Anyone who thinks chicken soup is the perfect soul-food-cure-all has not tried Albondigas. “Albondigas” is the Spanish word for meatball, and that is what this is…meatball soup. But not any meatball soup! Unlike most soups, which are perfect when the weather gets chilly, this one is the best during summer time, when the vegetables that are used in this dish are at their peak of flavor. We’re talking garden zucchinis, tomatoes, and carrots simmered alongside fresh cilantro…and the special ingredient…mint.
Simmer those veggies in a light chicken broth, and then plunk in some beef meatballs that have a little rice mixed in, and presto…you have albondigas.
Serving Suggestions
- Serve with slices of lime
- Homemade Tortillas
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Albondigas
A broth-based soup flavored with summer vegetables and mint and studded with juicy, tender spicy meatballs that are cooked with rice. Light, yet satisfying.
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Servings: 10
Equipment
- 6-quart stock pot or Dutch oven
- Baking sheet
Ingredients
Meatballs
- 2 pounds ground beef
- 1 cup uncooked white rice, rinsed
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 2 tablespoons Ancho chile powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
Broth
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, sliced (about 2 carrots)
- 2 cups beefsteak tomatoes, pulp and seeds removed and diced (about 2 big tomatoes)
- 3 cups zucchini, dices (about 4 small zucchinis)
- 8 cups chicken stock
- 1/2 tablespoon chicken bullion
- 1 teaspoon cumin
- 1 dash cayenne pepper
- 1/2 cup cilantro, roughly chopped roughly chopped
- 1 cup mint, roughly chopped roughly chopped
- 2 tablespoons lime juice (about 1 lime)
Instructions
Make Meatballs
- In a large bowl, combine the ingredients for the meatballs and mix well.
- Using your hands, grab about a 3 tablespoons of the meat and roll in your hands, making a 1 inch meatball.
- Place meatballs on a large cookie sheet and set aside in the fridge. You should have enough mixture to make about 35 meatballs.
Make Soup
- Heat a large stock pot or Dutch oven over medium heat and add extra virgin olive oil. Then, add onions and saute.
- When translucent, add the garlic and saute for about a minute.
- Add the carrots and cook until they are fragrant, about 5 minutes. Add the tomato and saute for another minute or so.
- When the veggies have been lightly cooked, add the broth, chicken bouillon, cumin, and cayenne pepper. Bring to a boil.
- Add meatballs to soup and cook for for 5 to 10 minutes, or until the meatballs start to change color and look cooked.
- Add zucchini, cilantro, mint, and lime juice. Cook a little longer, until zucchini is tender. Check soup for flavor and adjust the herbs or spices accordingly.
- When ready to serve, add extra lime juice or hot sauce, or both to your liking.
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