably “Add Chipotles!”


You can use any tomatoes for this, but I say you are doing yourself a disservice if you do not use fire-roasted. It adds another layer to the flavor, and a rather tasty layer at that.

Please promise me that you won’t use 100% ground breast meat for this. I haven’t tried it, but only because I am fairly certain it would not turn out well. What they just call “ground turkey” is fine. It is usually a mixture of white and dark meat.


I am not sure why I decided to use ground turkey for this recipe, I was a little afraid it would turn out kind of dry, but currently these turkey meatballs are my favorite meatballs I have ever made of any kind.

Or course, that can be partly attributed to the sauce. It has the sweetness of Chinese Orange Chicken, balanced out by the spiciness of the chipotle chilis and the smokiness of the tomatoes (I added a bit of liquid smoke also, but you can leave it out if you are using the fire roasted tomatoes).


So, let’s make those meatballs:

Mix together 2 pounds of ground turkey (not all white meat), Italian seasoned bread crumbs (unseasoned are probably fine, but I like Italian for this dish), 2 eggs, 1/4 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon dried parsley.

Form into balls about 2 inches in diameter. I ended up with 19 meatballs.


Heat 3 tablespoons of oil over medium-high heat. Brown the meatballs in batches and remove to plate.

Ok, sauce time:

In blender or food processor, add a can of fire roasted tomatoes, 1 cup of orange marmalade (I used a 13 oz. jar and it came out to exactly a cup. I prefer to use one without corn syrup.), 2-3 canned chipotles (use more or less, depending on how hot you like it), 1 tablespoon of the sauce from the chipotles, 1/2 cup chicken broth, 2 teaspoons cumin, 2 teaspoons oregano, 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, 1 teaspoon liquid smoke, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth.

Chipotle_Sauce Blended

In the oil from the meatballs, sauté the onion until it turns translucent.

Add the garlic and continue to sauté for another minute.


Return the meatballs to the pan on top of the onions. Pour the sauce over the meatballs. Toss a couple of bay leaves in and lock the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, adjust heat to maintain pressure and set the time for 7 minutes.


When time is up let the pressure come down naturally.

Serve with couscous (which is how I made it), rice or mashed potatoes.


Spicy Apricot Chicken
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
For The Meatballs
  • 2 pounds ground turkey (not all breast meat)
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • ¼ cup heavy cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried parsley
  • 3 tablespoons oil
For The Sauce
  • 1 can fire roasted tomatoes
  • 1 cup orange marmalade
  • 2-3 canned chipotle chiles (I used 3, you can use 2 if you like it milder)
  • 1 tablespoon chipotle sauce (from the can)
  • ½ cup chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon liquid smoke
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion, chopped
  • 5 cloves garlic, pressed
  • 2 bay leaves
For The Meatballs
  1. In a bowl, mix all the Meatball ingredients except the oil
  2. Mix gently with hands, do not over-mix
  3. Form into balls approximately 2-inches diameter (I got 19 meatballs)
  4. In 3 tablespoons oil, brown meatballs working in batches
  5. Remove meatballs to plate
For The Sauce
  1. In blender or food processor mix first 12 ingredients (the tomatoes through the black pepper)
  2. Pulse until smooth
  3. Over medium-high heat, in the oil from the meatballs, sauté the onions until they are translucent
  4. Add the garlic and sauté for 1-2 minutes
  5. Place meatballs in pressure cooker on top of onions
  6. Pour sauce over meatballs
  7. Toss two bay leaves on top
  8. Put top on pressure cooker and bring to high pressure
  9. When high pressure is reached, lower heat to maintain high pressure
  10. Set time for 7 minutes
  11. When time is up, remove from heat and let pressure come down on its own
  12. Serve with rice, couscous or mashed potatoes