Grandma's Albondigas Soup
User Reviews
5
Grandma's Albondigas Soup
Description
Grandma's Albondigas Soup starts with beef meatballs mixed with egg, minced garlic, fresh cilantro, cumin, salt, pepper, and cooked rice, which helps bind and tenderize them. Formed into tightly packed meatballs, they are browned in olive oil to develop a crust and prevent disintegration during simmering. Meanwhile, the soup base is made by bringing chicken broth together with sliced carrots, chopped celery, canned diced tomatoes, cumin, oregano, and chopped fresh cilantro, then simmered to meld flavors.
The browned meatballs and diced potatoes are added and cooked until meatballs are fully done and vegetables are tender. Seasoning is finished with salt and pepper to taste. This soup provides a rich broth with tender meatballs and vegetables, balanced by the earthy notes of cumin and the freshness of cilantro.
The soup is suitable for serving hot as a hearty lunch or dinner, often accompanied by fresh bread. It can be stored refrigerated for several days or frozen for longer preservation. Reheating gently on the stove or microwave ensures the flavors remain intact. Using higher-fat ground beef enhances the flavor and texture of the meatballs. Uniform vegetable cutting helps even cooking.
Ingredients
Meatballs
- 1 pound ground beef
- 1 egg beaten
- 2 teaspoon garlic minced
- ½ cup cilantro chopped, fresh
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup rice optional, cooked
- 1-2 tablespoons olive oil
Soup
- 4 cups chicken broth low sodium
- ½ carrot sliced
- 1 celery cut into chunks, stalk
- 1 (16-ounce) can tomato undrained, diced
- ½ teaspoon cumin ground
- 1 teaspoon oregano
- ½ cup cilantro fresh
- 1 potato diced
- salt to taste
- black pepper to taste
Instructions
Meatballs
- In a large bowl, combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.
- Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide). Brown on all sides in a hot pan over medium heat with 1-2 tablespoons olive oil for a few minutes. Set aside.
Soup
- In a large pot, combine 4 cups chicken broth, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ cup fresh cilantro leaves.
- Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
- Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.
- Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).
Notes
- Store leftover soup in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating on stovetop or microwave until hot.
- Use ground beef with an 80/20 fat ratio for flavorful, moist meatballs.
- Brown meatballs in skillet before adding to soup to help them hold shape during cooking.
- Optionally add fresh mint to meatball mixture instead of cilantro for a traditional variation.
- Cut vegetables into similarly sized pieces to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 317mg | 13% |
| Potassium | 549mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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