Latin Tomato and Pumpkin Albondiga Soup

Latin Tomato and Pumpkin Albondiga Soup Serves: 2 gallons


  • 2 Tbsp. olive oil
  • 2 large onion, chopped
  • 2 Tbsp. chopped garlic
  • 2 gallons prepared RC Healthy Foundations® Smart Sodium 400® Chicken Base
  • 16 oz. of tomato sauce
  • 2 lbs. of string beans, strings and ends removed, cut into 1 inch pieces
  • 8 large carrots, peeled and diced
  • 2 lbs. unseasoned pumpkin puree
  • ⅓ cup of raw white rice
  • 1 lb. ground beef
  • ¼ cup of chopped fresh mint leaves
  • ¼ cup of chopped parsley
  • ¼ tsp. black pepper
  • 6 oz. plain Gluten Free panko bread crumbs
  • 1 ½ cups of frozen or fresh peas
  • 1 tsp. of dried oregano, crumbled, or 1 Tbsp.
  • fresh chopped oregano
  • Salt and pepper
  • ½ cup chopped fresh cilantro


  1. 1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat.
  2. 2 Add onion and cook until tender, about 5 minutes.
  3. 3 Add the garlic and cook a minute more.
  4. 4 Add broth mixture and tomato sauce, bring to boil and reduce heat to simmer.
  5. 5 Add carrots and string beans.
  6. 6 Prepare the meatballs, mix rice into ground meat and add mint leaves, parsley and add GF Panko bread crumbs.
  7. 7 Form mixture into 1-inch meatballs.
  8. 8 Add the meatballs to the simmering soup, one at a time.
  9. 9 Cover and let simmer for ½ hour. Add the peas towards the end of the ½ hour.
  10. 10 Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
  11. 11 Garnish with chopped fresh cilantro.


Value Added Suggestions:

To “Umamify” the recipe, simply add 1 tsp. RC Umami Sensations® Red Miso Powder to meatball mix and

1 tsp. RC Umami Sensations Mirepoix and Roasted Chinese Cabbage Powder to finished soup.


Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe 🙂

Find more recipes at https://rcfinefoods.com

Product and Recipe Search