bonnie's mexican albondigas soup (meatballs)
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!
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.
How To Make bonnie's mexican albondigas soup (meatballs)
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Step 1Make 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.
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Step 2Make 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.
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Step 3Add 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.
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Step 4Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
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Step 5Cook'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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!