HOW TO MAKE ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)
Albondigas Soup is a typical Mexican soup that is made with broth and is laden with soft beef meatballs and vegetables for a meal that is both satisfying and good for you. I like soup recipes that just need one pot, and the one-pot Albondigas Soup recipe could just become my new go-to.
And now, I present to you my very first Soup Month! As the temperature outside continues to drop, I will be sharing many new soup recipes that are certain to please. I consider myself a soup enthusiast and I am thrilled to share some of my favorites with you this season.
My first contribution to Soup Week is this really tasty and soothing Albondigas Soup. I hope you like it! This is an excellent recipe for using up the vegetables in the crisper drawer in a hearty and healthful soup that you can make with this recipe. Rice, spices, and fresh herbs are combined with tender beef to make meatballs that are both light and moist. Bread crumbs are substituted for rice. The savory soup foundation that is so reassuring and spot-on is achieved by enhancing chicken broth with an easy-to-make roasted tomato sauce. From here, a wide variety of vegetables such as onions, carrots, potatoes, zucchini, and green beans are added for depth of taste and texture.
THE INGREDIENTS LIST:
TO MAKE YOUR ALBONDIGAS MEATBALLS, YOU’LL NEED:
500 grams.Of lean ground beef.
1 large beaten egg.
½ Cup.Of white onion – finely diced.
¼ Cup.Of long grain white rice.
3 garlic cloves – finely minced.
2 Tsp.Of salt.
1 Tsp.Of ground cumin.
1 Tsp.Of garlic powder.
½ Tsp.Of ground black pepper.
½ Tsp.Of dried oregano.
FOR THE SOUP; I USED:
Low-sodium chicken broth; I used 1 liter.
A large can.Of crushed tomatoes.
3 large carrots: chopped into 1’’ pieces.
4 large peeled russet potatoes: chopped into 1’’ pieces.
2 zucchini: chopped into 1’’ pieces.
PREPARATION:
Step 1
In a large bowl, combine the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano. Using your hands or a spoon, toss the mixture until it is well incorporated.
Step 2
Now, you need to roll the mixture into balls about 2 inches in diameter, and lay them aside on a dish.
Step 3
Put the chicken broth and crushed tomatoes into a Dutch oven or a large soup pot, and then bring the mixture up to a boil over medium-high heat.
Step 4
After adding the meatballs carefully to the liquid and allowing them to simmer for ten minutes, add the carrots, potatoes, and zucchini to the saucepan and let them boil for five more minutes before lowering the heat to a medium-low setting.
Step 5
If necessary, add two to three more cups of water, then let the mixture simmer for ten to fifteen more minutes, or until the veggies are soft enough to pierce with a fork.
Step 6
Take the pan off the heat and let it cool for about five minutes before serving it with freshly cut cilantro and slices of lime.