Crockpot Albondigas Soup (Mexican Meatball Soup)

Overhead shot of albondigas soup (Mexican meatball soup) in a brown wide-rim bowl garnished with sour cream, grated cheddar cheese, and fresh cilantro

Crockpot Albondigas Soup (Mexican Meatball Soup)

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.

Servings per Recipe: 6 servings

Calories per Serving: 472

Prep Time: 15

Cook Time: 7

Total Time: 7 15

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3.50 from 2 votes

Ingredients

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

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

Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.
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.
If you have a 6 quart crockpot, you should be able to double the recipe in one batch.

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