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    Home > Mexican Southwest Recipes > Chorizo Albondigas Bean Soup

    Chorizo Albondigas Bean Soup

    Published: Oct 11, 2016 · Modified: Jul 10, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mexican chorizo meatball soup with spinach and beans.

    Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup. Let’s take a look:

    Mexican chorizo meatball soup with spinach and beans.

    September and October are my favorites when it comes to food, and my favorite gold cardigan for that matter. 

    Ninety degree temperatures peter out and we welcome highs in 70’s and delight when those crisp Fall evenings have us grabbing for a sweater.

    Chile roasters are in full swing, and Chile Ristras make an appearance at our markets. Bins of fresh Colorado peaches are replaced with all kinds of fancy squash and my Dutch oven gets front and center for soups, stews and chili’s.

    Mexican Chorizo Meatball Soup. With fresh spinach and myacoba beans.

    I found a bag of Mayocoba beans on our last trip to LuLu’s Farm in Brighton. I can’t resist a bag of beans that offers a new adventure with a variety that I’ve never tried.

    Myacoba Beans for Mexican Meatball Soup.

    A classic bean from Peru, the Mayocoba is also known as Canario or Peruano. It’s a small but meaty thin-skinned bean that will take on all the flavors you can throw at it, and still hold its shape.

    Myacoba beans for Mexican Meatball Soup

    Great as a substitute for Cannellini, or great Northern beans, but unique in their own right. After they’re cooked, they turn a slightly darker color. The texture is soft and flavorful.

    Of course, if you can’t find these beans, you can substitute any white dried bean.

    This is a beautiful soup in appearance and flavor. A couple of reasons: mustard in the meatballs and a dusting of smoked sweet paprika.

    And if you’re looking for more meatball soup recipes, don’t miss this one for Mexican Meatball Soup with Ancho Chili.

    Mexican chorizo meatball soup with spinach and beans.

    Chorizo Albondigas White Bean Soup

    Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup
    5 from 3 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes
    Servings: 8
    Calories: 344kcal
    Author: Lea Ann Brown

    Ingredients

    • For the meatballs:
    • 1 pound Mexican Chorizo bulk, not in tubes
    • 1 small onion fine chopped
    • 2 stalks celery fine chopped
    • 1 tablespoon mustard
    • 1 egg slightly beaten
    • 1 cup Panko bread crumbs
    • salt and fresh ground pepper to taste
    • For the Soup
    • 2 tablespoons olive oil divided, plus more for drizzling
    • 2 cloves garlic finely chopped
    • 1 sprig thyme
    • 1 cup dried white beans rinsed and misfits removed or 2 15 ounce cans white beans, drained and rinsed.
    • 1 small onion chopped
    • 2 cloves garlic minced
    • 1 sprig thyme
    • 2 cups chicken broth
    • 1 bay leaf
    • salt and freshly ground pepper
    • 5 ounces baby spinach about 10 cups
    • Smoked paprika for dusting
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees. For the meatballs. In a fry pan, heat oil over medium high heat. Add the onions and celery and cook until tender. About 5 minutes. Let cool slightly. In a large bowl, add chorizo, onion and celery mixture, the egg, Panko bread crumbs, salt and pepper. Blend and then shape into balls. Place meatballs on a sheet pan and bake for 25 minutes.
    • For the soup: Place Mayocoba beans and three cups water in a crockpot. Cook on low for 7-8 hours or until beans are tender.
    • In a Dutch oven heat the oil and cook the onion until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth, the thyme, bay leaf, and the cooked beans. Simmer for about 20 minutes. Add in cooked meatballs and gently stir until meatballs are covered in the soup mixture. Remove bay leaf. Add the fresh spinach just before serving.
    • Spoon into bowls and garnish with a good sprinkle of smoked sweet paprika.

    Nutrition

    Calories: 344kcal | Carbohydrates: 26g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 731mg | Potassium: 673mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2040IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Looking for a lighter version of Mexican Albondigas Soup? How about

    Albondigas de Camerones

    Mexican Shrimp Meatball Soup

    Chorizo Albondigas Bean Soup…It’s what’s for a Fall Dinner.

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Laura Lee Carter says

      October 25, 2016 at 9:59 am

      5 stars
      Thanks for the recipe! We live a few hours south of you in the foothills of the Sangre de Cristos, where chorizo is easier to buy than hamburger! Time to make some soup!

      Reply
    2. Dorothy at Shockingly Delicious says

      October 18, 2016 at 9:53 am

      Wow does that soup look good. I keep wanting to pick up the spoon in that one photo and finish up the bowl! Pinning and sharing…..

      Reply
    3. cheri says

      October 17, 2016 at 3:16 pm

      5 stars
      Hi Lea Ann, love all the flavor you have going on here in this amazing looking soup. I bet it is delicious!

      Reply
    4. Debra says

      October 15, 2016 at 8:10 am

      5 stars
      I made my first pot of seasonal chili this week! Love the chorizo meatballs in this. I love finding new foodie finds as well. Will have to seek out these beans.

      Reply
    5. Judy says

      October 13, 2016 at 7:33 am

      How many servings ?

      Reply
      • Lea Ann Brown says

        October 13, 2016 at 9:23 am

        I’m going to say about 6.

        Reply
    6. Kathy Walker says

      October 12, 2016 at 11:51 am

      These must go on the list for next week! They look especially delicious…. I also enjoy finding new types of beans. It is so much fun to explore!

      Reply
    7. Larry says

      October 12, 2016 at 9:57 am

      Looks outstanding Lea Ann and I especially like the sound of the chorizo meatballs.

      Reply
    8. Susan says

      October 12, 2016 at 9:05 am

      Love that first photo! What a heart bowl of comfort for a chilly evening.

      Reply
    9. John/Kitchen Riffs says

      October 12, 2016 at 8:20 am

      Who doesn’t like meatballs? And wow, what flavorful meatballs these are! Great looking soup — perfect for this time of the year. Thanks!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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