Albondigas Soup A Delicious Homemade Recipe

Albondigas Soup, a beloved traditional Mexican dish, combines the hearty warmth of a homemade soup with the rich flavors of seasoned meatballs. This comforting meal is perfect for any day, offering a taste of home-cooked goodness that satisfies both the heart and the stomach. With its flavorful broth, tender meatballs, and vibrant mix of vegetables, Albondigas Soup is a nourishing and delicious option for family dinners, cozy nights in, or whenever you crave a bowl of savory comfort. Let’s embark on a culinary journey to create this authentic and flavorful soup that promises to become a cherished recipe in your collection.

Why You’ll Love Albondigas Soup:

• Rich and Flavorful: A savory broth infused with herbs and spices, combined with juicy meatballs, makes every spoonful delightful.
• Nutritious: Packed with vegetables like carrots, tomatoes, and zucchini, it’s a wholesome meal in one bowl.
• Comforting: Perfect for chilly evenings or when you need a comforting meal to lift your spirits.
• Customizable: Easily adaptable to include your favorite vegetables or adjust the seasoning to your taste.

Ingredients Notes For Albondigas Soup:

• For the Meatballs:
  • Ground beef or a mix of beef and pork for tender, flavorful meatballs.
  • Rice acts as a binder and adds texture to the meatballs.
  • Herbs and spices, such as mint or cilantro, garlic, and cumin, for authentic flavor.
• For the Soup:
  • A rich broth made from chicken or beef stock, seasoned with onions, garlic, and tomatoes.
  • A variety of vegetables, traditionally carrots, potatoes, and zucchini, but feel free to add others like celery or bell peppers.
  • Rice or small pasta can be added to the soup for extra heartiness.

Recipe Steps:

1. Prepare the Meatballs: In a bowl, mix ground meat, rice, minced herbs, garlic, egg, and spices. Form into small, bite-sized meatballs.
2. Cook the Soup Base: In a large pot, sauté onions and garlic until translucent. Add chopped tomatoes and cook until softened. Pour in the stock and bring to a simmer.
3. Add Vegetables: Add diced carrots and potatoes to the broth and simmer until beginning to soften.
4. Add Meatballs: Gently place the meatballs into the simmering broth. Cook until the meatballs are cooked through and the rice inside is tender.
5. Finish with Zucchini: Add sliced zucchini and cook for a few more minutes until tender but not mushy.
6. Season and Serve: Adjust the seasoning with salt, pepper, and additional herbs if needed. Serve hot with a sprinkle of chopped cilantro or mint and a squeeze of lime juice for extra flavor.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the soup in portions for easy reheating. Note that the vegetables may become softer once thawed.

Albondigas Soup A Delicious Homemade Recipe

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Ingredients

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For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork (optional, you can use all beef if preferred)
• 1/2 cup uncooked white rice
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 8 cups chicken or beef broth
• 1 can (14.5 ounces) diced tomatoes, with their juice
• 2 medium potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Lime wedges, for serving
• Additional chopped cilantro, for garnish

Instructions

Prepare the Meatballs:

1. Mix Ingredients: In a large bowl, combine ground beef, ground pork, uncooked rice, mint, cilantro, egg, minced garlic, salt, and pepper. Mix until well combined.
2. Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.

Cook the Soup:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, minced garlic, and jalapeño (if using). Sauté until the vegetables are softened, about 5-7 minutes.
2. Add Broth and Tomatoes: Pour in the chicken or beef broth and add the diced tomatoes with their juice. Bring to a boil.
3. Add Meatballs: Carefully add the formed meatballs to the boiling broth. Reduce the heat to a simmer and cook for about 20 minutes.
4. Add Remaining Vegetables: Add the cubed potatoes, sliced zucchini, and ground cumin to the pot. Season with salt and pepper. Continue to simmer until the vegetables are tender and the meatballs are cooked through, about 20-30 minutes.

Serve:

1. Check Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Serve Hot: Ladle the soup into bowls, making sure each serving gets a good amount of meatballs and vegetables. Serve with lime wedges and garnish with chopped cilantro.

• Author: Maria