Mom's Albondigas Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
This soup is simple and delicious. It's easy to make. One word of warning. It makes a very large volume of soup, so be certain to have a large enough pot in which to prepare it. Otherwise, decrease the recipe in half. *Cooks note: Because the meatballs are cooked in the soup, you will may want to skim off some of the fat on top if you don't use a leaner ground meat. Total cost of recipe = $9.62 or about 97 cents per serving.
  • 2 cloves garlic, mashed ($0.04)
  • 1 pound ground meat (we almost always use lean ground beef, but turkey works, too) ($3.98)
  • 2 eggs ($0.22)
  • 1 teaspoon salt ($0.02)
  • ¼ cup chopped parsley (I frequently use dried and decrease amount) ($0.17)
  • ¼ cup uncooked white rice ($0.04)
  • 6 large cloves garlic, minced or mashed ($0.12)
  • 1 cup onion, chopped ($0.19)
  • 2 tablespoon olive oil ($0.28)
  • 2 teaspoons salt ($0.04)
  • 1 teaspoon lemon pepper ($0.06)
  • 4 (10/1/2 ounce) cans of broth (chicken or beef--we use chicken most of the time) ($2.08)
  • 2 cups of water (This recipe will work well with up to 4 added cups of water if you have a large enough pot.)
  • 1 cup of celery, julienne (cut into strips) ($0.12)
  • 1 cup of carrots, julienne (cut into strips) ($0.12)
  • 1 (15 ounce) can of garbanzo beans, undrained ($0.59)
  • 2 16 ounce cans of diced tomatoes ($1.38)
  • ¼ cup chopped fresh parsley (again, you can substitute dried, but decrease the amount) ($0.17)
  1. Mix together all of the meatball ingredients and shape into small, walnut sized balls and set aside.
  2. In a very large pot, sautee the onion and garlic in the olive oil until soft.
  3. Add salt, lemon pepper, broth, water, carrots, and celery.
  4. Mix well and bring to a boil.
  5. Once soup broth is boiling, drop in meatballs one at a time. Making sure that they don't stick to each other. DO NO STIR.
  6. Reduce heat and simmer for 20 minutes to allow the meatballs, and the rice inside of them, to cook.
  7. Once 20 minutes have elapsed, add the can of undrained garbanzo beans, the cans of tomatoes, and the parsley.
  8. Allow to cook for 10 minutes longer.
  9. Ladle the soup into bowls and serve.
Recipe by Patty Cake's Pantry at