Albondigas Soup (Mexican Meatball Soup) To Can

Jul 17, 2017 by



This is a delicious meatball soup.  Perfect for a cold winter day! Canning soup is one of my favorite things to can. You have a meal any time at your finger tips.

Albondigas Soup


  • 3 quarts beef broth
  • 1 large yellow onion, 1/4”dice
  • 1 1/2 Ccelery sliced, fairly thin
  • 1 C carrot, slicedfairly thin
  • 1 -10 oz can diced tomatoes with juice
  • 1 C fresh roasted,and diced green chilies or 2 -4 oz cans
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Meatballs:
  • 1 1/4 lb ground beef
  • 2 1/2 Tbsp raw rice
  • 3 Tbsp flour
  • 3 Tbsp water
  • 1 tsp oregano, crushed between palms to release flavor
  • 1 clove garlic, minced
  • Pinch cumin
  • Salt and pepper to taste


  1. Put all ingredients in a large saucepot over medium high heat until vegetables are just tender crisp.
  2. Prepare Meatballs:
  3. In a mixing bowl, combine ingredients, mixing well.
  4. Roll meat into balls. (about 1 heaping Tbsp of meat mixture.
  5. Refrigerate briefly to set up.
  6. Heat small amount of oil in a saucepan and lightly brown all sides of meatballs.
  7. Take them out and place them into a pot of boiling water for 5 minutes then drain.
  8. Add to soup mixture and bring to a gentle boil.
  9. Pour mixture into prepared jars leaving 1”headspace.
  10. Put on lids and rings and tighten.
  11. Pints: 10 lb pressure for 75 minutes
  12. Quarts: 10 lb pressure for 90 minutes
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