Albondigas Soup Recipe
Introduction: Albondigas Soup, a traditional Mexican dish, is a hearty and comforting meal that combines flavorful meatballs with a rich broth full of vegetables. The word “albondigas” means “meatballs” in Spanish, and this soup is perfect for a cozy family dinner or a special occasion. The combination of herbs, spices, and fresh ingredients makes this dish both nourishing and delicious.
Ingredients:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint (optional)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
For the Soup:
- 8 cups chicken or beef broth
- 1 large tomato, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, sliced
- 1/2 cup green beans, cut into 1-inch pieces
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, cilantro, mint (if using), ground cumin, salt, pepper, and the egg. Mix the ingredients thoroughly until well combined. Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a tray and set them aside.
2. Start the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes. Stir in the chopped tomato and cook for an additional 2-3 minutes, allowing the tomato to soften and release its juices.
3. Add the Broth: Pour the chicken or beef broth into the pot, stirring to combine it with the sautéed vegetables. Bring the mixture to a gentle boil over medium-high heat.
4. Cook the Vegetables: Once the broth is boiling, add the sliced carrots, diced potatoes, green beans, and zucchini to the pot. Reduce the heat to medium-low and let the vegetables simmer for about 10 minutes, or until they are slightly tender.
5. Add the Meatballs: Carefully drop the prepared meatballs into the simmering soup. The rice in the meatballs will help them stay together and also thicken the soup slightly. Let the soup continue to simmer for an additional 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Final Touches: Stir in the chopped cilantro and adjust the seasoning with salt and pepper to taste. If you like a bit of acidity, squeeze some lime juice into the soup just before serving.
Serving: Ladle the Albondigas Soup into bowls and serve hot with additional lime wedges on the side. This soup pairs wonderfully with warm tortillas or crusty bread for dipping.
Conclusion: Albondigas Soup is a versatile dish that can be customized with your favorite vegetables or even made spicier with the addition of chili peppers. It’s a wholesome, flavorful, and satisfying meal that’s sure to become a family favorite. Enjoy the rich taste of Mexico with every spoonful!
