Easy Crockpot Albondigas Soup (Mexican Meatball Soup)

Hearty meatballs and pasta in a savory beef and tomato broth make Crockpot Albondigas (Mexican Meatball) Soup a delicious comfort food.  It is one of my favorite soups, and it's so easy to make! If you have a 6 quart crockpot, you should be able to double the recipe in one batch.

🥘 Ingredients

The soup ingredients are simple: meatballs, salsa, beef broth, spices, shell pasta, olive oil, garlic bulb, an onion, and a green bell pepper. If you keep sautéed onions and peppers from the freezer, this soup is virtually prep-free.

I suggest using meatballs prepared with our bulk meatball recipe, but we are also fans of Costco's Italian meatballs. I occasionally use their Kirkland Signature brand meatballs when I have them on hand because we find they have the best flavor of purchased meatballs.

❓ Is this an authentic albondigas soup recipe?

Some say that authentic albondigas soup recipes include homemade meatballs prepared with rice, but this is not universally accepted as authentic. The rice meatballs are more difficult to work with and tend to fall apart more readily than those from our bulk meatball recipe. I prefer quick and easy, so I like to use the meatballs I already have in the freezer.

Albondigas soup usually has a base of tomato and beef broth like this one, unlike other meatball soups (like Italian wedding soup, which is in a light broth).

📋 Instructions

Sauté your chopped pepper and onion in a little oil, then combine everything but the sour cream, cheese, and cilantro in the crockpot. There is no need to thaw the meatballs since they are already cooked—just put them in with the other ingredients straight from the freezer.

Cook for 5-7 hours, depending on how quickly your crockpot cooks. Add 1 cup of pasta shells and cook an additional hour. When the pasta shells are tender, the soup is ready.

Serve with sour cream, shredded cheddar cheese, and fresh cilantro. Enjoy!

Recipe

Crockpot Albondigas Soup (Mexican Meatball Soup)

3.50 from 2 votes

Hearty meatballs and pasta in a savory beef and tomato broth make Albondigas soup a delicious comfort food. Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.

AuthorAuthor: Mary Ann

Add to Collection Go to Collections Add to Shopping List Go to Shopping List

Print

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Dish

Cuisine Mexican

Servings 6 servings

Calories 472

Equipment

• Slow Cooker

Ingredients

  

.5x1x2x3x

• 1 pound frozen cooked meatballs
• 1 onion
• 1 green bell pepper
• 2 tablespoons olive oil
• 3 cloves garlic
• 30 ounces beef broth
• 16 ounces salsa
• 1 tablespoon chili powder
• ¼ teaspoon ground cumin
• 1 cup pasta shells
• 1 cup shredded Cheddar cheese
• ½ cup sour cream
• 3 tablespoons fresh cilantro, chopped

Cook ModePrevent your screen from going dark

Instructions

• Thaw 1 pound frozen cooked meatballs.
• Chop 1 onion and 1 green bell pepper. Mince 3 cloves garlic.
• Sauté onions and bell peppers in 2 tablespoons olive oil until tender.
• Combine meatballs, onion, green pepper, garlic, 30 ounces beef broth, 16 ounces salsa, 1 tablespoon chili powder, and ¼ teaspoon ground cumin in a crockpot.
• Cover and cook on low for 5-7 hours.
• Add 1 cup pasta shells and stir well, cover, and cook on low an additional hour or until pasta is tender.
• Serve with garnishes of 1 cup shredded Cheddar cheese, ½ cup sour cream, and 3 tablespoons fresh cilantro.

Notes

1. Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.
2. When you are pressed for time, you can make the soup on the stovetop and cut down the cooking time to less than an hour. Add the pasta in the last 15-20 minutes of cooking.
3. If you have a 6 quart crockpot, you should be able to double the recipe in one batch.

Nutrition per serving

Calories: 472 calCarbohydrates: 23 gProtein: 24 gFat: 32 gSodium: 1282 mgFiber: 4 gSugar: 6 g

Share Pin

📌 Pin this recipe