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Albondigas Soup
Albondigas Soup

Albondigas Soup
Albondigas soup, a traditional Mexican dish, carries with it the warmth and richness of home-cooked meals, often prepared by abuelas and enjoyed by families gathered around the table. The name “albondigas” translates to “meatballs,” and…
Albondigas Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef (or a mix of beef and pork)
  • 120
    ml
     cooked rice
  • 1
    item
     egg, beaten
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 60
    ml
     fresh cilantro, chopped
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 1
    item
     zucchini, diced
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1440
    ml
     chicken or beef broth
  • 2
    item
     bay leaves
  • 1
    item
     fresh lime wedges and additional cilantro for garnish
Albondigas Soup
Instructions:
  1. Prepare the Meatballs: In a large bowl, combine the ground meat, cooked rice, beaten egg, onion, garlic, cilantro, cumin, oregano, salt, and pepper. Mix gently until just combined.
  2. Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
  3. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
  4. Add the carrots, celery, and zucchini to the pot and cook for a few minutes. Stir in the diced tomatoes, broth, cilantro, oregano, cumin, bay leaves, salt, and pepper. Bring to a gentle boil.
  5. Cook the Meatballs: Carefully add the meatballs to the soup. Reduce the heat to a simmer and cook for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
  6. Remove the bay leaves from the soup. Taste and adjust seasoning as needed. Serve the soup hot, garnished with fresh lime wedges and additional cilantro.
  • 1
    lb
     ground beef (or a mix of beef and pork)
  • 120
    ml
     cooked rice
  • 1
    item
     egg, beaten
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 60
    ml
     fresh cilantro, chopped
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 1
    item
     zucchini, diced
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1440
    ml
     chicken or beef broth
  • 2
    item
     bay leaves
  • 1
    item
     fresh lime wedges and additional cilantro for garnish
1
Servings
0

Prepare the Meatballs: In a large bowl, combine the ground meat, cooked rice, beaten egg, onion, garlic, cilantro, cumin, oregano, salt, and pepper. Mix gently until just combined.

Form the mixture into small meatballs, about 1 inch in diameter, and set aside.

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.

Add the carrots, celery, and zucchini to the pot and cook for a few minutes. Stir in the diced tomatoes, broth, cilantro, oregano, cumin, bay leaves, salt, and pepper. Bring to a gentle boil.

Cook the Meatballs: Carefully add the meatballs to the soup. Reduce the heat to a simmer and cook for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Remove the bay leaves from the soup. Taste and adjust seasoning as needed. Serve the soup hot, garnished with fresh lime wedges and additional cilantro.

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