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Carrots And Meatball Soup

Carrots and Meatballs Soup (Sopa de Zanahoria y Albondigas)

Erica Dinho
5 from 20 votes


  • 4 large carrots peeled and thinly sliced
  • 7 cups chicken or beef stock
  • ½ teaspoon ground cumin
  • 1 garlic clove finely chopped
  • 1 scallion finely chopped
  • ¼ cup chopped onion
  • Salt and pepper
  • ¼ teaspoon Color or achiote
  • Fresh cilantro for serving
  • ½ pound beef and ground pork
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper
  • ¼ cup masarepa pre-cooked cornmeal
  • 1 teaspoon sazon goya with azafran


  • In a large pot, heat the oil over medium heat. Then add the onions and cook for 3 to 4 minutes or until the onions are translucent. Add the garlic, scallions and cook for another 3 minutes.
  • To make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined. Divide meat mixture into equal portions and roll into balls with your hands. Place on a plate and set aside.
  • Add the meatballs, carrots, cumin, color and stock to the pot. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 30 to 40 minutes.
  • Add fresh cilantro and serve.
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