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Prep: 5 minutes
Cook: 30 minutes
Serves: 5

Mexican Meatball Soup

Albondigas, or Mexican Meatball Soup, is the perfect comfort food. Warming and wholesome, this classic Mexican soup comes in many forms but our version is simple to make and packed with flavour.

Experiment by substituting peppers or green beans to use up those leftover veggies. Serve sprinkled with fresh coriander and a squeeze of lime juice.


1 tbsp olive or cooking oil

1 red onion, chopped

2 garlic cloves, crushed

350g (~10) meatballs

4-8 jalapeno slices, chopped

2 tsp oregano

1 tbsp smoked paprika

400ml chicken (or beef) stock

1 x 400g can chopped tomatoes

100g (~1 medium) carrot, peeled and chopped

200g (~1 medium) potato, peeled and chopped

Salt and pepper (to taste)

Suitable for: Soup ChefSoup Chef Pro

The Method

Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic and meatballs and stir regularly for ~5 minutes until the meatballs begin to brown on all sides.

Cancel the SAUTE function, then add the rest of the ingredients and stir to combine.

Put the lid on and select the CHUNKY function.

When the program has finished, open the lid and season to taste before serving.

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