In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onion, celery and carrots; sauté until the vegetables have softened and are tender, about 8 minutes. Add garlic, cook an additional minute.
Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.
Sopa de albondigas, or meatball soup in Spanish, is a warm, comforting and flavorful soup perfect for filling you up and keeping you warm when you need it to. Top with just a squeeze of lime juice, chopped cilantro and serve with your favorite corn tortillas.
If you’ve never added rice to your albondigas (meatballs), now is the time to start! Instead of adding in breadcrumbs, give your chicken albondigas a hearty, and not to mention Gluten Free, bunch of cooked Carolina® White Rice, season them to perfection with chopped garlic, cilantro, cumin, salt and pepper and combine with egg to help keep them compact! Taste the difference in your own recipe.
If you’re a fan of meatballs and looking for more similar dishes, you might also like these Sauce Meatball Sliders made with Jasmine Rice and Quinoa.
For easier and faster prep time: