Albondigas Soup
User Reviews
4.2
Albondigas Soup
Description
Albondigas Soup starts with roasting tomatoes to deepen their flavor. Ground beef is mixed with chopped mint, onion, garlic, salt, pepper, and cooked rice, then formed into small meatballs. Aromatics including onions and garlic are sautéed before being blended with roasted tomatoes and chipotle in adobo to make a smoky, rich base. The soup includes diced potatoes, carrots, rice, and Mexican oregano, simmered together with the meatballs in a large amount of stock until tender.
The resulting soup balances the mild, tender meatballs with a savory, slightly spicy broth, and the vegetables provide heartiness and texture. Fresh cilantro and lime wedges are added at serving for a bright, herbal lift and tang. The rice in the meatballs helps bind them and adds soft texture inside the broth.
Lean ground beef is used to prevent excessive greasiness, and browning the meatballs before adding them to the broth is optional. Stock choice influences the depth of flavor. This soup fills the kitchen with a warming aroma and is suitable for a comforting meal.
Ingredients
- 4-5 tomato
- 1 1/2 onion
- 4-5 garlic cloves
- 1 chipotle in adobo
- 1-2 potato
- 1/2 cup rice
- 1-2 carrot
- 2 teaspoons Mexican oregano
- 1 1/2 teaspoons salt
- black pepper freshly cracked
- 10-12 cups stock
- cilantro fresh
- lime wedges
For the meatballs:
- 1 1/2 lb. ground beef
- 2 egg
- 1/2 cup mint leaves chopped
- 1/4 onion
- 3 garlic cloves
- 1/2 cup rice cooked
- 2 teaspoons salt
- black pepper freshly cracked
Instructions
- Start by roasting 4-5 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there's an extended simmer coming up.)
- You'll need 1/2 cup chopped mint for the meatballs. Pull the leaves off of 8-10 mint sprigs. Rinse and finely chop them.
- Add the mint to a large mixing bowl along with 1.5 lb. ground beef, 2 eggs, 1/4 onion (finely chopped), 3 minced garlic cloves, 2 teaspoons salt, freshly cracked black pepper, and 1/2 cup of cooked white rice. Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.
- Saute 1.5 roughly chopped onions and 4-5 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.
- Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.
- Finely chop the potatoes and carrots. Add them to a large saucepan along with 1/2 cup of uncooked rice and sweat them in some oil over medium heat for a few minutes. Season with a pinch of salt.
- Add the blender puree to the veggies along with 10-12 cups of stock, 2 teaspoons Mexican oregano, 1.5 teaspoons salt, and some freshly cracked black pepper. Raise heat and bring to a boil.
- Gently add the meatballs and reduce heat to a simmer. The meatballs will need approx. 10-15 minutes to cook dependent on how big they are, but I simmered this batch for 20-25 minutes to give the veggies time to cook.
- Take a final taste for seasoning. I add another generous pinch of salt to this batch.
- Serve immediately with freshly chopped cilantro and a squeeze of lime. Be sure to get lots of veggies in the serving bowls.
- Store leftovers in an airtight container in the fridge.
Notes
- Use a stock you trust, such as homemade vegetable or chicken stock, for best flavor.
- Optional browning of meatballs before simmering adds flavor but may add some fat; lean beef helps control greasiness.
- Check meatballs for doneness; they should be cooked through but tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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