Albondigas Soup

Albondigas Soup: A Hearty Mexican Comfort Classic

 

Albondigas Soup is a beloved Mexican dish that combines flavorful meatballs with a savory broth and a medley of vegetables. It’s a comforting and hearty meal that warms your soul and satisfies your taste buds. Whether you’re seeking a taste of authentic Mexican cuisine or simply looking for a delicious and filling soup, Albondigas Soup is the answer. Let’s explore how to prepare this classic Mexican comfort food.

Ingredients:

For the Albondigas (Meatballs):

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup cooked rice
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 1 egg
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

For the Soup:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 carrots, sliced into rounds
• 3 celery stalks, sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 8 cups beef or vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 zucchinis, diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and black pepper to taste
• Chopped fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

Prepare the Albondigas (Meatballs):

1. In a mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, chopped cilantro, egg, ground cumin, salt, and black pepper.
2. Mix the ingredients thoroughly until well combined.
3. Shape the mixture into small meatballs, approximately 1 inch in diameter.

Prepare the Albondigas Soup: 4. In a large soup pot, heat the vegetable oil over medium heat.

5. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
6. Stir in the sliced carrots, celery, and diced red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
7. Add the minced garlic and sauté for a minute until fragrant.
8. Pour in the beef or vegetable broth.
9. Add the bay leaves and sprinkle the dried oregano into the pot.
10. Carefully add the meatballs to the soup.
11. Season with salt and black pepper to taste.
12. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes or until the meatballs are cooked through and the vegetables are tender.
13. Add the diced zucchinis, frozen peas, and corn kernels. Continue to simmer for an additional 5-7 minutes.

Serve and Garnish: 14. Remove the bay leaves from the soup and discard them.

15. Ladle the hot Albondigas Soup into bowls.
16. Garnish with freshly chopped cilantro.
17. If desired, serve with lime wedges for an extra zesty kick.

Cook’s Notes:

• You can adjust the size of the meatballs to your preference, making them larger or smaller as desired.
• Albondigas Soup is versatile when it comes to vegetables. Feel free to add or omit vegetables according to your taste. Chopped potatoes, green beans, or chayote squash are great options.
• For a spicier version, you can add a pinch of cayenne pepper or a few slices of jalapeño to the soup.
• Albondigas Soup can be refrigerated and reheated, often tasting even better the next day as the flavors meld.
• Serve the soup with warm tortillas or crusty bread for a complete and satisfying meal.

Albondigas Soup is a Mexican classic that brings together savory meatballs, a flavorful broth, and a variety of vegetables. It’s a nourishing and comforting dish that’s perfect for warming up on chilly days or enjoying a wholesome dinner. Whether you’re familiar with Mexican cuisine or exploring it for the first time, this recipe is a treat for the senses. Savor the hearty and flavorful embrace of Albondigas Soup. 🍲🌶️🌿