Albondigas Soup

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"Albondigas Soup is a Mexican meatball soup that is as zesty as soups come! The broth itself would be a winner, filled with fluffy rice soaked in a spicy and savory beef and tomato mixture, with fluffy potatoes to add to the heartiness and satisfaction. But of course, it can't be Albondigas Soup without the meatballs, and these meatballs are truly having a ball! Juicy beef and pork with plenty of fresh herbs and a sprinkling of chili powder will make your mouth water and your eyes brim with joy! This is no mere soup..."

INGREDIENTS
***For the soup:***
4 cups water
1 cup long-grain white rice, uncooked and divided
1/2 teaspoon salt
2 tablespoons olive oil
1/2 small yellow onion, chopped
1 jalapeño pepper, minced
2 medium carrots, sliced 1/2-inch-thick
2 stalks celery, sliced 1/2-inch-thick
2 small Yukon gold potatoes, chopped into 1-inch chunks
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
4 cloves garlic, minced
2 (15-ounce) cans fire-roasted tomatoes, undrained
1 (4-ounce) can mild diced green chiles
8 cups low-sodium beef broth
***For the meatballs:***
1 large egg
1 cup parboiled rice, accounted for in the above ingredients
8 ounces lean ground beef
8 ounces ground pork
1/2 small yellow onion, minced
3 cloves garlic, minced
3 tablespoons fresh cilantro, minced
2 tablespoons fresh mint, minced
2 tablespoons fresh parsley, minced or 2 teaspoons dried
1 1/2 teaspoons fresh oregano, minced or 1/2 teaspoon dried
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
***For finishing the soup:***
1 chayote, peeled, cored, and chopped into 1/2-inch cubes or 1 zucchini, chopped
salt, to taste
pepper, to taste
***Optional toppings:***
avocado, sliced
tomatoes, chopped
cilantro, chopped
sour cream, to taste
lime juice, to taste
hot sauce, to taste
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