Albondigas Soup

An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor.

albondigas-soup

Albondigas soup is a traditional Mexican Soup and albondigas simply means meatballs. In Mexico albondigas are usually served in a light broth with all sort of vegetables.

Meatball soup is a true comfort food, whether it’s my old time favorite Romanian meatball soup or Italian meatball soup.  I am, however, very fond of this Mexican style meatball soup. It’s quite light but very hearty and you can load it with vegetables. I ended up only using carrots and potatoes because that’s all I happened to have in the fridge, but you can use green beans, zucchini, yellow squash or celery.

The beauty of this soup is also how simple it is. But I love all the different herbs in this soup. I finally got  a chance to use quite a few of the different herbs hubs was cooking up in the garden. Fresh mint, oregano, parsley and cilantro. I used them all. And what a great aroma and flavor it gives to the soup. There’s nothing like fresh herbs.

herbs

These fragrant herbs are in the meatballs too, so as you bite into each albondiga you will get all these beautiful flavors.

So next time you’re in the mood for a soup, and you really want something comforting, give this albondigas soup a try. It’s delicious and it’s hearty.

albondigas-soup-2

Albondigas Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For Meatballs
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • ½ cup long grain rice, I used Basmati
  • 1 egg, beaten
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano, chopped or about 1 tbsp dry oregano
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • salt and pepper to taste
For Albondigas soup
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 large carrot, chopped to your liking
  • 2 medium potatoes, peeled and chopped into 1 inch cubes
  • 2 tbsp olive oil
  • 3 cups beef broth
  • 3 cups water
  • 1 can (14.5 oz) chopped tomatoes
  • salt and pepper to taste
  • juice from ½ lemon
  • dash of cayenne pepper
  • fresh cilantro or parsley for garnish
Instructions
  1. In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
  2. Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
  3. Add broth, water and can of tomatoes and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
  4. Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.
Nutrition Information
Serving size: 521g Calories: 349 Fat: 11.3g Trans fat: 0.0g Carbohydrates: 31.2g Sugar: 4.5g Sodium: 468mg Fiber: 4.0g Protein: 29.9g Cholesterol: 95mg

 

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Comments

  1. kathy says

    This may be a silly question but I wanted to double check; do you use raw or cooked rice when adding to the meatball mixture? thank you, excited to try this!!

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