Crockpot Albondigas Soup (Mexican meatball soup) is one of my favorite comfort foods and everyone in the family loves it. If you have a 6 quart crockpot, you should be able to double the recipe in one batch.
You could make your own meatballs if you would like to use our bulk meatball recipe, but we are fans of Costco’s Italian meatballs. I use their Kirkland Signature brand meatballs when I have them on hand because we find they have the best flavor.
If you are pressed for time, you can make this soup on the stovetop to cut down the cooking time to less than an hour.
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.
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!
Crockpot Albondigas Soup (Mexican Meatball Soup)
- 1 lb. frozen cooked meatballs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 30 oz beef broth
- 16 oz. salsa
- 1 Tbsp. chili powder
- 1/4 tsp. ground cumin
- 1 cup pasta shells
- 1 cup shredded Cheddar cheese
- 1/2 cup sour cream
- 3 Tbsp. chopped fresh cilantro
- Sauté onions and bell peppers in olive oil until tender. Combine meatballs, onion, green pepper, garlic, beef broth, salsa, chili powder, and cumin in a crockpot. Cover and cook on low for 5-7 hours. Add pasta and stir well, cover, and cook on low an additional hour or until pasta is tender. Serve with garnishes of cheese, sour cream, and cilantro.
- 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.