Albondiga Soup Recipe
Albondiga Soup Recipe
This meatball soup is one of Mexico’s most widely known and revered comfort foods. Chef says, 'This aromatic soup is filled with fresh flavors from all herbs and vegetables it brings back childhood memories.'
prep time: 30 minutes
cook time: 60 minutes
Ingredients:
1 lb. lean ground beef (can substitute ground turkey)
½ cup uncooked rice (can substitute brown rice)
1 tsp. salt, add more as needed
1 tsp. ground black pepper
2 tsp. ground cumin
3 quarts beef broth
4 each celery ribs, including leaves, chopped
4 large carrots peeled and chopped or sliced (half moons)
3 medium zucchini squash chopped
3 medium white onions cut into quarters
4 medium potatoes cut into quarters
2 cups chopped greens (mustard, chard, cabbage or spinach)
1 bunch fresh cilantro
2 tbsp. fresh oregano leaves chopped
5 each garlic cloves minced
3 large eggs (beaten)
½ cup breadcrumbs (substitute panko crumbs)
2 medium lemons cut in quarters (to squeeze on soup for extra tangy flavor)
favorite hot sauce (to taste)
choice of corn or flour tortillas
Making meatballs:
1. In a medium bowl, mix the ground beef, uncooked rice, salt, pepper, 1 tsp. cumin, oregano, half of the minced garlic, breadcrumbs and eggs.
2. Using 1 ½ tbsp. of the mixture at a time, form meat by rolling it between your hands until it forms a ball.
3. Do this with all of the meat until you have used all of the mixture.
4. Cover with plastic wrap and set aside.
Preparing Soup:
1. Add the broth to a large pot and bring to a boil.
2. Turn the heat down to simmer then add the one or two meatballs at a time. Stir them to assure meatballs don’t stick togethe
3. Simmer for 15 minutes
4. Add celery, carrots, onions, potatoes and 1 tsp. cumin.
5. Simmer for another 35 minutes or until vegetables are soft and rice is cooked all the way through.
6. Add the squash and greens of your choice then simmer for an additional 10 minutes.
7. Taste soup to add some salt if need.
8. Stir in cilantro right before food is ready to serve.