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meatballs and rice soup

Meatball and Rice Soup (Sopa de Arroz con Albóndigas)

Erica Dinho
5 from 35 votes
Course Main dish, Soup
Cuisine Colombian
Servings 6 servings


  • 1 pound ground beef
  • ½ pound ground pork
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • 2 beaten eggs
  • ½ cupmasarepa
  • ½ cup warm water
  • Salt
  • ½ cup chopped onion
  • 2 garlic cloves minced
  • 1 scallion chopped
  • 2 medium tomatoes chopped
  • ½ cup chopped cilantro
  • 2 tablespoons oil
  • 8 cups water
  • 1 beef bouillon tablet
  • ½ teaspoon ground cumin
  • ½ cup green beans
  • ½ cup peas
  • ½ cup chopped carrots
  • ½ cup rice
  • ½ teaspoon color achiote or sazon goya with azafran
  • Fresh cilantro for garnish
  • Avocado for serving


  • Make the guiso: In a medium sauce pan, heat the oil over medium heat. Add the onions and cook for about 5 minutes, add the rest of the ingredients and cook for about 10 minutes, stirring occasionally. Set aside.
  • Place a pot over medium-high heat. Add the water, beef boullion, ground cumin, guiso and achiote. Stir to combine. Reduce the heat to low and simmer for 15 minutes.
  • While the broth is simmering, make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined.
  • Divide meat mixture equally into 12 portions and roll into balls with your hands. Place in a plate and set aside.
  • Add the meatballs to the broth. Simmer for 20 minutes, add the rice and vegetables and cook for 20 minutes more. Stir in the fresh cilantro and top with avocado. Serve.
Keyword colombian soups, meatball soup, rice soup
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