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Albondigas Soup:

When I was little my mom would always make us traditional albondigas soup. For those of you who aren’t familiar with this soup, it is a traditional Mexican meatball soup. It is a simple soup base that usually consist of sauteed onions, garlic, broth, tomatoes, and meatballs. There are a variety of way’s people make albondigas and I truly love my mom’s version, but thought I would try my hand at my own version.

How to prepare meatballs:

It is very similar to the way my mom makes her’s but I decided to make mine grain free, paleo, and Whole30 approved. It may seem complicated to make, but I promise you it is super easy to prepare. The first thing you want to do is prepare your meatballs. You could use whatever ground meat you would like, I personally prefer using ground turkey or ground chicken for this recipe. Once you prepare your meatballs, set them aside and start preparing your broth.

Making the soup:

I add avocado oil to a pot and warm. Then I add my vegetables, salt and pepper, and sauté for 5-7 minutes. For this soup, I like to add in some gut healing properties to my soups by adding in bone broth. I love using Bonafide Provisions chicken bone broth for this recipe. If you don’t have access to this you can substitute regular broth for this recipe or use water and add in a bouillon cube. Lastly, add in your meatballs, bring to a boil, and then cover and simmer for 30 minutes.


Albondigas soup:

Serves 4


  • 1/2 yellow onion
  • 1 Tbsp avocado oil
  • 2 tsp minced garlic
  • 1 Tbsp diced jalapeño
  • 3 carrots
  • 4 celery stalks
  • 1 cup chopped zucchini
  • 1 small sweet potato peeled and chopped
  • 1/2 Tbsp oregano
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 handful fresh cilantro
  • 1 package @bonafideprovisions chicken or turkey bone broth + 3 cups water


  • 1 lb organic ground turkey or ground chicken
  • 1 large organic pasture raised egg
  • 1/3 cup cilantro diced
  • 1 Tbsp oregano
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1 tsp turmeric
  • Salt and pepper to taste


  • Add avocado oil to pot and warm
  • Add your onions, carrots, celery, salt and pepper and sauté for 5-7 minutes
  • Add minced garlic along with seasoning and cook a couple minutes
  • Add bone broth and water and bring two a boil
  • Mix all ingredients for meatballs and form into meatballs
  • Add meatballs, sweet potatoes, and zuccchini to pot, cover pot, simmer for 20-30 minutes