Best 2 Authentic Mexican Meatball Soup Albondigas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Albondigas" is a traditional Mexican soup that is packed with savory flavors. Made with aromatic spices and tender meatballs, this hearty soup is a delightful blend of textures and tastes. Whether you are looking to savor the authentic flavors of Mexico or simply enjoy a delicious and comforting soup, this recipe guide will provide you with the necessary steps and ingredients to create an authentic Mexican meatball soup "albondigas" that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

AUTHENTIC MEXICAN MEATBALL SOUP [ALBONDIGAS]



AUTHENTIC MEXICAN MEATBALL SOUP [ALBONDIGAS] image

Categories     Soup/Stew     Beef     Quick & Easy     Dinner     Healthy     Boil

Yield 4-5 people

Number Of Ingredients 12

1lb. ground beef [extra lean]
1 tbs cumin [powder]
1 tbs salt [will need about 2-3 more tbs added once meatballs/veggies are boiling]
1 tomato finely diced
∏ white onion diced
1 egg
1 tbs flour
3 heaping tbs white rice [rinse rice before adding]
5-6 large carrot's
3-4 potato's
3-4 Zucchini
1 small can tomato sauce

Steps:

  • 1.fill pot with water [3/4 full] 2.In large bowl, mix into ground beef: Cumin, salt, egg, flour, onion, tomato, rice, then make desired size meatballs [usually golf ball size]. 3.water should be boiling by the time you've made the meatballs, add to water [be careful not to burn yourself, drop in gently] 4.meatballs should be boiling about 15 min or so [while you cut up veggies], add carrots first [let boil for about 5-6min] then add potato's and zucchini. 5.Let boil about 10 min, then add tomato sauce and 2-3 tbs salt [taste after 5 minutes, if more salt needed, add to your liking] Soup will be ready as soon as potato's and zucchini are soft.

ALBONDIGAS AUTHENTIC MEXICAN STYLE MEATBALL SOUP RECIPE - (4.3/5)



Albondigas Authentic Mexican Style Meatball Soup Recipe - (4.3/5) image

Provided by Sharon T

Number Of Ingredients 22

MEATBALLS:
1 pound ground beef, 10% to 15% fat
1 1/2 teaspoon salt
1 teaspoon pepper
3/4 teaspoon garlic powder, or 1 clove garlic, crushed
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cumin powder
1/2 tablespoon dried Mexican whole oregano, crushed
1/2 cup dry masa
1 egg, beaten
VEGETABLES:
3 to 4 carrots
3 to 4 sticks celery
2 poblano chilis
3 Roma tomatoes
2 medium size onions
SOUP:
14 cups beef broth
3 to 4 dry whole bay leaves
2 teaspoons chili powder
3/4 teaspoons cumin powder

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!

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: The best Mexican meatball soup is made with fresh, high-quality ingredients. This means using fresh meat, vegetables, and herbs.
  • Season your food well: Mexican food is known for its bold, flavorful dishes. Don't be afraid to season your soup with plenty of spices and herbs.
  • Don't overcook the meatballs: Overcooked meatballs will be tough and dry. Cook them until they are just cooked through, about 10-12 minutes.
  • Serve the soup with your favorite toppings: Mexican meatball soup is often served with a variety of toppings, such as sour cream, avocado, cilantro, and cheese. Choose your favorite toppings and enjoy!

Conclusion:

Mexican meatball soup, also called albóndigas, is a delicious and hearty soup that is perfect for a cold winter day. This flavorful soup is made with a rich tomato broth, tender meatballs, and a variety of vegetables. It is a popular dish in Mexico and is often served with rice or tortillas. If you are looking for a new and exciting soup recipe to try, Mexican meatball soup is a great option. With its bold flavors and hearty ingredients, this soup is sure to be a hit with your family and friends.

Related Topics