Albondigas (Meatball) Soup


  • 1 lb.ground beef
  • 1 large egg, whisked
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground black pepper


  • 1 Tbsp. bacon fat/lard or tallow
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 7 cups chicken or beef stock
  • 2 zucchini, sliced
  • 1 Tomato, chopped
  • 1/2 tsp. sea salt (or more to taste)
  • 1/4 tsp.  ground black pepper (or more to taste)
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • Dash cayenne pepper (optional)


  • 1/2 cup cilantro, chopped
  • 2 Avocados, sliced


  1. Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside.


  1. Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up.
  2. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes.
  3. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes.
  4. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado.

Enjoy this delicious, warming Albondigas (Meatball) Soup for lunch or dinner!

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