Albóndigas Soup with Hatch Chile Recipe

Albóndigas Soup with Hatch Chile
Prep Time:

15 Minutes

Cook Time:

40 Minutes

Total Time:

55 Minutes


10 Cups


360 calories Per 1-½ Cups Serving


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 cups of beef broth
  • 1-1/2 pounds lean ground beef
  • 1/3 cup uncooked long-grain rice
  • 1 large egg, lightly beaten
  • 1 tsp salt
  • 1 Tbsp 2% milk
  • 1/8 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 10 saltines, crushed
  • 1-1/2 cups Sun-Dried Red Chile Sauce
  • 1 tsp Hatch Red Chile Table Seasoning
Albóndigas Soup with Hatch Chile


1. Heat Dutch Oven

In a Dutch Oven, add the olive oil and heat over medium heat.

2. Cook Veggies

Cook onion, garlic, and ½ cup Sun-Dried Red Chile Sauce until onion is tender, this should take 3-5 minutes.

3. Add Broth

In the same pot, add broth and ½ cup tomato sauce and bring to a simmer.

4. Make Meatballs Mixture

While the broth is being brought to a simmer, in a separate large bowl combine ground beef, rice, egg, salt, Hatch Red Chile Table Seasoning, milk, cumin, turmeric, crushed crackers, and the remaining ½ cup Sun-Dried Red Chile Sauce. Mix lightly but thoroughly.

5. Make Meatballs

With wet hands, form meatball mixture into 1½” balls. Using a spoon to help shape the meatballs might come in handy!

6. Add Meatballs to Broth

Add meatballs to the simmering broth; cook, occasionally stirring, for 40-45 minutes.

7. Serve and Enjoy

If desired, serve in a bowl with tostadas and cabbage and garnish with cilantro.

Albóndigas Soup with Hatch Chile


Recipe by Chris Lang






Spicy Meatballs


Red Chile Meatballs

*Print Recipe*
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This looks fantastic! Definitely will try.

Scott Thompson

That looks wonderful

Georgia Regert

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