Albondigas Soup (Mexican Spicy Meatball Soup) - Soup

Cooking Time: 40 min    Servings: 8

Products needed:

Garlic Infused Olive Oil


  • 6 cups chicken broth 
  • 2 tablespoons Olive Scene Garlic Extra Virgin Olive Oil
  • 1 c onion, chopped
  • 3 stalks celery, cut in chunks
  • 1 (16 ounce) can diced tomatoes
  • 3 carrots, in small chunks
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ½ c chopped cilantro
  • 1 large zucchini, sliced in half end to end, then in slices
  • sea salt and ground pepper to taste


  1. In a large pot, heat the garlic oil; add the onions and celery, and sauté until soft.
  2. Add chicken broth, tomatoes and their liquid, carrots, cumin, oregano and cilantro leaves.
  3. Bring to broil, and reduce heat and simmer for 10 minutes.
  4. Carefully drop meatballs one by one into the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  5. Return to simmer, slightly cover and cook another 30 minutes.
  6. Season with salt and pepper, to taste.
  7. Add zucchini and cook 3-4 minutes, do not overcook. (or add zucchini slices to a bowl and ladle the hot soup over)