This albondigas soup recipe was given to me from my mother-in-law. Its definitely one my favorite soups. Honestly, its better than most restaurants that Ive tried. An incredible Albondigas soup which is a traditional Mexican meatball soup loaded with vegetables and full of flavor. Albondigas soup is a traditional Mexican Soup. Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup. An incredible Albondigas soup recipe! Authentic Mexican style meatball soup loaded with flavor. You'll love this step by step recipe. Click here and enjoy!

Albondigas Soup (Mexican Meatball Soup) Recipe. Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 5. It is our version of comfort food.

Albondigas Soup Nutrition

A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth for the soup.

Carrots, green beans, and peas are also usually added to the soup. What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs. I once complained to a Mexican chef about the lack of mint in his cookbook’s albondigas soup recipe, and he looked at me with surprise and said, “my mother puts mint in her albondigas!”You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup’s not the same without it. You can also vary the vegetables added, depending on what you have on hand and what’s in season. Print. If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example.

Albondigas soup is a traditional Mexican soup recipe featuring spicy meatballs offset by the fresh flavors of vegetables and herbs. This easy Mexican vegetable and meatball soup (caldo de albóndigas) recipe will warm you inside and out with its aromatic goodness and natural flavors.

Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often. Ingredients. 2 Tbsp olive oil. OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*1/2 cup of tomato sauce.

A dash of cayenne (optional)1 1/2 cup of frozen or fresh peas. Tbsp fresh chopped oregano. Salt and pepper. 1/2 cup chopped fresh cilantro*If using prepared stock, be sure to use gluten- free stock if you are cooking gluten- free. Method. 1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans: Heat oil in large heavy- bottomed pot (5- qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce.

Bring to boil and reduce heat to simmer. Add carrots and string beans. Prepare the meatballs: Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1- inch meatballs. Add meatballs to soup, let simmer, add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Mexican Lasagna With Tortillas. Add the peas towards the end of the 1/2 hour.

Albondigas Soup Recipe With Cabbage

Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with chopped fresh cilantro. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Albondigas Soup (Mexican Meatball Soup) on Simply Recipes. Thank you! Print.

Albóndigas Soup Recipe My. Recipes In a 4- to 5- quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.

Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 2. Stir remaining cilantro into soup and ladle into bowls.

Add salt to taste.