ALBONDIGAS (MEXICAN MEATBALL SOUP)

When it’s cold outside, nothing can warm you up better than a bowl of soup. I remembering walking home from school on a rainy day and getting all cozied up on the couch to watch the 3:30 movie with my cup of hot albondigas made by mom.

 

Mom always kept it simple. The beef meatballs seasoned and sprinkled with rice, onions and carrots and some potatoes – then we always topped the bowl off with cabbage and cilantro.

 

Agreed, albondigas soup is all about those meatballs, but don’t forget the veggies. You can really make this soup your own with the items you place inside. Non-traditionally my youngest daughter likes her version to include hominy and mushrooms – go figure? I admit it tastes really good!

 

My version is on the traditional side but I switch out ½ the beef for turkey and I add my own collection of veggies.

 

INGREDIENTS

meatballs

• ½ Lb. Ground Beef
• ½ Lb. Ground Turkey
• 2 Cloves of Garlic (minced)
• ¼ White Onion (finely minced)
• 1 teaspoon Garlic Salt
• ½ teaspoon Black Pepper
• 3 Tablespoons Cilantro (finely minced)
• 1 Large Egg

1. Mix all ingredients together and form small meatballs (about 1 ½”). 
2. Set aside.

soup

• 1 Tablespoon Canola Oil (or any type you choose)
• ½ White Onion (diced)
• 1 Garlic Clove (finely minced)
• 1 Tomato (chopped)
• 2 Carrots (peeled and chopped)
• 1 Potato (chopped)
• 6 Cups of Vegetable Broth (chicken or beef will work too)
• 2 Zucchinis (chopped)
• 2 Ears of corn (shucked and sliced 1” thick)

toppings – as desired

• Cilantro (chopped)
• Cabbage (chopped)
• Salsa (see Uncle Jessy’s Recipe)

PREPARATION 

1. In a large Dutch oven on medium heat add oil and onions.
2. Cook onions until tender and golden in color.
3. Blend in garlic and tomatoes and continue to cook until tomatoes break down.
4. Add the carrots and potatoes and then pour in vegetable broth. Bring to a boil.
5. Bring heat down to low and then gently drop in the meatballs. Cover and simmer for 15 minutes.
6. Add corn, and push them below the broth surface. Cover and simmer for 5 more minutes.
7. Finally mix in the zucchini (my husband prefers them firm). Turn off the heat and let set for 5-10 minutes.
8. My family enjoys this soup served with tortillas and rice. Often the rice gets put right into the soup but sometimes simply eaten on the side.