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Albondigas Soup (Mexican Meatball Soup)

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5 from 1 review

  • Total Time: 1 hour
  • Yield: 6-8 1x

Ingredients

Units Scale

For the Meatballs

  • 1 lb lean ground beef
  • 1/3 lb ground pork sausage
  • 1 egg, beaten
  • 1/4 cup skim milk
  • 2 garlic cloves, minced
  • 3/4 cup onion, diced
  • 1/4 cup fresh oregano, minced
  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh cilantro, minced
  • 6 tablespoons corn meal
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon coarse salt

For the Soup

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 28 ounces canned diced tomatoes, with juices
  • 1/2 cup salsa
  • 6 cups beef broth
  • 1 teaspoon lemon juice
  • 6-8 cilantro stems with leaves attached, tied into a bundle with butcher twine
  • 1/2 cup long grain, white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Mexican powdered oregano
  • 1/8 teaspoon ground cayenne pepper
  • Salt and pepper to taste
  • Fresh cilantro, roughly diced for garnish

Instructions

  1. In a large, heavy bottomed pot, heat olive oil over medium heat. Add onion and carrots and cook for 5 minutes, stirring occasionally, until softened and onion starts to become translucent.
  2. Add the garlic and cook 1 minute, or until fragrant, stirring frequently.
  3. Add tomatoes, salsa, beef broth, lemon juice, spices (cumin, chili powder, coriander, oregano, cayenne), stirring to combine. Add the cilantro bundle to the pot.
  4. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes while making the meatballs.
  5. Make the meatballs: In a large bowl, combine all the ingredients for the meatballs, until thoroughly mixed. Form meatballs into spoon size balls, about 1 inch in diameter.
  6. Remove the bundle of cilantro and discard. Add the meatballs and rice to the soup. Bring to a boil. Reduce heat, cover and simmer for another 20 minutes, until meatballs are cooked through and rice is tender. Add salt and pepper to taste. Garnish with fresh cilantro.
  • Prep Time: 10 mins
  • Cook Time: 50 mins

Find it online: https://www.aberdeenskitchen.com/2016/12/albondigas-soup-mexican-meatball-soup/