This Meatball Soup is filling, hearty and comforting. This dish comes together in one pot and is perfect for a cold night or Sunday family lunch.
This Colombian Meatball Soup (Sancocho de Albóndigas), is a comforting soup made with meatballs, potatoes, yuca, plantain, corn, onions, peppers, other vegetables, herbs and spices.
You will find the printable recipe card with full amounts and cooking directions below.
While the ingredient list for this meatball soup recipe looks long, do not be intimidated! The spices and root vegetables are available in many grocery stores and Latin markets here in the US.
How to Make the Best Meatball Soup
First you’ll form the meatballs by mixing the ingredients in a large bowl and then rolling into medium size meatballs. I like to add Colombian aliños to the meatballs and the soup for extra flavor.
You can make the aliños sauce up to 1 week ahead and keep it in the fridge.
When rolling the meatballs, don’t pack them as they’ll become dense and hard. Wet your hands to roll the meatballs, when your hands are a little damp, the meat doesn’t stick.
How Do I Keep My Meatballs From Falling Apart?
I like to let my meatballs rest in the fridge for about 20 minutes, it helps keeping them from falling apart in the soup.
You can store this meatball soup in the fridge for up to 3 days in a sealed container. Reheat it in the microwave or on the stove top.
Sunday afternoons growing up in Colombia would be commonly spent with my uncles, crowded around the television watching soccer, my aunts busy in the kitchen talking and cooking with Mamita, while us kids were outside playing and having the best time. Sancochos were always popular at Mamita's Sunday dinners where she would make different variations, such as Sancocho de Gallina, Sancocho de Cola, Sancocho Trifasico, among others.
The beauty of Colombian sancochos is that you can be creative and really use any type of meat, poultry or seafood and vegetables that you wish. This dish is perfect on a chilly winter day.
More Comforting Soups to Try:
Colombian Meatball Soup Recipe
- ½ pound ground pork
- ½ pound ground beef
- ¼ cup Colombian aliños
- ½ teaspoon salt
- ½ cup precooked cornmeal or masarepa
- ½ warm water
- 1 cup Colombian aliños sauce
- 3 ears fresh corn cut into 2 or 3 pieces
- 12 cups of water or more if necessary
- 2 green plantains peeled and cut crosswise into 2 inch pieces
- 4 medium white potatoes peeled and cut in half
- 1 pound frozen or fresh yuca cut into big pieces
- ¼ cup chopped fresh cilantro
- ¼ teaspoon ground pepper
- 1 teaspoon salt
To make the meatballs:
- In a large bowl, combine the beef, pork, aliños, salt, cornmeal and water. Knead with your hands until well mixed. Shape the mixture into 8 meatballs, set them on a plate.
To make the soup:
- In a large pot, place the water, aliños, meatballs, corn, salt and green plantain. Bring to a boil, then cover and reduce the heat to medium and cook for about 45 minutes.
- Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
- Taste and adjust the seasoning. Serve in large soup bowls, dividing the meatballs and vegetables evenly.