BONNIE'S ALBONDIGAS SOUP (MEATBALLS)

Bonnie ^O^

By
@Utahn

We used to frequent a little Mexican restaurant when we lived in California many years ago, and they served their signature Albondigas Soup. It was just a little Mom and Pop restaurant but they had the best Mexican Food we ever ate. Their soup was our favorite and we ordered it every time we went there. I tried to get the recipe, but they would not give it to me. So every time I went there, I would sit with my bowl and try to dissect the ingredients. Then I would go home and try to make it. I got so very close, but there was something missing....One day, I asked the waitress what that little white thing was in my soup, was it garlic, and she said no, it was pine nuts. Aha, that was the missing ingredient! I was so excited! I went home and made the perfect clone of that soup. It is has been on our menu ever since, and now it can be on yours, too. Enjoy!


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Comments:

Serves:

8 or more

Prep:

20 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

***meat balls***
2
pounds lean ground beef
1
beaten egg
1/2
cup of pine nuts chopped (size of minced garlic)
1
teaspoon salt
1
teaspoon pepper
1
cup plain bread crumbs
2
teaspoons minced garlic
***soup***
2
cans 14 1/2 ounces mexican diced tomatoes
2
cans beef broth
2
cans water
1
large russet potato scrubbed and diced
2
cups baby carrots diced
1
small onion diced
2
teaspoons gebhardt's chili powder
1
bay leaf
2
tablespoons cilantro
1
teaspoon salt
1/4
cup sherry to be added before serving
1
dash of tobasco sauce to be added when served.

Directions Step-By-Step

1
Make the meatballs first. In a large mixing bowl combine the lean ground beef, beaten egg, garlic, bread crumbs, pine nuts, salt and pepper and mix with your hands. I make a long rope of the beef on the cutting board about one inch high and then I cut slices about 1/2 inch wide. Take each slice and roll it into a meatball about one inch in diameter. This technique helps to have more uniform slices. Place all the balls in a bowl in the refrigerator.
2
Make the soup and add to a large soup pot, the tomatoes, beef broth, water, potatoes, carrots and onion. Add the chili powder, bay leaf, cilantro, salt. Mix well and bring to a boil and simmer until carrots are tender. You should see an orange ring begin to form around the pan from the chili powder. Add more if you like it hotter.
3
Add the meatballs a little at a time to the soup so it doesn't stop boiling, Don't boil on too high heat or it will tear up your meatballs. Simmer meatballs 30 minutes.
4
Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
5
Cook's Tip: The original recipe I created was a clone of the restuarant's recipe, and it did NOT have carrots, onions and potatoes in it. It was a true meatball soup. I added those vegetables later to make a more hearty soup.

About this Recipe

Course/Dish: Beef, Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #stew, #bonnie's, #soup, #mexican