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Introduction:
Albóndigas, a comforting and flavorful Mexican meatball soup, is a beloved dish that brings together tender meatballs, fresh vegetables, and aromatic herbs in a delicious broth. Traditionally served as a family meal, it’s perfect for warming up on cold days or gathering around the table with loved ones. This authentic recipe features juicy beef and pork meatballs seasoned with spices and fresh herbs, cooked to perfection in a rich tomato-based broth. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe will help you create a taste of Mexico in your own kitchen.
Ingredients:
For the Meatballs:
1 lb ground beef
1/2 lb ground pork
1/2 cup cooked rice
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1/2 tsp chili powder (optional for heat)
Salt and pepper, to taste
For the Soup:
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, peeled and sliced
2 medium potatoes, peeled and cubed
1 zucchini, sliced
1 can (14.5 oz) diced tomatoes
6 cups beef or chicken broth
2 bay leaves
1 tsp ground cumin
1/2 tsp dried oregano
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Instructions:
Prepare the Meatballs:
In a large bowl, combine the ground beef, ground pork, cooked rice, egg, chopped onion, garlic, cilantro, cumin, chili powder, salt, and pepper.
Mix well using your hands or a spoon until the ingredients are thoroughly incorporated.
Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set aside on a plate.
Cook the Soup:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the diced tomatoes, carrots, potatoes, and zucchini to the pot, stirring to combine.
Pour in the broth, followed by the bay leaves, cumin, oregano, salt, and pepper. Bring the soup to a simmer over medium heat.
Add the Meatballs:
Carefully drop the meatballs into the simmering soup one by one. Be gentle, as the meatballs can break apart if handled too roughly.
Allow the soup to simmer gently for 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender.
Finish and Serve:
Remove the bay leaves and discard them.
Taste the soup and adjust seasoning if necessary with more salt and pepper.
Ladle the soup and meatballs into bowls, garnish with fresh cilantro, and serve with lime wedges for an extra burst of flavor.
Tips for Serving and Storing:
Serving Tip: Serve Albóndigas with warm corn tortillas or crusty bread on the side for a more filling meal. A dollop of sour cream or a sprinkle of crumbled cheese can also add a creamy contrast to the flavors.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The meatballs may absorb some of the broth, so you can add extra broth or water when reheating for a soupier consistency.
Freezing: Albóndigas can also be frozen. Let the soup cool to room temperature before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then gently warm on the stovetop.
Variants:
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