MEXICAN MEATBALL (ALBONDIGAS) SOUP

Hello again, my friends!

WELCOME TO DAY 3 OF SOUP WEEK.


OK.

First order of business.

We have to talk about it.

Albondingas.

That word is glorious.

Absolutely glorious.

It is the Spanish word for meatball.

But so much cooler.

Say it once.

"A L B O N D I G A S"

Did it make you laugh?

Because when I say it, I can't help but think of dingleberries for some reason.

Which is totally not something you want to think about when it comes to food.

But it's just where my brain goes.

& I've accepted it.

Because this soup is fire!!!!


I mean what's not to love : easy assembly, meatballs are delicious, and soups make you feel all kinds of cared for.

I'm telling you, this is like the ultimate care package in a bowl.

Make this next time you or a family member need some TLC.

It is sure to make you feel swollen with love.

& look how beautiful!


WHAT YOU WILL NEED

  • Sharp knife - I am a big fan of zwilling

  • Potato peeler

  • Cutting board

  • Cookie scoop

  • Bowl for scraps

  • Ladle

  • Dutch oven


FOR INGREDIENTS

  • Ground beef - use a leaner cut with this soup, otherwise all the fat will coagulate and leave you a gross film on top in the fridge.

  • White rice - we love to use Lundberg basmati

  • Mint - I know this seems strange, but you can not skip this ingredient. Fresh of course. It is what makes the soup traditional to Spain. I promise it is a major flavor boost and it does not taste "minty". My husband hates mint and has no idea.

  • Cilantro - fresh of course.

  • Egg - we try to buy organic pasture raised eggs, but we all know how misleading the labeling can be. Just do your best.

  • Salt - we love Terrasoul Superfoods Himalayan Pink Salt.

  • Oregano - major shoutout to simply organics, where I always get my spices. Highly recommend choosing organic spices when you can. Easy way to cut chemicals from your life and add flavor.

  • Extra virgin olive oil

  • Carrots - I like to cut mine into coins for this soup

  • Onion - I tend to lean towards sweet onion religiously.

  • Garlic

  • Fire roasted tomatoes - love muir glen brand

  • Crushed red pepper

  • Yukon gold potatoes - I like mine chopped in 1/2 inch cubes for this recipe

  • Vegetable or chicken broth

  • Frozen corn - I recommend buying organic. Corn is heavily laden with chemicals.

First things first, you're going to mix your meatballs.

In a large bowl, combine ground beef, white rice, mint, cilantro, salt, cumin, oregano and egg.

Get your hands in there and mix until everything is well incorporated.

Use a cookie scoop or tablespoon to scoop out the mixture and roll into a ball. It will make roughly 20 meatballs. Set aside.

Next, add evoo to a dutch oven. Once it is glistening, add your onions and sauté for 5 minutes until fragrant. Add your chopped carrot (I like mine in coins for this soup) and sauté for an additional two minutes. Add garlic to the pot and sauté for 30 seconds, then add fire roasted tomatoes, crushed red pepper and broth. Bring to a boil.

Once boiling, carefully lower the meatballs into the soup, cover and reduce to low/simmer and cook for 10 minutes. Do not stir during this time otherwise your meatballs could potentially break apart.

After 10 minutes, add your diced potatoes and stir everything to combine. Cover and simmer for 15 minutes until potatoes are soft.

Last, add your frozen corn and simmer for an additional 3-5 minutes.

Serve it up and enjoy!


This is a very filling soup so make sure you have the gang home.



RECIPE PDF 👇🏼

MEXICAN MEATBALL (ALBONDIGAS) SOUP
.pdf
Download PDF • 1.52MB





INGREDIENTS


for the meatballs:

  • 1# ground beef

  • 1/2 cup white rice

  • 1/4 cup fresh mint

  • 1/4 cup fresh cilantro

  • 1 egg

  • 2 teaspoons salt

  • 1 teaspoon oregano

for the soup:

  • 1 tablespoon extra virgin olive oil

  • 2 carrots, peeled and chopped into coins

  • 1/2 large sweet onion

  • 6 cloves garlic, minced

  • 1 (14 oz) can fire roasted tomatoes

  • 1/4-1/2 teaspoon crushed red pepper, optional

  • 2 Yukon gold potatoes, peeled and diced into 1/2 inch cubes

  • 4-6 cups vegetable or chicken broth

  • 1 cup frozen corn

DIRECTIONS

  1. First, prepare your meatballs. In a large bowl, add ground beef, white rice, mint, cilantro, salt, cumin, oregano and egg. Mix using your hands until well incorporated. Use a cookie scoop to scoop out the mixture and roll into a ball. It will make roughly 20 meatballs. Set aside.

  2. In a dutch oven add evoo and sauté onions for 5 minutes until fragrant. Add carrots and cook for an additional 2-3 minutes.

  3. Add garlic and sauté for 30 seconds. Then add your fire roasted tomatoes, crushed red pepper and broth. Bring it to a boil.

  4. Once boiling, carefully lower the meatballs into the soup, cover and reduce to a low/simmer. Cook for 10 minutes. Do not stir the soup during this time as you don't want the meatballs to fall apart.

  5. After 10 minutes, add diced potatoes, stir to combine, cover and simmer for 15 minutes until potatoes are soft. Add your corn and simmer for an additional 3-5 minutes.

  6. Serve and enjoy!


NOTES

  • Do not leave the mint out of this recipe. It is traditional and really adds flavor. My husband is not a mind fan and has no idea it is in there.

  • If you want to make smaller, bite sized balls, go for it. Just reduce the cook time.

  • I say 4-6 cups broth depending on how hearty and thick you want the soup to be. I like less broth in this soup, making it more like a stew, but you do you. Remember you need enough to cover the meatballs so they cook. At least 4 cups.



I really hope you enjoy this recipe, friends.

It is such an enjoyable treat.

One people don't think to make often enough.

It is hearty, comforting, filling and full of flavor.


As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, sentd me some pics and let me know if you enjoyed it. (I love that so much!)


Have a great day!


xoxo

Kirsten ☀️


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