Coronavirus (COVID-19): Important information from Sharp
Doctor's office
Enter your doctor's name to get office information.
Find labs in your network
Enter your primary care doctor's name to find labs in your network.
Find urgent care centers in your network
Enter your primary care doctor's name to find urgent care centers in your network.
Driving Directions
Update Information
Forgot Password

Please enter your e-mail address.

Sharp Health News

Warm up with this classic Mexican soup (recipe)

Jan. 10, 2017

Warm up with this classic Mexican soup (recipe)

Originally introduced to Mexico from the Spanish, sopa de albondigas (meatball soup) is a hearty comfort food on cold nights, and especially when you’re feeling sick.

Patti Ennis, clinical nutrition program manager at Sharp Chula Vista Medical Center, loves this healthy and delicious soup because it is nutritionally well-rounded — loaded with vegetables, rice and lean meats — and filling.

Although it might be tempting to throw all of the vegetables in the pot at once, by adding each type at the specified times below, you’ll get perfectly cooked veggies.

Albondigas (Mexican Meatball) Soup
Use lean ground beef and ground turkey in place of lamb and pork for a lighter soup.
Yields 6 servings

10 cups water
1 tablespoon tomato bouillon
1 tablespoon beef or vegetable bouillon
1 bay leaf
1 small onion, chopped
1/2 pound lean or extra lean ground beef
1/2 pound ground turkey
1 small tomato, chopped
6 tablespoons rice, uncooked
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 medium carrots, chopped
2 medium zucchini, chopped
1 large potato, chopped
2 cups cabbage, chopped
1/2 cup cilantro, minced
2 celery ribs, chopped
10-ounce package frozen corn

In a large pot, combine water, tomato bouillon, vegetable or beef bouillon, bay leaf and half of the chopped onion. Bring to a boil.

In a bowl, combine meats, remaining onion, chopped tomato, 2 tablespoons of rice, oregano and pepper. Mix well and then form into 1-inch meatballs. Place the meatballs in the boiling broth and lower heat. Cook over low heat for 30 to 40 minutes.

Add the remaining 4 tablespoons of rice and cook over low heat for 20 minutes. Add carrots, zucchini, potato, cabbage, cilantro and celery. Cook over low heat for 25 minutes. Add corn and cook for 5 more minutes.

Garnish with cilantro if desired and serve immediately.

You might also like:

Choose the doctor who's right for you.

At Sharp, we make it easy to find an exceptional doctor — right where you live and work.

All Categories
Contact Sharp HealthCare
Call us


If this is a life- or limb-threatening emergency, please call 911 immediately.

Email us

Please do not use this form to convey personal or medical information.

How would you like to be contacted?
Date of birth

Find other numbers

View our phone directory

What's This?

These important numbers are located on your billing statement.

Find your Sharp Rees-Stealy account number

Find your Sharp Rees-Stealy account number

Find your Sharp hospital account number

Find your Sharp hospital account number

Find your SharpCare account number

Find your SharpCare account number
What's GDPR?

The General Data Protection Regulation (GDPR) governs the processing of personal information gathered from individuals while they are in the European Union (EU) and parts of the EEA (European Economic Area, which currently includes Iceland, Lichtenstein and Norway).

We are sorry, but we are unable to process hospital price estimates if you live or are travelling within the EU or affiliated nations.

To learn more, call us at 858-499-5901.

What's This?

Many surgery and procedure names sound similar. If possible, please provide the current procedure terminology (CPT) code, which can be found on the order from your doctor.

If you cannot provide the CPT code, please contact your doctor's office for the CPT or a detailed description of services.