How to make Albondigas Verdes -

A delicious meat ball and olive soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Mince (कीमा), Green Olive Pitted

Cuisine : Mexican

Course : Soups

Albondigas Verdes

Albondigas Verdes Recipe Card


Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Albondigas Verdes Recipe

  • Lamb Mince 300 grams

  • Green Olive Pitted pitted 1/2 cup

  • Onions 3 medium

  • Egg beaten 1

  • Tomatoes quartered 4-5 medium

  • Green chillies slit 2

  • Lamb stock 8 cups

  • Garlic chopped 5 cloves

  • Fresh coriander leaves chopped 1/2 cup

  • Olive oil 1 tablespoon

  • Salt to taste


Step 1

Chop two onions finely and quarter the rest.

Step 2

Mix the lamb mince, chopped onion, egg and salt together in a large bowl.

Step 3

Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil.

Step 4

Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened.

Step 5

Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain.

Step 6

Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil.

Step 7

Add the rest of the lamb stock and salt and bring the mixture to a boil again.

Step 8

Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.