Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty soup featuring homemade meatballs simmered in a tomato-based broth with carrots and celery. This puerto rican-inspired quick meals ready in about 60 minutes pairs ground pork, ground beef, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 25 min Cook: 35 min Serves 4 Puerto Rican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 pound ground pork, 1/4 pound ground beef, 1/4 cup breadcrumbs, 1 large egg, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with hands until combined. Form into 1-inch meatballs and set aside.
  2. Step 2: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup finely diced onion, 3 minced garlic cloves, and 1/2 cup finely diced green bell pepper. Cook for 5 minutes until softened.
  3. Step 3: Add 2 cups chicken broth, 1 (14.5-ounce) can diced tomatoes (with juice), 1/2 cup sliced carrots, and 1/2 cup sliced celery. Bring to a simmer and cook for 15 minutes.
  4. Step 4: Gently drop meatballs into the soup. Simmer for 10 minutes until cooked through.
  5. Step 5: Stir in 1/4 cup chopped fresh parsley. Season with salt and pepper to taste. Simmer for 2 more minutes before serving.

Frequently asked questions

How long does Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sopa de Albóndigas with Pork and Beef Meatballs and Tomatoes?

Puerto Rican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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