Spanish Albondigas Soup
Author: Marla Hingley
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Be sure to use smoked paprika and not regular. Smoked paprika along with the saffron is the key to the amazing flavor in this soup.
  • 12oz GF hot (or mild) Italian sausage, casings removed
  • ¼ tsp smoked paprika
  • ⅔ cup Parmesan cheese*, finely grated (or dry powdered style)
  • 1 egg, lightly beaten
  • ⅓ cup GF panko crumbs
  • 1-2 cloves garlic, minced
  • 2 Tbsp olive oil, divided
  • ⅛ tsp smoked paprika
  • ¼ tsp saffron, crushed
  • 4 cups GF chicken stock
  • 15oz can whole tomatoes with juice, crushed by hand
  • 8oz GF spaghetti
  • 1 Tbsp Italian parsley, chopped
  1. Place sausages in a bowl and press with fork to break apart. You can replace some of the sausage with regular ground beef or pork if you Deidre for a lighter taste. Add paprika, cheese and egg, mixing well with hands. Add panko, mixing just until evenly distributed. Shape into small bite-sized balls (about 1-2"), wetting hands as needed to keep the mixture from sticking.
  2. Heat a large pot or deep skillet with 1 Tbsp oil and fry the meatballs over medium-high heat, turning until well browned on all sides (will not be fully cooked yet). Place on a plate and set aside.
  3. Wipe any grease out of pan and add 1 Tbsp oil and garlic. Stir for about 30 seconds then add spices, stirring for another 20 seconds until fragrant.
  4. Add stock and tomatoes (with juices), and return meatballs to pan. Cover and bring to a boil. Reduce then simmer for 20 minutes, or until meatballs are fully cooked. Removing the lid for the last 15 minutes.
  5. Meanwhile boil pasta in a separate pot of salted water until tender (or you can always add the dry pasta directly to the soup if you like and cook it until tender, although this will thicken the broth as the pasta absorbs the liquid).
  6. To serve, place some noodles in each bowl then top with the broth and about 4-6 meatballs in each. Sprinkle with some chopped parsley and more Parmesan cheese if desired.
*replace the cheese with ½ cup of almond flour for a dairy free version
Recipe by Gluten Free Club at