spicy albondigas soup

By V Seward
from Yosemite Lakes Park, CA

I've been told this Albondigas soup is better than any Mexican restaurant. If you like spicy, you'll love this recipe. The addition of serrano pepper adds heat, but is not overwhelming. I prefer to use Jasmine rice as it is sticky and helps hold the meatballs together better. I have prepared this several ways, by dropping the meatballs in the soup, but have found I like the baking method instead. My son doesn't like soup, but enjoys all the veggies and meatballs served over rice. This soup is always requested during the holidays. (Freezes great, if there's any leftover)

serves 8
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For spicy albondigas soup

  • MEATBALLS
  • 1 lb
    lean ground beef
  • 9 oz
    chorizo (mexican sausage, mild or medium
  • 1
    egg beaten
  • 3
    garlic cloves, minced
  • 1 sm
    serrano pepper, finely diced, no seeds
  • 1/2
    carrot, minced
  • 1 c
    cooked jasmine rice
  • 1/2 c
    white onion finely chopped
  • 1/2 c
    cilantro, fresh chopped
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    ground cumin
  • 2 sprig
    oregano, fresh chopped
  • 1/2 c
    panko bread crumbs
  • ALBONDIGAS SOUP
  • 2-32 oz
    chicken broth
  • 1
    white onion chopped
  • 4 stalk
    celery, cut in chunks
  • 1-16 oz
    can diced tomatoes
  • 1 tsp
    ground cumin
  • 1 sprig
    oregano, fresh
  • 1 c
    cilantro, fresh chopped
  • 1 lg
    zucchini, chopped
  • 3
    red potatoes, chopped
  • 1/2 pkg
    peeled baby carrots, chopped
  • 1 tsp
    cumin seeds
  • salt and pepper

How To Make spicy albondigas soup

  • 1
    Make the meatballs first: Combine everything and mix thoroughly.Form meatballs and roll between your palms
  • 2
    Place meatballs on cookie sheets. You should make around 20 to 24 meatballs
  • 3
    Bake Meatballs 15 mins in a Preheated Oven 350* Turn oven off and let meatballs rest in oven while making soup
  • 4
    Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • 5
    Bring to boil, and reduce heat and simmer. Add zucchini, carrots and potatoes and continue cooking.
  • 6
    Gently drop meatballs in the soup. Simmer and cook another 10-15 minutes, until the carrots and potatoes are fork tender.
  • 7
    Season with salt and pepper, to taste. Serve over rice if preferred. ENJOY!

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