ALBONDIGAS AUTHENTIC MEXICAN STYLE MEATBALL SOUP RECIPE - (4.3/5)
Provided by Sharon T
Number Of Ingredients 22
Steps:
- To make the meatballs, combine all ingredients in a large bowl and mix well. Take your time to thoroughly mix the ingredients. Using a big spoon (to measure) or just your hands grab about 1 "big" golf ball size portion of your mixture and roll it into a tightly packed ball and set it on a plate or piece of foil. Continue making the meatballs until all of the mixture has been used. Prepare the veggies for the soup. Roast the poblano chili's over a medium high flame for about 7 - 10 minutes. You'll need tongs to turn them often, being careful not to break the skins. The intent is to blister and blacken the skin, not to cook them completely. You can also roast them in a preheated 500 degree oven directly on the rack following the same steps above. They'll take a little longer to blister so keep a close eye on them. When the skins have blistered transfer them to a bowl and cover them so that they steam. This will make it easier to peel. Let them steam for about 5 minutes. Remove the skins by peeling them off with your hands or a knife. This is a messy job, a trick is to peel them under running water. Cut off the tops and slide them lengthwise, removing the seeds. For the rest of the veggies, peel and slice carrots into about 1/2 inch slices. Slice the celery and onions so all of the veggies are about the same size. Cut the tomatoes into 1/2 inch dice. Set all of your veggies aside for now. Your prep is done so let's make some awesome Albondigas soup! Add your beef broth (or water and bouillon) the bay leaves, chili powder and cumin, to a large stock pot and bring it to a boil. Now add your meatballs, carrots, onion and celery to your pot and turn the heat down to simmer (about medium low heat). Simmer for about 1 hour covered. At this point your meatballs and veggies will be getting nice and tender so add your diced tomatoes and chopped roasted poblano chili's. Cover and simmer for another 30 to 45 minutes. It's now ready to eat so place about 2 meatballs into a bowl and fill with your delicious veggies and broth. Dig in, you'll love it! Garnish with avocado slices, tortilla chips, cilantro or whatever you like!
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Zoe Black
[email protected]This soup is a great way to use up leftover meat.
Umar Mason
[email protected]I love that this soup is so easy to make. I can have it on the table in no time.
Md Mohiddin
[email protected]This soup is the perfect comfort food. It's so hearty and filling.
jackson glazier
[email protected]I love the flavor of this soup. It's so rich and flavorful.
Arthur Allen
[email protected]This is my go-to soup recipe. It's always a hit with my family and friends.
Ronny Kilepa
[email protected]This soup is delicious and so easy to make. I will definitely be making it again.
Juraiz Ahmad
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser.
MD RAHAD
[email protected]This soup is the perfect comfort food for a cold day. It's hearty and filling, and the meatballs are so delicious.
Dingbulla Mike
[email protected]I followed the recipe exactly and my soup turned out great. The meatballs were tender and flavorful, and the broth was rich and flavorful.
Noiyon Asif
[email protected]I've made this soup several times and it's always a hit. The meatballs are so flavorful and the broth is so rich and satisfying.
Nazmul Hassa
[email protected]This soup is so easy to make and it's so delicious. I love that I can use ground turkey or chicken to make it healthier.
Mama King
[email protected]I made this soup for a party and it was a big success. Everyone loved the meatballs and the broth. I will definitely be making this again.
Jogno Sami
[email protected]This albondigas soup was a hit with my family! The meatballs were so flavorful and tender, and the broth was rich and delicious. I followed the recipe exactly and it turned out perfectly.