Albondigas Soup Recipe
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Unrated
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
6 -8 servings
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Course
Main Course
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Cuisine
Mexican
Albondigas Soup Recipe
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Albondigas Soup (Mexican Meatball Soup) is a traditional Mexican soup made with juicy, herb and rice infused meatballs (albondigas), and loaded with veggies: carrots, potatoes, celery, and chayote all simmered in a bold, aromatic tomato broth – and of course toppings! This Albondigas Soup recipe is hearty, warm, comforting and customizable with your favorite veggies. Albondigas Soup is make ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
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Ingredients
SOUP
- 1 cup long-grain white rice divided, uncooked
- 2 tablespoons olive oil
- 1/2 yellow onion chopped, small
- 1 jalapeno pepper minced
- 2 carrot sliced 1/2-inch thick, medium
- 2 celery sliced 1/2-inch thick, stalks
- 2 Yukon Gold potatoes chopped into 1-inch chunks, small
- 4 garlic minced, cloves
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin ground
- 1 tsp EACH oregano dried oregano, ground coriander
- 1 tsp EACH Coriander dried oregano, ground coriander
- 1/2 tsp EACH paprika smoked paprika
- 1/2 tsp EACH salt
- 1/2 tsp EACH black pepper
- 2 oz. cans fire roasted tomatoes with juices
- 1 oz. can green chiles mild, diced
- 8 cups beef broth low sodium
- 1 chayote chopped into 1/2” cubes (may sub 1/2 zucchini, peeled, cored
MEATBALLS
- 8 oz. ground beef lean
- 8 oz. ground pork may sub lean ground beef
- rice in directions, from above
- 1/2 yellow onion minced, small
- 1 egg large
- 3 garlic minced, cloves
- 3 tablespoons cilantro fresh, minced
- 2 tablespoons mint minced, fresh
- 2 tablespoons parsley or 2 teaspoons dried, fresh, minced
- 1 1/2 teaspoons oregano OR ½ teaspoon dried, minced, fresh
- 1/2 tsp EACH chili powder ground cumin, pepper
- 1/2 tsp EACH cumin
- 1/2 tsp EACH salt
- 1/2 tsp EACH black pepper
TOPPINGS (pick your favs!)
- avocado
- tomato
- cilantro
- sour cream
- lime juice
- hot sauce
Instructions
- Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.
- Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.
- Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.
- Add meatballs, remaining parboiled rice, and chopped chayote to the soup. Add 1-2 cups water if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.
- Ladle into bowls and top with desired toppings.
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